Pinch of Cumin

Strawberry muffins

What do I do when strawberry season comes? With this post and my addiction to muffins, you can easily imagine it… I have to confess that when I am desperate in fall/winter I also bake them with dehydrated strawberries, but it is neither the same or similar, much more tasty and juicy if they are fresh; and if they are Spanish, better than anything.

So taking advantage that season is coming to its end, and before this last batch is gone -these ones specifically do not last more than 3-4 days-, here they are, so that you also enjoy them. And if you allow me a piece of advice, with milk -as afternoon snack- is the best time to taste them: delicious.

Ingredients for 12 units

260 gr of all-purpose flour

2,5 teaspoons of baking powder

1/2 teaspoon of baking soda

200 gr of strawberries

1 egg

180 gr of white sugar

100 ml of vegetal oil

250 ml of yogurt

1 pinch of salt


In a big bowl, mix flour, baking powder, baking soda, salt and reserve it. Clean and chop strawberries. Add them to the flour mixture.

In another bowl, whisk egg and add sugar, oil and yogurt.

Pour the mixture of the second bowl in the first one, and stir it until you have a smooth batter. Do not panic if the batter is too thick. It has to be this way so that it grows up well. In case you cannot stir it, you can add a trickle of milk so that you can do it.

Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later.

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 20-25 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

The amount of strawberries is approximate; you can do it with more or less, depending on how much you like them. They combine well with English sauce (vanilla sauce).

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My culinary creations - © 2014-16, Sara Jiménez

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