Strawberry Muffins | Homemade Strawberry Muffin Recipe
Servings: 12 muffins
Calories: 146kcal
Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Fiber: 1g | Sugar: 9g
Ingredients
- 1 1/2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 cup Granulated Sugar
- 1/2 cup Milk
- 1/3 cup Unsalted Butter melted
- 1 tsp Vanilla Extract
- 1 cup Strawberries chopped
Instructions
- Prep Your 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.
- 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.
- 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.
- 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.