Strawberry Muffins

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!

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 337

Author Lily Ernst

Ingredients

2 & 1/2 cups (315g) all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 cup (200g) 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.
2 & 1/2 cups (315g) all-purpose flour, 1 Tbsp baking powder, 1/4 tsp salt
In a large bowl, whisk together the sugar, sour cream and oil.
1 cup (200g) granulated sugar, 1/2 cup sour cream, 1/2 cup canola oil
Then whisk in the eggs and vanilla extract.
2 large eggs, 1 tsp vanilla extract
Stir in the dry ingredients until almost combined. Gently fold in the strawberries until just combined.
1 cup strawberries
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.

Nutrition