Description
These incredible strawberry muffins are soft, moist, and packed with fresh strawberries. They are everything you want in a strawberry muffin and super easy to make!
Ingredients
- 2 & 1/2 cups (315g) all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup (2oog) granulated sugar
- 1/2 cup sour cream (plain yogurt or ricotta cheese works too)
- 1/2 cup canola oil (or any kind of vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup strawberries, diced
Optional
- 12 slices of strawberries for topping
- 2 tbsp coarse sugar for sprinkling
Instructions
- Preheat oven to 350F and line a standard-sized muffin pan with paper liners. Set aside.
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the sugar, sour cream, vegetable oil, eggs, and vanilla extract.
- Stir in the dry ingredients until almost combined. Gently fold in the strawberries until just combined.
- Divide the batter evenly into the prepared muffin pan. Top each muffin with a slice of strawberry (press it down into the batter slightly) and a sprinkle of coarse sugar if desired.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Notes
These muffins are best the day of, but they can be stored in an airtight container at room temperature for up to 3 days.