Note: This is a double recipe and makes about 18 muffins*

Bake Time

22 Minutes at 400F

Ingredients

Topping

  • 4 tablespoon sugar
  • 1/2 teaspoon vanilla extract

    Muffins

  • cups (390 grams) all-purpose flour
  • 1 1/2 cup (300 grams) sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon finely ground black pepper
  • 2/3 cup (160 ml) vegetable oil 150g
  • 2 large eggs
  • 2/3 to 2/2 cup (160 ml – 240 ml) milk, reduced fat or whole milk are best - see instructions for actual amount
  • 3 teaspoons vanilla extract
  • 2 1/2cup diced fruit (strawberries)
  • Optional - 1 bag of chocolate chips
  • 1/2 teaspoon vanilla extract

Instructions

  • Heat the oven to 400° F
  • Line 12-18 standard-size muffin cups with paper liners.
  • Make the topping, by stirring one ltablespoon of sugar with a 1/4 teaspoon of vanilla.
  • 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 3 cups:
    • measure the vegetable oil.
    • Add the egg
    • Fill the measuring jug to the 2-cup line with milk (this should be 1/3 to a 1/2 cup of milk).
    • Add 1 ½ 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.
  • Stir in the strawberries and chocolate chips.

    To Finish

  • Divide the batter between the 12 muffin cups. The batter will come close to the tops of the paper liners.
  • Lightly sprinkle the vanilla sugar topping over muffins.
  • Bake muffins until tops are golden brown, no longer wet, 22 Minutes.
  • Transfer to a wire rack and cool completely.