Description
Delicious mini strawberry muffins that are perfect for breakfast, snacks, or dessert, bursting with fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
- Whisk together the sour cream, vegetable oil, egg, and vanilla extract in another bowl until smooth and creamy.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Fold in the chopped strawberries carefully, ensuring they are evenly distributed.
- Spoon the batter into the mini muffin cups, filling each about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use fresh strawberries for best results. Storing in an airtight container keeps them fresh for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg