Fluffy Fresh Strawberry Muffins Recipe: Bursting with Sweet Joy

Strawberry muffins spark a delightful morning adventure in your kitchen.

Sweet berries nestle perfectly within soft, golden batter.

Seasonal fruit brings unexpected magic to simple breakfast treats.

Summer’s bright harvest transforms ordinary mornings into something special.

Local markets often display the most incredible fresh strawberries waiting to become delicious baked goods.

Warm, fragrant muffins invite everyone to gather around and enjoy a slice of homemade happiness.

Dive into this simple recipe and create memories with each delectable bite.

Ingredients for Fresh Strawberry Muffins

• All-Purpose Flour: A foundational ingredient that provides structure and texture to the muffins.
• Baking Powder: Helps the muffins rise and creates a light, fluffy consistency.
• Salt: Enhances the overall flavor of the muffins.

• Butter: Adds richness and moisture to the muffin batter.
• Granulated Sugar: Provides sweetness and helps create a tender crumb.
• Eggs: Bind the ingredients together and contribute to the muffins' structure.
• Vanilla Extract: Adds a warm, classic flavor to the muffins.
• Almond Extract: Introduces a subtle, nutty undertone to complement the strawberries.
• Milk: Helps create a smooth, consistent batter and adds moisture.

• Fresh Strawberries: The star ingredient that brings a burst of fresh, sweet flavor to the muffins.
• Turbinado Sugar: Creates a delightful, crunchy top layer for the muffins.

How to Bake Fresh Strawberry Muffins

Step 1: Prepare Baking Station

Grab your muffin tin and line it with paper cups. Spritz the cups with non-stick spray to ensure easy removal.

Set your oven to warm up at 375°F.

Step 2: Mix Dry Foundations

• All-purpose flour
• Baking powder
• Salt

Blend these ingredients until they’re perfectly combined and free of lumps.

Step 3: Create Creamy Base

In a mixer, whip softened butter and sugar until fluffy and light. Add eggs one by one, mixing thoroughly after each.

Pour in vanilla and almond extracts for extra flavor depth.

Step 4: Blend Wet and Dry Worlds

Slowly fold dry ingredients into the creamy mixture.

Alternate adding milk to create a smooth, silky batter. Mix gently to keep the texture tender.

Step 5: Strawberry Magic

Coat fresh strawberry chunks in a light flour dusting to prevent sinking. Set aside some berries for topping.

Carefully fold most of the strawberries into the batter, being careful not to overmix.

Step 6: Fill and Top Muffin Cups

Scoop batter into muffin cups, filling almost to the top.

Sprinkle reserved strawberry pieces over each muffin. Dust with turbinado sugar for a delightful crunch.

Step 7: Bake to Golden Perfection

Slide the muffin tin into the oven. Bake for about 30 minutes until the tops turn golden and a toothpick comes out clean.

Let them rest in the pan for 25 minutes before transferring to a cooling rack.

Step 8: Storage Secrets

Want to save some for later?

These muffins freeze beautifully for up to three months. Wrap individually in foil or store in a freezer bag.

Thaw overnight at room temperature for a fresh-baked treat anytime.

Pro Tips for Light and Fruity Muffins

• Coat strawberries in flour to prevent sinking during baking, ensuring evenly distributed fruit throughout the muffins.
• Use an ice-cream scoop for uniform batter distribution, filling muffin cups almost to the top for perfect rise and shape.
• Sprinkle turbinado sugar only on muffin centers to avoid edge sticking and create a delightful crispy topping.
• Let muffins cool in the pan for 25 minutes before transferring to a wire rack, helping them maintain structural integrity.
• Freeze muffins for up to three months by wrapping them securely in foil or placing in freezer bags for convenient storage and future enjoyment.

Variations on Fresh Strawberry Muffins

• Berry Bliss Variation: Swap strawberries with blueberries or raspberries for a delightful fruity change. Maintain the same flour coating technique to prevent fruit from sinking.
• Gluten-Free Garden Muffins: Replace wheat flour with gluten-free all-purpose flour blend. Add xanthan gum for better texture and structural integrity in the muffins.
• Vegan Summer Sunrise Muffins: Substitute butter with coconut oil, eggs with flax eggs, and milk with almond milk. Use plant-based vanilla extract to keep the rich flavor profile intact.
• Nutty Harvest Edition: Incorporate chopped almonds or walnuts into the batter. Sprinkle additional chopped nuts on top before baking for extra crunch and nutty depth.

