Description
Delight in these soft and moist homemade strawberry muffins, bursting with fresh diced strawberries and a light vanilla flavor. Perfect for breakfast or a sweet snack, these muffins have a tender crumb thanks to a simple batter with vegetable oil and a gentle mix to keep them fluffy.
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 Muffin Tin: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners to prevent sticking and easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined and aerated.
- Add Wet Ingredients: Pour in the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently just until the mixture is combined; it’s okay if the batter is slightly lumpy—avoid overmixing to keep muffins tender.
- Toss Strawberries: Toss the diced strawberries with 2 teaspoons of flour. This step prevents the fruit from sinking to the bottom during baking. Reserve about ½ cup of these floured strawberries separately.
- Fold Strawberries Into Batter: Carefully fold the remaining strawberries into the muffin batter to evenly distribute the fruit without breaking it down.
- Fill Muffin Liners and Top: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Sprinkle the reserved floured strawberries evenly on top of each muffin for a fresh strawberry garnish.
- Bake Muffins: Bake at 425°F (220°C) for 5 minutes to give the muffins a quick rise, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and cool them on a wire rack before serving to avoid crumbling and to allow flavors to set.
Notes
- Do not overmix the batter; a few lumps are fine to keep the muffins light and tender.
- Tossing the strawberries with flour prevents them from sinking and ensures even fruit distribution.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Make sure eggs are at room temperature to help with smooth batter incorporation.
- Use fresh strawberries for the best texture and taste.
