Strawberry Muffins

Gather Ingredients: Collect 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup of unsalted butter (melted and cooled), 1/2 cup of sour cream, 1 large egg, 1 teaspoon of vanilla extract, and 1 cup of diced fresh strawberries.

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Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with butter or cooking spray, or line the cups with paper liners.

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Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

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Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, sour cream, egg, and vanilla extract until smooth.

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Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The batter will be thick and slightly lumpy.

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Fold in Strawberries: Gently fold the diced strawberries into the muffin batter until evenly distributed.

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Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

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Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

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