"Healthy and yummy! Perfect summer treat."
Olive Oil Strawberry Muffins
5
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Prep time 5mins
Cook time 20mins
Serves or Makes: 12
Recipe Card
ingredients
- 2 1/4 cups All Purpose Flour
- 1 tablespoons All Purpose Flour (for coating)
- 1/2 cup Olive Oil
- 1 1/2 cups diced Fresh Strawberries
- 1/4 cup diced Fresh Strawberries (for topping)
- 1/3 cup Whole milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspon salt
- 1 teaspoon almond extratc
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon cinnamon powder
- 1 teaspoon baking powder
Method
Step 1
Preheat oven to 375F
Step 2
Coat the 1/4 cup fresh strawberries with about 1 tbsp flour, and set aside. In a standing mixer, using a paddle, mix the oil and sugars (it will be coarse for a bit), and add one egg at a time, slowly mixing until the batter is smooth. Add both extracts to the batter and give it a few more turns in the mixer.
Step 3
In a separate bowl, sieve all the dry ingredients.
Step 4
Slowly add half of the flour mixture to the batter, with the mixer on low speed. Then, add the milk, and finally add the remainder of the flour mixture, using a spatula to scrape the sides. Make sure to not over mix. (the batter will look a little moist/wet, but that's just the olive oil talking)
Step 5
Remove the mixing bowl, and using a spatula, gently mix the 1.5 cups diced strawberries into the mixture.
Step 6
Line a 12 cup baking tray with cupcake liners, and pour the batter, filling the liners 3/4th of the way. Pour the flour coated strawberries you kept aside equally on top of each cup
Step 7
Bake for about 20-22 minutes, until the edges turn medium brown. Cool the baking tray for about 10 minutes. Remove cupcakes from tray and place on a cooling rack for another 5-10 minutes before serving