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Strawberry Muffins Recipe
Strawberry muffins are studded with fresh pops of fruit for a sweet bite. Enjoy them for breakfast or dessert!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 18
Calories: 216 kcal
Course:
Bread
Cuisine:
American
Ingredients
Muffins:
- 2 cups all purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 cup buttermilk warmed
- ¼ cup canola oil
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups strawberries, finely chopped
Streusel
- ½ cup all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 425°F. Add 18 paper liners to two muffin tins.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just barely combined.
- Gently fold the strawberries into the muffin batter. Scoop the batter into the prepared muffin tins, filling ¾ full.
- To make the streusel, whisk the flour, sugar, and brown sugar together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly.
- Sprinkle the streusel over the tops of the muffins and bake 15 minutes, or until light golden brown on top and cooked through.
Cup of Yum
Notes
- STORE cooled homemade strawberry muffins in an airtight container for 2-3 days at room temperature in the refrigerator for up to 5 days. Some people observe they tend to dry out a little faster in the fridge.
- FREEZE. Place the cooled fresh strawberry muffins in a single layer in Ziploc freezer bags. Gently press out as much air before sealing. To help remove even more, open the corner of the zipper and insert a straw. Suck out as much air as possible and quickly reseal the ziplock. Freeze for up to 3 months.
Nutrition Information
Calories
216kcal
(11%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
33mg
(11%)
Sodium
172mg
(7%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
206IU
(4%)
Vitamin C
9mg
(10%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 216
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 172mg | 7% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.