Strawberry Muffins
These delightful strawberry muffins are perfect for breakfast or a sweet snack. Bursting with fresh strawberries, they are easy to make and sure to please both kids and adults alike.
Equipment
- 1 muffin tin
- multiple mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
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, combine the melted butter, milk, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined (don’t overmix).
- Fold in the chopped strawberries gently to distribute them evenly throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a cooling rack.
- For a sweeter muffin, consider adding a sprinkle of sugar on top before baking.
Notes
For a sweeter muffin, consider adding a sprinkle of sugar on top before baking.
You can substitute fresh strawberries with frozen ones, but make sure to thaw and drain excess moisture.
Store the muffins in an airtight container at room temperature for up to three days.