Strawberry muffins are a delightful addition to any breakfast or brunch table, offering a sweet and fruity flavor that brightens up your morning. The combination of fresh strawberries and a light, fluffy muffin base creates a perfect treat that’s both satisfying and wholesome. These easy strawberry muffins are not just delicious; they are also versatile, making them a great option for family-friendly snacks or even a sweet baked good to impress your guests. Made with real fruit, they embody the essence of seasonal berry recipes, capturing the taste of summer in every bite. Whether you are baking for a special occasion or just a casual weekend breakfast, these muffins are sure to become a favorite. The vibrant color of the strawberries not only enhances the appeal but also provides a boost of vitamins and antioxidants, making them a guilt-free indulgence.
Ingredients
Scale:
2 cups all-purpose flour, sifted
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk (whole or 2%)
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, hulled and diced
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract. Beat until smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
Fold in the diced fresh strawberries, ensuring they are evenly distributed throughout the batter.
Fill each muffin cup about 2/3 full with the batter.
Bake in the preheated oven for about 18-20 minutes, or until the tops are golden brown.
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
