Strawberry Muffins

why make this recipe

This strawberry muffin recipe is easy and fast. It uses simple ingredients you likely have at home. The muffins bake with fresh strawberry pieces and a crunchy sugar top. If you want a fruity drink to go with them, try a mango-strawberry smoothie recipe for a bright, fresh pairing.

introduction

These strawberry muffins are soft, moist, and full of fresh berry flavor. The batter is simple to mix by hand or with a mixer. Coating the strawberries with a little flour keeps them from sinking. A sprinkle of turbinado sugar gives a light crunch on top. You can make them for breakfast, snacks, or a small party.

how to make Strawberry Muffins

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2 minutes).
4. Add the eggs one at a time, beating well after each. Beat in the vanilla.
5. With the mixer on low, add the flour mix in three parts, alternating with the milk. Start and end with flour. Mix just until combined.
6. Toss the diced strawberries with the extra 2 teaspoons of flour. Gently fold them into the batter.
7. Fill each muffin cup almost to the top with batter.
8. Sprinkle turbinado sugar over each muffin.
9. Bake 25 to 30 minutes, until golden and a toothpick comes out clean.
10. Cool in the pan 5 minutes, then move muffins to a wire rack to cool completely.

Ingredients :

• 2 cups all-purpose flour, plus 2 teaspoons for coating strawberries
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk
• 2 cups diced fresh strawberries
• 2 tablespoons Turbinado sugar, for topping

Directions :

1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. (About 2 minutes.) Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk. Begin and end with the flour. Mix just until incorporated, being careful not to overmix.
5. In a small bowl, toss the diced strawberries with the remaining 2 teaspoons of flour. (Doing so will ensure they don’t sink to the bottom of the muffins.) Gently stir the strawberries into the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
7. Sprinkle the turbinado sugar evenly over the muffins.
8. Bake for 25 to 30 minutes. Or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve cool and enjoy!

how to serve Strawberry Muffins

Serve at room temperature. They go well with tea, coffee, or a cold smoothie. Warm them 10–15 seconds in the microwave for a soft, fresh-baked feel. Add a small pat of butter or a light dusting of powdered sugar if you like.

how to store Strawberry Muffins

Cool completely before storing. Keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze muffins in a freezer bag up to 2 months. Thaw at room temperature or warm in the microwave.

tips to make Strawberry Muffins

• Use fresh, ripe strawberries for best flavor.
• Dice strawberries evenly so they bake the same in each muffin.
• Toss strawberries with flour to stop them from sinking.
• Do not overmix the batter; mix until just combined to keep muffins tender.
• Measure flour with a spoon and level method to avoid dense muffins.
• Check muffins at 25 minutes; ovens vary.

variation (if any)

• Blueberry swap: Use fresh blueberries instead of strawberries.
• Lemon twist: Add 1 teaspoon lemon zest for a bright flavor.
• Muffin tops: Use coarse sugar or oatmeal instead of turbinado for a different crunch.
• Healthier: Replace half the sugar with applesauce and use whole wheat pastry flour for a denser, healthier muffin.

FAQs (minimum three FAQ)

Q: Can I use frozen strawberries?
A: Yes. Toss frozen strawberries with the extra 2 teaspoons of flour while still frozen. Do not thaw them first to avoid extra moisture.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet parts separately and combine right before baking. For best rise, bake after mixing within a few hours.

Q: How do I know when muffins are done?
A: Muffins are done when they are golden and a toothpick in the center comes out clean or with a few moist crumbs.

Q: Can I reduce the sugar?
A: You can cut the sugar by about 1/4 cup. The muffins will be less sweet but still good.

Q: Can I make mini muffins?
A: Yes. Bake mini muffins about 12–15 minutes. Check early to avoid overbaking.

Strawberry Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These soft, moist strawberry muffins are packed with fresh berry flavor and topped with a crunchy sugar coating, perfect for breakfast or snacks.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour, plus 2 teaspoons for coating strawberries
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk
• 2 cups diced fresh strawberries
• 2 tablespoons turbinado sugar, for topping

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Instructions

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2 minutes).
4. Add the eggs one at a time, beating well after each. Beat in the vanilla.
5. With the mixer on low, add the flour mix in three parts, alternating with the milk. Start and end with flour. Mix just until combined.
6. Toss the diced strawberries with the extra 2 teaspoons of flour. Gently fold them into the batter.
7. Fill each muffin cup almost to the top with batter.
8. Sprinkle turbinado sugar over each muffin.
9. Bake for 25 to 30 minutes, until golden and a toothpick comes out clean.
10. Cool in the pan for 5 minutes, then move muffins to a wire rack to cool completely.

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Notes

Use fresh, ripe strawberries for best flavor. You can also add lemon zest for a bright flavor or use blueberries as a variation.

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Nutrition

• Serving Size: 1 muffin
• Calories: 250
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg