Strawberry Swirl Muffins
These soft, buttery strawberry muffins are swirled with strawberry sauce before baking, creating ribbons of strawberry flavour throughout. They're easy to make and perfect for breakfast, tucking into a lunch box or enjoying with afternoon tea.
Equipment
- 2 mixing bowls 1 large, 1 medium
- 1 balloon whisk
- measuring cups
- spatula or wooden spoon
- muffin tin pan
Ingredients
- 1½ cups all purpose flour
- ½ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ⅓ cup butter, melted
- ¾ cup homemade strawberry sauce or strawberry jam
Instructions
- Preheat oven to 400 degrees. Spray muffin tins with non-stick spray or line with paper liners.
- In a large mixing bowl whisk together the flour, sugar, baking powder and salt.
- In a medium mixing bowl whisk together the egg, milk and melted butter until well combined. Add to the dry ingredients and mix just until blended and no streaks of flour remain.
- Fill muffin tins about ⅓ full with batter and top with 1 tablespoon of strawberry sauce (or jam). Divide remaining batter between each muffin tin, covering the strawberry sauce, until about ⅔ to ¾ full. Top with another tablespoon of strawberry sauce. Using a long skewer or paring knife, swirl strawberry sauce through the muffin batter. Allow batter to rest for about 15 minutes.
- Bake at 400℉ for 18 to 20 minutes, until toothpick inserted in centre comes out clean or with a few crumbs. Cool in tins for 10 minutes before turning out onto a cooling rack to cool completely.
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https://www.redcottagechronicles.com/recipe/strawberry-muffins/