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Sunny Morning Muffins

These Sunny Morning Muffins are a delightful blend of fresh strawberries, ripe banana, and plump blueberries, complemented by crunchy walnuts. Easy to prepare, they yield a moist, flavorful breakfast or snack, perfect for a sunny start to your day. The recipe ensures a balance of sweet fruit and a tender crumb.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 people
Course: Breakfast
Cuisine: british
Calories: 4418.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup strawberries chopped
  • 1 cup sugar plus 2 tablespoons
  • 1 1/2 cups all-purpose flour
  • Pinch ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 ripe banana mashed
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 lemon zested
  • 1/2 pint blueberries
  • 1 cup chopped walnuts

Equipment

  • 1 Muffin tin 12-cup
  • 2 Mixing Bowls one small, one large
  • 1 Whisk
  • 1 Set Measuring cups and spoons
  • 1 Cooling rack

Method
 

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
  3. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
  4. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
  5. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
  6. Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

Notes

1. Do not overmix the batter. Overmixing develops gluten, resulting in tough muffins. Mix just until the dry ingredients are combined; a few lumps are perfectly fine.2. Ensure the banana is very ripe (with brown spots) for optimal sweetness and moisture.3. For even distribution of the blueberries and walnuts, lightly toss them with a teaspoon of flour before folding into the batter; this prevents them from sinking to the bottom.4. The toothpick test for doneness is crucial: it should come out with moist crumbs, not wet batter, ensuring a tender crumb without being undercooked.