Strawberry Muffins
You're going to love this fruity and fluffy strawberry muffin recipe. Get ready to fill your kitchen with the sweet aroma of baking strawberries!
Servings 24 people
Calories 140kcal
Equipment
- Cupcake scoop
Ingredients
- 2 cups all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 egg(s) large
- 3/4 cup granulated sugar
- 1/2 cup coconut oil melted
- 1/2 cup milk
- 1 1/2 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 cups strawberries washed, and diced
Instructions
- Preheat the oven to 400F. Line muffin tin with cupcake liners, and spray with non stick spray. Set aside.
- In a large bowl, whisk the dry ingredients together: flour, baking powder, salt, sugar, and brown sugar.
- Add the eggs, coconut oil, milk, and vanilla. Mix until just combined - a few little lumps are okay.
- Fold in 1 1/2 cups of the strawberries. Use a cupcake or cookie scoop to evenly distribute the batter into the cups. Top with a few chopped strawberries.
- Bake at 400F for 15 - 20 minutes or until the tops are golden brown, and when a toothpick is inserted in the center, it comes out clean.
- Remove from the oven, and cool about five minutes before transferring to a wire cooling rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 164mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 119IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg