Mini strawberry muffins, delicious bites with blended strawberries, a super tasty recipe perfect for any time of the day.
This recipe is perfect for using up ripe or slightly bruised strawberries.
You just need to add a few ingredients for a really delicious final result.
And to make these mini muffins even better, you can also add pieces of strawberries or chocolate to the batter.
Below, I leave you more simple and tasty ideas with strawberries for inspiration.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 5.3 oz strawberries (ripe, net of waste)
- 2/3 cup sugar
- 2.8 tbsp butter
- 1.3 cup all-purpose flour
- 1 egg
- 1 tsp baking powder
- 1 pinch fine salt
Tools
- 1 Blender
- 1 Bowl
- 1 Hand Whisk
- 10 Cupcake Liners
- 1 Muffin Pan
- 1 Piping Bag
Steps
To make Mini Strawberry Muffins, first clean the strawberries well and remove the stem.
Cut them into pieces directly in the blender cup.
Add the sugar and blend until you get a cream.
In a bowl, put the melted butter, the strawberry mixture, a pinch of salt, baking powder, the egg, and add the flour.
Mix with a hand whisk until you get a homogeneous consistency.
Alternatively, you can also use electric beaters.
Line the muffin pan with suitable cupcake liners.
Place the mixture inside a piping bag for a more even final result and fill the liners up to two-thirds of their capacity.
Decorate with sugar sprinkles.
Bake in a preheated fan oven at 356°F for 25 minutes.
Do the toothpick test to check for doneness.
If, once inserted, the toothpick comes out dry, the mini muffins are ready.
Just let them cool slightly before enjoying.
