Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries, hulled and diced
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with non-stick cooking spray to ensure the muffins release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no large clumps of sugar or flour to ensure an even rise.
- Combine Wet Ingredients: In a separate medium bowl, whisk the egg briefly. Add the milk, vegetable oil, and vanilla extract. Whisk until the mixture is well combined and the egg is fully incorporated into the liquids.
- Blend the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together. Stop mixing as soon as no more streaks of dry flour are visible. Over-mixing at this stage will make the muffins tough.
- Fold in Strawberries: Gently fold the diced strawberries into the batter. Try to distribute them evenly without crushing the fruit. If you want to prevent the berries from sinking, you can toss them in a teaspoon of flour before adding them to the batter.
- Bake to Perfection: Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 35 minutes
- Diet: Vegetarian