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Strawberry Muffins

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These Strawberry Muffins are light, fluffy, and bursting with fresh strawberry flavor. Perfectly sweet and slightly tangy, they make for a delightful breakfast or snack, especially when strawberries are in season!

Ingredients

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For the Muffins:

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp ground cinnamon (optional)

  • 3/4 cup granulated sugar

  • 1/4 cup unsalted butter, melted

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1/2 cup milk (or non-dairy milk)

  • 1 1/2 cups fresh strawberries, chopped

  • 1/4 cup sugar (for sprinkling on top, optional)

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).

3. Combine Wet Ingredients:

In another large bowl, mix together melted butter, granulated sugar, eggs, vanilla extract, and milk until smooth.

4. Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. The batter should be slightly lumpy.

5. Fold in Strawberries:

Gently fold in the chopped strawberries, being careful not to crush them.

6. Fill the Muffin Tin:

Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

7. Optional Topping:

Sprinkle the tops of the muffins with a little extra sugar if you’d like a slightly sweet, crunchy topping.

8. Bake the Muffins:

Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

9. Serve and Enjoy:

Serve the muffins warm or at room temperature, and enjoy the sweet, fruity flavor!

Serving Suggestions:

  • Serve with a dollop of whipped cream or a drizzle of honey

  • Pair with a hot cup of coffee or tea

  • Enjoy with a smear of jam or butter for extra flavor

Notes

Pro Tips:

  • Use fresh strawberries for the best flavor. If you’re using frozen, don’t thaw them to prevent the muffins from turning soggy.

  • To prevent the strawberries from sinking to the bottom, toss them in a little bit of flour before folding them into the batter.

  • For an added crunch, you can sprinkle chopped nuts or oats on top of the muffins before baking.

Common Mistakes to Avoid:

  • Overmixing the batter – can make the muffins dense

  • Underbaking – make sure the muffins are cooked through by testing with a toothpick

  • Skipping the flour toss for the strawberries – they may sink to the bottom of the muffins.

Storage Instructions:

  • Store in an airtight container at room temperature for up to 2 days

  • Refrigerate for up to a week if you want them to last longer

  • Freeze for up to 2 months. Thaw at room temperature or heat in the microwave for 10-15 seconds.

 

Enjoy these delightful Strawberry Muffins — sweet, fruity, and oh-so-soft!

Find it online: https://bakesbliss.com/strawberry-muffins/