The Pioneer Woman Tasty Kitchen
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Summer Strawberry Muffins

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Level: Easy

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Description

Sweet summer strawberries wrapped up in fluffy sponge make a delicious dessert—especially fresh from the oven!

Ingredients

  • 3-¼ cups Flour
  • 1-¼ cup Sugar
  • 2 Tablespoons Baking Powder
  • 1-¾ teaspoon Kosher Salt
  • 2 whole Eggs
  • 1 whole Yolk
  • 1-¼ cup Milk (or Milk Substitute)
  • 2 teaspoons Vanilla Extract
  • ¾ cups Olive Oil
  • 1-½ cup Strawberries, Diced
  • 2 Tablespoons Brown Sugar, For Sprinkling (optional)

Preparation

Preheat oven to 400ºF. Grease a muffin pan with baking spray, or oil and dust with flour.

Mix flour, sugar, baking powder and kosher salt in a large bowl. Set aside.

Mix eggs, yolk, milk, vanilla, and olive oil in a separate bowl until fully combined. Pour wet ingredients into dry ingredients. Whisk until combined. Do not try to beat out the lumps, just fully combine the ingredients. Fold in strawberries.

Using an old-style ice cream scoop, take one level scoop of batter per muffin cup. Sprinkle tops with a little brown sugar if using. The brown sugar creates a little crisp crust on the muffin top. Without it the muffins have a soft top. Either way is very good!

Bake at 400ºF for 20–25 minutes. A toothpick inserted in the center of the center muffins should come out clean and the tops should be golden and starting to crack.

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