Description

These Fresh Strawberry Muffins are a delightful breakfast treat made with juicy, chopped strawberries baked into a moist, fluffy muffin. Combining the tang of yogurt or sour cream with warm cinnamon and vanilla, these easy-to-make muffins are perfect for spring baking or a quick snack. With a tender crumb and sweet fruit throughout, they freeze well and bring a burst of fresh flavor to your mornings.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients

2 large eggs
1/2 cup plain yogurt or sour cream
1/3 cup vegetable oil
1 teaspoon vanilla extract

Fruit

1 1/2 cups fresh strawberries, chopped

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Instructions

Preheat the oven: Set your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until fully combined and smooth.
Combine wet ingredients: In a separate bowl, whisk the eggs together with the plain yogurt (or sour cream), vegetable oil, and vanilla extract until the mixture is smooth and well blended.
Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients bowl. Gently stir with a spatula until just combined, taking care not to overmix to keep the muffins light and tender.
Fold in strawberries: Toss the chopped fresh strawberries with a tablespoon of flour to prevent them from sinking, then carefully fold them into the batter to evenly distribute.
Fill muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising during baking.
Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean indicating they are fully baked.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents sogginess.

Notes

Toss fresh strawberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
These muffins freeze well; store them in an airtight container or freezer bag for quick, convenient breakfasts or snacks later.
Use plain yogurt or sour cream based on preference for a slightly different tang and texture.
Do not overmix the batter as this can lead to dense, tough muffins; a few lumps are fine.