Description

These strawberry muffins are delightfully soft, moist, and bursting with sweet, juicy strawberries in every bite. Perfect for breakfast, brunch, or as a snack, they come together easily with basic pantry ingredients. Each muffin has a tender crumb and a golden, slightly crunchy top, making them an irresistible treat for strawberry lovers.

Ingredients

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Main Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

2 large eggs
1/2 cup unsalted butter, melted and cooled
1 cup whole milk (or buttermilk)
1 teaspoon vanilla extract

Mix-ins

1 1/2 cups fresh strawberries, hulled and chopped

Topping (Optional)

2 tablespoons turbinado or coarse sugar, for sprinkling

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Instructions

Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, milk, and vanilla extract together until smooth and uniform.
Make the Batter: Pour the wet ingredients into the dry ingredients, gently folding together with a spatula or wooden spoon just until no dry streaks remain. Do not overmix—the batter should be slightly lumpy for the best texture.
Add Strawberries: Gently fold in the chopped strawberries, distributing them evenly throughout the batter.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle tops with turbinado sugar for extra crunch.
Bake: Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Serve: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh, ripe strawberries for the best flavor and texture.
You can substitute buttermilk for the milk for extra tenderness and a slight tang.
Don’t overmix the batter or the muffins may become tough.
Muffins are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Freeze muffins in a zip-top bag for up to 2 months; thaw at room temperature.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 12g
Sodium: 170mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg