Description
Enjoy a delightful breakfast treat with these Fresh Strawberry Muffins, bursting with juicy strawberries and a tender crumb. Perfectly sweetened and lightly spiced, these muffins are easy to make and bake to golden perfection, providing a fresh and fruity start to your day.
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’s at the correct temperature when ready to bake.
- Prepare Muffin Tin: Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter (warm but not hot), egg, and vanilla extract until smooth.
- Add Buttermilk: Pour the buttermilk into the wet ingredient mixture and stir until fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, careful not to overmix to keep the muffins light and fluffy.
- Prepare Strawberries: Hull and chop the fresh strawberries into small pieces.
- Coat Strawberries: Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
- Fold in Strawberries: Gently fold the floured strawberries into the muffin batter evenly.
- Fill Muffin Cups: Spoon the batter into muffin cups, filling each about two-thirds full to allow room for rising.
- Add Topping (Optional): Sprinkle a pinch of extra sugar on top of each muffin if desired for a slight 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.
- 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.
- Finish: Dust baked muffins with powdered sugar before serving for an elegant touch.
Notes
- Ensure the melted butter is warm, not hot, to prevent curdling the wet ingredients.
- Do not overmix the batter; overmixing leads to tough muffins.
- If buttermilk is not available, use milk with 1 tablespoon vinegar added as a substitute.
- Coating the strawberries with flour helps distribute them evenly and prevents sinking.
- For best results, use fresh, ripe strawberries.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
