Strawberry-Mint Muffins Recipe
Strawberry-Mint Muffins
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Baking time: 20-25 minutes

Difficulty: Easy
Chef's Note

Make a giant muffin by pouring the batter into a loaf pan (bake for 60-70 minutes).

For 12 muffins

- 250 g (9 oz.) flour + a little for the muffin tins
- 180 g (6 oz.) powdered sugar
- 1/2 tsp. salt
- 1 Tbsp. baking powder
- 2 eggs
- 200 ml (3/4 cup) milk
- 150 ml (1/2 cup + 2 Tbsp.) oil
- 125 g (4 oz.) wild strawberries
- 10 fresh mint leaves
- butter for the muffin tins
  1. Preheat the oven to 210° C (425° F).
  2. Butter and flour 12 muffins tins. Tap out the excess flour.
  3. Sift the flour, salt and baking powder into a bowl and make a well in the center.
  4. In another bowl, beat together the eggs, sugar, milk and oil. Pour into the dry ingredients and mix quickly without overworking.
  5. Wash, dry and hull the strawberries and cut them into small dice. Wash and dry the mint leaves and chop them. Mix into the batter.
  6. Spoon the batter into the prepared tins, filling only 2/3 full since they will rise when baked.
  7. Bake in the center of a preheat oven for 20-25 minutes, depending on the size of the tins.
  8. Remove the muffins from their tins as soon as they come out of the oven and cool completely on a rack before serving.
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