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Strawberry Muffins

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Light and fluffy strawberry muffins studded with fresh strawberries, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (240ml) milk
  • 1/3 cup (75g) unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and chopped

Instructions

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, whisk milk, melted butter, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in the chopped strawberries.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For best results, use fresh, ripe strawberries.
  • Frozen strawberries can be used but may turn the batter pink.
  • Do not overmix the batter to keep muffins tender.
  • Serve warm or at room temperature.

Nutrition

Keywords: strawberry muffins, breakfast, snack, baking

Find it online: https://recipesfoodeasy.com/strawberry-muffins/