Swedish strawberries are amazing. These simple moist strawberry spelt flour muffins are the perfect summer recipe. The spelt muffins are topped with pistachios and a little pearl sugar. From the first bite into these strawberry muffins, you will be hooked on the soft, moist crumb, unlike any cafe or store-bought muffin; they stay fresh for a few days too. I made this recipe with white spelt flour, but feel free to swap for regular flour, olive oil, oat milk, a small amount of sugar, and vanilla sugar with the hint of lemon and cardamom for an added twist. Topped with extra chopped strawberries and the optional pearl sugar and slivers of pistachios for a pop of colour.
Takes = 15 minutes
Bakes = 20 minutes
Makes = 8 large style muffins
- White Spelt flour or plain flour – 200g (1 +3/4 cup)
- White sugar - 50g (1/4 cup)
- Vanilla sugar, or vanilla extract – 2 teaspoon
- Baking powder – 2 teaspoons
- Ground cardamom (optional) – 1 teaspoon
- Salt – 1/8 teaspoon
- Oat milk, or regular – 125ml (1/2 cup)
- Olive oil, or your choice, or melted butter – 60ml, (1/4 cup)
- One Large egg – 57g
- Zest of a small lemon (optional) – 1/2 teaspoon
- Strawberries chopped small – 150g, 1 cup
- Pistachios, sliced, or flaked almonds – 2 teaspoons
- Pearl sugar or raw sugar – 1 teaspoon
- Preheat the oven to 180˚C, 160˚C fan. Prepare and line the baking tin with muffin cases or grease with butter. Remove the egg and milk from the fridge.
- Whisk egg, milk, and oil gently in a small bowl or large glass.
- Whisk flour, baking powder, cardamom, salt, vanilla sugar and sugar.
- Combine wet and dry ingredients until blended. Don't worry if your batter looks thick. Fold in half of the chopped strawberries.
- Spoon about 1.5 tablespoons of the batter into the muffin tray large muffins make 8 muffins. Finish with a sprinkle of strawberries, pistachios and sugar. Bake for 20-25 minutes. Once they spring back and are golden brown. Remove and rest for at least 10 minutes before removing it from your baking tin.
Sue Maree P Baking Tips
- EGG: to make vegan, swap out the egg for a flax egg
- OIL: swap the oil for melted butter if preferred
- FLOUR: use regular plain or all-purpose flour if you don't bake with spelt
- MILK: swap oat milk for pea or soy or regular milk. I like baking with oat milk, as I have consistently good results in my baking