Strawberry Muffins
Deliciously soft and fluffy strawberry muffins bursting with fresh strawberry flavor and rich chocolate chips.
Ingredients
For the Muffins
- 1 cup fresh strawberries, chopped Use fresh strawberries for best results.
- 1 cup chocolate chips Optional, can substitute with nuts or dried fruits.
- 2 cups all-purpose flour Can substitute with whole wheat flour for added nutrition.
- 1 cup sugar Adjust based on sweetness preference.
- 1/2 cup unsalted butter, melted
- 1 cup milk Can use non-dairy milk for a vegan option.
- 2 large eggs To replace with flax eggs, use 1 tbsp flaxseed meal + 2.5 tbsp water for each egg.
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Mix well.
- In another bowl, whisk together the wet ingredients: melted butter, milk, eggs, and vanilla extract.
- Combine the wet and dry ingredients by adding the wet mixture to the dry mixture. Stir just until combined; don't overmix.
- Fold in the strawberries and chocolate chips gently to keep them intact.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to three days at room temperature or refrigerate for up to a week. For long-term storage, wrap and freeze each muffin. Reheat before serving.