Description
These Fresh Strawberry Muffins are a delightful breakfast treat bursting with juicy strawberry flavor. Soft, moist, and tender, these muffins combine fresh strawberries with a lightly sweetened batter, perfect for starting your day or enjoying as a snack. Easy to make and baked to perfection, they are a crowd-pleaser for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating strawberries)
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
Fruit
- 2 cups fresh strawberries, hulled and chopped
Optional
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the muffins evenly.
- Prepare the muffin tin: Line a muffin tin with paper liners or grease it with non-stick spray to prevent the muffins from sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In another bowl, whisk together the melted butter (warm but not hot), egg, and vanilla extract thoroughly.
- Add buttermilk: Pour the buttermilk into the wet mixture and mix until the ingredients are combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl and gently fold the batter together using a spatula, taking care not to overmix to maintain a tender crumb.
- Prepare strawberries: Hull and chop the fresh strawberries into small pieces.
- Coat strawberries: Toss the chopped strawberries in 1 tablespoon of all-purpose flour to prevent them from sinking to the bottom of the muffins during baking.
- Fold strawberries into batter: Gently fold the floured strawberries into the muffin batter to distribute evenly.
- Fill muffin cups: Spoon the batter into the muffin cups, filling each about 2/3 full to allow space for rising.
- Add optional sugar topping: Optionally, sprinkle a little extra granulated sugar on top of each muffin for a slight crunch and sweetness.
- Bake the muffins: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Dust with powdered sugar if desired before serving to add a touch of sweetness and an attractive finish.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- If buttermilk is not available, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes as a substitute.
- Gently fold the batter to keep the muffins light and fluffy; overmixing can make them dense.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute the butter with a plant-based alternative and use a non-dairy milk mixed with vinegar in place of buttermilk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
