Sorry to take so long between muffin posts! It has been a busy few weeks for us with Easter and our trip to Bend. But I’m back with what is probably my favorite muffin recipe to date!
Yep, that’s right. These fresh strawberry muffins are fantastic! And I would definitely recommend using fresh strawberries. You can use frozen, but there’s nothing like the taste of a fresh strawberry. Costco had a 4 pound flat for $5.99 last week, so I knew I’d be trying to make strawberry muffins at that price!
This was my first time every trying a strawberry muffin recipe. Yep, first time. And I’m so happy with how they turned out. So, so good!
I may have eaten 2 right out of the oven. I couldn’t stop at one they were so good! And I may or may not have had one with my coffee yesterday morning as well.
I diced my strawberries pretty small, but left a few bigger pieces in there to get a good strawberry flavor.
- 1 (+ a little extra) cup fresh strawberries, diced
- 1 3/4 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/4 cup vegetable oil
- Preheat oven to 350 degrees and line your muffin tin. This recipe yielded me 11 muffins.
- In a large bowl, combine flour, sugar, baking powder and salt. Set aside.
- In a small bowl, mix milk, oil, egg and vanilla until well combined.
- Add the strawberries to the flour mixture and gently mix to coat.
- Pour the milk mixture into the flour mixture and stir to combine. Make sure all the flour gets mixed in.
- Fill your muffin cups 2/3 full and bake 20-25 minutes, or until toothpick comes out clean.
- Let cool in pan 5 minutes, then remove to wire rack to cool completely, or enjoy warm with a cup of coffee or glass of milk.
- Muffins served fresh are the best, but these can be stored in an air tight container up to 5 days.
These are the perfect muffin for a brunch or for breakfast. Or really anytime.