Description
These Fresh Strawberry Muffins are a delightful breakfast treat bursting with juicy strawberry flavor and a tender crumb. Perfectly sweetened and baked to golden perfection, they make for a delicious start to your day or a satisfying snack.
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 Oven: Preheat your oven to 375°F (190°C) to ensure it’s properly heated for even baking.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large 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 the melted butter (warm but not hot), egg, and vanilla extract until smooth.
- Add Buttermilk: Stir the buttermilk into the wet mixture until fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, gently folding with a spatula. Be careful not to overmix to keep the muffins tender.
- Prepare Strawberries: Hull and chop the fresh strawberries into small pieces for even distribution.
- Coat Strawberries: Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking in the batter.
- Fold Strawberries Into Batter: Gently fold the coated strawberries into the muffin batter, ensuring even dispersal.
- Fill Muffin Cups: Fill each muffin cup about two-thirds full with the batter to allow room for rising.
- Optional Sugar Topping: Optionally sprinkle a little extra granulated sugar on top of each muffin for added sweetness and crunch.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for about 5 minutes to set, then transfer them to a wire rack to cool completely.
- Optional Dusting: Dust the cooled muffins with powdered sugar before serving for a lovely finish.
Notes
- Make sure the melted butter is warm, not hot, to prevent cooking the egg when combined.
- Tossing strawberries in flour helps prevent them from sinking to the bottom of the muffins.
- Do not overmix the batter to keep the muffins light and fluffy.
- If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let it sit for 5 minutes.
- Use fresh and ripe strawberries for the best flavor and texture.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
