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Strawberries and Cream Mini Muffins

Published in Recipes, Breads Author: CentraCare


  • 1 cup strawberries, slightly under-ripe, diced into 1/4-inch pieces
  • 1 squeeze of lemon juice
  • 1 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 cup canola oil
  • 1/3 cup light sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon powdered sugar


  1. Preheat oven to 400 degrees. Line a 24-cup mini-muffin tin with paper baking cups.
  2. Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.
  3. In a medium-size bowl, stir together flour, sugar and baking powder.
  4. In a small bowl, beat together oil, sour cream, vanilla and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.
  5. Divide batter evenly among the paper cups in the mini-muffin tin. Bake for 12 to 14 minutes or until a cake tester comes out clean.
  6. Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve and shake sieve lightly to dust the muffins with sugar. Serve.

Yield: 24 muffins (1 muffin = 1 serving)

Nutrition Information Per Serving
  • Calories: 66
  • Fat: 3 g.
  • Sat. Fat: 0.5 g.
  • Trans Fat: 0 g.
  • Sodium: 24 mg
  • Carbs: 9 g.
  • Fiber: 0 g.
  • Protein: 1 g.