Easy Strawberry Muffins Recipe: Delicious Homemade Baking Tutorial

Name: Easy Strawberry Muffins Recipe: Delicious Homemade Baking Tutorial
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1.5 cups All-purpose flour (Sifted); 0.5 cup Granulated sugar (Adjust to taste); 1 teaspoon Baking powder; 1 Large egg; 0.5 cup Milk; 0.25 cup Vegetable oil (Or melted butter); 1 cup Fresh strawberries (Chopped)

Learn how to bake mouth-watering strawberry muffins from scratch with this easy-to-follow tutorial. Perfect for a sweet treat or breakfast!

#Muffin

#Strawberry

#Baking

#Dessert

#Breakfast

#Easy Recipe

#Homemade

Delicious freshly baked strawberry muffins

Recipe Information

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

250

Calories

Protein

40g

Carbs

Fat

Muffin batter with chopped strawberries

Ingredients

All-purpose flour
(Sifted)
1.5 cups
Granulated sugar
(Adjust to taste)
0.5 cup

Baking powder
1 teaspoon
Large egg
1
Milk
0.5 cup
Vegetable oil
(Or melted butter)
0.3 cup
Fresh strawberries
(Chopped)
1 cup

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Muffins ready for baking in the tray

Instructions

0/6 completed

1
In a large bowl, combine the all-purpose flour, granulated sugar, and baking powder. Mix well with a whisk to ensure even distribution.
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2m
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In a large bowl, combine the all-purpose flour, granulated sugar, and baking powder. Mix well with a whisk to ensure even distribution.
2m
Sifting flour prevents lumps and aerates the mixture for lighter muffins.
2
In a separate medium bowl, whisk together the large egg, milk, and vegetable oil until thoroughly combined.
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2m
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In a separate medium bowl, whisk together the large egg, milk, and vegetable oil until thoroughly combined.
2m
Ensure wet ingredients are at room temperature for better mixing.

3
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are fine.
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1m
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Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are fine.
1m
Overmixing can lead to tough muffins, so mix just until moistened.
4
Gently fold in the chopped fresh strawberries into the batter until evenly distributed.
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1m
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Gently fold in the chopped fresh strawberries into the batter until evenly distributed.
1m
Toss strawberries with a teaspoon of flour before adding to prevent them from sinking.
5
Line a 12-cup muffin tin with paper liners. Fill each liner about two-thirds full with the muffin batter.
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3m
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Line a 12-cup muffin tin with paper liners. Fill each liner about two-thirds full with the muffin batter.
3m
For a neater look, use an ice cream scoop to fill the liners.

6
Bake in a preheated oven at 200°C (390°F) for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool slightly before serving.
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20m
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Bake in a preheated oven at 200°C (390°F) for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool slightly before serving.
20m
For extra golden tops, bake at 220°C (425°F) for 5 minutes, then reduce to 190°C (375°F) for the remainder of the baking time.