Description
These homemade strawberry muffins are a delightful breakfast or snack treat featuring fresh diced strawberries folded into a tender, moist batter. With a perfectly golden crust and juicy strawberry bits both inside and on top, these muffins offer bursts of sweet berry flavor in every bite. They are quick to prepare and baked to fluffy perfection, making them an ideal choice for a wholesome morning boost or an anytime indulgence.
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: Preheat your oven to 425°F (220°C) and prepare a 12-cup muffin tin by lining it with muffin liners for easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, ½ cup granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon salt to combine all the dry ingredients evenly.
- Add Wet Ingredients: Pour in 1 cup of milk, ½ cup vegetable oil, 2 large eggs (at room temperature), and 1 teaspoon vanilla extract into the dry ingredients. Stir gently until just combined, making sure to keep some lumps to avoid overmixing which can toughen the muffins.
- Toss Strawberries: Toss 1 ¼ cups diced strawberries with 2 teaspoons of all-purpose flour to coat them. This helps prevent the strawberries from sinking to the bottom during baking. Remove ½ cup of the tossed strawberries and set aside for topping the muffins later.
- Fold Strawberries into Batter: Carefully fold the remaining strawberries into the batter to distribute them evenly without breaking them down.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising. Sprinkle the reserved ½ cup strawberries over the tops of each muffin for a fresh strawberry finish.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 5 minutes to create an initial rise, then reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 18 minutes. Insert a toothpick into the center of a muffin to check doneness; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For best results, use room temperature eggs so they mix into the batter evenly.
- Do not overmix the batter to keep the muffins light and fluffy.
- Coating the strawberries in flour prevents them from sinking during baking.
- You can substitute milk with any dairy or non-dairy milk alternative.
- These muffins are best enjoyed within 2 days or can be frozen for longer storage.
