Strawberry Muffins

Ingredients

• 1.5 cups strawberries – hulled and diced 0.5-inch
• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2.5 tsp baking powder
• 0.5 tsp kosher salt
• 1 large egg
• 1 cups whole milk
• 0.5 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.