Strawberry Muffins
Strawberry Muffins recipe; Bursting with the sweetness of ripe strawberries, these tender, moist muffins are easy to make and utterly delicious.
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.