Description
These Fresh Strawberry Muffins are a delightful breakfast treat bursting with juicy strawberries and a tender crumb. Perfectly moist, lightly sweetened, and quick to prepare, these muffins are ideal for a weekend brunch or an anytime snack. Coated strawberries ensure every bite is packed with fruit flavor without sinking to the bottom.
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)
Fruit
- 2 cups fresh strawberries, hulled and chopped
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the right temperature when the muffins go in.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, large egg, and vanilla extract. Make sure the butter is warm but not hot to avoid cooking the egg.
- Add Buttermilk: Stir the buttermilk into the wet mixture until fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, avoiding overmixing to keep the muffins tender.
- Prepare Strawberries: Hull and chop the fresh strawberries into small pieces.
- Coat Strawberries: Toss the chopped strawberries with 1 tablespoon of the flour to prevent them from sinking to the bottom of the batter.
- Fold Strawberries: Gently fold the floured strawberries into the muffin batter evenly.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Add Topping: Optionally, sprinkle a little extra granulated sugar on top of each muffin for a gentle crunch.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Dust the cooled muffins with powdered sugar if desired before serving for an elegant finish.
Notes
- Use fresh ripe strawberries for the best flavor. Frozen strawberries can be used, but drain them well to avoid soggy batter.
- Do not overmix the batter; overmixing activates gluten and can make muffins tough.
- If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
- For a dairy-free version, use a plant-based milk and a vegan butter alternative.
- Muffins are best eaten fresh but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat briefly in the microwave or toaster oven before serving for a freshly-baked feel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
