Description
Delight in these classic strawberry muffins, bursting with fresh fruit and a tender crumb. Perfectly sweet and moist, these muffins are ideal for breakfast, brunch, or an afternoon snack. Made with simple pantry staples and fresh strawberries, they’re easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (226 grams)
- 1 ½ cups granulated sugar (300 grams)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk (240 mL)
Fruit
- 1¾ cups diced fresh strawberries (328 grams)
Instructions
- Preheat: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the muffins.
- Prepare Muffin Tin: Line a muffin tin with paper liners or spray it with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
- Combine with Milk: Gradually stir in the milk until the mixture is smooth and well combined.
- Mix Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Strawberries: Carefully fold the diced fresh strawberries into the batter to distribute them evenly without crushing.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using fresh strawberries is key for the best flavor and texture; if using frozen, thaw and drain excess liquid.
- Do not overmix the batter to ensure muffins are tender and fluffy.
- Check muffins at 18 minutes, as oven temperatures may vary and overbaking can dry them out.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
