STRAWBERRY

MUFFINS

FLUFFY AND MOIST

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WHY YOU'LL LOVE THEM

If you’re a fan of tender, fruit-filled muffins and crave that natural sweetness only fresh strawberries can deliver, you’re in for a treat! Learn how to make Strawberry Muffins for that perfect balance between a soft, fluffy crumb and juicy berry bursts—without complicated steps or fancy equipment.

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INGREDIENTS

All-Purpose Flour Baking Powder Salt Sugar Egg Milk Unsalted Butter Vanilla Extract Fresh Strawberries

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Prep Dry Ingredients

Preheat your oven to 375°F. In a medium bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.

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Combine Wet Ingredients

In a large mixing bowl, stir ½ cup sugar with 1 egg, ½ cup milk, and ⅓ cup melted unsalted butter. Add 1 teaspoon vanilla extract for a sweet aroma.

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Fold in Strawberries

Gently toss 1 cup chopped fresh strawberries in 1 tablespoon of the dry mix to coat (this prevents them from sinking). Add the strawberries and the remaining dry ingredients to the wet mixture. Stir lightly—overmixing can result in dense muffins.

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Fill & Bake

Line a 12-cup muffin tin with paper liners (or grease each cup). Divide the batter evenly, filling each ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer muffins to a wire rack.

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