Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 cup milk (or plant-based alternative)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients. Add milk, oil, eggs, and vanilla extract into the well.
- Gently mix the wet and dry ingredients together using a whisk or spoon until just combined. Do not overmix.
- Fold in the diced strawberries carefully, using a spatula or wooden spoon.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter, as it can result in dense muffins.
You can substitute strawberries with blueberries or raspberries.
Add cinnamon, lemon zest, or a crumble topping for variation.
These muffins freeze well and can be reheated in the oven or microwave.
- Prep Time: 10
- Cook Time: 20