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Strawberry muffins are a delightful treat that brings a burst of fresh fruit flavor to your morning routine or afternoon snack. Imagine biting into a soft, fluffy muffin with juicy strawberries in every bite. This recipe is straightforward, using simple ingredients you probably already have in your pantry. Perfect for beginners and seasoned bakers alike, these muffins are sure to become a household favorite. Let's get baking!
Strawberry Muffins Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups fresh strawberries, chopped
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
What You Will Need to Make These Muffins
Read more: Banana Muffins Recipe
What you will need to make strawberry muffins
- All-purpose flour: Provides structure and stability, ensuring muffins hold their shape and have a tender crumb.
- Granulated sugar: Adds sweetness and helps create a moist texture by retaining moisture during baking.
- Baking powder: Leavening agent that helps muffins rise, making them light and fluffy.
- Unsalted butter: Adds richness and moisture, contributing to a tender and flavorful muffin.
- Milk: Provides moisture and helps dissolve dry ingredients, creating a smooth batter.
- Eggs: Bind ingredients together, add moisture, and contribute to the muffin's structure.
- Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
- Fresh strawberries: Adds natural sweetness, moisture, and a burst of fruity flavor to each bite.
What Tools/Instruments Will Be Needed
What tools/instruments will be needed to make Strawberry Muffins Recipe
- Mixing bowl: Essential for combining dry and wet ingredients without making a mess.
- Whisk: Helps blend ingredients smoothly, ensuring an even batter.
- Muffin tin: Holds the batter in shape, creating perfect muffins.
- Paper liners: Prevents muffins from sticking to the tin, making cleanup easier.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Spatula: Useful for folding strawberries into the batter gently.
- Wire rack: Allows muffins to cool evenly, preventing sogginess.
Strawberry Muffins Recipe
Delicious homemade strawberry muffins, perfect for breakfast or a snack.
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Ingredients:
Main Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tbsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Unsalted butter, melted
- 1 cup Milk
- 2 Large eggs
- 1 tsp Vanilla extract
- 1.5 cups Fresh strawberries, chopped
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Read more: Strawberry Daiquiri Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg
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Make Ahead / Freezing Instructions
Make Ahead Instructions
- Prepare batter as directed.
- Fill muffin cups with batter.
- Cover muffin tin with plastic wrap.
- Refrigerate overnight or up to 24 hours.
- Bake as directed when ready.
Freezing Instructions
- Bake muffins as directed.
- Cool completely on wire rack.
- Place muffins in a single layer on baking sheet.
- Freeze until solid, about 1-2 hours.
- Transfer to a freezer-safe bag or container.
- Label with date.
- Freeze up to 3 months.
- Thaw at room temperature or microwave for 20-30 seconds.
For an extra burst of flavor, try adding a teaspoon of lemon zest to the batter. It enhances the strawberries and gives the muffins a refreshing twist.
FAQ About This Recipe
FAQ:
Can I use frozen strawberries instead of fresh ones?
Yes, just make sure to thaw and drain them well before adding to the batter.
How do I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I substitute whole wheat flour for all-purpose flour?
You can, but the texture will be denser. Try using half whole wheat and half all-purpose for better results.
Can I add other fruits to the batter?
Absolutely! Blueberries, raspberries, or even diced apples work well.
How do I prevent the muffins from sticking to the liners?
Spray the liners with a bit of cooking spray before adding the batter.
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