Description
These Fresh Strawberry Muffins are a delightful treat bursting with juicy berries in every bite. Perfect for breakfast or a snack, these moist and tender muffins are quick to whip up and enjoy.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Additions:
- 1 1/2 cups fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix melted butter, milk, eggs, and vanilla extract until combined.
- Blend Batter: Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in chopped strawberries carefully.
- Bake: Divide batter evenly among muffin cups, filling about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe, firm strawberries to prevent excess moisture.
- For added texture, sprinkle coarse sugar on top before baking.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
