Easy, no-fuss fresh STRAWBERRY MUFFINS (so moist!)

Ingredients

• 210 g All-Purpose Flour (plain, sifted)
• 2 tsp Baking Powder (double‑acting)
• 0.5 tsp Salt (fine sea salt)
• 150 g White Granulated Sugar (for batter)
• 1 piece Egg (large, room temperature)
• 45 g Unsalted Butter (melted, slightly cooled)
• 52 g Canola Oil (unflavored, neutral oil)
• 180 g Whole Milk (room temperature)
• 2 tsp Vanilla Extract (pure vanilla)
• 2 tsp Lemon Zest (zest of one medium lemon, only yellow part)
• 2 tsp Lemon Juice (freshly squeezed)
• 205 g Fresh Strawberries (batter) (hulled and chopped)
• 85 g Fresh Strawberries (topping) (hulled and chopped)
• 2.5 tbsp White Granulated Sugar (for cinnamon‑sugar topping)
• 1 tsp Ground Cinnamon (for topping)

Instructions

1. Preheat oven and line muffin tray

   Preheat the oven to 425°F (220°C) using a conventional setting. Line a standard 12‑hole muffin tray with paper liners and set aside.

   Time: PT5M

   Temperature: 425°F

2. Prepare cinnamon sugar topping

   In a small bowl combine 2½ tbsp white granulated sugar and 1 tsp ground cinnamon. Stir until evenly mixed and set aside.

   Time: PT2M

3. Sift dry ingredients

   Sift together 210 g (1 ¾ cups) all‑purpose flour, 2 tsp baking powder, and ½ tsp salt into a bowl. Whisk briefly to combine and set aside.

   Time: PT3M

4. Combine wet ingredients

   In a large bowl add 150 g white granulated sugar, 1 large room‑temperature egg, 45 g melted unsalted butter, 52 g (¼ cup) canola oil, 180 g (¾ cup) room‑temperature whole milk, 2 tsp vanilla extract, 2 tsp lemon zest (only yellow part), and 2 tsp freshly squeezed lemon juice. Whisk until smooth and fully incorporated.

   Time: PT5M

5. Fold in dry ingredients

   Add the sifted dry mixture to the wet mixture. Using a rubber spatula, gently fold until just combined; a few streaks of flour are okay. Do not over‑mix.

   Time: PT2M

6. Fold in strawberries (batter)

   Add 205 g (1 ¼ cups) freshly chopped strawberries to the batter. Fold gently until evenly distributed.

   Time: PT2M

7. Fill muffin liners

   Using a scoop or spoon, divide the batter evenly among the 12 prepared liners, filling each about three‑quarters full.

   Time: PT3M

8. Add fruit topping and cinnamon sugar

   Sprinkle the reserved 85 g (½ cup) chopped strawberries on top of each muffin, pressing lightly into the batter. Then evenly dust the cinnamon‑sugar mixture over the tops.

   Time: PT2M

9. Bake at high temperature

   Place the tray in the preheated oven and bake at 425°F (220°C) for 8 minutes.

   Time: PT8M

   Temperature: 425°F

10. Reduce heat and finish baking

    Without opening the oven, lower the temperature to 350°F (180°C) and continue baking for 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

    Time: PT12M

    Temperature: 350°F

11. Cool in tray

    Remove the tray from the oven and let the muffins cool in the tray for about 10 minutes to firm up.

    Time: PT10M

12. Transfer to cooling rack

    After 10 minutes, gently remove the muffins from the liners and place them on a wire rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g