Delightful muffins infused with fresh strawberries, perfect for breakfast or as a sweet snack.

Scale

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with butter.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until everything is well combined.
In a separate bowl, whisk together the melted butter, egg, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined.
Gently fold in the diced strawberries, ensuring not to crush them.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving.

Store muffins in an airtight container at room temperature for up to three days, or freeze individually for longer storage.

Keywords: strawberry, muffins, dessert, baking, brunch