Fresh Strawberry Muffins Recipe

Introduction

These fresh strawberry muffins are a perfect way to start your day with a burst of sweet, juicy flavor. Soft and moist, they are easy to make and sure to delight both kids and adults alike. Enjoy them fresh out of the oven or pack them for a tasty breakfast on the go.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
• 2 cups fresh strawberries, hulled and chopped
• 1 tablespoon all-purpose flour (for coating strawberries)
• Optional: powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well mixed.
3. Step 3: In another bowl, whisk together the melted butter, egg, and vanilla extract. Ensure the butter is warm but not hot.
4. Step 4: Add the buttermilk to the wet ingredients and mix until combined.
5. Step 5: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, being careful not to overmix.
6. Step 6: Hull and chop the strawberries into small pieces.
7. Step 7: Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking in the batter.
8. Step 8: Gently fold the floured strawberries into the muffin batter.
9. Step 9: Fill each muffin cup about 2/3 full with the batter.
10. Step 10: Optionally, sprinkle a little extra sugar on top of each muffin.
11. Step 11: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
12. Step 12: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
13. Step 13: Dust with powdered sugar if desired before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness.
• Coating the strawberries with flour helps keep them evenly distributed in the muffins instead of sinking to the bottom.
• Try adding a handful of chopped nuts or white chocolate chips for extra texture and taste.
• Substitute buttermilk with plain yogurt thinned with a little milk if needed.
• For a gluten-free version, use a gluten-free all-purpose flour blend.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, warm in the oven at 300°F (150°C) for 5-7 minutes or microwave briefly until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra moisture in the batter, which can affect the texture.

What can I use if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.

Fresh Strawberry Muffins Recipe

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★★★★★

4.5 from 72 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Enjoy these fresh strawberry muffins that offer a perfect balance of sweetness and freshness, making them an ideal breakfast treat or snack. Soft, moist, and studded with juicy strawberries, these muffins are easy to prepare and baked to golden perfection.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon all-purpose flour (for coating strawberries)

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or milk with 1 tablespoon vinegar added)

Produce

• 2 cups fresh strawberries, hulled and chopped

Optional

• Powdered sugar for dusting

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for even baking.
2. Prepare Muffin Tin: Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
4. Combine Wet Ingredients: In a separate bowl, whisk the melted butter (warm but not hot), egg, and vanilla extract together.
5. Add Buttermilk: Stir the buttermilk into the wet mixture until fully incorporated.
6. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold with a spatula. Be careful not to overmix to keep the muffins tender.
7. Prepare Strawberries: Hull and chop the strawberries into small pieces.
8. Coat Strawberries: Toss chopped strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
9. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter, distributing them evenly.
10. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full.
11. Optional Sugar Topping: Sprinkle a little extra granulated sugar on top of each muffin for added crunch and sweetness if desired.
12. Bake Muffins: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
13. Cool Muffins: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
14. Optional Dusting: Dust the cooled muffins with powdered sugar before serving for a decorative touch.

Notes

• Do not overmix the batter to avoid tough muffins.
• Coating strawberries in flour helps prevent them from sinking to the bottom.
• Use fresh, ripe strawberries for the best flavor and texture.
• You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
• To make the muffins dairy-free, substitute butter with coconut oil and use a dairy-free milk alternative.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: strawberry muffins, breakfast muffins, fresh fruit muffins, easy muffin recipe, homemade muffins