Print

Fresh Strawberry Muffins Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/fresh-strawberry-muffins-recipe/