Strawberry Muffins
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Ingredients:
1 and 3/4 cups + 1 tbsp all-purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/3 cup olive oil (sub ½ cup unsalted butter, room temperature)
1/2 cup granulated sugar
2 large eggs, room temperature
1 and 1/2 tsp vanilla extract
1/2 cup almond milk
1 and 1/4 cups strawberries, hulled and diced
1/4 cup strawberry preserves, optional
1 tbsp turbinado sugar, for topping
Instructions (yields 12 muffins):
Preheat the oven to 400°F. Grease a muffin tin and line it with liners. Set aside.
In a bowl, whisk the oil and the granulated sugar until combined.
Add the eggs one at a time and whisk. Mix in the milk and vanilla.
In a separate bowl, mix the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the bowl with the wet ingredients. Fold the batter using a spatula until just combined. Be careful not to overmix. Add the strawberries to the batter. Fold until just combined.
Pour the batter into the prepared muffin tin, filling about 2/3 - 3/4 of the way. Sprinkle the turbinado sugar. If using strawberry preserves: Fill the muffin tin one-third full with the batter. Drop a teaspoon of preserves on top of the batter. Top with the remaining batter.
Bake the muffins until golden brown and the muffin centers bounce back when lightly pressed (~20-25 minutes). Remove from oven and allow to cool.
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GF Option