Looking for a great way to get the kids in the kitchen? Start with this recipe for Strawberry Muffins. It’s easy and fun.
No matter how much of a mess the kids make, this Strawberry Muffins recipe will always taste delicious, especially when served with hot Esie ya ọkụ.😋
-Awụlikwa elu na-:
How to Make Strawberry Muffins
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
Preheat the oven to 400 °F. Line a 12-cup muffin pan with paper liners. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour and baking powder.
Na ọkara, na-eji whisk tie bọta na shuga dị nro ruo mgbe ọkụ na fluffy maka ihe dị ka nkeji 3. Na-esote, tinye akwa ahụ, otu n'otu oge, ma gbanye nke ọma ruo mgbe agwakọtara ya, na-ehichapụ akụkụ nke efere ahụ.
N'ikpeazụ, wụsa vanilla wepụ na almond wepụ. Gbakwunye ngwakọta ntụ ọka ahụ, gbanwee ya na mmiri ara ehi, ma tụgharịa ya na spatula rọba ruo mgbe agwakọtara ya ( batter ga-adị oke).
Na efere ọzọ, tụba strawberries na 1 tablespoon ntụ ọka (nke a ga-eme ka ha ghara ịdaba na ala). Tinye strawberry na batter wee jiri nwayọọ na-atụgharị ya na spatula rọba ruo mgbe a na-ekesa ya nke ọma, na-akpachara anya ka ị ghara ịgwakọta ya!
Next, divide the batter evenly into the prepared muffin pan, filling it almost full. Then, lightly sprinkle turbinado sugar on top of each muffin.
Bake for 5 minutes, then reduce the temperature to 375°F and bake for about 8 to 10 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
Mee ka ọ dị jụụ na pan maka opekempe 5 nkeji tupu atụgharị ya. Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the Strawberry muffins to a rack to cool completely.
Serve immediately or store the cooled Strawberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Next, divide the batter evenly into the prepared muffin pan, filling it almost full. Then, lightly sprinkle turbinado sugar on top of each muffin.
Bake for 5 minutes, then reduce the temperature to 375°F and bake for about 8 to 10 minutes more, or until the strawberry muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
Mee ka ọ dị jụụ na pan maka opekempe 5 nkeji tupu atụgharị ya.
Ntụziaka emetụtara:
- Muffins ugu na pecan Streusel
- Muffins blueberry
- apụl muffins na-esi ísì ụtọ
- Banana Obere Chocolate Chip Muffins
- Chocolate banana muffins
- Achịcha ọka ọka muffin na ugu na ose
Ntụziaka
Easy Strawberry Muffins
Ngwaọrụ
Efrata
For the Strawberry Muffins:
- 250 g (2 iko) iko ntụ ọka niile
- 2 teaspoons ntụ ịme achịcha
- ¼ teaspoon nnu kosher
- 113 g (½ cup / 1 mkpisi bọta na-enweghị nnu), na-adị nro na ụlọ okpomọkụ
- 200 g (1 iko) sugar granulated ma ọ bụ turbinado sugar
- 2 akwa buru ibu , ọnụ ụlọ okpomọkụ
- 2-½ teaspoons ihe dị ọcha vanilla wepụ
- ½ teaspoon wepụ almond ma ọ bụ wepụ vanilla dị ọcha
- ½ Iko mmiri ara ehi dum
- 2 iko strawberries diced (buru ụzọ bee strawberry ahụ wee tụọ iko)
Mgbakwunye:
- 2 tablespoons sugar turbinado ma ọ bụ sugar granulated
- 1 tablespoon ntụ ọka maka ịtụba strawberry
ntuziaka
- Preheat the oven to 400 °F. Line a 12-cup muffin pan with paper liners. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour, and baking powder.
- Na ọkara, na-eji whisk, tie bọta na shuga dị nro ruo mgbe ọkụ na-agba ọsọ maka ihe dị ka nkeji 3. Na-esote, tinye akwa ahụ, otu n'otu oge, ma gbanye nke ọma ruo mgbe agwakọtara ya, na-ehichapụ akụkụ nke efere ahụ. N'ikpeazụ, wụsa vanilla wepụ na almond wepụ.
- Gbakwunye ngwakọta ntụ ọka ahụ, na-atụgharị na mmiri ara ehi, na-atụgharị ya na spatula rọba ruo mgbe agwakọtara ya (batter ahụ ga-adị oke). Na nnukwu efere ọzọ, tụba strawberry na 1 tablespoon ntụ ọka (nke a ga-eme ka ha ghara ịdaba na ala).
- Add the strawberry to the batter and fold gently with a rubber spatula until evenly distributed, being careful not to overmix! Next, divide the batter evenly into the prepared muffin pan, filling them almost full. Then, lightly sprinkle turbinado sugar on top of each muffin. Bake for 5 minutes, then reduce the temperature to 375°F and bake for about 8 to 10 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean. Let cool in the pan for at least 5 minutes before turning out.
- Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the Strawberry muffins to a rack to cool completely. Serve immediately or store the cooled Strawberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Enjoy!
Notes
- Iji chekwaa: The cooled Strawberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- Iji kpoo ọkụ: Na ngwa ndakwa nri ruo mgbe ọ ga-ekpo ọkụ, ihe dịka 5 ruo 10 sekọnd.
- Otu esi eme mmiri ara ehi utoojoo n'ụlọ: Tinye 2 teaspoons nke lemon ọhụrụ, lime, ma ọ bụ ọcha distilled mmanya n'otu iko ihe atụ, ma tinye mmiri ara ehi zuru ezu iji mee ½ iko mmiri mmiri zuru ezu; kpalie ka ikpokọta ma hapụ ka guzoro maka nkeji 5 (ngwakọta ahụ ga-amalite ịmalite). Jiri dị ka achọrọ na nhazi, ma ọ bụ kpuchie na refrigerate ruo mgbe ọ dị mkpa.
- Otu esi echekwa: Store the cooled Strawberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Then, reheat in the microwave until warm through, about 5 to 10 seconds.
- Achịkọtala nke ọma: Unu emela ya ma a bịa n'ịgwakọta; mix ruo mgbe dị nnọọ jikọtara.
- gbochie strawberry imi: Before folding in the Strawberry, toss them with a little flour; without it, they will sink to the bottom of the muffin cups.
- How to Freeze Muffins After Baking: Double wrap completely cooled muffins with aluminum foil or plastic freezer wrap and place them in a heavy-duty bag. Thaw overnight on the countertop.
- How to Freeze Muffins Before Baking: Scoop the batter into the muffin cups, filling just above three-quarters full. Freeze until set, about 3 hours. The strawberry muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the strawberry muffins in a muffin pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.