Strawberry season is upon us, and I couldn’t be any happier! To celebrate, I made these Strawberry Basil Muffins and was delighted with how they turned out. Though they may look a little funny, these green-tinged muffins are soft, tender, and filled with the perfect balance of strawberry and basil flavor.
The trick to making these Strawberry Basil Muffins is making basil sugar. It’s so easy, just combine fresh basil leaves with granulated white sugar, and pulse in a food processor until there are no large bits of leaves left. I love incorporating basil sugar into all kinds of summer treats. Try it berry-centric cake recipes, or in a fun summer cocktail!
One thing I love about muffins is that they’re really an all purpose treat. You can enjoy them for breakfast, dessert, or as a snack any time! I tend to use less sugar in my muffin recipes than other recipes you may find. I feel that doing so really lets the flavors of the filling speak for themselves. And it makes them a healthier option than more sugar laden sweets!
If you’d like to try another healthy-ish muffin recipe, check out these Double Chocolate Zucchini Muffins. They’re wonderfully moist and super flavorful. And the best part is, they’re packed with veggies! For another strawberry treat, try this Strawberry Tres Leches Cake! Or if you really want to get the most out of berry season, make this Easy Peasy Blackberry Compote. It’s such a quick and simple way to transform a basket of freshly picked blackberries.
Happy strawberry season!
Strawberry Basil Muffins
Ingredients
- ½ cup granulated white sugar
- ¼ cup fresh basil leaves
- 2 cups + 1 tbsp all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup milk use almond or soy milk to make dairy free
- 1 egg
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1 cup fresh strawberries stems removed and diced
- Zest from 1 lemon
Instructions
- Preheat oven to 375F. Prepare a 12 tin muffin tin by spraying with baking spray or lining with cupcake papers.
- Prepare basil sugar by combining the fresh basil and granulated white sugar in a food processor. Pulse together until there are no large pieces of basil remaining. Set aside.
- Combine flour, baking powder, salt, and basil sugar in a medium bowl and whisk to combine.
- In a large bowl, mix milk, egg, vanilla extract, lemon zest, and vegetable oil. Add dry ingredient mixture, and stir until just combined.
- Sprinkle 1 tablespoon flour over the diced strawberries, and toss until strawberries are coated.
- Gently fold the strawberries into the batter. Be sure not to overmix
- Evenly divide the batter among the muffin tin.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5 minutes in the pan, and then place muffins on a rack to cool completely.
[…] of mine; it goes so beautiful with bright, fruity flavors! I highly recommend trying these Strawberry Basil Muffins. They’re soft and tender, and packed with fresh […]