Easy Strawberry Muffins

Tuesday, April 14, 2020
I don't know about you, but I LOVE muffins. I'm always on the look-out for easy muffin recipes, and this strawberry muffin recipe is one of my favorites! It reminds me of a strawberry shortcake, and it's great warm or even straight out of the refrigerator.


This is a great and easy recipe for berry season. They're wonderful for breakfast or as a lightly sweet dessert treat! Be sure to Pin the image below for future use!


Muffin lovers will really enjoy this one! It's a bit on the dense side and not overly sweet (think of it as a sweeter version of a strawberry shortcake). You can add more sugar or even more strawberries to your liking. You can also add a glaze while they're cooling or sprinkle with crystalized sugar. But I prefer them just as they are! And to me, they taste best warm.


You Will Need:

1/4 cup vegetable oil
1/2 cup milk
1 large egg
1/2 tsp salt
2 tsp baking powder
1/2 cup - 1 cup sugar (depending on how sweet you want them)
1 3/4 cup all-purpose flour
1 1/2 cups chopped strawberries (fresh strawberries are best but you can also use frozen)

Directions:

1. Preheat oven to 375 degrees. Grease a 12 cup muffin tin or line with paper liners (I prefer paper liners).
2. Combine milk, oil and egg in a small bowl. In a large bowl, mix flour, salt, baking powder and sugar. Add the chopped strawberries and toss to coat them. Pour in your milk mixture from the small bowl and stir together just until combined.
3. Fill muffin cups (it should make 12 exactly) and bake at 375 degrees for about 20-25 minutes, or until the tops bounce back from touch. Try not to overbake, as they can become 'tough,' since they are a dense muffin. Cool about ten minutes and then remove from pan.

Yields 12 muffins

Click here for a printable version of this recipe.

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