Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225g) fresh strawberries, hulled and chopped
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 375°F (190°C) and line muffin tin with paper liners.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together milk, vegetable oil, eggs, and vanilla extract.
  4. Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
  5. Fold in chopped strawberries until evenly distributed.
  6. Divide the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes, until muffins are golden and a toothpick inserted into the center comes out clean.
  8. While muffins are baking, prepare the creamy topping by combining heavy cream, powdered sugar, and vanilla in a mixing bowl; whip until soft peaks form.
  9. Allow muffins to cool before piping or spreading a generous dollop of the creamy topping on each muffin.