Description
Delight in these homemade strawberry muffins, bursting with fresh diced strawberries and a tender crumb. Perfect for breakfast or a sweet snack, this recipe yields moist, flavorful muffins with a tender texture and a hint of vanilla. The strawberries are gently folded into the batter, ensuring they stay juicy and evenly distributed throughout each muffin.
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
Main Ingredient
- 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-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add Wet Ingredients: Pour the milk, vegetable oil, eggs, and vanilla extract into the dry ingredients. Stir gently until just combined, allowing for some lumps; avoid overmixing to keep muffins tender.
- Toss Strawberries: Toss the diced strawberries with 2 teaspoons of flour. This prevents them from sinking to the bottom of the muffins during baking. Set aside ½ cup of these coated strawberries for topping later.
- Fold Strawberries Into Batter: Carefully fold the remaining floured strawberries into the muffin batter, distributing them evenly without breaking them up.
- Fill Muffin Cups: 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 them rise, then reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 18 minutes, or until a toothpick inserted in 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 to enjoy optimal texture and flavor.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Tossing strawberries in flour helps prevent them from sinking to the bottom during baking.
- Feel free to substitute fresh strawberries with frozen, but do not thaw before adding to avoid excess moisture.
- Use room temperature eggs to help the ingredients incorporate more evenly.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
