Ingredients
Scale
- 2 cups all-purpose flour (sifted)
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter (melted and cooled)
- 1 large egg (room temperature)
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries (hulled and diced)
- 2 tbsp powdered sugar (for dusting)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
- Gently fold in the diced strawberries, being careful not to overmix the batter or crush the berries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
These muffins can be paired with milk or tea and make great additions to lunchboxes. They can be stored in an airtight container for up to three days at room temperature or refrigerated for about a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg