• I made these muffins one day when I wanted to use up some leftover strawberries. I had never had a strawberry muffin before, but figured nothing could go wrong with a delicious muffin and strawberries! I was correct. These are wonderful, bright muffins that will please everyone!

Ingredients

  • 3 c. all-purpose flour
  • 2 c. granulated sugar
  • 1 Tbs. baking powder
  • 2 tsp. vanilla extract
  • 3 eggs
  • 125 g. unsalted butter, melted (roughly 9 Tbs. butter)
  • 1 c. milk
  • 1 1/2 c. fresh strawberries, diced
0 (Rated by 0 moms)
PREP TIME 10 Min READY IN 30 Min
COOK TIME 20 Min SERVINGS 12
MEAL/COURSE Breakfast
TYPE OF DISH Cakes and Cookies
COOKING METHOD Oven
CUISINE American

Preparation

  1. Preheat oven to 400. Line a muffin tin with cupcake liners and set aside.
  2. In a large mixing bowl, whisk together flour, sugar, and baking powder. Add vanilla extract, eggs, butter and milk, stirring until just combined. Fold in strawberries.
  3. Fill muffin cups until 2/3 fill (about 1 scoop with a medium ice cream scoop, under 2″ in diameter).
  4. Cook 18-22 minutes, until muffins are golden brown and a toothpick inserted into the center comes out clean. Let sit in muffin tin for a few minutes before removing to a wire rack to cool completely.

Rating

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