Strawberry Muffins
There’s something undeniably comforting about the aroma of freshly baked muffins wafting through the kitchen, especially when they’re bursting with the sweetness of ripe strawberries. If you’re a fan of tender, moist muffins that are both easy to make and utterly delicious, then you’re in for a treat with our Strawberry Muffins recipe.
A Muffin Lover’s Dream
Muffins have a special place in many hearts, and for good reason. They’re versatile, satisfying, and perfect for any occasion, whether it’s a leisurely weekend brunch or a quick on-the-go snack. Our Strawberry Muffins take this beloved baked good to the next level by incorporating juicy strawberries into the batter, adding a burst of fruity flavor with every bite.
Recipe Highlights
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Ingredients:
- ¾ cup plus 1 tablespoon granulated sugar, divided
- Finely grated zest of one medium-sized lemon
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly
- ¾ cup buttermilk
- 2 large eggs
- 1-½ teaspoons pure vanilla extract or the seeds from ½ vanilla bean
- 1-½ cups finely chopped fresh strawberries
- Strawberry jam and salted butter, for serving
Directions:
- Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners.
- Prepare the dry ingredients: In a large bowl, combine ¾ cup sugar and lemon zest. Rub the lemon zest into the sugar until evenly distributed. Add 2 cups flour, baking powder, baking soda, and salt. Whisk until combined.
- Mix the wet ingredients: In a large glass measuring cup, whisk melted butter, buttermilk, eggs, and vanilla. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost fully combined.
- Fold in the strawberries: Gently stir the chopped strawberries with 1 tablespoon of flour. Add the strawberries to the batter and stir until combined, being careful not to overmix.
- Fill muffin cups and bake: Divide the batter between the 12 prepared muffin cups. Sprinkle the tops with 1 tablespoon of granulated sugar. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.
Recipe Tips and Tricks
- Mixing Method: Be gentle when mixing the batter to avoid overmixing, which can result in tough muffins. A tender crumb is achieved by lightly combining the ingredients.
- Strawberry Selection: Opt for ripe, sweet strawberries for the best flavor. Smaller pieces distribute the strawberry flavor more evenly throughout the muffins.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can use one of these Buttermilk Substitutes for similar results.
- Enhance Flavor: Serve the muffins warm or toasted with salted butter and strawberry jam to elevate their flavor profile.
Serving and Storage
These Strawberry Muffins are at their best when enjoyed fresh on the day they’re made. However, if you have leftovers, store them in the refrigerator for up to 3 days in an airtight container. To reheat, simply warm them in the microwave or oven before serving.
Kitchen Equipment
To whip up a batch of these delightful muffins, you’ll need a muffin tin, paper liners, a large mixing bowl, a whisk, and a rubber spatula.
Pairing Suggestions
Pair these Homemade Strawberry Muffins with a cup of freshly brewed coffee or a glass of cold milk for a delightful breakfast or snack. For a more indulgent treat, serve them alongside a dollop of whipped cream or a scoop of vanilla ice cream.
Spread the Love
If you’ve enjoyed these Homemade Strawberry Muffins as much as we have, we’d love for you to share the recipe with your friends and family. Don’t forget to subscribe to our blog for more mouthwatering recipes and baking inspiration. Let’s make every day a little sweeter together!
Strawberry Muffins
Equipment
- Muffin tin
- Paper liners
- Large mixing bowl
- Whisk
- Rubber spatula
Ingredients
- ¾ cup plus 1 tablespoon granulated sugar divided
- Finely grated zest of one medium-sized lemon
- 2 cups plus 1 tablespoon all-purpose flour divided
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and cooled slightly
- ¾ cup buttermilk
- 2 large eggs
- 1-½ teaspoons pure vanilla extract or the seeds from ½ vanilla bean
- 1-½ cups finely chopped fresh strawberries
- Strawberry jam and salted butter for serving
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners.
- Prepare the dry ingredients: In a large bowl, combine ¾ cup sugar and lemon zest. Rub the lemon zest into the sugar until evenly distributed. Add 2 cups flour, baking powder, baking soda, and salt. Whisk until combined.
- Mix the wet ingredients: In a large glass measuring cup, whisk melted butter, buttermilk, eggs, and vanilla. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost fully combined.
- Fold in the strawberries: Gently stir the chopped strawberries with 1 tablespoon of flour. Add the strawberries to the batter and stir until combined, being careful not to overmix.
- Fill muffin cups and bake: Divide the batter between the 12 prepared muffin cups. Sprinkle the tops with 1 tablespoon of granulated sugar. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.