Description
These Fresh Strawberry Muffins are a delightful breakfast treat, bursting with juicy strawberries and a tender crumb. Perfectly sweetened and lightly flavored with vanilla, these muffins bake up moist and fluffy, making them an ideal 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)
Main Ingredient
- 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 reaches the right temperature for baking the muffins evenly.
- 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 mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter (warm but not hot), egg, and vanilla extract until smooth.
- Add Buttermilk: Pour the buttermilk into the wet mixture and stir until fully incorporated.
- Mix Wet & Dry: Pour the wet ingredients into the dry ingredients and gently fold with a spatula. Be careful not to overmix to keep the muffins tender.
- Prepare Strawberries: Hull and chop the 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 during baking.
- Fold Strawberries: Gently fold the floured strawberries into the muffin batter, ensuring they are evenly dispersed.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling about two-thirds full to allow room for rising.
- Optional Sugar Topping: Sprinkle a little extra sugar on top of each muffin if desired for a slight crunch and sweetness.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes to set, then transfer to a wire rack to cool completely.
- Optional Dusting: Dust with powdered sugar before serving for a pretty finishing touch and added sweetness.
Notes
- Use room temperature ingredients for best mixing results.
- Do not overmix the batter; overmixing can make muffins tough.
- If fresh strawberries are unavailable, frozen can be used but do not thaw; fold them directly into the batter coated with flour.
- Buttermilk can be substituted by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
- Make sure the melted butter is cool enough to prevent cooking the egg when mixing.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
