– 1 ¾ cups all-purpose flour – ½ cup granulated sugar – 2 teaspoons baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – ⅓ cup vegetable oil – 1 egg – ½ cup milk – 1 teaspoon vanilla extract – 1 cup fresh strawberries, diced – Optional: coarse sugar for topping
1
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
3
In another bowl, whisk oil, egg, milk, and vanilla extract. Pour wet ingredients into dry and stir just until combined.
4
Gently fold diced fresh strawberries into the batter. Be careful not to overmix to keep muffins light and tender.
5
Divide the batter evenly into prepared muffin cups. Fill each about ¾ full. Sprinkle tops with coarse sugar if desired.
6
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 mins, then transfer to a wire rack.