Strawberry Muffins
Homemade Strawberry Muffins that are tender, light and packed with fresh strawberries for the perfect breakfast or snack.
Servings: 12 muffins
Calories: 136kcal
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups diced strawberries
- 2 teaspoons all-purpose flour
Instructions
- Preheat the oven to 425 degrees Fahrenheit and place liners into each well of your standard size muffin baking pan. Set aside.
- In a medium bowl whisk together flour, sugar, baking powder and salt. Set aside.
- Add the milk, vegetable oil, eggs and vanilla to the dry ingredients. Gently stir until dry ingredients are moistened. Don’t overmix, a few lumps are ok.
- In a small mixing bowl toss the diced strawberries with 2 teaspoons of flour, to prevent them from sinking to the bottom of the muffins. Remove ½ cup strawberries and set aside. Add the remaining berries to the batter, fold with a spatula until combined. Do not overmix.
- Add batter to muffin cup liners so they are ⅔ cups full. Sprinkle extra strawberries on top.
- Place in a preheated oven at 425 degrees Fahrenheit and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking at the higher heat at first helps create the perfect domed top of your muffin.
Nutrition
Calories: 136kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 185mg | Fiber: 1g | Sugar: 10g | Vitamin A: 61IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 1mg