Strawberry Ginger Muffins

February 17, 2013
3 Ratings
Author Notes

I was once having a snack that consisted of both ginger snaps and strawberries. They ended up in my mouth at the same time– and the idea for this recipe was born. This is a great flavor combination that would also taste delicious in waffles or pancakes! —Abby Reisner

  • Makes 16 muffins
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup crushed ginger snaps
  • 1/2 teaspoon salt
  • 1 cup almond milk
  • 1/4 cup canola oil
  • 1 1/2 cups chopped fresh strawberries
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon ground ginger
In This Recipe
  1. Preheat oven to 400°F and line a muffin tin with baking cups.
  2. In a large bowl, combine all the dry ingredients with a fork until well blended. Toss the strawberries in the flour mixture until they’re all coated. In a separate, smaller bowl, beat the wet ingredients with a fork. Add the wet ingredients to the dry ingredients and mixed until just combined.
  3. Pour the batter into the prepared pan, filling each muffin cup 2/3 full. If you want to (I did and it was yummy!), sprinkle brown sugar on top before baking. Bake for 20-25 minutes. Let them cool in the pan for a lil bit before taking them out and eating them/letting them cool more. Enjoy!

See what other Food52ers are saying.

  • Mollyh
  • Abby Reisner
    Abby Reisner