Easy Strawberry Muffins

5 from 1 vote

These Easy Strawberry Muffins combine fresh strawberries with vanilla muffin batter and a sprinkled sugar topping for pretty dessert muffins!

Prep Time10

Cook Time17

Total Time27

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: easy strawberry muffins, Strawberry muffins, strawberry muffins recipe

Servings: muffins

Calories: 182kcal

Author: Kasey Schwartz

Equipment

Large mixing bowl
whisk
Measuring cups
measuring spoons
Muffin tin
Muffin liners

Ingredients

1 ½ cups flour
⅔ cup sugar
2 teaspoons baking powder
½ teaspoons salt
⅓ cup vegetable oil
1 egg
½ cup whole milk
2 teaspoons vanilla extract
1 ½ cups diced fresh strawberries
Extra sugar for sprinkling

Instructions

Preheat your oven to 400ºF. Line a muffin tin with paper muffin cups
Add 1 ¼ cups of the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk together well.
1 ½ cups flour, ⅔ cup sugar, 2 teaspoons baking powder, ½ teaspoons salt
Add the oil, egg, milk, and vanilla to the bowl and whisk into a smooth, thick batter.
⅓ cup vegetable oil, 1 egg, ½ cup whole milk, 2 teaspoons vanilla extract
In a separate bowl, combine the remaining ¼ cup flour and the diced strawberries. Toss the berries in the flour then gently fold them into the batter. Do not stir too much or the batter will start to turn pink.
1 ½ cups diced
Scoop the batter into the muffin tin, filling each cup about ¾ of the way to the top. Sprinkle a little sugar on the top of each muffin.
Extra sugar for sprinkling
Bake the muffins for 16-18 minutes. A toothpick inserted into the center should come out of the muffin cleanly. The tops will be golden brown and spring back to the touch.
Let the muffins cool in the pan for 5 minutes then move to a cooling rack. Enjoy!

Video

Notes

If using frozen strawberries, make sure to use diced, frozen berries that are still frozen solid. Mix them into the batter quickly so they do not thaw and make the batter too liquidy.

Nutrition