Ingredients
Scale
- 1 cup fresh strawberries (chopped)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk (whole or alternative)
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Toss chopped strawberries with a tablespoon of flour to prevent sinking.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, milk, and melted butter until smooth.
- Mix wet ingredients into dry ingredients gently until just combined. Fold in the strawberries.
- Spoon batter into muffin cups and bake for 18-20 minutes or until golden brown.
Notes
These muffins can be stored at room temperature for up to three days or in the fridge for up to a week. They are best enjoyed warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg