Strawberry Muffins Recipe

Strawberry muffins are a delightful treat that combine the sweetness of fresh strawberries with the comfort of homemade baked goods. Perfect for breakfast, brunch, or an afternoon snack, these muffins are soft, moist, and full of fruity goodness. Whether you’re using fresh or frozen strawberries, this recipe is simple, quick, and guaranteed to impress your taste buds.

Equipment:

• Mixing bowls
• Whisk
• Spatula
• Muffin tin
• Paper liners or non-stick spray
• Measuring cups and spoons

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 1 1/2 cups fresh or frozen strawberries, diced

Instructions:

1. Prepare for Baking:
   Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray.
2. Mix the Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined.
3. Combine Wet Ingredients:
   In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.
4. Create the Batter:
   Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to ensure the muffins remain tender.
5. Fold in Strawberries:
   Gently fold the diced strawberries into the batter, being careful not to crush them.
6. Fill the Muffin Tin:
   Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake the Muffins:
   Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve:
   Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Presentation Ideas:

• Serve warm muffins with a pat of butter or a dollop of whipped cream.
• Dust the tops with powdered sugar for an elegant touch.
• Pair them with a fresh fruit salad for a vibrant breakfast spread.

Tips:

• If using frozen strawberries, do not thaw them before adding to the batter to prevent excess moisture.
• For added texture, sprinkle coarse sugar or streusel topping on the muffins before baking.
• Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

These strawberry muffins are a delightful way to enjoy the fresh, juicy flavors of strawberries in every bite. Whether for breakfast, a snack, or dessert, this easy recipe guarantees moist and flavorful muffins that everyone will love. Happy baking!

Strawberry Muffins Recipe

Bake the perfect strawberry muffins with this easy recipe! Soft, fluffy, and bursting with juicy strawberries, these muffins are ideal for breakfast or a sweet snack.

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Equipment

• Mixing bowls
• Whisk
• Spatula
• Muffin tin
• Paper liners or non-stick spray
• Measuring cups and spoons

Ingredients

  

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk
• 1 1/2 cups fresh or frozen strawberries diced

Instructions

 

• Prepare for Baking:
• Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray.
• Mix the Dry Ingredients:
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until well combined.
• Combine Wet Ingredients:
• In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.
• Create the Batter:
• Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to ensure the muffins remain tender.
• Fold in Strawberries:
• Gently fold the diced strawberries into the batter, being careful not to crush them.
• Fill the Muffin Tin:
• Divide the batter evenly among the muffin cups, filling each about 3/4 full.
• Bake the Muffins:
• Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool and Serve:
• Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.