Description
Deliciously moist and bursting with fresh strawberry flavor, these strawberry muffins are the perfect treat for breakfast or as a snack. Easy to make and even easier to enjoy, these muffins will quickly become a favorite in your home.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1 cup whole milk
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Additional Ingredient:
- 1 1/2 cups fresh strawberries, chopped
- 1 tablespoon flour (for tossing strawberries)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and prepare a 12-cup muffin tin with liners or by greasing lightly.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk melted butter, milk, eggs, and vanilla until smooth.
- Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and stir until just combined.
- Add Strawberries: Toss chopped strawberries with 1 tablespoon of flour, then gently fold into the batter.
- Bake: Divide the batter into the muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use frozen strawberries if fresh ones are not available.
- For added sweetness, sprinkle the muffin tops with coarse sugar before baking.
- Muffins can be stored in an airtight container for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
