Easy Strawberry Muffins
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5.0
144 reviews
Excellent
Easy Strawberry Muffins
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Looking for a great way to get the kids in the kitchen? Start with this recipe for Strawberry Muffins. It’s easy and fun. No matter how much of a mess the kids make, this Strawberry Muffins recipe will always taste delicious, especially when served with hot Cocido Quemado.🧁😋
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Ingredients
For the Strawberry Muffins:
- 250 g (2 cups) cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 113 g (½ cup / 1 stick unsalted butter), softened at room temperature
- 200 g (1 cup) granulated sugar or turbinado sugar
- 2 large eggs , room temperature
- 2-½ teaspoons pure vanilla extract
- ½ teaspoon almond extract or pure vanilla extract
- ½ cup whole milk
- 2 cups diced strawberries ( dice the strawberry first and then measure the cups)
Additional:
- 2 tablespoons turbinado sugar or granulated sugar
- 1 tablespoon flour for tossing the strawberry
Instructions
- Preheat the oven to 400 °F. Line a 12-cup muffin pan with paper liners. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour, and baking powder.
- In a medium, using a whisk, beat the softened butter and sugar until light and fluffy for about 3 minutes. Next, add the egg, one at a time, and whisk well until blended, scraping down the sides of the bowl. Finally, whisk in the vanilla extract and almond extract.
- Add the flour mixture, alternating with the milk, folding with a rubber spatula until just combined (the batter will be very thick). In another bowl, toss the strawberry with 1 tablespoon of flour (this will keep them from sinking to the bottom).
- Add the strawberry to the batter and fold gently with a rubber spatula until evenly distributed, being careful not to overmix! Next, divide the batter evenly into the prepared muffin pan, filling them almost full. Then, lightly sprinkle turbinado sugar on top of each muffin. Bake for 5 minutes, then reduce the temperature to 375°F and bake for about 8 to 10 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean. Let cool in the pan for at least 5 minutes before turning out.
- Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the Strawberry muffins to a rack to cool completely. Serve immediately or store the cooled Strawberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Enjoy!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: The cooled Strawberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: In the microwave until warm through, about 5 to 10 seconds.
- Make-Ahead
- Make-Ahead
- Strawberry Muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- Strawberry Muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- How to Freeze
- How to Freeze
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The strawberry muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The strawberry muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
- Notes:
- To store: The cooled Strawberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: In the microwave until warm through, about 5 to 10 seconds.
- How to make the Homemade sour milk: Add 2 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make ½ cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Use as needed in a recipe, or cover and refrigerate until needed.
- How to store: Store the cooled Strawberry Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Then, reheat in the microwave until warm through, about 5 to 10 seconds.
- Don't over mix: Don't overdo it when it comes to mixing; mix until just combined.
- Prevent the strawberry from sinking: Before folding in the Strawberry, toss them with a little flour; without it, they will sink to the bottom of the muffin cups.
- How to Freeze Muffins After Baking: Double wrap completely cooled muffins with aluminum foil or plastic freezer wrap and place them in a heavy-duty bag. Thaw overnight on the countertop.
- How to Freeze Muffins Before Baking: Scoop the batter into the muffin cups, filling just above three-quarters full. Freeze until set, about 3 hours. The strawberry muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the strawberry muffins in a muffin pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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