Description
These delicious strawberry muffins are a delightful treat bursting with fresh strawberry flavor and a hint of cinnamon. Perfect for breakfast or a sweet snack, they combine tender muffin crumb with juicy strawberry pieces, topped with a sprinkle of sugar for a satisfying crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups unbleached all-purpose flour (or cake flour)
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 2 tsp all-purpose flour (for coating strawberries)
Wet Ingredients
- ½ cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk (room temperature)
- 1 tsp vanilla extract
Fruit
- 1 ½ cups sliced fresh strawberries (or sliced frozen strawberries, thawed)
Topping
- Reserved ½ cup sliced strawberries
- 1 tsp granulated sugar (for sprinkling)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425℉ (220℃). Line a muffin pan with paper liners or grease the pan with butter or oil to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine 2 cups of flour, 2 tsp baking powder, 1 tsp cinnamon, and ½ tsp salt. Whisk them together until evenly mixed.
- Cream Butter and Sugar: In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar using a hand mixer until the mixture becomes smooth and creamy.
- Add Eggs: Add 2 large eggs to the butter and sugar mixture. Mix well until fully incorporated.
- Incorporate Milk and Vanilla: Pour in ½ cup room temperature milk and 1 tsp vanilla extract. Mix until the batter is smooth and uniform.
- Add Dry Ingredients in Two Batches: Add half of the dry ingredient mixture to the wet ingredients and mix gently. Then add the remaining half and mix carefully to avoid overmixing.
- Prepare Strawberries: In a separate bowl, toss 1 ½ cups sliced strawberries with 2 tsp flour. This helps prevent them from sinking in the batter.
- Fold Strawberries into Batter: Reserve half a cup of the coated strawberries for topping. Gently fold the rest of the strawberries into the muffin batter.
- Fill Muffin Pan: Spoon the batter into the muffin pan liners, filling each about ¾ full. Place the reserved ½ cup strawberries on top of each muffin and sprinkle with 1 tsp granulated sugar for a light crunchy texture.
- Bake Muffins: Bake at 425℉ for 5 minutes to help the muffins rise quickly, then reduce the oven temperature to 350℉ and bake for an additional 15-18 minutes. Muffins are done when edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove muffins from the oven, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Using fresh or thawed frozen strawberries provides the best texture and flavor. Avoid using very watery strawberries to prevent a soggy batter.
- Do not overmix the batter once the flour is added to maintain tender muffins.
- You can substitute milk with any plant-based milk for a dairy-free option.
- If you prefer a sweeter topping, increase the sugar sprinkle to 2 teaspoons.
- Make sure butter and milk are at room temperature for optimal mixing and muffin texture.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: strawberry muffins, fresh strawberry recipe, easy muffins, breakfast muffins, berry muffins
