Strawberry Muffins
Ingredients
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- 1 1/2 cups strawberries – hulled and diced 0.5-inch (~19.5 medium strawberries)
- 2 cups all-purpose flour
- 3/4 cups granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 large egg
- 1 cups whole milk
- 1/2 cups neutral oil
- 1 tsp vanilla extract
Instructions
1. Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Measure the flour, then remove 1 tbsp and toss it with the diced strawberries in a small bowl to coat; set aside.
3. In a large bowl, whisk the remaining flour with the granulated sugar, baking powder, and kosher salt.
4. In a separate bowl, whisk the egg, whole milk, neutral oil, and vanilla extract until smooth.
5. Make a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula just until a few dry streaks remain.
6. Fold in the flour-coated strawberries until evenly distributed; do not overmix.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 18–22 minutes. Cool in the pan for 5 minutes, then transfer to a rack to cool at least 10 minutes before serving.
Strawberry muffins are tender, lightly sweet quick breads studded with juicy berries, offering a moist crumb and a fragrant burst of vanilla. The fruit softens as it bakes, creating pockets of jammy strawberry that contrast with the gently crisped tops. They’re equally at home as a breakfast treat, a lunchbox addition, or a simple dessert alongside coffee or tea.
Muffins grew out of the American quick-bread tradition that took shape after the widespread adoption of chemical leaveners in the 19th century. As home baking evolved, fruit-studded variations like blueberry and strawberry became staples in diners, bakeries, and home kitchens. Strawberry muffins, in particular, gained favor during early summer, when ripe berries are abundant and bakers look for approachable ways to showcase seasonal produce.