These Strawberry Muffins are the perfect way to brighten up your morning! Bursting with fresh strawberries, they’re soft, tender, and lightly sweetened, making them an ideal treat for breakfast, a quick snack, or even dessert. This easy recipe uses simple ingredients and comes together in just 30 minutes, making it a go-to option for busy mornings or leisurely brunches.
Ingredients
- 1 cup fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions
Prepare the Batter
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and milk until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Strawberries: Gently fold in the chopped strawberries to prevent breaking them and releasing too much juice.
Bake the Muffins
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Serving and Storage Tips
- Serving: These muffins are best enjoyed warm, either on their own or with a pat of butter. Pair with a cup of coffee or tea for a perfect start to your day.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
- Freezing: These muffins freeze well. Place them in a single layer in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for a quick treat.
Helpful Notes
- Choosing Strawberries: Use fresh, ripe strawberries for the best flavor. You can also use frozen strawberries, but thaw and drain them before folding into the batter.
- Adding a Crunchy Topping: Sprinkle a bit of coarse sugar on top of the muffins before baking for a crunchy finish.
- Substitute for Milk: If you prefer, you can use buttermilk or a non-dairy milk like almond or oat milk.
Tips from Well-Known Chefs
- Enhance the Flavor: Chef Ina Garten suggests adding a touch of lemon zest to the batter to enhance the strawberry flavor and add a hint of brightness.
- Prevent Muffins from Sticking: Pastry Chef Claire Saffitz recommends greasing the muffin liners lightly with cooking spray to prevent sticking, especially with fruit-filled muffins.
- Mix Ingredients Gently: Chef Dorie Greenspan advises mixing the batter until the dry ingredients are just incorporated to avoid tough muffins.
Frequently Asked Questions
1. Can I use other fruits instead of strawberries?
Absolutely! Blueberries, raspberries, or diced peaches would work wonderfully in this recipe.
2. How can I make these muffins dairy-free?
Use a plant-based butter substitute and replace the milk with a non-dairy alternative like almond, soy, or oat milk.
3. Can I reduce the sugar in this recipe?
Yes, you can reduce the granulated sugar to 1/3 cup for a less sweet muffin.
4. Can I add chocolate chips to these muffins?
Yes, white or dark chocolate chips pair nicely with strawberries. Add about 1/2 cup to the batter for an extra indulgent treat.
5. What should I do if the batter seems too thick?
If your batter is very thick, you can add a splash more milk until it reaches the desired consistency.
6. How do I prevent my muffins from becoming dense?
Avoid overmixing the batter, as this can make the muffins tough. Mix until the ingredients are just combined.
7. Can I make mini muffins instead of regular-sized ones?
Yes, simply use a mini muffin tin and reduce the baking time to 10-12 minutes, or until a toothpick comes out clean.
8. How can I make these muffins gluten-free?
Substitute the all-purpose flour with a gluten-free baking blend designed for 1:1 replacement.
9. Do I need to peel the strawberries?
No, simply wash, hull, and chop the strawberries. The skin adds flavor and texture.
10. Can I make the batter ahead of time?
The batter is best used immediately, but you can prepare the dry ingredients and wet ingredients separately the night before, then combine them just before baking.
These Strawberry Muffins are a delightful way to enjoy the flavors of fresh strawberries in a soft, tender muffin. Perfect for breakfast, snacks, or any time of the day, they’re sure to be a hit with friends and family. Enjoy baking and sharing these fruity, delicious treats!
