Strawberry Milk Muffins
4 servings
40 minutes
Strawberry muffins made with milk are a delicate and airy pastry that captures the essence of summer. Originating from American cuisine, these muffins have become a beloved treat worldwide. Their texture is soft and slightly moist, while the pieces of strawberry add a pleasant sweet-tart note that makes the flavor particularly exquisite. The ingredients are simple – flour, milk, eggs, and butter – but it’s the fresh strawberries that give the muffins juiciness and freshness. They are perfect for breakfast or a light dessert, especially on warm days when you crave something airy and fruity. Serve them slightly warm with a cup of fragrant tea or coffee, enjoying their sweet aroma and tender structure.
1
Preheat the oven to 190 degrees. Grease the muffin pan with oil or place a paper liner in each cup.
2
In a bowl, mix the baking powder, sugar, and flour.
- Baking powder (raising agent): 2 teaspoons
- Sugar: 0.5 glass
- Wheat flour: 1.8 glass
3
In another bowl, beat the egg with milk and vegetable oil.
- Chicken egg (large): 1 piece
- Milk: 0.5 glass
- Vegetable oil: 0.3 glass
4
Combine both mixtures and mix well.
5
Add 1 cup of chopped strawberries and gently mix without damaging the berries.
- Strawberry: 150 g
6
Fill the molds two-thirds full with batter and bake for 20-25 minutes until done, checking with a toothpick.
7
Leave in the mold for 1 minute, then transfer to a plate.
