Strawberry Basil Muffins
A few months ago, my husband and I started making (and compulsively eating) a strawberry basil oatmeal (recipe coming soon!). So when I saw Amanda (from Kevin and Amanda) post these Strawberry Basil Muffins on instagram this morning, I was desperate to recreate them at home.
This recipe is simply my trusty, rusty Betty muffin recipe with added strawberries and chopped fresh basil. I used whole wheat flour in these (although all purpose would work just fine as well), and the result was a dense yet soft, moist, and subtly sweet muffin! I added sanding sugar to the top of the muffins, which I would highly recommend since these muffins aren’t overly sweet. And a little softened salted butter spread over top made them just about perfect.
Note: the batter is very thick and lumpy– don’t let that scare you! They’ll still puff up beautifully and bake into soft, golden muffins.
- 3/4 cup + 2 tbsp milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla
- 2 cups flour (whole wheat or all purpose)
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup chopped strawberries
- 1 tbsp chopped fresh basil
- Preheat oven to 350ºF.
- Whisk together the milk, vegetable oil, egg, sugar, and vanilla.
- Use a spatula or wooden spoon to mix in the flour, baking powder, and salt just until batter is formed. Mix in the strawberries and basil. Do not overmix! Batter will be thick and lumpy.
- Divide the batter evenly among the 12 cups in a muffin tin.
- Bake for 20-25 minutes until golden brown on top and toothpick inserted comes out clean. (I only baked mine for 20 minutes)
- Cool completely and serve.
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