Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix milk, vegetable oil, and eggs until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Fold in the chopped strawberries evenly throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Nutrition
Notes
For added flavor, you can substitute some strawberries with blueberries or add lemon zest to the batter. Store in an airtight container at room temperature for up to three days or freeze for longer storage.