Strawberry Muffin Recipe

5 from 3 votes

Homemade Strawberry Muffins that are tender, light and packed with fresh strawberries for the perfect breakfast or snack.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 136kcal

Author: Julie Evink

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 large eggs at room tempterature
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.
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 remaining 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 full. Sprinkle extra strawberries on top.
Place in preheated oven and bake for 5 minutes. Lower temperature to 350 degrees Fahrenheit 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.
Allow to cool on a wire rack before enjoying.

Video

Notes

Store leftover muffins in an airtight container or zip top bag for up to 4 days. It can help to store muffins with a paper towel inside the container to soak up excess moisture so that the muffins don't get soggy.

FRIDGE: I do not recommend storing muffins in the fridge because they will dry out.

FREEZER: You can freeze leftover muffins! Place them in a ziplock bag and lay them flat in the freezer. Freeze for up to 3 months and then thaw one (or all!) whenever you're ready to eat them.

Nutrition