Strawberry Sponge Cake Muffins

These strawberry sponge cake muffins are light, fluffy, and bursting with fresh strawberry flavor in every bite. Perfect for breakfast, a snack, or dessert!

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Recipe

Servings: 12 muffins

Calories per Serving: ~110 kcal

Total Time: 35 minutes

Strawberry Sponge Cake Muffins

Ingredients

• 1 cup (125g) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

• 3 large eggs, room temperature

• 1/2 cup (100g) granulated sugar

• 1 tsp vanilla extract

• 2 tbsp melted butter (or coconut oil)

• 1 cup fresh strawberries, diced

Instructions

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Sift Dry Ingredients: In a small bowl, sift together the flour, baking powder, and salt. Set aside.

3. Whip Eggs and Sugar: Using a hand mixer, beat the eggs and sugar on high speed in a large bowl until the mixture is pale, thick, and tripled in volume (about 5-6 minutes).

4. Add Vanilla & Butter: Mix in the vanilla extract and melted butter on low speed until combined.

5. Incorporate Dry Ingredients Gradually: Gradually add the dry ingredients to the egg mixture in three batches, mixing on low speed after each addition until just combined. Avoid overmixing.

6. Add Strawberries: Gently fold the diced strawberries into the batter with a spatula, ensuring they are evenly distributed.

7. Fill & Bake: Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool & Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve as is or dust with powdered sugar for a light, sweet touch.

Nutritional Value (Per Serving)

• Calories: 110 kcal

• Carbohydrates: 16g

• Protein: 3g

• Fat: 3g

• Saturated Fat: 1g

• Sugar: 10g

• Fiber: 1g

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  Prep Ingredients

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  Line sheet with muffin paper liners

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  Sift Dry Ingredients

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  Whip Eggs and Sugar

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  Add Vanilla & Butter

• 

  Incorporate Dry Ingredients Gradually

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  Add Strawberries

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  Add Strawberries

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  Fill & Bake

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  Cool & Serve

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  Cool & Serve

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  Cool & Serve

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Prompt

I had some strawberries at hand, and it was a lazy Sunday, so I asked ChatGPT for a recipe:

I feel like making a strawberry sponge cake muffins. I have strawberries.

It provided:

Strawberry sponge cake muffins sound like a delightful idea! Here's a recipe that should work well with your strawberries:

Strawberry Sponge Cake Muffins

Light and fluffy muffins with bursts of fresh strawberries.

Ingredients

• 1 cup (125g) all-purpose flour

• 1 tsp baking powder

• Pinch of salt

• 3 large eggs, room temperature

• 1/2 cup (100g) granulated sugar

• 1 tsp vanilla extract

• 2 tbsp melted butter (or non-seed oil like coconut oil)

• 1 cup strawberries, diced

Instructions

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

2. Sift Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt. Set aside.

3. Whip Eggs and Sugar: In another bowl, whisk the eggs and sugar with a hand or stand mixer on high speed until pale, thick, and tripled in volume (about 5-6 minutes).

4. Add Vanilla & Butter: Gently fold in the vanilla extract and melted butter.

5. Incorporate Dry Ingredients: Sift the dry ingredients again over the egg mixture in three parts, folding gently after each addition to maintain the airiness.

6. Add Strawberries: Toss the diced strawberries lightly in a bit of flour (to prevent sinking) and fold them gently into the batter.

7. Fill & Bake: Divide the batter evenly into the muffin liners, filling them about 3/4 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

8. Cool & Serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve as is or dust with powdered sugar for a sweet finish.

Would you like to tweak this recipe further?

I asked for a few tiny adjustments:

I didn't coat strawberries in flour. I also used a hand mixer for the gradual addition of dry ingredients. Everything else as is. Update recipe please.

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