Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 large egg
- ½ cup milk
- ¼ cup oil or melted butter
- 1 tsp vanilla extract
Fruit
- 1 cup fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and prepare a muffin tin by lining it with paper liners or greasing the cups.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Stir well to evenly distribute the leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, milk, oil (or melted butter), and vanilla extract until fully blended.
- Incorporate Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep muffins tender.
- Fold in Strawberries: Gently fold the chopped strawberries into the batter, taking care not to crush the fruit and to prevent them from sinking.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full for optimal rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve fresh for the best taste.
Notes
- Toss chopped strawberries in a small amount of flour before folding into the batter to prevent them from sinking to the bottom of the muffins during baking.
- These muffins are best enjoyed fresh, though they can be stored in an airtight container for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
