Strawberry muffins are a delightful treat, especially when strawberries are in season. Here’s a simple recipe for you to enjoy:
Ingredients:
- 1 and 3/4 cups (220g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (225g) fresh strawberries, diced
- Optional: additional granulated sugar for sprinkling on top
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with butter or non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the diced strawberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 to 3/4 full.
- If desired, sprinkle a little granulated sugar over the tops of the muffins for a crunchy texture.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
These strawberry muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Enjoy your delicious homemade muffins!