The kids loved making these. The hardest part is making sure the muffins are cool enough to eat so you don't burn your tongue on the "treasure" - a whole strawberry that turns into a molten, jammy surprise in the middle.
Ingredients
- 4 eggs
- 2 cups milk
- 1 teaspoon vanilla
- 1/2 cup canola oil
- 24 small to medium-sized strawberries, or large strawberries cut in half. Can also use large raspberries or partly-defrosted frozen berries.
- 4-6 Tablespoons brown sugar or maple sugar granules, on a plate for rolling strawberries
- 2 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup brown sugar or 1/4 cup honey
Instructions
- Preheat oven to 375 degrees.
- Fill two cupcake pans with paper liners – (for a total of 24.)
- Mix flours and other dry ingredients in a large bowl. Break eggs into a second bowl. Add the milk, vanilla, and canola oil to the eggs and beat to blend with a whisk. Pour the wet ingredients into the dry ingredients and mix with a large spoon just until blended.
- Fill baking cups about halfway, using a small measuring cup or ladle.
- Roll each strawberry in the brown sugar on the plate, and push one into each muffin cup. Top with an additional spoonful of batter so the berry is mostly buried.
- Bake 15-20 minutes, until a toothpick inserted into the side comes out clean.
- Cool on a cooling rack at least 10 minutes – the middles of these muffins are very hot!
More Information
This recipe is adapted from one by Mollie Katzen & Ann Henderson, from their cookbook Pretend Soup.
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