Strawberry Muffins
These delightful strawberry muffins are perfect for breakfast or a snack. Bursting with fresh strawberries, they are soft, moist, and sure to please everyone in the family.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, hulled and chopped Feel free to substitute with frozen strawberries without thawing.
Instructions
- Preheat your oven to 375°F (190°C). Grease the muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; be careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the chopped strawberries until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For added flavor, you can sprinkle a little sugar on top of the muffins before baking.
- Store the muffins in an airtight container for up to 3 days.
Notes
Feel free to substitute fresh strawberries with frozen ones. If using frozen strawberries, do not thaw them before adding to the batter.
For added flavor, you can sprinkle a little sugar on top of the muffins before baking.
These muffins can be stored in an airtight container for up to 3 days.