The STRAWBERRY MUFFINS are delightful little cakes—soft and indulgent—that come from the Anglo-Saxon tradition and have reached us for the enjoyment of both young and old. Very quick to prepare, they are perfect for countless occasions, from breakfast to snack time, and even the sweet coffee breaks that make work or study a little easier.
These muffins owe their deliciousness to two truly special elements: the softness, given by a light and creamy batter, and the freshness of large strawberry pieces that make the cake fragrant and pleasant to the palate. The sour cream (which you can substitute with whole natural yogurt) and the lemon zest add a slight tang that, I assure you, make these treats really special.
YOU MAY ALSO LIKE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 248.22 (Kcal)
- Carbohydrates 41.42 (g) of which sugars 19.87 (g)
- Proteins 4.93 (g)
- Fat 8.24 (g) of which saturated 2.05 (g)of which unsaturated 5.36 (g)
- Fibers 1.16 (g)
- Sodium 80.42 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 1 pinch salt
- 1 egg (medium, at room temperature)
- 1/4 cup sour cream (at room temperature (you can replace it with the same amount of whole milk))
- 1/4 cup milk (at room temperature)
- 2 tbsp sunflower oil
- lemon zest
- 1 cup strawberries (large, chopped)
Tools
- 2 Bowls
- 1 Whisk
- 1 Sieve
- 6 Muffin tins disposable aluminum
Steps
The preparation of STRAWBERRY MUFFINS is very easy and quick.
In a bowl place the sifted flour and baking powder, the sugar and a pinch of salt. Mix and set aside.
In another bowl place the egg, the lemon zest, the sour cream at room temperature (if you don’t have it you can substitute it with the same amount of milk), the milk at room temperature and the oil. Mix the liquids with a whisk.
Pour the liquid mixture into the dry ingredients and mix until you obtain a smooth batter. Wash the strawberries, dry them and cut them into pieces. Add them to the batter and incorporate with a spoon.
Butter and flour 6 disposable aluminum muffin tins (alternatively use paper liners) and fill them 3/4 full with the batter.
Bake the strawberry muffins in a preheated conventional (non-convection) oven at 356°F and bake for 25 minutes.
Check doneness with the toothpick test. Once baked, remove them from the oven and let them cool completely. Then unmold and dust with powdered sugar.
