Description
Moist Fresh Strawberry Muffins are soft, fluffy, and bursting with juicy strawberries. These easy homemade muffins are perfect for breakfast, brunch, or a sweet snack.
Ingredients
- All-Purpose Flour: 2 cups
- Baking Powder: 2 teaspoons
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Granulated Sugar: ¾ cup
- Eggs: 2 large
- Milk: ½ cup whole milk
- Unsalted Butter: ½ cup (1 stick), melted and cooled
- Vanilla Extract: 1 teaspoon
- Fresh Strawberries: 1½ cups, diced
- Coarse Sugar (optional): 2 tablespoons for topping
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners.
- Combine Ingredients: In one bowl, whisk flour, baking powder, baking soda, and salt. In another, whisk sugar, eggs, milk, butter, and vanilla.
- Prepare Your Cooking Vessel: Toss diced strawberries with 1 tablespoon flour.
- Assemble the Dish: Gently fold wet ingredients into dry until just combined. Fold in strawberries.
- Cook to Perfection: Fill muffin cups ¾ full, sprinkle with coarse sugar. Bake 5 minutes at 400°F, then reduce to 350°F and bake 15–18 minutes.
- Finishing Touches: Let muffins cool 5 minutes in the pan, then transfer to a rack.
- Serve and Enjoy: Enjoy warm with butter, or as is with coffee or tea.
Notes
- Toss strawberries in flour to prevent sinking.
- Do not overmix batter—keep it light for a tender crumb.
- Add lemon zest for extra brightness.
- Muffins freeze well for up to 2 months.