Strawberry Muffins
Warm finger sized rich moist muffins that are filled with juicy bites of sweet strawberries.
Servings: 12
Calories:
Equipment
- Muffin Tin
Ingredients
- 8 oz Strawberries rinsed, remove stem & diced
Wet
- 1 cup granulated sugar
- ½ cup milk
- ½ cup canola or vegetable oil
- 1 tsp vanilla extract
- 2 large eggs room temperature
Dry
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 375°F.
- In a large bowl add wet ingredients then mix until smooth. Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer. Add diced strawberries then gently fold the batter until well combined (do not over mix or use a mixer).
- Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
- Use an ice cream scooper to evenly place batter into the muffin tin (should be exactly 12 scoops).
- Bake for 18-20 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.