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Strawberry Muffins

Deliciously moist strawberry muffins that are perfect for breakfast, snacks, or brunch. The combination of sweet strawberries and a lightly spiced muffin base creates a delightful experience in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour You can use whole wheat flour for a nutty flavor.
  • ½ cup granulated sugar Could be reduced if strawberries are particularly juicy.
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
Wet Ingredients
  • 1 large egg
  • ½ cup buttermilk Can substitute with milk and a splash of vinegar.
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
Filling
  • 1 cup fresh strawberries, chopped Make sure strawberries are ripe for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the egg and then whisk in the buttermilk, vegetable oil, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  5. Fold in the chopped strawberries.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

These muffins can be topped with whipped cream or powdered sugar. They pair wonderfully with coffee or tea.