Description
These homemade strawberry muffins are moist, tender, and bursting with fresh strawberry flavor. They have a light crumb with juicy strawberry pieces inside and a lovely fruity topping. Perfect for breakfast, brunch, or an afternoon snack, these muffins are quick to prepare and bake in just 30 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons all-purpose flour (for tossing strawberries)
Wet Ingredients
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Fruit
- 1 ¼ cups diced strawberries
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt until evenly combined.
- Add Wet Ingredients: Pour in 1 cup milk, ½ cup vegetable oil, 2 large eggs (room temperature), and 1 teaspoon vanilla extract to the dry mixture. Stir gently until just combined, allowing some lumps to remain. Avoid overmixing to keep muffins tender.
- Toss Strawberries with Flour: Toss 1 ¼ cups diced strawberries with 2 teaspoons of flour to prevent them from sinking to the bottom of the muffins. Set aside ½ cup of these coated strawberries separately for topping.
- Fold Strawberries into Batter: Carefully fold the remaining coated strawberries into the muffin batter, ensuring they are evenly distributed without breaking them up too much.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Evenly sprinkle the reserved ½ cup strawberries on top of each muffin for a fresh strawberry topping.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 5 minutes to give them a quick rise. Then, lower the oven temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool on a wire rack before serving. This helps the muffins set and improves texture.
Notes
- Do not overmix the batter to avoid dense muffins; some lumps are okay.
- Coating strawberries with flour helps prevent them from sinking to the bottom of the muffins.
- Use fresh strawberries for best flavor and texture.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Reheat muffins briefly in the microwave for a fresh-baked taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
