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Strawberry Muffins
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These strawberry muffins are one of my favorite quick breakfast treats to whip up on busy mornings. They come together in just 40 minutes from start to finish, making them perfect when you need something homemade without spending hours in the kitchen. I love using fresh strawberries because they're packed with vitamin C and antioxidants that make these muffins feel a little bit better for you. The best part? This recipe uses simple pantry staples you probably already have on hand, so there's no need for a special trip to the store. Whether you're baking for your family or bringing them to a gathering, these tender, fruity muffins always disappear fast.
Ella x
Ingredients
- ½ cup milk½ cup milk
- ¼ cup canola oil¼ cup canola oil
- 11 large egg
- 11 ¾ cups all-purpose flour
- ½ cup white sugar½ cup white sugar
- 22 teaspoons baking powder
- ½ teaspoon salt½ teaspoon salt
- 11 cup chopped strawberries
Detail level
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners.
- 2
Lightly beat milk, oil, and egg in a small bowl.
- 3
Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups.
- 4
Bake in the preheated oven until the tops bounce back from the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely.
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