Fresh Strawberry Mini Muffins – a delicious recipe with flour, sugar, baking powder, salt, milk, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375u00b0 and spray 36 mini muffin cups with cooking spray.
2
In a large bowl, mix the flour, sugar, baking powder and salt.
3
In another smaller bowl, mix the milk, oil, and egg.
4
Add wet mixture to dry, stirring just enough to mix it together.
5
Do not over mix or the muffins will be tough.
6
Gently fold in the chopped strawberries.
7
Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.
8
Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean.
9
Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.
571
kcal
Calories
24
g
Fat
78
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups flour, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.
Yes, Fresh Strawberry Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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