Olive Oil Strawberry Muffins

(1)
"Healthy and yummy! Perfect summer treat."
-- @tushareats
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  • Recipe Card
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