Bursting with juicy, fragrant berries and tender crumb, this Strawberry Muffins Recipe is a cherished treat that brings a fresh, fruity twist to your baking routine. Whether you’re whipping up a quick breakfast or a delightful snack, these muffins boast a perfect balance of sweetness and moist texture, making every bite a little moment of happiness. With simple ingredients and an easy method, this recipe invites you to enjoy the true essence of strawberries wrapped in a warm, golden muffin.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients forms the heart of any great muffin, and this recipe is no different. Each component plays a vital role, from the fluffy flour base and tenderizing oil to the burst of sweet strawberries that brighten the entire batch. Grab these essentials for a warm, homemade delight that’s effortlessly impressive.
- 2 cups all-purpose flour: The sturdy foundation that creates the soft, tender crumb you love in a muffin.
- ½ cup granulated sugar: Just enough sweetness to enhance the strawberries without overpowering them.
- 1 tablespoon baking powder: The magic agent that gives your muffins their perfect rise and fluffiness.
- ½ teaspoon salt: A small pinch to balance the sweetness and deepen the overall flavor.
- 1 cup milk: Adds moisture and helps blend all the ingredients smoothly.
- ½ cup vegetable oil: Keeps the muffins moist and tender without a heavy texture.
- 2 large eggs, room temperature: Acts as a binder, enriching the batter and contributing to lightness.
- 1 teaspoon vanilla extract: Brings a warm, aromatic note that complements the fruity strawberries beautifully.
- 1 ¼ cups diced strawberries: Fresh, juicy berries that provide delightful bursts of flavor throughout the muffin.
- 2 teaspoons all-purpose flour (for tossing strawberries): Prevents the berries from sinking to the bottom, ensuring even berry distribution.
How to Make Strawberry Muffins Recipe
Step 1: Preheat and Prepare Your Muffin Tin
Begin by heating your oven to 425°F (220°C) and lining a 12-cup muffin tin with paper liners. This step sets the stage so your muffins bake evenly and come out with an inviting golden crust.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that every scoop of batter will have those perfect leavening agents and balanced sweetness distributed throughout.
Step 3: Add the Wet Ingredients
Next, pour in the milk, vegetable oil, eggs, and vanilla to the dry ingredients. Stir gently until just combined. Remember, it’s okay if there are a few lumps—this keeps your muffins tender and light, so avoid overmixing.
Step 4: Prepare the Strawberries
Toss your diced strawberries with 2 teaspoons of flour. This simple step stops them from sinking to the bottom of your muffins while baking. Set aside half a cup of these coated strawberries; they’ll be used for a lovely topping later.
Step 5: Fold Berries Into the Batter
Carefully fold the remaining strawberries into the muffin batter, distributing their sweet juiciness throughout without breaking them up too much.
Step 6: Fill Muffin Cups and Top
Spoon the batter into each muffin cup, filling them about two-thirds full to give the muffins room to rise perfectly. Then, sprinkle the reserved strawberries on top for a fresh, colorful finish that looks as good as it tastes.
Step 7: Bake Your Muffins
Bake at 425°F for 5 minutes to kickstart the rise, then reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 18 minutes. Your muffins are done when a toothpick inserted in the center comes out clean and the tops have turned a lovely golden hue.
Step 8: Cool Before Enjoying
Once out of the oven, transfer the muffins to a wire rack to cool. This helps them set properly and keeps the bottoms from becoming soggy, so you can enjoy every perfect bite.
How to Serve Strawberry Muffins Recipe
Garnishes
A sprinkle of powdered sugar or a light drizzle of honey elevates these Strawberry Muffins Recipe beauties, adding a touch of elegance and extra sweetness that pairs beautifully with the fresh berries.
Side Dishes
Serve these muffins alongside a dollop of creamy yogurt, fresh fruit salad, or a cup of your favorite morning coffee or tea for a balanced and refreshing breakfast or afternoon snack.
Creative Ways to Present
For a fun twist, split the muffins and spread them with cream cheese or a smear of strawberry jam. You could also arrange them on a platter with fresh strawberry slices and mint leaves for a stunning brunch centerpiece that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to 2 days. This keeps them soft and delicious without drying out, perfect for snacking on the go.
Freezing
These strawberry muffins freeze wonderfully! Wrap them individually in plastic wrap, then seal in a freezer bag. They’ll stay fresh for up to 3 months, making them a handy treat to have on demand.
Reheating
Warm frozen or stored muffins in the microwave for about 15 to 20 seconds or pop them in a toaster oven for a few minutes. Reheating revives that fresh-from-the-oven softness and fragrance you love.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before tossing with flour to prevent excess moisture from affecting the batter’s texture.
How do I prevent the strawberries from sinking?
Tossing diced strawberries in a bit of flour before folding them into the batter helps suspend them evenly, so you get strawberry goodness in every bite instead of just the bottom.
Can I substitute vegetable oil with butter?
Yes, melted butter adds a richer flavor, though the muffins may be a bit denser. Adjust the amount carefully and cool the melted butter before mixing to avoid cooking the eggs.
How do I know when the muffins are fully baked?
Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your muffins are ready. Also, look for golden-brown tops and slightly pulling away from the sides of the liners.
Can I make this recipe gluten-free?
You can try swapping all-purpose flour for a gluten-free blend formulated for baking. Keep in mind the texture might vary slightly, but the flavor should remain delightful.
Final Thoughts
There’s something truly joyful about baking and sharing these Strawberry Muffins Recipe treats – they capture the sweetness of fresh strawberries and the comforting charm of homemade baked goods in every bite. Whether it’s for a cozy breakfast or a sweet snack, I hope you find as much happiness making and eating these muffins as I do. Give them a try and let the warm, fruity aromas fill your kitchen!
Print
Strawberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these homemade strawberry muffins, bursting with fresh diced strawberries and a tender crumb. Perfect for breakfast or a sweet snack, this recipe yields moist, flavorful muffins with a tender texture and a hint of vanilla. The strawberries are gently folded into the batter, ensuring they stay juicy and evenly distributed throughout each muffin.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons all-purpose flour (for tossing strawberries)
Wet Ingredients
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Main Ingredient
- 1 ¼ cups diced strawberries
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add Wet Ingredients: Pour the milk, vegetable oil, eggs, and vanilla extract into the dry ingredients. Stir gently until just combined, allowing for some lumps; avoid overmixing to keep muffins tender.
- Toss Strawberries: Toss the diced strawberries with 2 teaspoons of flour. This prevents them from sinking to the bottom of the muffins during baking. Set aside ½ cup of these coated strawberries for topping later.
- Fold Strawberries Into Batter: Carefully fold the remaining floured strawberries into the muffin batter, distributing them evenly without breaking them up.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Sprinkle the reserved strawberries on top of each muffin for an attractive finish.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 5 minutes to help them rise, then reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool on a wire rack before serving to enjoy optimal texture and flavor.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Tossing strawberries in flour helps prevent them from sinking to the bottom during baking.
- Feel free to substitute fresh strawberries with frozen, but do not thaw before adding to avoid excess moisture.
- Use room temperature eggs to help the ingredients incorporate more evenly.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
