Description
These moist and flavorful strawberry muffins are a delightful twist on the classic blueberry muffin. Perfect for breakfast, brunch, or a sweet snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup diced fresh strawberries
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk the eggs, milk, oil, and vanilla extract until smooth.
- Incorporate wet and dry ingredients: Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
- Prepare strawberries: Toss the diced strawberries in a tablespoon of flour to prevent sinking and gently fold them into the batter.
- Fill muffin tins: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake: Place in the oven and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh strawberries for the best flavor, but frozen strawberries can work if thawed and drained.
- For extra sweetness, sprinkle a bit of sugar on top before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg