Description

These strawberry muffins offer an irresistible blend of fresh strawberries and buttery goodness. With simple ingredients and easy preparation, they make a delightful snack or breakfast option that’s sure to satisfy any sweet tooth.

Ingredients

Scale

4 tbsp salted butter, melted
1/4 cup oil
1 cup sugar
1 egg + 1 egg white
1 1/2 tsp vanilla
1/2 cup buttermilk
1 3/4 cup flour
2 tsp baking powder
2 tsp corn starch
1 1/2 cups hulled & chopped strawberries

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, combine the melted butter and oil, mixing well.
Add the sugar and mix until well combined.
Incorporate the egg, egg white, and vanilla, mixing thoroughly.
Stir in the buttermilk until everything is well blended.
In a separate bowl, whisk together the flour, baking powder, and corn starch.
Gradually add the dry ingredients to the wet mixture, mixing well.
Gently fold in the chopped strawberries.
Line a muffin pan with 12 liners and spray them lightly with non-stick spray.
Evenly distribute the batter among the liners.
Sprinkle some sugar on top of the batter in each liner.
Bake the muffins for 8 minutes, then lower the oven temperature to 350 degrees without opening the door, and bake for an additional 12 minutes.
Remove the muffins from the oven and allow them to cool.

Notes

Ensure the strawberries are hulled and chopped for even distribution in the batter.
For added flavor, you can substitute vanilla extract with almond extract.
These muffins store well in an airtight container for a few days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg