Strawberry Basil Muffins Recipe posted by Staff Writer Pin Share Tweet Email Jump to RecipeThis year, I’ve become o-b-s-e-s-s-e-d with fresh basil. Don’t ask me how this deliciousness has eluded me for all of these years, but yes, I am just now hopping on board the basil train! 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. Continue to Content Strawberry Basil Muffins Print Ingredients 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 Instructions 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. Be sure to also follow me on Facebook, Pinterest, Twitter, and in the Something Swanky Dessert Recipes Facebook group! Homemade Strawberry Sauce Whole Wheat Crepes
What a great flavor pairing and I would have NEVER thought to do it as muffins! Pinned! Love the way you think! And having a trusty muffin recipe with lumpy batter that’s thick – those are the best recipes! 🙂 I bet coconut oil would taste amazing as the oil – I want to try your master batter now! Reply
I love how healthy these are! And the basil is an awesome idea! Like when people make strawberry bruschetta with basil. It’s so good, so I know these muffins are amazing! Reply
It took me a long time to really appreciate fresh basil too. Love it now! I need to make these! Reply
Those are some gorgeous pictures! I’m just really loving on your photography anymore. Also, muffins. Yes, please. Reply
Came back to say that I didn’t used to NOT love your photography, I just love it MORE now. Gah. Nobody should let me use the internet, k? Reply
This is the first time in over ten years I don’t have basil in my garden. Or even have a garden for that matter. #stupidmoving However, when I get my fresh basil growing again, these muffins are first on the list, YUM Reply
Those sound so delicious! Strawberries and basil are such a tasty combination, but I always forget about it when harvesting our fresh basil plants. Yum! Reply
These look and sound fabulous – and healthy!! I’ve got a TON of basil growing in my backyard right now, so I think I know what I’ll be doing with it soon. 🙂 Reply
I can’t get enough strawberries lately! These muffins need to make an appearance in my kitchen soon! Reply
