Strawberry Basil Muffins
Made with basil sugar and packed with strawberries, these muffins are the perfect summer treat!
Servings 12 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.
Notes
This recipe was updated on August 16th, 2021 to modify the oil and milk quantities.