These strawberry muffins are extremely light and fluffy with a mildly sweet and tangy flavor. Recipe is good with any berries!
- 2 cups flour
- 12 ounces strawberries cut into small pieces
- 1 cup sugar
- 2/3 cup sourcream
- 1/3 cup milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Preheat oven to 400 degree F.
Mix sugar and all wet ingredients together.
In a different bowl, combine flour, baking powder, and salt.
Slowly add flour mixture to wet ingredients, being sure it is mixed smoothly.
Fold in straberry pieces.
Fill 16 standard sized cupcake papers.
Bake 20-25 minutes or until wood pick inserted comes out clean.
Cool completely before serving.
Add icing if desired! I drizzled the tops with a simple powdered sugar and water icing.