Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- ¼ cup vegetable or canola oil
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon (optional)
- 1½ cups fresh strawberries, chopped
- 1 tablespoon all-purpose flour (for strawberries)
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease well.
- Pat strawberries dry, toss with 1 tablespoon flour, and set aside.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, oil, and both sugars until smooth.
- Add eggs one at a time, then mix in milk, vanilla, and lemon zest.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Fold in strawberries carefully without overmixing.
- Divide batter evenly between muffin cups, filling nearly to the top.
- Sprinkle tops with coarse sugar.
- Bake at 425°F for 5 minutes, then reduce oven to 350°F (175°C).
- Continue baking for 18–22 minutes until tops are golden and spring back.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Do not overmix the batter—lumps are normal and produce tender muffins. For frozen strawberries, do not thaw and toss with 2 tablespoons flour. Muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American