Description
This Strawberry Muffin recipe yields 12 moist and fluffy muffins bursting with fresh strawberry flavor. Perfect for breakfast or an afternoon snack, these muffins combine a tender crumb with juicy, diced strawberries throughout and a delightful strawberry topping. The recipe uses simple pantry ingredients and requires just 30 minutes total, including preparation and baking, making it an easy and quick treat to enjoy any time.
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 and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt until evenly combined.
- Add Wet Ingredients: Add 1 cup milk, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Stir gently until just combined—it’s okay if the batter has some lumps. Be careful not to overmix to keep the muffins tender.
- Toss Strawberries with Flour: Toss the 1 ¼ cups diced strawberries with 2 teaspoons of flour to keep them from sinking to the bottom during baking. Then set aside ½ cup of the floured strawberries to use as a topping.
- Fold Strawberries into Batter: Carefully fold the remaining strawberries into the muffin batter, distributing them evenly without breaking them up.
- Fill Muffin Liners and Add Topping: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Sprinkle the reserved ½ cup floured strawberries evenly on top of each muffin for a fresh strawberry garnish.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 5 minutes to give them a nice rise, then reduce the oven temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool on a wire rack before serving. This will help them set and prevent crumbling.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Tossing the strawberries with flour prevents them from sinking to the bottom of the muffins while baking.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- You can substitute vegetable oil with melted butter for a richer taste if desired.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
