In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
Welcome to the delightful world of baking with our Strawberry Muffins recipe! Bursting with the sweet and tangy flavors of fresh strawberries, these muffins are a perfect treat for breakfast or a mid-day snack. This post will guide you through the process of making these scrumptious delights with ease, ensuring your kitchen is filled with the heavenly aroma of baked goods in no time. Whether you’re a baking beginner or a seasoned pro, our step-by-step instructions and practical tips will help you achieve muffin perfection.
Ingredients List
To make these mouthwatering Strawberry Muffins, you’ll need the following ingredients:
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg white
- 3 tablespoons buttermilk
- 1/3 cup small-diced fresh strawberries
- 1 teaspoon turbinado sugar
Timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C) and line a muffin tin with 4 paper liners. This will ensure your Strawberry Muffins bake evenly and are easy to remove.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a medium bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is fluffy and well-blended, about 3-4 minutes.
Step 4: Add Egg White
Add the egg white to the butter mixture and beat until well combined.
Step 5: Combine Ingredients
Gradually add half of the dry ingredients to the butter mixture, mixing until blended. Then, add the buttermilk and mix until combined. Add the remaining dry ingredients and beat until just combined—be careful not to overmix.
Step 6: Fold in Strawberries
With a spatula, gently fold in the diced fresh strawberries, ensuring they are evenly distributed throughout the batter.
Step 7: Fill and Bake
Divide the batter evenly between the 4 prepared muffin cups. Sprinkle the tops with turbinado sugar for a delightful crunch. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information
Each serving of Strawberry Muffin contains approximately:
- Calories: 229
- Carbohydrates: 31 grams
- Cholesterol: 70 milligrams
- Fat: 10 grams
- Fiber: 1 gram
- Protein: 4 grams
- Saturated Fat: 6 grams
- Sodium: 136 milligrams
- Sugar: 19 grams
Healthier Alternatives for the Recipe
For those looking to make a healthier version of these Strawberry Muffins, consider the following substitutions:
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Greek Yogurt: Replace buttermilk with Greek yogurt to increase protein content and reduce fat.
- Coconut Sugar: Use coconut sugar instead of granulated sugar for a lower glycemic index option.
Serving Suggestions
These Strawberry Muffins are perfect served warm, straight from the oven. Pair them with a dollop of whipped cream or a spread of your favorite jam for an extra indulgent treat. They’re also delicious alongside a hot cup of coffee or tea.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to dense muffins. Mix until just combined for fluffy results.
- Uneven Baking: Ensure your oven is preheated to the correct temperature for even baking.
- Using Too Large Strawberry Pieces: Dice strawberries small to ensure they are evenly distributed and don’t weigh down the batter.
Storing Tips for the Recipe
Store your Strawberry Muffins in an airtight container at room temperature for up to two days. For longer storage, place them in the refrigerator for up to a week. You can also freeze the muffins for up to three months; just thaw them at room temperature before serving.
Conclusion
Strawberry Muffins are a delightful way to enjoy the fresh taste of strawberries in a baked good. With these simple instructions and tips, you’ll be able to create muffins that are both delicious and beautiful. Whether you’re baking for yourself or sharing with friends, this recipe is sure to impress.
FAQs
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Thaw and drain them well before adding to the batter to prevent excess moisture.
Q: How can I make my muffins more moist?
A: Ensure you do not overbake them and consider adding a tablespoon of sour cream to the batter for extra moisture.
Q: Can I double the recipe?
A: Absolutely! Simply double the ingredients and follow the same instructions for a larger batch.
For more delicious baking recipes, check out our Blueberry Muffins Recipe and discover new ways to indulge your taste buds!
Strawberry Muffins
Ingredients
Equipment
Method
- Preheat the oven to 400° and line a muffin tin with 4 paper liners.
- In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a medium bowl, beat together with an electric mixer the butter and sugar until fluffy and well-blended, about 3-4 minutes.
- Add the egg white and beat to combine.
- Add half of the flour mixture to the butter mixture. Mix until blended, and then add the buttermilk, and beat until combined. Add the remaining flour and beat until just combined—do not over mix.
- With a spatula, fold in the diced strawberries. Divide the batter between the 4 muffin cups and sprinkle turbinado sugar evenly over each muffin.
- Bake 18-20 minutes, or until a toothpick inserted comes out clean.
