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Irresistible Sweet Strawberry Muffins: Your New Favorite Treat

Experience the joy of homemade Irresistible Sweet Strawberry Muffins, featuring a fluffy texture and bursting with flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Whole wheat flour is a great substitute.
  • 1 cup Sugar Coconut sugar is a lower-glycemic alternative.
  • 2 teaspoons Baking Powder Make sure it’s fresh for the best results.
  • 1 teaspoon Salt Balances the flavors and enhances sweetness.
  • 1 cup Milk Whole milk gives richness; almond milk is a great dairy-free option.
  • 1/2 cup Vegetable Oil Melted coconut oil can add flavor.
  • 2 large Eggs Binds the ingredients together.
  • 1 cup Fresh Strawberries Use ripe berries; frozen can work if thawed.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Method
 

Instructions
  1. Preheat Oven: Start by setting your oven to 375°F (190°C).
  2. Prepare Muffin Tin: Grease your muffin tin or line it with paper liners.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
  4. Combine Wet Ingredients: In a separate bowl, mix together the milk, vegetable oil, and eggs until smooth. Incorporate this mixture into the dry ingredients.
  5. Fold in Strawberries: Carefully fold in the chopped fresh strawberries.
  6. Bake: Spoon the batter into your prepared muffin cups and bake for 18-20 minutes.

Notes

Serve warm with butter or cream cheese for an extra treat. Store in an airtight container for up to 3 days.