Description
These homemade strawberry muffins are a delightful treat perfect for breakfast or a sweet snack. Soft, moist, and bursting with fresh strawberries, they combine a tender crumb with just the right amount of sweetness, baked to golden perfection in under 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs
Add-ins
- 1 cup fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the whole milk, vegetable oil, and eggs until thoroughly blended.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients just until combined, ensuring you do not overmix to keep the muffins tender.
- Add Strawberries: Carefully fold in the chopped fresh strawberries evenly throughout the batter to distribute flavor.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake Muffins: Bake the muffins for 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
Notes
- Do not overmix the batter to avoid dense muffins.
- Fresh strawberries work best, but you may use frozen if fresh are not available; just be sure to thaw and drain them to avoid excess moisture.
- Allow muffins to cool slightly in the tin before transferring to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
