Why You’ll Love This Recipe

Strawberry Muffins are the perfect balance of sweetness and fruitiness, with a tender, moist crumb that’s irresistible. The strawberries add a natural burst of flavor, and the light, airy texture of the muffins makes them a joy to eat. They’re quick and easy to make, with minimal ingredients and no complicated steps, making them perfect for both beginner bakers and seasoned pros. Whether you enjoy them warm out of the oven or as a snack later in the day, these muffins are sure to become a favorite.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
1 large egg
1/2 cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 1/2 cups fresh or frozen strawberries, chopped
1/4 cup sugar (for sprinkling on top, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, milk, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in dense muffins.
Fold in the Strawberries: Gently fold in the chopped strawberries until evenly distributed throughout the batter.
Fill Muffin Tin: Divide the batter evenly between the muffin cups, filling each about 2/3 full. Sprinkle a little sugar on top of each muffin for a slight crunch (optional).
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 18-22 minutes
Total time: 30-35 minutes

Variations

Add-ins: Feel free to add other ingredients like chopped nuts (e.g., walnuts, pecans), coconut, or chocolate chips to customize the muffins.
Dairy-Free: To make these muffins dairy-free, substitute the butter with coconut oil or a dairy-free butter substitute, and use non-dairy milk such as almond milk or oat milk.
Vegan: To make the muffins vegan, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and use non-dairy milk and a vegan butter substitute.
Whole Wheat: For a healthier version, you can use whole wheat flour in place of all-purpose flour or combine them for added fiber.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. Alternatively, store them in the refrigerator for up to 1 week.
Freezing: These muffins freeze well for up to 3 months. To freeze, place the cooled muffins in a single layer on a baking sheet for 1 hour, then transfer them to a freezer bag or airtight container.
Reheating: To reheat, simply microwave a muffin for 10-15 seconds or warm it in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Just make sure to chop them while still frozen and add them directly to the batter to prevent excess moisture.

2. How do I prevent the strawberries from sinking to the bottom of the muffins?

Toss the chopped strawberries in a little bit of flour before adding them to the batter. This will help prevent them from sinking to the bottom.

3. Can I make these muffins without sugar?

If you want to make the muffins less sweet, you can reduce the amount of sugar in the batter or substitute it with a natural sweetener like honey or maple syrup. However, note that this may affect the texture of the muffins.

4. Can I add lemon to these muffins?

Yes, lemon and strawberry are a classic combination! Add 1-2 teaspoons of lemon zest to the batter or a squeeze of lemon juice for a refreshing twist.

5. Can I make these muffins ahead of time?

Yes, you can make these muffins the night before. Simply store them in an airtight container and enjoy them the next day.

6. Can I use a different type of fruit?

Yes, these muffins can be made with other fruits such as blueberries, raspberries, or blackberries. You can also mix different berries for a variety of flavors.

7. How do I make these muffins more fluffy?

To make the muffins fluffier, be careful not to overmix the batter, as this can result in dense muffins. Also, make sure your baking powder and baking soda are fresh.

8. Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Make sure the flour blend includes xanthan gum for the best texture.

9. How can I make these muffins healthier?

You can make these muffins healthier by using whole wheat flour, reducing the sugar, and adding more fruit or nuts for extra fiber and nutrients.

10. Can I make mini muffins instead?

Yes, you can make mini muffins by dividing the batter into smaller portions. Bake for about 10-12 minutes, or until a toothpick comes out clean.

Conclusion

Strawberry Muffins are a simple, delicious way to enjoy the sweetness of fresh strawberries in a light and fluffy treat. With their perfect balance of flavor, texture, and sweetness, these muffins are sure to be a hit with family and friends. They’re versatile and easy to customize with different add-ins or substitutions. Whether you’re enjoying them fresh from the oven or saving them for later, these strawberry muffins are a perfect addition to any day!

Strawberry Muffins

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Strawberry Muffins are a light, fluffy treat that combines the sweetness of fresh strawberries with a tender muffin base. Perfect for breakfast, brunch, or an afternoon snack, these muffins are simple to make and bursting with fruity flavor.

Author: Laura
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30-35 minutes
Yield: 12 muffins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, milk, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in dense muffins.
Fold in the Strawberries: Gently fold in the chopped strawberries until evenly distributed throughout the batter.
Fill Muffin Tin: Divide the batter evenly between the muffin cups, filling each about 2/3 full. Sprinkle a little sugar on top of each muffin for a slight crunch (optional).
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

If using frozen strawberries, chop them while still frozen and add them directly to the batter to prevent excess moisture.
For fluffier muffins, ensure not to overmix the batter and check that your baking powder and baking soda are fresh.
For a citrus twist, try adding lemon zest or a squeeze of lemon juice to the batter.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 19g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg