Description
Delight in these moist and fluffy Strawberry Muffins, bursting with fresh strawberry flavor. Perfect for breakfast or a sweet snack, these easy-to-make muffins combine a tender crumb with juicy fruit in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
Fruit
- 1 cup fresh strawberries, chopped
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, mix the milk, vegetable oil, and eggs until the mixture is smooth and uniform.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. The batter should be slightly lumpy; do not overmix to keep the muffins tender.
- Fold in strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without breaking them up too much.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool slightly in the tin before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to ensure tender muffins.
- Fresh strawberries add the best flavor, but frozen strawberries can be used if thawed and drained.
- You can substitute vegetable oil with melted butter for a richer taste.
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
