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5 from 2 votes

Strawberry Muffins

Fresh strawberry muffins are filled with delicious, juicy strawberries. Light and fluffy muffins perfect for breakfast, brunch, or a snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 16 muffins
Author: Heather Seeley

Ingredients

  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cup fresh strawberries, diced
  • 1/4 cup turbinado sugar optional

Instructions

  • Preheat oven to 375℉ and line a muffin tin with muffin liners and spray the liners with non-stick cooking spray or don't use liners and spray the muffin tin with non-stick cooking spray.
  • Add the flour, sugar, baking powder, salt, and cinnamon to a bowl and stir well.
  • Make a small well in the middle of the dry ingredients and add in the oil, milk, eggs, and vanilla. Whisk or stir well, making sure all ingredients are mixed in and combined.
  • Fold in the diced strawberries, fill the muffin tins with batter ¾ of the way up.
  • Optional - Sprinkle the raw or turbinado sugar in the middle on top.
  • Bake for about 20 minutes, or until a toothpick comes out clean, and allow to cool before enjoying!

Notes

  • These muffins will last in an airtight container for 3-4 days at room temperature.
  • These muffins would also taste great with a simple vanilla icing, using powdered sugar, milk, and vanilla extract.

Nutrition

Calories: 131kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 48mg | Potassium: 88mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 42IU | Vitamin C: 0.003mg | Calcium: 38mg | Iron: 1mg