Easy Strawberry Muffins
User Reviews
5
Easy Strawberry Muffins
Description
These strawberry muffins begin by mixing dry ingredients—flour, baking powder, and salt—separately. Creaming softened butter with sugar produces a light base before incorporating eggs and both vanilla and almond extracts, contributing a layered vanilla flavor. The dry ingredients alternate with milk to maintain a thick batter consistency. Tossing the diced strawberries with flour ensures they stay suspended throughout baking.
Baked at a high temperature (400°F), the muffins rise with a golden topping of turbinado sugar that adds texture contrast. The final product has a tender crumb with dispersed bits of juicy strawberries, balancing sweetness with fresh fruit brightness.
These muffins store well at room temperature for a couple of days or refrigerated up to a week. They reheat quickly in the microwave, and the batter can be frozen before baking for convenience. Freezing baked muffins wrapped properly retains freshness for up to two months.
Ingredients
For the Strawberry Muffins:
- 250 g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 113 g unsalted butter ½ cup or 1 stick, softened at room temperature
- 200 g granulated sugar or turbinado sugar
- 2 egg room temperature, large
- 2-½ teaspoons vanilla extract pure
- ½ teaspoon almond extract or pure vanilla extract
- ½ cup milk whole
- 2 cups strawberry dice the strawberry first and then measure the cups, diced
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!
Notes
- Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Reheat muffins in the microwave for about 5 to 10 seconds until warmed through.
- Freeze unbaked batter scooped in muffin cups until firm, then store in bags for up to 2 months; bake straight from frozen at 325°F for 30–35 minutes.
- To freeze after baking, double wrap cooled muffins and thaw overnight before serving.
- Tossing diced strawberries with flour before folding prevents them from sinking to the muffin bottom.
- Do not overmix the batter to maintain muffin tenderness.
- Homemade sour milk can be made by adding lemon or vinegar to milk, allowing it to curdle before use.
User Reviews
Overall Rating
5
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