The versatility of muffins is endless. With so many different flavors and texture combinations to experience, there is a muffin for every season and every person. Muffins are by far one of my favorite items to bake because of that. Each week I can make a batch of muffins that is different than the previous one. Whether it’s for breakfast or a snack, muffins are a great thing to have on hand when you are feeling peckish. While strawberries are available year-round the best time to use them is the summer, as their flavor is perfect. To take advantage of the summer bounty of fruit, consider baking up some strawberry muffins.
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- 3/4 cup canola oil
- 1 1/2 cups milk
- 3 eggs
- 2 Tablespoons baking powder
- 1 1/2 cups sugar
- 5 cups flour
- 3 cups chopped strawberries
- 1 teaspoon salt
- 1 Tablespoon vanilla extract
- Preheat oven to 375 degrees.
- In a small bowl, combine milk, oil, and eggs.
- In a large bowl, mix together flour, baking powder, salt, and sugar. Toss in strawberries, coating them in the flour mixture.
- Pour in the liquid mixture, add in the vanilla extract, and stir thoroughly.
- Line your muffin pan with silicone muffin cups. Fill muffin cups about 3/4 full, these muffins will expand quite a bit so you don’t want to overfill the muffin tray. Bake at 375 degrees for about 25 minutes.
- Cool for a few minutes before removing them from the tray and place them on a cooling rack.