Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1/2 cup all-purpose flour (for crumble)
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, vegetable oil, egg, and vanilla until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring gently to combine without overmixing.
- Fold in the diced strawberries until evenly distributed in the batter.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Prepare the crumble topping by mixing together flour, brown sugar, melted butter, and cinnamon until crumbly.
- Sprinkle the crumble topping generously over each muffin.
- Bake for 18-22 minutes, until tops are golden and a toothpick comes out clean.
- Allow to cool slightly before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, use fresh strawberries for maximum flavor.
These muffins can be stored in an airtight container for up to three days.
Feel free to experiment with different fruits in the recipe!
- Prep Time: N/A
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg