Fresh Strawberry Muffins Recipe

Introduction

These fresh strawberry muffins are a delightful way to start your day with a burst of fruity flavor. Soft, moist, and packed with juicy strawberries, they make a perfect breakfast treat or afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
• 2 cups fresh strawberries, hulled and chopped
• 1 tablespoon all-purpose flour (for coating strawberries)
• Optional: powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, whisk the melted butter, egg, and vanilla extract together. Make sure the butter is warm but not hot.
4. Step 4: Add the buttermilk to the wet ingredients and mix until combined.
5. Step 5: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, being careful not to overmix.
6. Step 6: Hull and chop the strawberries into small pieces. Toss them with 1 tablespoon of flour to prevent sinking.
7. Step 7: Gently fold the floured strawberries into the muffin batter.
8. Step 8: Fill each muffin cup about two-thirds full with batter. Optionally, sprinkle a little extra sugar on top.
9. Step 9: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Dust with powdered sugar if desired before serving.

Tips & Variations

• For a richer flavor, use fresh strawberries at their peak ripeness.
• Substitute buttermilk with plain yogurt thinned with a little milk if you don’t have buttermilk on hand.
• Add a pinch of cinnamon or lemon zest to the batter for extra aroma and flavor.
• Keep mixing gentle to avoid tough muffins; overmixing activates gluten making them dense.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm in the oven at 300°F (150°C) for 10 minutes or microwave for about 20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well to avoid excess moisture, then toss with flour before folding into the batter to prevent sinking.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.

Fresh Strawberry Muffins Recipe

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★★★★★

4.7 from 98 reviews

These fresh strawberry muffins are a delightful breakfast treat, bursting with juicy strawberries and a tender crumb. Perfect for morning gatherings or a sweet snack, they combine the richness of melted butter with the tang of buttermilk, creating moist muffins with a light, fluffy texture. Coating the strawberries in flour helps keep them evenly distributed, so every bite is filled with delicious fruit.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon all-purpose flour (for coating strawberries)

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or milk with 1 tablespoon vinegar added)

Fruits

• 2 cups fresh strawberries, hulled and chopped

Optional

• Powdered sugar for dusting

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for even baking before your batter is ready.
2. Prepare Muffin Tin: Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking and make removal easier.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt thoroughly to distribute the leavening agents evenly.
4. Mix Wet Ingredients: In another bowl, whisk the melted butter (warm but not hot), egg, and vanilla extract until combined to create a smooth mixture.
5. Add Buttermilk: Incorporate the buttermilk into the wet ingredients, mixing until combined to add moisture and tenderness to the muffins.
6. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold using a spatula. Avoid overmixing to keep the muffins light and fluffy.
7. Prepare Strawberries: Hull and chop the fresh strawberries into small pieces suitable for muffin batter.
8. Coat Strawberries: Toss the chopped strawberries with 1 tablespoon of flour; this prevents them from sinking to the bottom of the muffins during baking.
9. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter, distributing them evenly without mashing.
10. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
11. Add Topping (Optional): Optionally, sprinkle a little extra granulated sugar atop each muffin for a slight crunch and sweetness.
12. Bake: Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
13. Cool in Tin: Let the muffins cool in the tin for about 5 minutes to firm up and make removal easier.
14. Cool Completely: Transfer the muffins to a wire rack to cool completely, preventing sogginess.
15. Serve: Before serving, dust the cooled muffins with powdered sugar if desired for a pretty finish and extra sweetness.

Notes

• Coating the strawberries in flour helps prevent them from sinking in the batter and keeps the muffins evenly studded with fruit.
• Using buttermilk contributes to a tender crumb and slight tanginess; you can substitute with milk plus vinegar if needed.
• Avoid overmixing the batter to ensure the muffins remain light and tender rather than dense.
• Make sure the melted butter is warm, not hot, to avoid cooking the egg when mixing.
• You can add a little extra sugar on top before baking for a crunchy, sweet crust.
• For best results, use fresh, ripe strawberries and avoid frozen ones, which can add excess moisture.

Keywords: strawberry muffins, fresh strawberries, breakfast muffins, easy muffin recipe, homemade muffins, berry muffins, buttermilk muffins