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Homemade Strawberry Muffins

These delightful muffins are made with fresh strawberries and are perfect for breakfast or a snack, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use King Arthur brand for consistent results.
  • 1 cup sugar Adjust according to the sweetness of your strawberries.
  • 1 tablespoon baking powder Crucial for making muffins rise.
  • 1 teaspoon salt Enhances flavor.
Wet Ingredients
  • 2 eggs Large eggs, room temperature.
  • 1 cup milk Use whole or 2% milk.
  • 1/2 cup neutral oil or melted butter Melted butter adds rich flavor.
  • 1 teaspoon vanilla extract For extra flavor, you might add lemon zest.
Fruits
  • 1 cup fresh strawberries Chopped and tossed with a teaspoon of flour.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin pan with 12 liners or grease it lightly.
  2. Chop the strawberries into small, even pieces, about the size of blueberries.
  3. In a bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  4. In another bowl, whisk the eggs, milk, oil or melted butter, and vanilla extract together until smooth.
Mixing
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  2. Carefully fold in the chopped strawberries, making sure not to overmix.
Baking
  1. Scoop the batter into muffin cups, filling them about 3/4 full.
  2. Optionally, sprinkle with coarse sugar for a sweet topping.
  3. Bake in the preheated oven for 18 to 22 minutes, or until the tops spring back lightly.
  4. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack.

Notes

Store leftover muffins in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven for the best texture.