These strawberry muffins can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Ingredients
- 0.5 cups milk
- 0.25 cups canola oil
- 1 large egg
- 1.75 cups all-purpose flour
- 0.5 cups white sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup chopped strawberries
Instructions
-
1
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners.
-
2
Lightly beat milk, oil, and egg in a small bowl.
-
3
Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups.
-
4
Bake in the preheated oven until the tops bounce back from the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
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