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Cook Time :30 Min | Servings : 12 regular muffins or 24 mini muffins

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What is a muffin for newbies, the rest can skip the first para.
Muffins are served as breakfast. There are two types of muffins English and American. English muffins are made with yeast where as American are made with chemical leavener like baking soda. American muffins are domed shaped and English muffins are flat.
American Muffins are further divided into bread like (less sugar) muffins or cake like (high sugar)muffins. Variations can be made to the basic muffin recipe and baked into special muffins.
The difference between a cupcake and a muffin is a cupcake has more sugar and a frosting layer on top, where as muffins don’t.

Strawberry Muffin

I started liking muffins after coming to America. They serve a lot of varieties for breakfast. I love muffins for it’s soft cake like inside texture and the crispy dome. So here’s my attempt at a Strawberry Muffin with fresh strawberries.
I thought the strawberry would be cooked nicely and that won’t be moist inside the muffins, but I was wrong. When it’s cooked I could see the moistened area around every strawberry chunk, not sure if this is how it would be or I am doing it wrong, someone please answer me, if we use fresh fruits for baking is there any special steps that needs to be done?

Ingredients :
All purpose Flour 2 cups + more for dusting
Baking powder 1 1/2 tsp
Salt 1/2 tsp
Sugar 1 cup
Butter 1/2 cup
Egg 2 nos ( optional )
Pure Vanilla Extract 2 tsp
Milk 1/2 cup
Fresh Strawberries or dry strawberries 2 cups
Baking Needs :
Muffin Tray 24 small or 12 regular
Cupcake Wraps based on muffin tin (Optional)
Butter or cooking oil spray to spray in the muffin cups
Tooth Pick 1 no
Directions:
  1. Step 1

    Mix all purpose flour, baking powder and salt together. Cut the strawberries into bite size piece, toss them in a sieve with 1 1/2 tsp of all purpose flour to lightly coat them.

  2. Step 2

    Mix the butter and sugar together and beat it with electric hand held mixer until they become fluffy, about 3 minutes. Add the eggs and beat until combined. Mix the vanilla syrup.

  3. Step 3

    Add the flour now and beat them until they are mixed. Add milk and beat till all are mixed well. Don’t over beat as muffin would become rough. Using the rubber spatula fold (mix gently) the strawberries in the mix and keep it ready.

  4. Step 4

    Preheat the oven to 375 Fahrenheit. Prepare the muffin pan by spraying some oil or coat with a layer of butter. We can also use cupcake wraps and coat them with oil or butter. Divide the batter among the cups evenly using an ice-cream scoop or two spoons.

  5. Step 5

    Cook it for about 20-25 min if it’s a mini muffin tray or 25-30 min if it’s a regular muffin tray. Rotate the muffin tray in the middle for even cooking. Before removing the tray from the oven check to make sure its cooked by inserting a tooth pick and check if it comes out clean.

  6. Step 6

    Transfer it to the wired rack to cool them. Tilt the muffins on their side to cool them for at least 10 mins. Can be served warm.

Tips :
  • Beat until the dry ingredients and wet ingredients combine to get the soft muffin else muffin would become rough.

(*) This can be refrigerated in a airtight container for about a week. If refrigerated, heat for 10-15 sec in microwave before serving.