Strawberry Muffins
User Reviews
4.4
Strawberry Muffins
Description
The Strawberry Muffins recipe balances all-purpose flour, baking powder, and salt with a creamed mixture of butter and sugar that is beaten until light and fluffy. Eggs and vanilla add flavor and structure, while milk helps achieve the right batter consistency. Fresh diced strawberries are folded in carefully to maintain their shape and prevent the muffins from becoming dense. Baking at 375°F produces muffins with a golden top and soft interior.
The gentle folding of strawberries and minimal mixing after adding flour ensures a tender crumb without tunnels or toughness. The diced strawberries add subtle fruit sweetness and a pleasant texture contrast. This method prevents strawberries from sinking while distributing them evenly.
These muffins can be enjoyed plain or with additional berries and a sprinkle of sugar on top for extra sweetness and slight crunch. They fit well as a quick breakfast accompaniment or a casual snack. Room temperature ingredients help ensure even mixing and good muffin rise.
Measuring flour properly is important for texture; weighing flour or fluffing and spooning into measurement cups prevents dense results. Using an ice cream scoop helps portion batter uniformly for even baking.
Ingredients
- 3 cups all-purpose flour (360 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup butter softened (226 grams, unsalted
- 1 ½ cups granulated sugar (300 grams)
- 2 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup milk (240 mL)
- 1¾ cups strawberries 328 grams, diced, fresh
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high until the light and fluffy, about 5 minutes.
- Reduce the speed to medium. Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.
- Reduce the speed to low. Add the flour mixture to butter mixture in 3 additions, alternating with milk. Once all is added, mix just until a few streaks of flour remain. Using a rubber spatula, fold in the strawberries.
- Divide the batter evenly among the paper liners (they will be almost full). If desired, top each muffin with additional diced strawberries and sprinkle with sugar.
- Bake for 18 to 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove and finish cooling on a wire rack. Muffins can be stored in an airtight container for up to 3 days or frozen or up to 1 month.
Notes
- Stop mixing the batter once there are just a few streaks of flour left to avoid dense muffins.
- Use a scale to measure flour for more accurate results; if unavailable, fluff and spoon flour into the cup before leveling.
- Chop strawberries into small pieces so that each bite has some fruit.
- Bring ingredients to room temperature before mixing to ensure even blending without overmixing.
- An ice cream scoop is helpful for evenly portioning batter into muffin cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 224mg | 9% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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