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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Whisk flour, baking powder, and salt together in a medium mixing bowl until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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