Print
Moist Fresh Strawberry Muffins
Magically sweet, deliciously wonderful moist, fresh strawberry muffins for enjoying with your coffee, tea or beverage of choice. Great for breakfast or for a mid-day pick me up! Yum!
Course Breakfast and Brunch Recipes
Cuisine American
Keyword easy muffin recipes
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 18
Calories 154 kcal
2 cups all purpose flour 2 teaspoons baking powder ½ teaspoons salt 8 tablespoons butter softened 1 cup granulated sugar 2 eggs 1 teaspoons vanilla extract ½ cup milk 1 ½ cup fresh strawberries diced
Pre-heat oven to 375 degrees.
In a large bowl, sift the flour, baking powder and salt together in a bowl and set aside.
In another bowl, cream the butter and sugar together. Mix in the vanilla extract.
Add the eggs, one at a time, and beat together.
In your stand mixer, pour the dry ingredients.
On the low setting, begin mixing the milk and creamed sugar mixture.
Mix until well blended together.
Gently fold the diced strawberries into the mix.
Fill a 12 count muffin tin with batter evenly. Mine filled to the top, which is what you want.
Bake for 25-30 minutes or until a toothpick inserted in center of muffin comes out clean.
Calories: 154 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 32 mg | Sodium: 162 mg | Potassium: 52 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 195 IU | Vitamin C: 7 mg | Calcium: 43 mg | Iron: 1 mg