Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon finely ground black pepper
  • 1/3 cup (80 ml) vegetable oil
  • 1 large egg
  • 1/3 to 1/2 cup (80 ml – 120 ml) milk, reduced fat or whole milk are best
  • 1 1/2 teaspoons vanilla extract
  • 6 ounces strawberries, hulled and diced, about 1 cup diced
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon vanilla extract

Instruction

  • Heat the oven to 400 degrees Fahrenheit. Line 12 standard-size muffin cups with paper liners.
  • Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.
  • Using a measuring jug that holds at least 1 cup, measure the vegetable oil. Add the egg, then fill the measuring jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk).
  • Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not overmix. The muffin batter will be pretty thick — see note below). Stir in the strawberries.
  • In a small bowl, stir one tablespoon of sugar with a 1/4 teaspoon of vanilla.
  • Divide the batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar topping over muffins.
  • Bake muffins until tops are golden brown, no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.