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