Easy Strawberry Muffins Recipe
Our easy recipe will help you bake up a batch of tender, bakery-style strawberry muffins bursting with fresh berries and sweet flavor, that are perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs -room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk -room temperature
- ½ cup vegetable oil
- 1 ½ cups fresh strawberries -diced
- ½ cup fresh strawberries -diced, for the tops
- 2 tablespoons demerara sugar coarse raw sugar to sprinkle on the tops
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Instructions
- Line a muffin tin with liners and set aside until needed.
- Add the all-purpose flour, granulated sugar, baking powder, and table salt to a large bowl. Whisk to combine and set aside until needed..
- Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the bowl of a stand mixer fitted with the paddle. Beat on low for 30 - 45 seconds.
- Slowly add the dry ingredients, mixing by hand just until combined. Do not overmix!.
- Add the strawberries and gently fold them into the very thick batter.
- Cover the bowl with a kitchen towel or loosley with plastic wrap and allow the batter to rest for 15 minutes.
- Preheat the oven to 425ºF.
- Fill the cups almost to the top.
- Sprinkle the ½ cup of diced strawberries over the tops, and use a spoon to push them down into the batter.
- Sprinkle with demara sugar.
- Place the tin on the middle rack of the preheated oven and bake for 9 minutes at 425ºF, then reduce the temperature to 350ºF and bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack to cool for 15 minutes. Then remove the muffins from the pan to cool completely on teh wire rack.
Notes
Can I Make Adjustments to the Recipe?
Absolutely. We made ours with fresh strawberries, but you can use frozen strawberries or any fresh or frozen berries you have on hand. Just don’t thaw them before mixing, or they’ll bleed too much into the batter.
If you like a heartier muffin, swap in half whole wheat flour or almond flour for part of the all-purpose flour.
For a richer flavor, replace the vegetable oil with melted butter, or try half-and-half for a balance of moisture and taste.
A little lemon zest in the batter will brighten the strawberry flavor beautifully.
You can also toss in white chocolate chips, chopped nuts, or even a handful of blueberries for a fun twist.
How to Store and Reheat
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days.
You can warm them up in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.
They freeze well for up to 3 months in a freezer-safe bag. Just thaw at room temperature before serving.
Why do my muffins sometimes come out with watery spots around the berries?
If yours are coming out a little watery, the strawberries are likely releasing extra juice as they bake. Try chopping them smaller and tossing them with a spoonful of flour before adding them to the batter. It can help keep the texture light and stop those soggy spots from forming.
Will the berries sink to the bottom of the muffins?
It can happen if the batter is too thin or the berries are extra heavy. One trick you can try is gently tossing them with a little flour before folding them in, which helps them stay evenly distributed.
How do I keep my muffin tops from sticking to the pan?
If your muffin tops tend to stick, lightly grease the top of the muffin pan before baking. It makes it easier to lift them out without tearing.
Nutrition
Calories: 329kcalCarbohydrates: 54gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 127mgPotassium: 205mgFiber: 1gSugar: 29gVitamin A: 73IUVitamin C: 14mgCalcium: 74mgIron: 2mg
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