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Strawberry Muffins
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Strawberry Muffins

Strawberry Muffins are the perfect balance of soft, fluffy texture and juicy bursts of fresh strawberries. These homemade muffins are lightly sweetened and have a hint of vanilla, making them an irresistible treat for breakfast, brunch, or a midday snack. With simple ingredients and easy steps, these muffins come together quickly and fill your kitchen with a delightful aroma. Serve them warm with butter, or enjoy them as they are—either way, they’re sure to be a hit!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries diced

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the milk, oil, egg, and vanilla extract until well combined. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
  3. Gently fold in the diced strawberries, ensuring they are evenly distributed without overmixing the batter.
  4. Divide the batter evenly into the muffin cups, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes before enjoying!

Notes

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keeps fresh for up to a week in the fridge.
  • Freezing: Freeze for up to 2 months; thaw at room temperature before serving.