Easy Strawberry Muffins are super soft and fluffy on the inside with loaded fresh strawberries! These are the best strawberry muffins you ever have!
- 1 cup buttermilk
- ½ cup canola oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup granulated sugar
- ¼ tsp salt
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 cup diced strawberries
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Preheat oven to 375 degrees F. Grease a muffin with non-stick cooking spray and set aside.
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Place buttermilk, canola oil, eggs, and vanilla extra in a large mixing bowl and whisk until combined. Add in sugar and whisk again.
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Add the salt, flour, and baking powder into the batter and gently fold until combined using a plastic spatula. Fold in the diced strawberries.
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Using an ice cream scooper, place the muffin batter into the muffin tins and only filling ¾ of the way. Bake for 18 minutes.
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Remove the muffins from the oven and place on a cooling rack for 15-20 minutes.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.