Description
This delightful Strawberry Muffin recipe offers a moist and flavorful treat packed with fresh diced strawberries. Easy to prepare and perfect for breakfast or a snack, these muffins feature a tender crumb and a hint of vanilla, baked to golden perfection with a fresh strawberry topping.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons all-purpose flour (for tossing strawberries)
Wet Ingredients
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Fruit
- 1 ¼ cups diced strawberries
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure they are evenly distributed throughout the batter.
- Add Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Stir gently just until combined; it’s important not to overmix the batter to keep the muffins tender. Some lumps are okay.
- Prepare Strawberries: Toss the diced strawberries with 2 teaspoons of flour to help prevent them from sinking to the bottom of the muffins during baking. Set aside ½ cup of this strawberry mixture for topping.
- Fold Strawberries into Batter: Carefully fold the remaining floured strawberries into the muffin batter, ensuring even distribution without crushing the fruit.
- Fill Muffin Liners: Spoon the batter into the lined muffin cups, filling each about two-thirds full. Then, sprinkle the reserved strawberries on top of each muffin for a fresh, appealing look.
- Bake Muffins: Place the muffin tin in the oven. Bake at 425°F (220°C) for 5 minutes initially, then lower the temperature to 350°F (175°C) and continue baking for another 15 to 18 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set perfectly.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Tossing strawberries in flour prevents them from sinking during baking.
- Using room temperature eggs helps create a smoother batter.
- You can substitute fresh strawberries with frozen ones; just thaw and drain excess moisture before use.
- For extra sweetness, drizzle a little honey or sprinkle sugar on top before baking.
