Ingredients
- 1 ½ cups flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ½ teaspoons salt
- ⅓ cup vegetable oil
- 1 egg
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ cups diced fresh strawberries
- Extra sugar for sprinkling
Instructions
Preheat your oven to 400°F and line a muffin tin with paper liners. If you don’t have liners, just grease the tin well with oil or butter.
In a large mixing bowl, whisk together 1 ¼ cups of the flour, sugar, baking powder, and salt. This helps evenly distribute the baking powder so the muffins rise properly.
Add the oil, egg, milk, and vanilla extract to the bowl. Whisk until you get a smooth, thick batter. It might look slightly lumpy at first, but keep mixing until it’s uniform.
In a separate bowl, toss the diced strawberries with the remaining ¼ cup of flour. This prevents them from sinking to the bottom of the muffins while baking.
Gently fold the floured strawberries into the batter. Be careful not to overmix—too much stirring will turn the batter pink and make the muffins dense.
Scoop the batter into the muffin tin, filling each cup about ¾ full. Sprinkle a little sugar on top for that extra golden crunch.
Pop the muffins into the oven and bake for 16-18 minutes. You’ll know they’re done when the tops turn golden brown and a toothpick inserted into the center comes out clean.
Let the muffins sit in the pan for about 5 minutes before transferring them to a cooling rack. They taste amazing warm, but the flavor deepens even more as they cool.
Notes
How to serve these muffins
These muffins are perfect on their own, but if you want to get fancy, try serving them warm with a pat of butter or a drizzle of honey. For brunch, pair them with scrambled eggs and fresh fruit. If you’re feeling indulgent, a little whipped cream and extra strawberries on top make them dessert-worthy.
- Prep Time: 10 minutes
- Cook Time: 16-18 minutes
- Category: Dessert