Go Back

Strawberries And Cream Muffins

Prep Time10 mins
Active Time25 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: baking, bread, breakfast, brunch, cream, muffins, strawberry
Yield: 6 people


  • Muffin Tin
  • Mixing Bowl


  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1/3 cup sugar
  • 1 pinch salt
  • 3/4 cups milk
  • 1 egg beaten
  • 1/4 cup oil
  • 2 tsp vanilla extract
  • 1/2 cup fresh strawberries diced plus 1-2 whole


  • Preheat oven to 350ยบ. Line a muffin tin with in a medium mixing bowl, combine dry ingredients: flour, baking powder, sugar, and salt. Gently whisk to combine and set aside.
  • In another container, add all wet ingredients such a milk, eggs, oil and vanilla extract. Stir until eggs are completely blended into the oil and milk. Set aside.
  • Use a spoon or spatula to create a well in the center of the bowl of dry ingredients. Pour milk/egg mixture into the well of the dry ingredients. Gently stir until batter is just moistened. The batter will be lumpy, be careful not to over-mix.
  • Lastly, fold in strawberries until just incorporated. Allow batter to rest for 5 minutes before scooping into muffin tin.
  • After resting, use a portion scoop or 2 tablespoons to spoon into each section of the pan. Only fill the cups about 2/3rds the way up.
  • Finally, in slice whole strawberries thinly and place 1-2 slices atop each cup.
  • Place in the oven and make until slightly browned, and the center comes out clean, about 15 minutes.
  • After baking, allow to cool for 5 minutes before transferring muffins to a wire rack to cool.
  • To store: place in an airtight container for up to 3 days, or freeze for up to 1 month.


Makes 6 large muffins or 12 medium muffins