Strawberry Balsamic Muffins

Strawberry and balsamic vinegar make a great couple. They’re delicious tossed together in a salad or as a blended vinaigrette, so why not as a muffin? That was the reasoning behind this moist and flavor-packed recipe!

These muffins are sweet without a lot of added sugar and because of the balsamic, they come out of the oven with this gorgeous, deep hue. Those with a sophisticated palate will be able to pick up on the balsamic undertones and the little ones will just think it’s a scrumptious muffin that tastes darn good. My family ate the entire dozen in a single day.

Here’s what you’ll need:

  • 2 cups all-purpose flour
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1 cup rice milk
  • 1/3 cup canola oil
  • 2 tbsp strawberry balsamic vinegar, divided (regular balsamic vinegar will work, too)
  • 1/2 cup fresh strawberries (washed, patted dry and chopped)
  • 12 strawberry slices (for the muffin tops)

Preheat the oven to 375. Lightly grease a muffin tin. Pour 1 tbsp strawberry balsamic (or plain balsamic) into a shallow dish and lay in the 12 strawberry slices in a single layer so they are soaking in the vinegar. Set aside.

I used a Strawberry Balsamic made by The Olive Press company

Soaking the strawberry slices in the balsamic

In a large bowl, mix the flour, baking soda and salt. In another bowl, whisk together the sugar, rice milk, canola oil and the other 1 tbsp of balsamic vinegar. Pour the wet ingredients into the dry and mix until just combined. Fold in the chopped strawberries. Fill the muffin tins about 2/3 full and then place a balsamic-soaked strawberry slice in the middle of each one.

Bake for 20-25 minutes, checking with a toothpick to see when they’re done. Mine cook to perfection at exactly 22 minutes so just try it with your oven and see what works.

Happy Eating!

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