Strawberry Muffins
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
12 muffins
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Calories
244 kcal
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
American
Strawberry Muffins
Description
Strawberry Muffins combine all-purpose flour with baking powder, cinnamon, and salt to form the dry base. Wet ingredients include granulated sugar, a beaten egg, sour cream, melted butter (or oil), milk, and vanilla extract which are mixed separately and then incorporated into the dry mixture. Chopped strawberries are tossed in the flour mixture to distribute evenly and prevent sinking. The batter is stirred just until moistened to avoid developing gluten, which helps keep the muffins tender.
Baking at 400°F ensures the muffins rise properly and develop a lightly golden top. The result is muffins with a fine crumb and juicy fruit bits throughout. The cinnamon adds subtle warmth, complementing the fruit’s sweetness. Cooling briefly in the pan before transferring to a rack prevents sogginess from steam.
These muffins are suited to breakfast or a casual snack, pairing well with coffee or tea. They can be stored at room temperature in an airtight container for a few days or frozen wrapped individually for longer storage.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 egg beaten, room temperature
- ½ cup sour cream
- ½ cup butter melted, or vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1 ¾ cup strawberries chopped
Instructions
- Preheat the oven to 400°. Grease twelve muffin wells or line with paper liners.
- Combine flour, baking powder, cinnamon, and salt in a large bowl with a whisk.
- In a small bowl, whisk sugar, egg, sour cream, butter, milk, and vanilla.
- Add the chopped strawberries to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
- Stir just until moistened. Do not overmix.
- Divide the muffin batter over 12 wells.
- Bake for 18 to 22 minutes or until a toothpick comes out clean.
- Cool for 1 minute in the pan. Remove and cool on a baking rack.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Freeze cooled muffins by wrapping each separately in plastic wrap or a zippered bag for up to 8 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244 | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 169mg | 7% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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