Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon kosher salt
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1 large egg
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¾ cup milk, dairy or unsweetened plant-based
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¼ cup vegetable or canola oil
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½ cup honey or agave nectar
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1 teaspoon vanilla extract
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1 cup fresh strawberries, hulled and diced
Instructions
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Preheat the oven. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease the cups well.
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Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
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Mix the wet ingredients. In a separate bowl, whisk the egg, milk, oil, honey or agave, and vanilla until smooth.
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Combine the batter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine.
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Fold in the strawberries. Gently stir the diced strawberries into the batter without crushing them.
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Fill the muffin cups. Divide the batter evenly among the cups, filling each about three-quarters full.
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Bake. Bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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Don’t overmix: Stir just until the flour disappears to help keep the muffins soft and tender.
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Dry the strawberries: Pat washed strawberries dry before dicing to avoid adding excess moisture.
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Save berries for the tops: Reserve a few strawberry pieces and press them onto the filled muffin cups before baking for a pretty finish.
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Use frozen strawberries carefully: Thaw them completely, drain well, and pat dry before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
