Description
These strawberry muffins are soft, lightly spiced, and filled with fresh strawberries. Made with simple ingredients and a thick batter, they bake up tender and stay moist, making them perfect for make-ahead breakfasts or snacks throughout the week.
Ingredients
Muffins
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1 ½ cups (195g) all-purpose flour, spooned and leveled
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3/4 cup (150g) granulated sugar
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2 teaspoons baking powder
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1/4 teaspoon fine sea salt
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1/2 teaspoon ground cinnamon
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1/4 teaspoon finely ground black pepper
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1/3 cup (80ml) vegetable oil
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1 large egg
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1/3 to 1/2 cup (80ml–120ml) milk (reduced-fat or whole milk)
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1 ½ teaspoons vanilla extract
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8 ounces (226g) fresh strawberries, hulled and diced (about 1 ¼ cups)
Topping
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1 tablespoon granulated sugar
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1/4 teaspoon vanilla extract
Instructions
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Preheat the oven to 400°F (204°C). Line 12 standard muffin cups with paper liners.
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In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and black pepper until evenly combined.
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Use a measuring jug that holds at least 1 cup. Add the vegetable oil, crack in the egg, then pour in enough milk to reach the 1-cup mark (about 1/3 cup milk). Add the vanilla extract and whisk until fully combined.
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Pour the wet ingredients into the dry ingredients. Stir gently just until the batter comes together. The batter will be thick; do not overmix.
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Gently fold in the diced strawberries until evenly distributed.
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In a small bowl, stir together the granulated sugar and vanilla extract to make the topping.
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Divide the batter evenly among the prepared muffin cups, filling each nearly to the top. Sprinkle a small amount of vanilla sugar over each muffin.
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Bake for 15–20 minutes, or until the tops are set and a toothpick inserted into the center comes out with crumbs, not wet batter.
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Transfer the muffins to a wire rack and allow them to cool completely.
Notes
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Avoid overmixing the batter to keep the muffins soft and tender.
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Dice strawberries evenly to prevent them from sinking during baking.
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Let muffins cool fully before storing to prevent excess moisture.
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Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze once cooled.