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A delicious plate of Strawberry Muffins

Strawberry Muffins

Delicious strawberry muffins perfect for breakfast or a sweet treat. Easy to make and bursting with fresh strawberries.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
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.