Strawberry Muffin Recipe
These tender and moist strawberry muffins are bursting with fresh fruit flavor, making them the perfect breakfast or snack treat!
Equipment
- Mixing Bowls
- Muffin Tin
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
Main Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter melted and cooled
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 1/2 cups fresh strawberries diced
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- In a separate bowl, combine the melted butter, milk, vanilla extract, and egg. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the diced strawberries until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
For an extra burst of flavor, sprinkle coarse sugar on top of the muffins before baking. These muffins store well in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition
Calories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 8mgCalcium: 50mgIron: 1mg
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