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Strawberry Muffins: A Delightful Treat for Every Occasion

There’s something truly special about the aroma of freshly baked strawberry muffins wafting through your kitchen. These delightful treats are perfect for breakfast, a snack, or even a sweet addition to your brunch menu. Packed with juicy strawberries and a hint of almond, these strawberry muffins are sure to become a favorite in your household.

Ingredients List

To make these delicious strawberry muffins, you’ll need:

• 2¼ cups all-purpose flour (270 grams)
• 2 teaspoons baking powder (8 grams)
• ½ teaspoon kosher salt
• 1 cup granulated sugar (200 grams)
• ½ cup unsalted butter, melted (113 grams, or 1 stick)
• 1 cup milk (227 grams)
• 2 large eggs (100 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• ½ teaspoon almond extract (2 grams)
• 1¼ cups chopped strawberries (209 grams)
• 2 tablespoons turbinado sugar (23 grams)

Timing

Preparation Time: 15 minutes
Baking Time: 23-25 minutes
Total Time: Approximately 40 minutes

Step-by-Step Instructions

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners and set it aside.

Step 2: Prepare Dry Ingredients

In a medium-sized bowl, mix together the all-purpose flour, baking powder, and kosher salt.

Step 3: Combine Sugar and Butter

In a separate larger bowl, whisk together the granulated sugar and melted unsalted butter until well combined.

Step 4: Mix Wet Ingredients

Add the milk, eggs, pure vanilla extract, and almond extract to the sugar and butter mixture. Whisk until smooth.

Step 5: Combine Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure tender muffins.

Step 6: Fold in Strawberries

Using a spatula, carefully fold the chopped strawberries into the batter.

Step 7: Fill Muffin Tin

Pour the muffin batter into the prepared tin, filling each cup about ¾ full. Sprinkle the tops with turbinado sugar for a delightful crunch.

Step 8: Bake

Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool slightly before serving.

Nutritional Information

• Serving Size: 1 muffin
• Calories: 256 kcal
• Carbohydrates: 39g
• Protein: 4g
• Fat: 9g
• Saturated Fat: 6g
• Cholesterol: 54mg
• Sodium: 189mg
• Sugar: 20g
• Vitamin C: 9mg
• Calcium: 78mg
• Iron: 1mg

Healthier Alternatives for the Recipe

For a lighter version of these strawberry muffins, consider swapping all-purpose flour with whole wheat flour or using a sugar substitute like stevia. You can also replace butter with coconut oil or use almond milk instead of regular milk for a dairy-free option.

Serving Suggestions

Serve these strawberry muffins warm with a dollop of whipped cream or a spread of butter. Pair them with a cup of tea or coffee for a delightful afternoon treat. For a more indulgent experience, drizzle with a simple glaze made from powdered sugar and lemon juice.

Common Mistakes to Avoid

1. Overmixing the Batter: This can lead to dense muffins. Stir until just combined.
2. Not Drying Strawberries: Pat dry strawberries if they’re particularly moist to prevent soggy muffins.
3. Incorrect Oven Temperature: Ensure your oven is properly preheated to achieve the perfect bake.

Storing Tips for the Recipe

Store these muffins in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Thaw frozen muffins at room temperature or warm them in the oven before serving.

Conclusion

Strawberry muffins are a simple yet delicious way to enjoy the fresh, fruity flavors of strawberries. Whether you’re making them for a family breakfast or a special occasion, these muffins are sure to impress.

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just ensure they are thawed and patted dry before adding them to the batter.

How can I make these muffins gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend. Check the packaging for any additional adjustments needed.

What can I use instead of turbinado sugar?
Granulated or brown sugar can be used as a substitute for the turbinado sugar topping.

For more delightful recipes and baking tips, explore our complementary guides on Food Lovers Blog. Happy baking!

Strawberry Muffins

Delicious strawberry muffins perfect for breakfast or a sweet treat. Easy to make and bursting with fresh strawberries.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Cooling Time 10 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Course: Dessert

Cuisine: American

Calories: 256

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 270 g all-purpose flour
• 8 g baking powder
• 0.5 tsp kosher salt

Wet Ingredients

• 200 g granulated sugar
• 113 g unsalted butter melted
• 227 ml milk
• 100 g large eggs
• 4 g pure vanilla extract
• 2 g almond extract

Add-ins

• 209 g chopped strawberries
• 23 g turbinado sugar

Equipment

• Muffin Tin

Method

 

1. Preheat oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
2. In a bowl, mix the flour, baking powder, and salt together.
3. In a separate larger bowl, whisk the sugar and butter together.
4. Add in the milk, eggs, vanilla extract, and almond extract and whisk until smooth.
5. Add the dry ingredients to the wet ingredients and stir together until just mixed.
6. Using a spatula, gently fold in the chopped strawberries.
7. Pour the batter into the prepared muffin tin, filling each well about ¾ full with batter.
8. Sprinkle the turbinado sugar over the muffin tops.
9. Bake for 23-25 minutes or until a toothpick comes out clean from the center of the muffins.

Notes

Measure the flour using the spoon-and-level method to avoid dry, dense muffins. Store muffins in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.