Strawberry Muffin Recipe
Strawberry Muffin Recipe
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Strawberry Muffin Recipe
This strawberry muffin recipe will leave your taste buds craving more. Soft, fluffy, and bursting with fresh strawberries, these homemade muffins are perfect for breakfast, brunch, or an afternoon snack. Made with simple ingredients, this strawberry muffin recipe is easy to follow and results in tender muffins that everyone will love.
Description
If you’re in search of the perfect strawberry muffin recipe, look no further; This delightful treat combines the sweetness of fresh strawberries with the richness of butter and the light texture of a homemade muffin. These strawberry muffins are soft, moist, and perfect for any occasion.
Whether you’re planning to serve them at a breakfast gathering or want to enjoy them with your afternoon coffee, this recipe is versatile enough to suit any mood or event. The sweet and slightly tart strawberries provide the perfect balance of flavors in every bite, while the crumbly texture is ideal for those who enjoy a soft muffin that isn’t overly dense.
This strawberry muffin recipe is incredibly easy, to make, even if you’re not an experienced baker. With just a handful of pantry staples and fresh strawberries, you can create these muffins in no time. You’ll start by preparing the dry ingredients and wet ingredients separately, then combining them with the strawberries folded in to create a perfect batter.
In this recipe, we use baking powder and baking soda to help the muffins rise and become light and airy. The touch of vanilla extract adds depth to the flavor profile, while a sprinkle of sugar on top before baking adds an extra touch of sweetness and crunch.
For the best results, be sure to use fresh strawberries for this recipe. If fresh strawberries aren’t in season, frozen strawberries can be substituted, but be sure to thaw and drain them before adding them to the batter to prevent the muffins from becoming too soggy.
Strawberry Muffin Recipe is great for meal prepping, too. They can be stored in an airtight container for up to three days, or you can freeze them for later enjoyment. Just pop them in the microwave for a few seconds, and they’ll taste as fresh as the day they were baked.
If you’re looking to switch things up, you can customize this recipe by adding other mix ins like chocolate chips, nuts, or even lemon zest for a refreshing twist. No matter how you choose to make them, these strawberry muffins will always be a hit.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups fresh strawberries, chopped into small pieces
- 1 tbsp flour (for tossing with strawberries to prevent sinking)
Instructions
Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Preheat the oven: Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Prepare dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside.
Prepare wet ingredients: In a separate bowl, whisk together the melted butter and sugar until combined. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk until the mixture is smooth.
Combine the wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.
Fold in the strawberries: Toss the chopped strawberries with 1 tablespoon of flour, then gently fold them into the batter. This will help prevent the strawberries from sinking to the bottom while baking.
Spoon the batter into the muffin tin: Use a spoon or ice cream scoop to evenly distribute the batter into each muffin cup, filling them about 2/3 full.
Add sugar topping: Sprinkle a little extra sugar on top of each muffin to add sweetness and a nice crunchy top.
Bake: Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Strawberry Muffin Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups fresh strawberries chopped into small pieces
- 1 tbsp flour for tossing with strawberries to prevent sinking
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside.
- Prepare wet ingredients: In a separate bowl, whisk together the melted butter and sugar until combined. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk until the mixture is smooth.
- Combine the wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.
- Fold in the strawberries: Toss the chopped strawberries with 1 tablespoon of flour, then gently fold them into the batter. This will help prevent the strawberries from sinking to the bottom while baking.
- Spoon the batter into the muffin tin: Use a spoon or ice cream scoop to evenly distribute the batter into each muffin cup, filling them about 2/3 full.
- Add sugar topping: Sprinkle a little extra sugar on top of each muffin to add sweetness and a nice crunchy top.
- Bake: Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
- Frozen Strawberries: If you’re using frozen strawberries, make sure to thaw and drain them well before adding them to the batter.
- Add ins: Feel free to experiment with different add ins like nuts or chocolate chips for added texture and flavor.
- Storage: These strawberry muffins will stay fresh for up to 3 days at room temperature. They can also be frozen for up to 3 months. Reheat in the microwave for a few seconds when ready to eat.
