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These irresistible Strawberry Muffins are the perfect balance between a soft, moist muffin and the juiciness of fresh sweet strawberries. With every berrylicious bite, this recipe is sure to put a smile on your face!
Easy Strawberry Muffins
Step aside, beloved blueberry muffins – today, we’re diving into sweet strawberry bliss with this incredibly easy and delicious strawberry muffins recipe! Featuring fluffy, moist, vanilla-infused muffins studded with ruby-red, fresh strawberries, these sweet treats are irresistible. So, get ready to turn basic ingredients into mouthwatering muffins that taste like strawberry heaven.
Why You’ll Love Strawberry Muffins
- Quick and Easy! Whether you’re a seasoned baker or a kitchen novice, this recipe is a fantastic way to enjoy homemade muffins in just a few simple steps using some fresh berries and a handful of basic pantry ingredients.
- Fresh Sweet Strawberries! The natural sweetness and juiciness of the berries infuse every bite with a burst of fruity goodness, while also playing a crucial role in the fluffy, moist texture of the muffins.
- Family Favorite! They’re perfect for breakfast, brunch, or as a snack! Sharing a batch of these strawberry muffins with loved ones is an easy way to brighten up any day with a touch of homemade goodness.
Ingredients You’ll Need
- All-Purpose Flour: Serves as the base, providing structure to the muffins. You can use a 1:1 gluten-free flour blend if you prefer, but it will produce a slightly different texture.
- Granulated Sugar: Description: Adds sweetness and helps to balance the tartness of the strawberries.
- Leavening Agents: Baking powder and baking soda give the strawberry muffins rise and help them to become light and fluffy.
- Salt: Enhances the overall flavor of the muffins and balances the sweetness.
- Whole Milk: Provides moisture and richness. You can also use plant-based milk as a dairy-free substitute.
- Vegetable Oil: Helps the muffins remain moist and tender.
- Egg: Acts as a binding agent, contributing to the structure of the muffins.
- Vanilla Extract: Infuses the muffins with an aromatic vanilla flavor that complements the fresh strawberries.
- Fresh Strawberries: Our star! They add a burst of fruity flavor to every bite!
Just like my strawberry oatmeal bars, making muffins with fresh strawberries is easy. This muffin recipe highlights the sheer simplicity of combining basic ingredients with the vibrant sweetness of fresh strawberries to create a yummy sweet treat!
Preheat The Oven
To start, preheat your oven to 375°F (190°C). Then line a 12-cup muffin tin with paper liners or generously grease it to ensure that the muffins don’t stick to the pan.
Prep The Ingredients
First, in a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Then stir the mixture well to ensure even distribution. Now, in a separate bowl, whisk together the milk, vegetable oil, large egg, and vanilla extract.
Make The Muffin Batter
Once prepped, gradually add the wet ingredients to the dry ingredients, stirring with a rubber spatula or wooden spoon just until moistened. Then gently fold in the chopped strawberries and the batter is ready!
Divide The Batter
Next, divide the batter equally among the muffin cavities. Each one should be about ¾ full. Then if you like, sprinkle each muffin with a bit more sugar to create a sweet crunchy top.
Bake The Strawberry Muffins
Now, it’s time to bake! Place your muffins in the preheated oven and let them bake for 20 to 25 minutes. When done, a toothpick inserted into the center should come out clean. Then let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
Can I use other berries?
Absolutely! You can experiment with other berries like raspberries, blackberries, blueberries, or a mixture to create unique muffin variations.
Can I use frozen strawberries?
Yes! This can be a great option if fresh strawberries are out of season. However, using frozen berries may change the texture a bit. So it’s important to make sure to thaw and drain your frozen berries before incorporating them into the muffin batter.
Why are my muffins dry?
Dry muffins can result from overbaking or overmixing the batter. To avoid this, follow the recommended baking time and be cautious not to overmix when combining wet and dry ingredients. Also, double-check your oven temperature to ensure it’s accurate.
Expert Tips
- Choose ripe strawberries. Freshness is key for the best-tasting strawberry muffins. Make sure your berries are firm, plump, and free of any mold.
- Gently mix the batter. Overmixing can lead to tough muffins, and we want them to be tender and moist. You only need to stir the wet and dry ingredients until combined.
- Properly measure the ingredients. Baking is a science, and accurate measurements matter. Use proper measuring cups and spoons for dry and wet ingredients to achieve the best consistency.
- Let them cool. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This short resting period helps them set.
Storage
You can store any leftover strawberry muffins in an airtight container at room temperature for about 2 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months longer storage. Just wrap them securely in plastic wrap to prevent freezer burn and allow them to thaw out at room temperature before serving.
Discover More Delicious Muffins
- Cornbread Muffins
- Bakery Style Blueberry Muffins
- Banana Nut Muffins
- Morning Glory Muffins
- Chocolate Chip Muffins
- Pancake Muffins
- Chocolate Muffins
Strawberry Muffins
Ingredients
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cup fresh strawberries chopped
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, oil, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring just until moistened.
- Gently fold the chopped strawberries into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle a little additional sugar on top of each muffin for a sweet, crunchy top.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then remove them from the pan and transfer to a wire rack to cool completely.
Tips & Notes:
- If fresh strawberries aren’t in season, you can substitute with frozen strawberries; just make sure to thaw and drain them well before chopping.
- For an extra glossy finish, brush the tops with a little honey or a sprinkle of raw sugar before baking.
- Don’t overmix the batter to keep your muffins light and fluffy; a few lumps are just fine.
- These muffins keep well in an airtight container at room temperature for about 2 days or in the refrigerator for up to a week, or you can freeze them for a longer shelf life.
- Enjoy them warm with a pat of butter or a dollop of whipped cream for a decadent treat.
