Strawberry Muffins Recipe

Name: Strawberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups all-purpose flour; 3 teaspoons baking powder; ½ teaspoon salt; 1 large egg; ¾ cup milk (low fat or whole cow's milk, almond, rice or soy milk will work); ¼ cup vegetable oil (or Canola Oil); ½ cup honey (or Agave Nectar); 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 ½ cups strawberries, chopped

Servings: persons

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 large egg
¾ cup milk (low fat or whole cow's milk, almond, rice or soy milk will work)
¼ cup vegetable oil (or Canola Oil)
½ cup honey (or Agave Nectar)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 ½ cups strawberries, chopped

1
Preheat oven to 375 degrees.
2
In a bowl, combine the first 3 ingredients.
3
In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
4
Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
5
Add the strawberries to the batter and slowly combine.
6
Line or grease muffin tins and fill 2/3 of the way with batter.
7
Bake for 25 minutes or until toothpick tester comes out clean.
8
Cool and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon salt, 1 large egg, and more.

Yes, Strawberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Muffins

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