Fresh Strawberry Orange Muffins

1.Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

2.In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until well combined.

3.In a separate medium bowl, whisk the vegetable oil, eggs, fresh orange juice, orange zest, and vanilla extract until smooth and fully incorporated.

4.Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Mix just until combined; do not overmix to keep the muffins tender.

5.Carefully fold in the chopped fresh strawberries, distributing them evenly throughout the batter.

6.Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with the 2 tablespoons of granulated sugar for a lightly crunchy topping.

7.Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

8.Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

9.Serve warm or at room temperature. These muffins are perfect for breakfast or as a fresh, fruity snack.