Ingredients (Makes 12 muffins)
- Dry ingredients:
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- Wet ingredients:
- 1 large egg
- ½ cup milk (dairy or plant-based)
- â…“ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Fruit:
- 1½ cups fresh strawberries, chopped
- Optional: powdered sugar or cream cheese frosting for topping
Instructions
- Preheat Oven: 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, beat the egg lightly.
- Add milk, oil (or melted butter), and vanilla extract. Mix until combined.
- Combine Wet & Dry:
- Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix — a few lumps are fine.
- Add Strawberries:
- Fold in chopped strawberries carefully. Too much stirring can make muffins dense.
- Fill Muffin Cups:
- Spoon batter into muffin cups, filling about ¾ full.
- Bake: 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: 5 minutes in the tin, then transfer to a wire rack.
- Optional Topping:
- Dust with powdered sugar or add a swirl of cream cheese frosting for extra indulgence.
Tips & Tricks
- Strawberries: Toss in 1 tsp flour before folding to prevent sinking.
- Sweetness: Adjust sugar if strawberries are very sweet.
- Texture: For lighter muffins, sift the flour and don’t overmix.
- Storage: Keep in an airtight container for up to 3 days; freeze for up to 1 month.
Nutrition Info (per muffin, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 32 g |
| Protein | 3 g |
| Fat | 8 g |
| Saturated Fat | 1.5 g |
| Fiber | 1.5 g |
| Sugar | 17 g |
| Sodium | 120 mg |
Values may vary slightly depending on ingredient brands and strawberry size.
Q&A / FAQ
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them first to avoid excess moisture, which can make muffins soggy.
Q: Can I substitute milk or butter?
A: Plant-based milk works fine. Butter gives a richer flavor than oil.
Q: Can I make mini muffins?
A: Yes! Bake for 12–15 minutes and reduce batter per cup.
Q: Can I add chocolate chips?
A: Absolutely! Fold in ½ cup chocolate chips along with strawberries for a fun twist.
Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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