These strawberry muffins can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Ingredients
- milk: 0.5 cup
- canola oil: 0.25 cup
- egg: 1 piece
- ¾ cups all-purpose flour: 1 piece
- white sugar: 0.5 cup
- baking powder: 2 tsp
- salt: 0.5 tsp
- strawberries: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners.
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Lightly beat milk, oil, and egg in a small bowl.
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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.
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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.
