Strawberry Muffins

why make this recipe

This recipe makes soft, fruity muffins that many people like. They cook fast and use simple ingredients. You can make them for breakfast, snack, or a small party. They work well when you want fresh strawberry flavor without much fuss.

introduction

Strawberry muffins are sweet, tender, and full of fresh berries. The muffins bake up light and have a nice strawberry bit in each bite. If you want more muffin ideas or a dessert twist, see a blueberry muffin and strawberry shortcake recipe for inspiration.

how to make Strawberry Muffins

Mix the wet ingredients, mix the dry ingredients, then combine them. Fold in the chopped strawberries last so they stay whole. Fill the muffin cups about two-thirds full and bake until a toothpick comes out clean. Let the muffins cool a few minutes, then move them to a wire rack to finish cooling.

Ingredients :

• 1 cup fresh strawberries, chopped
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup milk
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions :

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a mixing bowl, cream together the softened butter and sugar.
3. Beat in the eggs and vanilla extract.
4. Stir in the milk.
5. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
6. Fold in the chopped strawberries gently.
7. Fill the muffin cups about 2/3 full with batter.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool for a few minutes before transferring to a wire rack to cool completely.

how to serve Strawberry Muffins

Serve warm or at room temperature. They taste good plain or with a little butter or cream cheese. Serve with milk, coffee, or tea for breakfast or a snack. For a dessert, add a small spoon of whipped cream.

how to store Strawberry Muffins

Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, put them in the fridge for up to 5 days. To freeze, wrap each muffin in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature or warm in the oven.

tips to make Strawberry Muffins

• Do not overmix the batter. Mix until just combined to keep muffins light.
• Chop strawberries small so they spread evenly in the batter.
• Use room temperature eggs and milk to help the batter mix smoothly.
• Gently fold strawberries in last to avoid crushing them.
• Test with a toothpick in the center to check doneness.

variation (if any)

• Add 1 teaspoon lemon zest to the batter for a bright flavor.
• Mix in a handful of chopped nuts for crunch.
• Top with a simple streusel: flour, butter, and sugar mixed and sprinkled on top.
• Use frozen strawberries (do not thaw) if fresh are not available; fold them in straight from the freezer.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Add them frozen and fold gently. They may make the batter a bit pink.

Q: Can I make these muffins dairy-free?
A: Yes. Replace milk with a plant milk and use a dairy-free butter or oil.

Q: How do I know when muffins are done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, they are done.

Q: Can I reduce the sugar?
A: You can lower sugar a little, but it may change texture and sweetness. Try 3/4 cup if you want less sweet.

Q: Can I make mini muffins with this recipe?
A: Yes. Reduce the bake time to about 12-15 minutes and check often.

Strawberry Muffins

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Bakery
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Deliciously soft and fruity strawberry muffins, perfect for breakfast or a sweet snack.

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Ingredients

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• 1 cup fresh strawberries, chopped
• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup milk
• 2 large eggs
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

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Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a mixing bowl, cream together the softened butter and sugar.
3. Beat in the eggs and vanilla extract.
4. Stir in the milk.
5. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
6. Fold in the chopped strawberries gently.
7. Fill the muffin cups about 2/3 full with batter.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool for a few minutes before transferring to a wire rack to cool completely.

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Notes

Do not overmix the batter for light muffins. Enjoy with butter or cream cheese.

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Nutrition

• Serving Size: 1 muffin
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg