Description
These strawberry muffins deliver fresh, bright flavor and a tender bite that outshines anything store-bought. They’re quick, fuss-free, and perfect for breakfast or snack-time.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup granulated sugar
- ¼ cup unsalted butter, melted
- ¼ cup neutral oil (like canola or vegetable)
- 2 large eggs
- 1 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, hulled and diced
- Optional: coarse sugar for sprinkling
Instructions
1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with parchment paper or muffin liners.
2. Rinse, hull, and dice the fresh strawberries evenly.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
4. In a separate large bowl, whisk the melted butter, oil, eggs, yogurt or sour cream, and vanilla extract until fully combined.
5. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
6. Fold in the diced strawberries gently.
7. Evenly divide the batter among the muffin cups. Sprinkle the tops with coarse sugar if desired.
8. Bake for 17–21 minutes until golden and a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a rack.
10. Store any leftovers in an airtight container to keep fresh.
Notes
This recipe yields about 12 muffins.
Each muffin contains approximately 170–200 calories, depending on strawberry size and add-ins.
They are a wholesome option packed with vitamin C and fiber.
Do not overmix the batter to ensure tender muffins.
For best results, use fresh, ripe strawberries.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg