Description
Light, tender muffins bursting with fresh strawberry flavor, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 cup fresh strawberries, chopped
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, melted
- 1 cup milk
- 1 large egg
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. Chop the strawberries into small, even pieces and set them on a paper towel to drain a little if very juicy.
- In a bowl, mix together the flour, sugar, baking powder, and salt. In another bowl, combine the melted butter, milk, and egg. Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix — a few lumps are fine.
- Gently fold in the chopped strawberries to distribute them without crushing. Fill each muffin cup about 2/3 full with batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Use fresh, firm strawberries for the best texture. Toss chopped strawberries in a little flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 30mg