Description
These Fresh Strawberry Muffins are the perfect delicious breakfast treat, bursting with juicy strawberries and tender crumb. Soft and moist, they combine the sweetness of fresh fruit with a lightly sweetened, fluffy muffin base. Ideal for morning or brunch, these muffins are easy to prepare and bake to golden perfection in under 30 minutes.
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 reaches the right temperature for baking the muffins evenly.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking and make removing muffins easier.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
- Combine Wet Ingredients: In another bowl, whisk the melted butter (warm but not hot), egg, and vanilla extract until smooth and well blended.
- Add Buttermilk: Stir the buttermilk into the wet ingredients and mix until fully incorporated for a moist batter.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold with a spatula, careful not to overmix to maintain a tender crumb.
- Prepare Strawberries: Hull and chop fresh strawberries into small pieces for even distribution in the batter.
- Coat Strawberries: Toss the chopped strawberries with 1 tablespoon of flour; this helps prevent them from sinking to the bottom during baking.
- Fold Strawberries into Batter: Gently fold the floured strawberries into the muffin batter ensuring they are evenly dispersed.
- Fill Muffin Cups: Spoon the batter into muffin cups, filling each about two-thirds full to allow room for rising.
- Add Topping: Optionally sprinkle a little extra sugar on top of each muffin for a subtle crunch and sweetness.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Optional Dusting: Dust with powdered sugar before serving to add a decorative touch and slight sweetness.
Notes
- Make sure the melted butter is warm but not hot to avoid cooking the egg when mixing.
- Do not overmix the batter; overmixing can result in tough muffins.
- If fresh strawberries are unavailable, you can use frozen strawberries but thaw and drain them well before using.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice as a homemade substitute.
- For extra flavor, consider adding a teaspoon of lemon zest into the batter.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
