Homemade strawberry muffins that are tender, light, and bursting with fresh strawberries, perfect for breakfast or a sweet snack any time of day.

2 cups all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

½ cup vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

1 ¼ cups diced strawberries

2 teaspoons all-purpose flour (for tossing strawberries)

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Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Add milk, vegetable oil, eggs, and vanilla to dry ingredients. Stir gently until just combined; some lumps are okay. Avoid overmixing.
Toss diced strawberries with 2 teaspoons flour to prevent sinking. Remove ½ cup of strawberries and set aside.
Fold remaining strawberries carefully into the batter.
Spoon batter into muffin liners, filling each about ⅔ full. Sprinkle reserved strawberries on top of each muffin.
Bake at 425°F for 5 minutes, then lower temperature to 350°F (175°C) and bake for 15–18 minutes or until toothpick inserted comes out clean.
Cool muffins on wire rack before serving.

Store leftover muffins in an airtight container with a paper towel to absorb moisture for up to 4 days.

Avoid refrigerating muffins as it can dry them out.

Freeze muffins in a ziplock bag for up to 3 months; thaw before eating.