Description
These sweet, fluffy strawberry muffins are packed with juicy, fresh strawberries, making them the perfect treat for breakfast or a light snack. A burst of summer in every bite!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, chopped
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool for a few minutes before serving.
Notes
- For added sweetness, sprinkle a little sugar on top before baking.
- If using frozen strawberries, do not thaw them to prevent the batter from becoming too watery.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes