Description
Light, fluffy muffins bursting with fresh strawberries and a hint of vanilla, perfect for breakfast or an afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, diced
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat eggs, milk, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients. Mix just until combined – don’t overmix.
- Gently fold in diced strawberries.
- Divide batter evenly among muffin cups.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
Notes
- For best results, use fresh strawberries rather than frozen
- Don’t overmix the batter to ensure tender muffins
- Cool in pan for 5 minutes before transferring to a wire rack
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 215
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g