Perfect Strawberry Muffins
These light and airy strawberry muffins are simple to make. We add a touch of spice with cinnamon and black pepper, which lifts all the flavors.
These light and airy strawberry muffins are simple to make. We add a touch of spice with cinnamon and black pepper, which lifts all the flavors.
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups (195 grams) all-purpose flour, we use gold medal
- 3/4 cup (150 grams) granulated sugar
- 1/4 teaspoon finely ground black pepper
- 1/3 cup (80 ml) vegetable oil
- 1/3 cup (80 ml – 120 ml) milk reduced fat or whole milk are best
- 6 ounces strawberries hulled and diced (about 1 cup diced)
- 1 tablespoon granulated sugar
- Carbohydrate 1.96333932458427 g
- Cholesterol 18.6366319429449 mg
- Fat 0.755441280784919 g
- Fiber 0.341020229346965 g
- Protein 1.09295300214967 g
- Saturated Fat 0.309658306007665 g
- Serving Size 1 1 Serving (34g)
- Sodium 71.4368559192302 mg
- Sugar 1.6223190952373 g
- Trans Fat 0.109564120643491 g
- Calories 20 calories
Step-by-step
- Heat the oven to 400 degrees F. Line 12 standard-size muffin cups with paper liners.
- Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.
- Using a measuring jug that holds at least 1 cup, measure out the vegetable oil. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Stir in the strawberries.
- In a small bowl, stir 1 tablespoon of sugar with a 1/4 teaspoon of vanilla then set aside.
- Divide batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar topping over muffins.
- Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
Why does black pepper belong in sweet pastry?
Piperine compounds present in finely ground black pepper react with the palate alongside sweet sucrose molecules, sharpening perception without contributing noticeable heat. Cinnamon introduces cinnamaldehyde, which bridges the earthy spice notes and the fruity esters of fresh strawberries. Dicing the fruit to roughly uniform cubes prevents heavy pockets of moisture from sinking to the bottom of the paper liners during baking.How do wet and dry ingredients bond safely?
Combining the vegetable oil, egg, and milk inside a single measuring jug before adding them to the flour allows accurate volume control while keeping manipulation minimal. Stirring only until just combined prevents gluten strands from developing excessively, ensuring a tender crumb rather than a chewy texture. Baking at 400 degrees Fahrenheit generates rapid steam expansion, lifting the thick batter high before the structure sets firmly around the 15-minute mark.Can this batch size be adjusted easily?
Scaling proportions upward or downward requires maintaining the exact ratio of baking powder to flour so that leavening power remains constant. Doubling the yield necessitates baking separate pans rather than crowding the oven, maintaining proper airflow around each paper liner for even browning.
