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Fresh Strawberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 76 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Fresh Strawberry Muffins are a delectable breakfast treat bursting with juicy, sweet strawberries folded into a tender, fluffy batter. Perfectly moist and lightly sweetened, they make for a delightful start to any morning or a charming snack throughout the day.

Ingredients

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)

Produce

  • 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 ideal temperature for baking the muffins evenly.
  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 flour, sugar, baking powder, baking soda, and salt until well combined for an even distribution of leavening agents.
  4. Combine Wet Ingredients: In a separate bowl, whisk the melted butter (warm but not hot), egg, and vanilla extract until smooth and homogenous.
  5. Add Buttermilk: Stir the buttermilk into the wet ingredients and mix until just combined, ensuring the batter will be tender.
  6. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently fold together with a spatula, being careful not to overmix to avoid dense muffins.
  7. Prepare Strawberries: Hull and chop the fresh strawberries into small pieces for even distribution in each muffin.
  8. Coat Strawberries: Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
  9. Fold Strawberries into Batter: Gently fold the coated strawberries into the muffin batter to evenly distribute fruit without overmixing.
  10. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
  11. Optional Sugar Topping: Sprinkle a small amount of granulated sugar on top of each muffin for a slight crunch and extra sweetness, if desired.
  12. Bake Muffins: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
  13. Cool Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
  14. Optional Dusting: Once cooled, dust the muffins with powdered sugar for a pretty, sweet finishing touch before serving.

Notes

  • Make sure the butter is warm but not hot when mixing with eggs to avoid cooking the egg prematurely.
  • Do not overmix the batter; fold gently to keep the muffins light and tender.
  • Coating the strawberries with flour helps to keep them suspended evenly through the batter instead of sinking.
  • You can substitute buttermilk with regular milk plus 1 tablespoon of vinegar or lemon juice as a quick alternative.
  • For best texture, consume the muffins within 2 days or freeze for longer storage.

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