Description
This delightful Strawberry Muffin recipe offers moist and fluffy muffins studded with fresh, juicy strawberries. Perfect for breakfast or a sweet snack, these muffins combine the subtle sweetness of vanilla with the freshness of strawberries, creating a treat that’s both easy to prepare and delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons all-purpose flour (for tossing strawberries)
Wet Ingredients
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Fruit
- 1 ¼ cups diced strawberries
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently with a spoon just until the mixture is combined; it’s okay if the batter has some lumps. Avoid overmixing to keep muffins tender.
- Prepare Strawberries: Toss the diced strawberries with 2 teaspoons of flour to prevent them from sinking during baking. Reserve ½ cup of these coated strawberries for topping the muffins later.
- Fold Strawberries into Batter: Carefully fold the remaining floured strawberries into the muffin batter, ensuring an even distribution without breaking them up.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about two-thirds full for proper rising. Sprinkle the reserved strawberries on top of each muffin for an attractive look and extra strawberry flavor.
- Bake Muffins: Bake in the preheated oven at 425°F (220°C) for 5 minutes to start the rising. Then reduce the temperature to 350°F (175°C) and continue baking for 15–18 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool on a wire rack before serving to ensure they set properly and are easier to handle.
Notes
- Do not overmix the batter; some lumps are okay and will help keep the muffins tender.
- Tossing the strawberries in flour prevents them from sinking to the bottom of the muffins.
- If fresh strawberries are not available, frozen can be used but do not thaw them before adding to batter.
- Ensure eggs are at room temperature for better batter consistency and rise.
- Use muffin liners for easier removal and less mess.
- Prep Time: 10 minutes
- Cook Time: 20–23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
