The Best Eggless Strawberry Muffins Recipe Ever!
Craving something sweet yet light? These simple eggless strawberry muffins are a perfect treat for breakfast, tea time, or as a quick snack. Bursting with juicy strawberries, they are moist, fluffy, and easy to make. Let’s dive into this delightful recipe!
Ingredients:
1 and 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup yogurt (plain or vanilla)
1/3 cup vegetable oil
1/2 cup milk (dairy or non-dairy)
1 tsp vanilla extract
3/4 cup fresh strawberries (chopped)
Instructions:
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tray with liners or lightly grease it.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In a separate bowl, mix yogurt, oil, milk, and vanilla extract until well combined.
Combine: Slowly add the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
Fold in Strawberries: Gently fold in the chopped strawberries to distribute them evenly in the batter.
Fill Muffin Cups: Spoon the batter into the muffin liners, filling each about 3/4 full.
Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the muffins cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Muffins:
Use fresh, ripe strawberries for the best flavor.
Avoid overmixing the batter to keep the muffins soft and fluffy.
For extra crunch, sprinkle a little sugar on top before baking.
Enjoy these soft, fruity, and egg-free strawberry muffins with a cup of tea or as a delightful dessert!
Ingredients:
1 and 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup yogurt (plain or vanilla)
1/3 cup vegetable oil
1/2 cup milk (dairy or non-dairy)
1 tsp vanilla extract
3/4 cup fresh strawberries (chopped)
Instructions:
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tray with liners or lightly grease it.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In a separate bowl, mix yogurt, oil, milk, and vanilla extract until well combined.
Combine: Slowly add the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
Fold in Strawberries: Gently fold in the chopped strawberries to distribute them evenly in the batter.
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Fill Muffin Cups: Spoon the batter into the muffin liners, filling each about 3/4 full.
Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the muffins cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Muffins:
Use fresh, ripe strawberries for the best flavor.
Avoid overmixing the batter to keep the muffins soft and fluffy.
For extra crunch, sprinkle a little sugar on top before baking.
Enjoy these soft, fruity, and egg-free strawberry muffins with a cup of tea or as a delightful dessert!
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