Delicious Fresh Strawberry Muffins
Start your day off right with these Fresh Strawberry Muffins! These delightful muffins are loaded with juicy and fresh strawberries and have a tender crumb that will melt in your mouth. The combination of sweetness and tangy flavor in these muffins makes them a perfect treat for any time of day.
Ingredients
- 420 g 3 cups all-purpose flour
- 300 g 1 1/2 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 large eggs beaten
- 296 ml 1 1/4 cups canola oil or coconut oil
- 375 g 2 1/2 cups fresh strawberries, sliced and slightly mashed
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
- In a separate small bowl, combine the beaten eggs and oil.
- Add the sliced strawberries into the egg mixture.
- Mix the flour mixture into the egg mixture until thoroughly combined, but do not overbeat.
- Spoon the batter into greased muffin tins until nearly full.
- Bake the muffins in the preheated oven for 5 minutes.
- Reduce the oven temperature to 350◦F (175◦C) and bake an additional 15-19 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
To avoid tough muffins, do not overbeat the batter.
For a more tender crumb, you can substitute 1/2 cup of the all-purpose flour with cake flour.
These muffins freeze well and can be stored in an airtight container for up to 2 months.
For a more tender crumb, you can substitute 1/2 cup of the all-purpose flour with cake flour.
These muffins freeze well and can be stored in an airtight container for up to 2 months.