Mother's Day Strawberry Mini Muffins
These tasty, bite-size treats are big on flavor and not too sweet. The recipe features dried strawberries paired with fresh orange zest. Mini muffins are a perfect size to serve for a Mother’s Day celebration or family brunch.
Prep: 30 minutes
Bake: 9 to 10 minutes
Bake at: 375°F
Yield: 24 mini muffins
Pan: mini muffin pan
Difficulty: easy
Ingredients
- 3/4 cup (2.5 ounces) dried strawberries
- 1 1/2 tablespoons grated orange zest (1 orange)
- 3/4 cup (90 grams) all-purpose flour
- 1/2 cup (66 grams) whole wheat flour
- 3/4 teaspoon baking soda
- Scant 1/4 teaspoon salt
- 6 tablespoons (79 grams) light brown sugar
- 1 large egg, room temperature
- 3/4 cup buttermilk, room temperature
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- Non-Stick cooking spray
Directions
Making the Batter
- Finely chop the strawberries and set aside. Grate the orange zest and set aside.
- Preheat the oven to 375°F.
- In a medium bowl, sift together the all-purpose flour, wheat flour, baking soda, and salt. Whisk the light brown sugar into the mixture.
- In a small bowl, lightly beat the egg. Add the buttermilk, vegetable oil, and vanilla and whisk to combine. Add the grated orange zest and whisk.
- Make a well in the dry ingredients. Pour the liquid ingredients over the dry and stir until just moistened. Add the strawberries and stir to combine.
Baking the Muffins
- Prepare a 24 cup mini muffin tin with non-stick cooking spray (see “Tips”).
- Spoon the batter into the cups to fill 3/4 full.
- Bake the muffins for 9 to 10 minutes until they spring back when touched lightly in the center and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes before turning out on a wire rack to cool.
- You can store the muffins in an airtight container for up to 4 days and freeze for up to 2 weeks.
Tips
- You can make the muffins in a standard muffin tin, if you prefer. Bake the standard muffins for 14 to 15 minutes.