Strawberry Muffins
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5.0
3 reviews
Excellent
Strawberry Muffins
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These moist and fluffy strawberry muffins are an easy make ahead breakfast or snack!
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Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar (or reduce the sugar to ¾ cup or ⅔ cup for a less-sweet muffin)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup vegetable oil
- ¼ cup (½ of a stick) salted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup whole milk
- 1 cup diced fresh strawberries
- Coarse sugar, for sprinkling
Instructions
- Preheat oven to 350°F. Lightly grease 15 standard muffin cups or line with paper muffin cups.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the oil, melted butter, vanilla extract, eggs, and milk.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients; mix just until combined (be careful not to overmix).
- Gently fold in the strawberries.
- With a large ice cream scoop or spoon, fill the prepared muffin cups about 2/3 full with batter. Sprinkle the tops with coarse sugar.
- Bake for 25 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool. Enjoy warm or at room temperature.
Notes
- Fresh summer berries are always best. You can substitute with frozen strawberries; however, be aware that the frozen berries may "bleed" and turn the batter a weird color. Do not thaw the frozen berries before adding them to the batter.
- Dice the berries into small, bite-sized pieces so that they're easily distributed throughout the batter.
- The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
- Fill the muffin cups about ⅔ full. I like to use an ice cream scoop to make sure that each cup has an equal amount of batter, ensuring that the muffins bake evenly in the oven.
- Don't skip the sugar topping on these muffins! It creates perfect sweet, crispy tops that contrast beautifully with the moist, tender insides.
- To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.
- Use the same batter to prepare a loaf of strawberry bread instead of individual muffins. Pour the batter into a greased 9 x 5-inch loaf pan. Bake at 350°F for about 1 hour.
- For whole wheat strawberry muffins, you can substitute half of the all-purpose flour (1 cup) for an equal amount of whole wheat flour. I don't recommend using 2 full cups of whole wheat flour, because it will make the muffins a bit too dry and dense.
- Use any fresh berries that you have available. A mix of blackberries, blueberries, strawberries, or raspberries is delicious.
- Strawberry lemon muffins: to give these muffins a powerful lemon punch, add 1 tablespoon of fresh lemon zest to the batter and omit the cinnamon.
- Strawberry muffins with crumble topping: sprinkle this streusel on top of your muffins before baking.
- Strawberry banana muffins: fold the blackberries into this banana muffin batter.
- For an earthy, savory complement to the berries, add some fresh herbs like thyme, rosemary, or basil.
- Mini Muffins: bake the batter in mini muffin tins in a 350°F oven for about 12-15 minutes.
Nutrition Information
Show Details
Serving
1muffin
Calories
160kcal
(8%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
119mg
(5%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
147IU
(3%)
Vitamin C
6mg
(7%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15muffins
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 160kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 119mg | 5% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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