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Easy Strawberry Muffins
These homemade strawberry muffins are soft, fluffy, and filled with fresh strawberries. They're an excellent beginner baking recipe because kids can practice measuring ingredients, mixing batter, filling muffin cups, and watching the muffins rise in the oven. Enjoy them for breakfast, lunch boxes, brunch, or an afternoon snack.
Ingredients
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped fresh strawberries
Directions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a large bowl, whisk together the milk, vegetable oil, and egg.
- In a separate bowl, stir together the flour, sugar, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. The batter should still look slightly lumpy.
- Gently fold the chopped strawberries into the batter.
- Fill each muffin cup about two-thirds full.
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
Kid Jobs
- Measure ingredients
- Whisk wet ingredients
- Stir the batter
- Fold in strawberries
- Fill muffin liners
- Help test for doneness with an adult
Helpful Tips
- Do not overmix the batter or the muffins may become tough.
- Pat strawberries dry before folding them into the batter.
- Sprinkle coarse sugar on top before baking for a lightly crisp topping.
- Add mini chocolate chips or lemon zest for fun flavor variations.
Storage
Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 2 months. Warm slightly before serving for a fresh-from-the-oven taste.
More muffin recipes.
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