Description
These light and fluffy strawberry muffins are packed with sweet, juicy strawberries in every bite. Perfect for a fresh breakfast or a delightful snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1 tbsp flour (for coating strawberries)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Toss the chopped strawberries with 1 tablespoon of flour to coat them lightly (this prevents the berries from sinking). Gently fold the strawberries into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of sweetness, sprinkle some sugar on top of the muffins before baking.
- If using frozen strawberries, don’t thaw them before adding to the batter.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes