Easy strawberry muffins recipe
Strawberry muffins are soft, fluffy, and bursting with juicy strawberry goodness in every bite. Perfect for breakfast, snacks, or dessert, these muffins combine fresh strawberries with a hint of vanilla and sweetness for a delightful treat. Easy to make and oh-so-delicious.
Equipment
- Muffin tin
- Cooling rack
- Paper liners or cups
Ingredients
- 200 g All purpose flour
- 5 g Baking powder
- 2 g Baking soda
- 2 Eggs
- 5 ml Vanilla essence
- 3 g Salt
- 100 g Sugar
- 50 g Brown sugar
- 120 ml Vegetable oil Melted butter can be also used
- 120 ml Yoghurt Buttermilk can be also used
- 150 g Fresh strawberries
- 1 tbsp all purpose flour to coat strawberries
Instructions
- Dice the strawberries and toss them with 1 tbsp of flour to prevent them from sinking in the batter. Set aside.150 g Fresh strawberries, 1 tbsp all purpose flour
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.200 g All purpose flour, 5 g Baking powder, 2 g Baking soda, 3 g Salt
- In another bowl, whisk the sugar, brown sugar, and oil until smooth. Add yogurt, eggs, and vanilla extract. Mix until fully combined.2 Eggs, 5 ml Vanilla essence, 100 g Sugar, 50 g Brown sugar, 120 ml Yoghurt
- Gradually add the wet mixture into the dry ingredients, gently folding with a spatula. Add the oil and fold nicely. Be careful not to overmix.120 ml Vegetable oil
- Fold the diced strawberries into the batter until evenly distributed.
- Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!
Notes
- Make it healthier: Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Use frozen strawberries: If fresh strawberries are unavailable, frozen ones work well too—just thaw and pat them dry first.
- Add a topping: Sprinkle a little sugar or streusel topping on the muffins before baking for an extra sweet crust.
- Storage: Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week.
- Freezing: Freeze the muffins for up to 2 months. Reheat in the oven or microwave before serving.
Nutrition
Calories: 210kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Fiber: 1g | Sugar: 15g