Description
Bright, tender muffins bursting with sweet strawberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup fresh strawberries, chopped
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Chop the strawberries and set them on a paper towel to remove excess moisture.
- In a bowl, mix the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Serve warm for the best texture and aroma. Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg