Ingredients
Method
- Preheat oven to 375°F and line two 12-cup muffin pans with paper liners
- Fill empty well halves with water to prevent uneven baking
- Whisk flour, baking powder, and salt in a medium bowl
- In a large bowl, cream softened butter and sugar until fluffy
- Add eggs one at a time, blending well after each
- Stir in vanilla extract
- Alternately add dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients
- Fold in diced strawberries, coating lightly to prevent sinking
- Spoon batter into prepared liners, adding coarse sugar to tops if desired
- Bake 18-20 minutes or until golden and toothpick-clean
Notes
For vegan version: use oat milk and replace butter with non-hydrogenated vegan butter
Room temperature milk prevents lumps
Strawberries may be replaced with blueberries or raspberries
Store cooled muffins in airtight container at room temperature for up to 3 days
Frozen muffins can be baked directly from freezer (add 2-3 minutes to baking time)
Room temperature milk prevents lumps
Strawberries may be replaced with blueberries or raspberries
Store cooled muffins in airtight container at room temperature for up to 3 days
Frozen muffins can be baked directly from freezer (add 2-3 minutes to baking time)