Introduction
You’ll love these tender mini muffins bursting with juicy, fresh strawberry pieces in every bite. They’re incredibly quick to mix up and bake, making them perfect for a spontaneous snack, a lunchbox treat, or a sweet start to your morning. Their small size means you can enjoy a pop of berry flavor in just a few delightful bites.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 mini muffins
Ingredients
- 1 cup strawberries (*diced)
- 1 cup flour (*all purpose)
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 cup vegetable oil
- 1/3 cup sour cream
- 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1 egg
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup mini muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, and baking powder.
- In a separate, smaller bowl, whisk together the vegetable oil, sour cream, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and egg until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; the batter will be thick.
- Gently fold in the diced strawberries, being careful not to overmix.
- Divide the batter evenly among the 12 prepared mini muffin cups. Each cup should be about 3/4 full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Zest: Add the zest of one lemon to the dry ingredients for a bright, citrusy twist.
- Crumble Topping: Before baking, sprinkle the tops with a mixture of 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon cold butter rubbed together until crumbly.
- Serve with a Dip: Offer a simple glaze (mix powdered sugar with a little milk) or sweetened whipped cream for dipping.
- Mixed Berries: Swap out half of the strawberries for an equal amount of blueberries or raspberries.
Tips for Success
- Dice the Strawberries Finely: This ensures they distribute evenly and bake through properly in the short cooking time.
- Don’t Overmix: Stir the batter just until the flour disappears. Overmixing leads to dense, tough muffins.
- Fill Correctly: Use a small cookie scoop or two spoons to neatly portion the batter into the mini muffin cups for uniform baking.
- Test for Doneness Early: Mini muffins bake quickly! Start checking them at the 10-minute mark to prevent over-baking.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. To reheat, warm in a 300°F (150°C) oven for 5-8 minutes or in the microwave for 10-15 seconds.
FAQ
Can I use frozen strawberries?
It’s not recommended. Frozen strawberries release too much liquid during baking, which can make the muffins soggy and affect the baking time.
Why is my batter so thick?
This is normal! The thick batter helps suspend the strawberry pieces and creates a tender, moist crumb. It will not be a pourable batter.
Can I make this into regular-sized muffins?
Yes, but you’ll need to adjust the baking time. Fill a standard muffin tin and bake at 375°F (190°C) for 18-22 minutes, or until a toothpick tests clean.
My strawberries sank to the bottom. How can I prevent this?
Tossing the diced strawberries in a light dusting of the measured flour (take about 1 tablespoon from the 1 cup) before folding them into the batter can help them stay suspended.
What can I use instead of sour cream?
Plain Greek yogurt is a perfect 1:1 substitute for sour cream in this recipe.
Can I double this recipe?
Absolutely. Simply double all ingredients and bake in batches or use multiple mini muffin tins. Keep an eye on the bake time.