How To Make Strawberry Muffins | Easy from Scratch Recipe

• Preheat the oven to 350℉ and prepare your muffin pans. If using silicone muffin pans, be sure to coat the muffin cups with oil or butter.
• Melt the butter and let it cool slightly while you are mixing the dry ingredients together.
• Chop the red strawberries into small pieces
• Mix the dry ingredients together in a large bowl.

• Whisk the wet ingredients together Grab a separate medium mixing bowl
• Make a well in the center of the dry ingredients and pour the wet ingredients into the center. Combine them together using your whisk, being careful not to overmix. It’s okay to leave a few small lumps!

• Fold in the strawberries using a spatula
• Divide batter into the muffin cups by using your ice-cream scoop or spoon. Fill each cup approximately 2/3 full and sprinkle with raw sugar optional but tasty

• Place into a preheated oven for 20-25 minutes or until the muffin tops are a beautiful golden brown color. Stick a toothpick in the center of a muffin to be sure it comes clean.
• Let the muffins cool in the pan for about 5 minutes skipping this step could damage your tender muffins.
• Remove your fluffy muffins from the muffin pan and let them cool on a wire rack
• Enjoy your fresh strawberry muffins warm or room temperature! I like to slather mine in more butter YUM

Tips + Tricks on How to Make Strawberry Muffins Perfectly

Choose Ripe and Juicy Strawberries

Select fresh, ripe strawberries for the best flavor. Look for berries that are firm, plump, and vibrant in color. The natural sweetness and juiciness of the strawberries will infuse your muffins with irresistible flavor. If you find yourself in a bind and only have frozen strawberries on hand, make sure to keep them frozen until you’re ready to incorporate them into the batter. Keep in mind that they may release some color, which could affect the appearance of your batter.

Dice the Strawberries

Instead of mashing or pureeing the strawberries, dice them into small, bite-size pieces. This way, you’ll have bursts of strawberry goodness in every bite, creating a delightful texture and ensuring an even distribution of flavor throughout the muffins.

Adjust the Sugar as Needed

Take into account the sweetness of your strawberries when measuring the sugar for your muffin batter. If your strawberries are particularly sweet, you may want to reduce the amount of sugar slightly to maintain a balanced sweetness.

How to Make Strawberry Muffins Tender: Don’t Overmix the Batter

When combining the wet and dry ingredients, be mindful not to overmix the batter. Overmixing can lead to tough and dense muffins. Stir the ingredients just until they are combined, leaving a few lumps. This will result in tender, fluffy muffins.

Preheat the Oven and Use the Correct Temperature

Ensure that your oven is preheated to the correct temperature before baking your muffins. A properly preheated oven ensures even baking and helps the muffins rise properly. Follow the recipe instructions for the recommended baking temperature. Resist the urge to peek and keep the oven closed until the muffins have set and achieved a golden, slightly springy texture.

Test for Doneness with a Toothpick

To determine if your muffins are fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the muffins are done. Avoid overbaking, as it can result in dry muffins.

Let Them Cool Before Enjoying

Allow your strawberry muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This allows the muffins to set and retain their texture. Resisting the temptation to devour them straight out of the oven will be worth it!

Store Strawberry Muffins Properly

To keep your strawberry muffins fresh and moist, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them in a freezer-safe container or bag. Thaw at room temperature when ready to enjoy.

Strawberry Muffins

Yield: 12 Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Cooling Time: 5 minutes

Total Time: 45 minutes

Get ready to indulge in the mouthwatering deliciousness of freshly baked strawberry muffins. These moist and fluffy treats are bursting with juicy strawberries, creating a symphony of flavors that will have you craving more with every bite.

Print

Ingredients

• 2 Cups All-Purpose Flour
• 1 Cup Granulated Sugar (I use raw sugar)
• 2 tsp. Aluminum-Free Baking Powder
• 1/2 tsp. Salt
• 1/2 tsp. Ground Cinnamon
• 1 Stick or 1/2 Cup unsalted butter, melted
• 2 Eggs, Room Temperature
• 1/2 Cup Milk, Whole is best but 2% will work
• 1 tsp Vanilla Extract
• 2 Cups Diced Strawberries

Instructions

1. Preheat the oven to 350℉ and prepare your muffin pans. If using silicone muffin pans, be sure to coat the muffin cups with oil or butter.
2. Melt the butter and let it cool slightly while you are mixing the dry ingredients together.
3. Chop enough strawberries to make 2 cups of diced berries
4. In a large bowl, mix 2 cups flour, 1 cup granulated sugar, 2 tsp. baking powder, ½ tsp. salt, and 1/2 tsp ground cinnamon together.
5. In a separate bowl, whisk together ½ cup unsalted butter, 2 eggs, ½ cup milk, and 1 tsp. vanilla extract
6. Make a well in the center of the dry ingredients and pour the wet ingredients into the center. Mix together until just combined. It’s okay to leave a few small lumps.
7. Gently fold in the strawberries with a spatula.
8. Divide the batter into the muffin cups by using your ice cream scoop or spoon. Fill each cup approximately 2/3 full and sprinkle with raw sugar optional but tasty
9. Place into a preheated oven for 20-25 minutes or until the muffin tops are a beautiful golden brown color. Stick a toothpick in the center of a muffin to be sure it comes clean.
10. Let the muffins cool in the pan for approximately 5 minutes
11. Remove muffins from the muffin tin and place them on a cooling rack.
12. Enjoy your fresh strawberry muffins warm or room temperature!

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 237Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 196mgCarbohydrates 36gFiber 1gSugar 19gProtein 4g

Did you try this recipe? Let me know by leaving a comment!