Ingredients
Scale
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/2 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 large eggs beaten
- 1 1/4 cups canola oil or coconut oil
- 2 1/2 cups fresh strawberries sliced and slightly mashed
Instructions
- Preheat the oven – Set it to 425°F. This high initial temperature helps the muffins rise nicely.
- Mix the dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Prepare the wet ingredients – In a separate bowl, beat the eggs and mix in the oil.
- Add the strawberries – Stir the fresh strawberries into the egg mixture. The slight mashing of the berries releases some juices, adding flavor throughout the muffins.
- Combine the wet and dry ingredients – Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix, or the muffins could turn out dense.
- Fill the muffin tin – Spoon the batter into greased muffin cups, filling them nearly to the top.
- Bake at 425°F for 5 minutes – This initial high heat helps create a nice rise.
- Reduce heat to 350°F and bake for another 15-19 minutes – They’re done when a toothpick inserted in the center comes out clean.
- Cool and enjoy – Let the muffins sit in the pan for a few minutes before transferring them to a wire rack.
Notes
Serving and presentation ideas
These muffins are delicious on their own, but if you’re serving them for a special occasion, try dusting them with powdered sugar or drizzling a simple glaze on top. They also pair beautifully with a dollop of Greek yogurt and a few extra fresh berries on the side.
- Prep Time: 10 minutes
- Cook Time: 20-24 minutes
- Category: Dessert