Strawberry Muffins

These strawberry muffins can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 50

Course Breakfast

Cuisine American

Servings 8 people

Calories 2966.2 kcal

Equipment

1 Muffin Pan Standard 8-cup muffin pan
8 Muffin Paper Liners
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Whisk Or a fork for beating wet ingredients

Ingredients

Main

½ cup milk
¼ cup canola oil
1 large egg
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup chopped strawberries

Instructions

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners.
Lightly beat milk, oil, and egg in a small bowl.
Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups.
Bake in the preheated oven until the tops bounce back from the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely.

Notes

Achieving tender muffins hinges on proper batter handling: avoid overmixing at all costs; a few lumps are desirable to prevent gluten development. Tossing strawberries in a small amount of flour before folding helps distribute them evenly and prevents them from sinking to the bottom. For an enhanced flavor profile, consider adding a teaspoon of vanilla extract to the wet ingredients or a pinch of lemon zest to brighten the fruit. A sprinkle of turbinado sugar on top before baking creates a delightful crunchy crust. Ensure your oven is accurately preheated for even baking and a good rise. Overbaking leads to dry muffins; pull them out as soon as a toothpick comes clean.