Pairing Ideas for Fresh Strawberry Muffins

• Craft a refreshing strawberry lemonade that complements the muffins' fruity profile, balancing the sweet and tangy flavors with fresh squeezed lemon juice and muddled strawberries.
• Serve a mild, creamy mascarpone or soft goat cheese on the side, which provides a smooth contrast to the muffins' texture and enhances the overall breakfast or brunch experience.
• Brew a light roast Colombian coffee with subtle citrus notes that won't overpower the delicate strawberry flavor, creating a harmonious morning dining combination.
• Add a dollop of honey-infused Greek yogurt alongside the muffins, offering a cool, protein-rich accompaniment that highlights the muffins' natural sweetness and provides a balanced breakfast plate.

Storage Tips for Fresh Strawberry Muffins

• Refrigerate: Store muffins in an airtight container for up to 3-4 days. Place a paper towel at the bottom to absorb excess moisture and prevent sogginess.
• Freeze Whole: Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Label with the date and freeze for up to 3 months for maximum freshness.
• Reheat Refrigerated: Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F for 5-7 minutes until heated through. Avoid overheating to maintain texture.
• Thaw Frozen Muffins: Remove from freezer and let sit at room temperature for 1-2 hours. Alternatively, unwrap and microwave for 30-45 seconds for a quick defrost.

FAQs

• Why coat strawberries in flour before adding to the batter?

Coating strawberries in flour prevents them from sinking to the bottom of the muffins during baking, ensuring an even distribution of fruit throughout each muffin.

• Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them completely first. Pat the strawberries dry to remove excess moisture, which could affect the muffin’s texture and baking time.

• What makes the muffins tender and moist?

The combination of butter, milk, and careful mixing technique creates a soft, tender crumb. Avoid overmixing the batter to maintain the muffins’ delicate texture.

Fresh Strawberry Muffins to Brighten Your Day

• Simplify Baking Process: Crafted with straightforward steps, this recipe welcomes bakers of all skill levels, making strawberry muffins accessible and enjoyable for everyone from beginners to seasoned home cooks.
• Burst Fresh Flavor: Loaded with juicy, vibrant strawberries, these muffins deliver a natural sweetness and fruity punch that elevates them from ordinary breakfast treats to something truly special.
• Versatile Serving Option: Perfect for multiple occasions, whether you're hosting a brunch, preparing a quick breakfast, or looking for a delightful afternoon snack that everyone will love.
• Convenient Storage Solution: Freeze these muffins for later enjoyment, allowing you to prepare a batch ahead of time and have a delicious treat ready whenever a craving strikes.

Fresh Strawberry Muffins Recipe

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4.6 from 12 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Sweet, homemade strawberry muffins deliver classic comfort with each delightful bite. Seasonal berries and simple ingredients create a morning treat perfect for sharing with family and friends.

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Ingredients

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• 2 large eggs
• 1 stick (½ cup / 113 g) unsalted butter, softened to room temperature
• 1½ tsp vanilla extract
• 2¼ cups diced strawberries (approximately 1 pint)
• 1 cup granulated sugar
• ½ cup milk
• 2 cups all-purpose flour
• 2 tbsps turbinado sugar (for topping)
• 2 tsp baking powder
• ¼ tsp almond extract
• ¾ tsp salt
• 2 tsp flour (for coating strawberries)

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Instructions

1. Prepare the oven by heating to 375°F and line a 12-cup muffin tin with paper liners, lightly spraying with non-stick cooking spray.

1. Whisk flour, baking powder, and salt together in a medium mixing bowl until well combined.

1. Use an electric mixer to cream butter and sugar for 2 minutes until fluffy. Add eggs individually, beating thoroughly after each addition. Mix in vanilla and almond extracts until the batter becomes slightly grainy.

1. Gradually incorporate dry ingredients into the wet mixture on low speed, alternating with milk and ending with flour. Mix until just combined to avoid overmixing.

1. Coat diced strawberries with flour to prevent sinking during baking. Set aside ½ cup of floured strawberries. Gently fold remaining strawberries into the batter using a spatula.

1. Fill muffin cups to the top using an ice-cream scoop. Distribute reserved strawberries across muffin tops and sprinkle turbinado sugar primarily in the center of each muffin.

1. Bake for 30 minutes until golden brown and a cake tester comes out clean. Let muffins cool in the pan for 25 minutes, then transfer to a wire rack for complete cooling.

1. For freezing, wrap fully cooled muffins in aluminum foil or place in freezer bags. They can be stored frozen for up to three months and thawed overnight at room temperature.

Notes

• Prevent strawberries from sinking by coating them lightly in flour before folding into the batter, ensuring even distribution throughout the muffins.
• Use room temperature ingredients like eggs and butter to create a smoother, more consistent batter that rises evenly during baking.
• Avoid overmixing the batter to maintain a tender, light texture; mix just until the dry ingredients are incorporated to prevent tough muffins.
• For a gluten-free version, substitute all-purpose flour with a reliable gluten-free flour blend and add an extra ¼ teaspoon of baking powder to help with rising.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 185 kcal
• Sugar: 13 g
• Sodium: 140 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 37 mg