Tool

• Muffin pan

• Mixing bowls

• Electric hand mixer or stand mixer

Ingredients

• 3 cups all‑purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1½ cups granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup whole milk, room temperature

• 1¾ cups diced fresh strawberries

• Coarse sugar for topping (optional)

Direction

Make the Batter

1. Preheat oven to 375°F. Line two 12‑cup muffin pans with 18 paper liners.

   • Fill empty wells halfway with water to prevent uneven baking.

2. Whisk flour, baking powder, and salt in a medium bowl.

3. In a large bowl (or stand mixer with paddle), beat butter and sugar on medium‑high until light and fluffy, about 5 minutes.

4. Reduce speed to medium; add eggs one at a time. Beat in vanilla.

5. Reduce speed to low. Add flour mixture in 3 additions, alternating with milk.

6. Fold in diced strawberries gently with a spatula.

Bake

1. Divide batter evenly among liners (about ¼ cup each; nearly full).

2. Top with extra strawberries and coarse sugar if desired.

3. Bake 18–20 minutes, until golden and a toothpick comes out clean.

4. Cool in pan briefly, then transfer to a wire rack.

Notes

• Dice strawberries small so they distribute evenly and don’t sink.

• A #16 scoop (¼ cup) gives perfect portioning.

• Filling liners slightly less can yield up to 24 muffins — reduce bake time by ~3 minutes.

• Muffins store well for 3 days or freeze up to 1 month.

Nutrition

(per muffin)

Calories: 251kcal • Carbs: 34g • Protein: 3g • Fat: 11g
Saturated Fat: 7g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 3g • Trans Fat: 0.4g
Cholesterol: 47mg • Sodium: 149mg • Potassium: 75mg • Fiber: 1g • Sugar: 18g
Vitamin A: 365IU • Vitamin C: 8mg • Calcium: 67mg • Iron: 1mg