Double Strawberry Mini Muffins
Strawberry Mini Muffins Coated in Homemade Strawberry Sugar
24mini muffins
24mini muffins
  1. Combine the freeze dried strawberries and 2 tablespoons (25g) of sugar in a small food processor or a clean spice grinder. Process until finely ground. Add 1/2 cup (3 1/2 oz or 100g) of sugar and pulse a few times until well combined. Place the strawberry sugar in a shallow bowl and set aside.
  2. Preheat the oven to 350ºF (180ºC). Grease and flour a 24-serving mini muffin pan.** Do not skip this step and do not use liners. The muffins need to form a crust on the outside so they don’t soak up too much butter in the final step.
  3. In a medium bowl, whisk together the flour, baking powder and salt
  4. In a large bowl, whisk together the remaining 1/2 cup (100g) of sugar with the oil, egg and extracts until smooth. Whisk in the strawberry purée until well combined.
  5. Stir in the flour mixture with a rubber spatula, just until combined. The batter will be thick.
  6. Transfer the batter evenly into the prepared muffin pan cups.
  7. Bake until a toothpick inserted into the center of the muffins comes out clean, about 10-12 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins.
  8. Let the muffins cool in the pan for 5 minutes. Turn the muffins out onto a cooling rack. Place the melted butter in a small bowl. Dunk the warm muffins briefly in the melted butter, then roll them in the strawberry sugar.
Recipe Notes

To find the gel food color I used, click here.

To find the mini muffin pan I used, click here.