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 simple pantry staples with fresh fruit for a classic treat everyone will love.
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: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, blend the milk, vegetable oil, and eggs together until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. It’s okay if the batter remains slightly lumpy; overmixing can lead to dense muffins.
- Add Strawberries: Carefully fold the chopped fresh strawberries into the batter, ensuring they are evenly distributed without crushing them.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, until the tops turn 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 in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- This recipe can be easily doubled or halved.
- If fresh strawberries are not available, frozen strawberries can be used but ensure they are thawed and drained well before folding in.
- For a fun variation, add 1/2 tsp vanilla extract to the wet ingredients.
- Do not overmix the batter to keep muffins tender and airy.
- Muffins taste best when eaten within 2 days but can be stored in an airtight container at room temperature.
