Go Back
Print
Whole Wheat Strawberry Basil Muffins

Whole Wheat Strawberry Basil Muffins*

Course Breakfast, Brunch
Cuisine Amercian
Keyword Basil Sugar, Muffin recipe, Strawberry basil muffins, Strawberry muffins
Prep Time 25 minutes
Cook Time 20 minutes
Servings 1 Dozen
Author Lora Wiley-Lennartz

Ingredients

For the Basil Sugar topping:

  • 1 cup white granulated sugar
  • 1/3 cup chopped fresh basil washed and dried thoroughly.

For the Muffins:

  • 2 cups flour whole wheat or all-purpose
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/4 cup olive oil I used basil-infused olive oil
  • 1 large egg
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 cup chopped strawberries/ fresh or frozen**
  • 1 tbsp chopped fresh basil
  • 1/3 cup basil sugar

Instructions

Make the Basil Sugar:

  1. In a jar, alternately layer the sugar and basil until the jar is full.
  2. Tightly seal with the lid and store in a cool, dark place.
  3. The sugar should be ready to use in 3 days.

Make the Muffins:

  1. Preheat oven to 350ºF.
  2. Grease a 12-cup muffin tin.
  3. Whisk together the flour, baking powder, and salt. Set aside.
  4. In a separate bowl, whisk together the milk, olive oil, egg, brown sugar, and vanilla.
  5. Mix in by hand the dry ingredients just until the batter comes together. Add the strawberries and basil.
  6. Divide the batter evenly among the 12 cups in a muffin tin.
  7. Sprinkle the basil sugar on top.
  8. Bake for 20 minutes or until a knife inserted comes out clean.
  9. Transfer to a wire rack to cool. Lovely if served slightly warm.

Recipe Notes

*Adapted from Strawberry Basil Muffins from Something Swanky
**If you use frozen, make sure you defrost them and strain out the excess liquid before adding them to the batter.