Breakfast & Brunchbrokenovenbaking5.0
Easy Homemade Strawberry Muffins
Enjoy homemade strawberry muffins for breakfast in just 30 minutes! This recipe is easy to make with real fresh or frozen strawberries.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 375°F and fill a muffin pan with liners or grease with non-stick spray.
2
In a medium bowl, whisk together 2 cups of flour, the baking powder, and salt.
baking powder2 teaspoons
3
In a large bowl, whisk together the vegetable oil, sugar, eggs, vanilla extract, almond extract (if using), and strawberry kefir.
large eggs (room temperature)2
4
Chop and measure the strawberries. Pat them dry if they're super juicy.Set aside ½ cup of the chopped berries. Coat 1½ cups of them in ¼ cup of flour.
chopped strawberries (divided)2 cups
5
Stir the dry ingredients into the wet ingredients until just a few flour streaks are visible.
6
Fold the flour-coated strawberries into the batter just until combined.
chopped strawberries (divided)2 cups
7
Fill the muffin liners about ¾ full with batter. Top with the remaining ½ cup of strawberries and optional coarse sugar.
chopped strawberries (divided)2 cups
8
Bake on the middle rack until a toothpick comes out of the center clean (about ⏱️ 20-25 minutes).
9
Once the muffins are cool enough to touch, transfer them to a wire cooling rack.
Nutrition Facts
calories
258 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
186 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
32 mg
carbohydrate Content
37 g
saturated Fat Content
2 g
unsaturated Fat Content
8 g
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