Strawberry muffin in a mug
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A cinnamon brown sugar muffin with fresh strawberries and an oat streusel, cooked in a mug in about two minutes.
Ingredients
Muffin
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 tablespoons packed light brown sugar
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 large strawberries diced
Streusel
- 1 tablespoon old-fashioned oats
- 1 tablespoon packed light brown sugar
- ½ tablespoon vegetable oil
Equipment
- mug
- mixing bowl
Directions
- Grease a large mug very well (two smaller mugs also work; shorten the cooking time).
- In a medium bowl, stir the flour, baking powder, cinnamon and brown sugar together. Add the oil, egg and vanilla and stir until blended. Fold in the strawberries and pour into the mug.
- In a small bowl, stir the oats, sugar and oil together until it clumps. Spoon over the batter and swirl in with a fork.
- Microwave on high 1 to 2 minutes, until puffed up and cooked through. Do not go past 2 minutes; it is likely done at 2 minutes even if it doesn’t look it, and longer makes it tough and dry.
- Serve right away.
Notes
Eat it right away; it doesn't freeze well. You can measure the dry part (flour, baking powder, cinnamon, and brown sugar) ahead. Safety: cook until the egg is fully set, with no wet batter in the center.
Nutrition
Serving: 232g | Calories: 759kcal | Carbohydrates: 88g | Protein: 13g | Fat: 41g | Saturated Fat: 7.4g | Trans Fat: 0.3g | Cholesterol: 251mg | Sodium: 598mg | Potassium: 283mg | Fiber: 3.4g | Sugar: 55g | Vitamin A: 376IU | Vitamin C: 19mg | Calcium: 392mg | Iron: 4.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 muffin); old-fashioned oats counted as rolled oats. Brands and portions vary, so use it only as an approximation.
