Description
This classic strawberry muffin recipe delivers moist, fluffy muffins bursting with fresh strawberry flavor. Perfect for breakfast or a sweet snack, these muffins combine diced strawberries with a tender batter, baked to golden perfection with a delightful fruity topping.
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 line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Stir gently until just combined; it’s okay if there are some lumps to avoid overmixing and ensure tender muffins.
- Toss Strawberries: Coat the diced strawberries in 2 teaspoons of flour to prevent them from sinking during baking. Set aside ½ cup of these strawberries for topping.
- Fold Strawberries into Batter: Carefully fold the remaining strawberries into the muffin batter, distributing them evenly without breaking them apart.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Sprinkle the reserved strawberries on top of each muffin for an attractive finish.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 5 minutes to help set the structure, then lower 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 muffins from the oven and let them cool on a wire rack before serving to allow flavors to settle and prevent burning your mouth.
Notes
- Use room temperature eggs to ensure even mixing and better batter consistency.
- Do not overmix the batter; overmixing can make muffins tough.
- Tossing strawberries in flour helps prevent them from sinking to the bottom during baking.
- Fresh strawberries work best, but frozen diced strawberries can be used if thawed and drained.
- For added flavor, consider sprinkling a little coarse sugar on top before baking for a crunchy topping.
