Description
These strawberry muffins are a delightful treat, perfect for breakfast or a snack. They are easy to make and full of fresh strawberry flavor.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon alcohol-free vanilla extract
- 1 cup fresh strawberries, hulled and diced
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and alcohol-free vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the diced strawberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh strawberries.
- Do not overmix the batter, as this can lead to tough muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg