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–+ servings
two strawberry muffins on a black plate along side some fresh strawberries.
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5 from 1 vote

Strawberry Muffins

This Strawberry Muffins recipe is a quick ticket to bliss with its bursts of juicy strawberries nestled in a soft, golden crumb. Simple to whip up and even easier to devour, these muffins are the perfect way to sweeten your day.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 12
Calories: 225kcal
Author: Joanna Cismaru

Ingredients

  • 2 cups all-purpose flour
  • ⅔ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cup fresh strawberries chopped
US Customary - Metric

Instructions

  • Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the milk, oil, egg, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, stirring just until moistened.
  • Gently fold the chopped strawberries into the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle a little additional sugar on top of each muffin for a sweet, crunchy top.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then remove them from the pan and transfer to a wire rack to cool completely.

Notes

  1. If fresh strawberries aren’t in season, you can substitute with frozen strawberries; just make sure to thaw and drain them well before chopping.
  2. For an extra glossy finish, brush the tops with a little honey or a sprinkle of raw sugar before baking.
  3. Don't overmix the batter to keep your muffins light and fluffy; a few lumps are just fine.
  4. These muffins keep well in an airtight container at room temperature for about 2 days or in the refrigerator for up to a week, or you can freeze them for a longer shelf life.
  5. Enjoy them warm with a pat of butter or a dollop of whipped cream for a decadent treat.

Nutrition

Serving: 1muffin | Calories: 225kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 109mg | Potassium: 188mg | Fiber: 1g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 1mg