Strawberry muffins
What do I do when strawberry season begins? With this post and my addiction to muffins, you can probably imagine… I have to admit that when I’m desperate in autumn/winter I also make them with dried strawberries, but it’s just not the same—fresh ones are much tastier and juicier; and if they’re Spanish, even better.
So, taking advantage of the fact that the season is coming to an end, and before this last batch disappears—these in particular usually don’t last more than 3–4 days—here they are, so you can enjoy them too. And if you allow me a recommendation, with milk—as an afternoon snack—is the best time to enjoy them: delicious.
Ingredients for 12 units
260 g wheat flour
2.5 teaspoons baking powder
1/2 teaspoon baking soda
200 g strawberries
1 egg
180 g sugar
100 ml vegetable oil
250 ml yogurt
1 pinch of salt
Preparation
In a large bowl, mix the flour with the baking powder, baking soda, and salt, and set aside. Wash the strawberries, remove the stems, and cut them into small cubes. Add them to the flour mixture.
In another bowl, beat the egg and add the sugar, oil, and yogurt.
Pour the mixture from the second bowl into the first and stir quickly until combined.
Divide the batter among paper molds, previously placed in a more rigid tray to prevent them from losing their shape (I usually use a silicone mold or flan molds). Fill the paper molds only 2/3 full so they can rise.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack for about 20–25 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove them and let them cool.
Notes
They can be frozen and taken out a few minutes before eating, either reheating them in the oven or for 30 seconds in the microwave.
The amount of strawberries is flexible—you can adjust it to your taste. They pair very well when served with custard (vanilla sauce).