These homemade strawberry muffins are loaded with lots of strawberries and are perfect for a yummy breakfast, brunch or snack!
Strawberries don’t last long at my house. We love to snack on them and we use them making waffles, pancakes, muffins, scones and strawberry shortcake.
This Strawberry Muffins Recipe is the one I use the most. They can be made with fresh or frozen strawberries. If you use frozen strawberries, thaw them slightly and then chop with a knife.
1 1/2 cups chopped strawberries
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 tsp ground cinnamon
1/2 teaspoon salt
1 large egg
1/2 cup milk
1 tsp vanilla
1/4 cup vegetable oil
How To Make Strawberry Muffins
Preheat oven to 375 degrees and line a muffin pan with cupcake liners. Set aside.
Preheat oven to 375 degrees F. Spray an 8 cup muffin tin, or you can use paper liners.
In a small bowl, combine the oil, milk, vanilla and egg. Beat lightly.
In a large mixing bowl, whisk together the flour, salt, cinnamon, baking powder and sugar.
Add in the chopped strawberries and stir to coat with flour.
Pour in wet ingredients and stir together.
Fill muffin cups.
Bake for 25 minutes.
Cool and remove from muffin pan.