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Avatar photoLia Patel

Strawberry Muffins Recipe (Easy & Moist)

These strawberry muffins recipe deliver juicy fresh berries in a fluffy, moist crumb that's perfect for breakfast or snacks. Easy to make with pantry staples, they're a healthy strawberry muffins treat bursting with summer flavor everyone loves.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 206
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 tsp vanilla extract
  • 1 ½ cups (225g) fresh strawberries, chopped

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. strawberry muffins recipe recipeCard1
  2. 1. Preheat oven to 375°F (190°C) and line muffin tin. Whisk dry ingredients (flour, sugar, baking powder, soda, salt). Beat eggs, oil, milk, vanilla; fold into dry with strawberries coated in flour. Fill cups ¾ full, bake 22-26 min until toothpick clean. Cool 5 min in tin, then rack.
  3. 2. Pro tips integrated.

Nutrition

Calories: 206 | Carbohydrates: 32 | Protein: 3 | Fat: 7 | Fiber: 1 | Sugar: 16

Notes

STORAGE: Airtight at room temp 2 days, fridge 5 days, freeze 3 months. Reheat oven 300°F.
MAKE AHEAD: Batter up to 24 hrs chilled.
SUBSTITUTIONS: Oil to applesauce, flour to whole wheat, milk to yogurt.
PRO TIPS: Coat berries in flour to prevent sinking; don't overmix batter; room-temp ingredients for rise.
SERVING SUGGESTIONS: Warm with butter, in parfaits, or brunch sides like fruit salad.
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