Description
These Fresh Strawberry Muffins are a delightful breakfast treat bursting with juicy strawberries and a tender crumb. Made with simple pantry staples like flour, sugar, and yogurt, these moist muffins combine a subtle cinnamon hint with fresh fruit for a perfect springtime snack or morning indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh strawberries, chopped
Instructions
- Preheat the oven and prepare muffin tin: Set the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon thoroughly to evenly distribute the leavening and spices.
- Combine wet ingredients: In a separate bowl, whisk the eggs, plain yogurt (or sour cream), vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the muffins tender and light.
- Fold in strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without crushing.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full to allow space for rising.
- Bake: Place in the oven and bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- To prevent strawberries from sinking to the bottom, toss them in a tablespoon of flour before folding into the batter.
- These muffins freeze well and make a perfect make-ahead breakfast or snack option.
