These Strawberry-Studded Muffins are bursting with fresh, juicy strawberries and have a tender, lightly sweet crumb. Perfect for breakfast, brunch, or a sweet snack, these muffins are a delightful way to enjoy the flavors of summer all year round!
For the Muffins:
2 cups (250g) all-purpose flour
½ cup (100g) granulated sugar
¼ cup (50g) brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
½ cup (120ml) unsalted butter, melted and cooled
½ cup (120ml) milk (dairy or non-dairy)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ cups (225g) fresh strawberries, diced (plus a few extra for topping)
For the Topping (Optional):
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or oil.
Prepare the Batter:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon (if using). In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced strawberries, being careful not to overmix.
Add the Topping (Optional):
In a small bowl, mix the granulated sugar and cinnamon. Set aside.
Bake the Muffins:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Top each muffin with a few extra strawberry pieces and sprinkle with the cinnamon-sugar topping if desired. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm with a dollop of whipped cream or a drizzle of honey for extra indulgence.
Pair with a cup of coffee, tea, or a glass of milk for a delightful snack.
Toss the diced strawberries in 1-2 tablespoons of flour before folding them into the batter to prevent them from sinking to the bottom.
Use frozen strawberries if fresh ones aren’t available—just thaw and pat them dry before using.
For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
Overmixing the batter, which can lead to dense muffins.
Using overly ripe or mushy strawberries, which can make the muffins too wet.
Skipping the step of lining or greasing the muffin tin, which can make the muffins stick.
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
To freeze, wrap the muffins individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.
Enjoy your Strawberry-Studded Muffins!
Find it online: https://bakesbliss.com/strawberry-muffins-2/