I hope your week is off to a great start! If it isn’t these Fresh Strawberry Muffins are going to change that!
Today I’m sharing a recipe for Fresh Strawberry Muffins that is just perfect for the upcoming strawberry season. One of my favorite signs of spring (apart from sunshine and flowers) are fresh strawberries. When I was a little girl, Grandmama had a strawberry patch that grew at the side of her house. It was so much fun to go sit down beside it and hunt for patches of ripe red berries amid the leaves. I don’t recall bringing too many in the house as we ate them right then and there! These days I imagine folks would want to go buy a fancy spray to clean them with, thoroughly rinse them, and gently lop the tops off before even considering such a thing but we just plopped them right into our mouths, dirt and all! Those were the good old days, when you were normal if you grew your own food, spent the majority of your day outside, and ate your share of dirt along with fresh juicy strawberries at Grandmama’s house.
We have a great local farm that sets up a strawberry stand near my house as soon as the season starts. My favorite thing to do is buy two gallons: one to use in recipes and the other to simply eat. There is nothing like local grown strawberries. Make sure you save this recipe so you can make use of it as soon as they come in where you are!
To make this recipe for Fresh Strawberry Muffins, you’ll need: Fresh Strawberries, All Purpose Flour, Vegetable Oil, Whole Milk, Egg, Granulated Sugar, Brown Sugar, Baking Powder, Cinnamon, Salt, and Vanilla.
Preheat the oven to 375 degrees and prepare a muffin pan with either liners or non-stick spray.
In a bowl, mix together the oil, vanilla, milk and egg.
Set aside. In another bowl, mix together the dry ingredients – flour, salt, baking powder, cinnamon, brown sugar and granulated sugar.
Toss the strawberries into the dry mixture until well coated and then add in the liquid mixture, folding lightly until well combined.
Fill the liners about ¾ of the way full, should give you about 10 muffins. Bake for 25 minutes. Cool slightly and remove from the pan. 
These Fresh Strawberry Muffins make a great breakfast, coffee snack, or afternoon pick me up. I like to have muffins for dessert after supper, too!
Ingredients
- ¼ cup vegetable oil
- ½ cup whole milk
- 1 egg
- ½ teaspoon salt
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 2 teaspoon baking powder
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 ½ cups all purpose flour
- 1 cup diced strawberries
Instructions
- Preheat the oven to 375 degrees and prepare a muffin pan with either liners or non-stick spray.
- In a bowl, mix together the oil, vanilla, milk and egg. Set aside. In another bowl, mix together the dry ingredients – flour, salt, baking powder, cinnamon, brown sugar and granulated sugar.
- Toss the strawberries into the dry mixture until well coated and then add in the liquid mixture, folding lightly until well combined.
- Fill the liners about ¾ of the way full, should give you about 10 muffins. Baked for 25 minutes. Cool slightly and remove from the pan. Great either warm or cool!
Many men can make a fortune, but few can build a family.
~J.S. Bryan
You might also enjoy this recipe for Loaded Apple Bread !
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