why make this recipe
Strawberry muffins are bright, sweet, and easy to make. They use simple ingredients and bake quickly. They make a good snack, breakfast, or treat for kids.
how to make Strawberry Muffins
This take on strawberry muffins mixes wet and dry ingredients, folds in fresh berries, and bakes until light. The batter is quick to mix and the muffins stay soft.
Ingredients :
1 cup all-purpose flour, 1/2 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup vegetable oil, 1 large egg, 1/2 teaspoon vanilla extract, 1/2 cup milk, 1 cup fresh strawberries, chopped
Directions :
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together vegetable oil, egg, vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
introduction
These strawberry muffins are soft and fruity. They work well for breakfast or a snack. They also pair nicely with a cold fruit drink like the mango-strawberry smoothie recipe on a warm day.
how to serve Strawberry Muffins
Serve warm or at room temperature. Put butter or a light spread on warm muffins if you like. They go well with tea, coffee, or a fresh fruit drink.
how to store Strawberry Muffins
Let muffins cool fully. Store in an airtight container at room temperature for 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm in the oven.
tips to make Strawberry Muffins
- Chop strawberries small so they mix well into the batter.
- Do not overmix the batter. Stir until just combined to keep muffins tender.
- Fill muffin cups about two-thirds full for a good rise.
- Check at 20 minutes; ovens vary, and muffins may need a little less or more time.
variation (if any)
- Add 1/4 cup chopped nuts for crunch.
- Use 1/4 cup yogurt instead of milk for a tangy taste.
- Swap half the strawberries for blueberries for mixed berry muffins.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first to remove extra liquid, then pat dry and fold in gently.
Q: Can I make these muffins dairy-free?
A: Use a non-dairy milk and a dairy-free oil. The recipe works the same.
Q: How do I keep strawberries from sinking?
A: Toss chopped strawberries in a little flour before folding into the batter. This helps them stay suspended.
Strawberry Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, sweet, and easy to make, these strawberry muffins are perfect for breakfast or a snack.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together vegetable oil, egg, vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
Chop strawberries small for better mixing. Do not overmix to keep muffins tender. For crunch, add 1/4 cup chopped nuts.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
