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Alicia Kinzie

Strawberry Muffins

These strawberry muffins are soft, tender, and bursting with fresh strawberries. Lightly sweetened and finished with a crunchy sugar topping, they make a perfect breakfast or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 0.5 cup milk
  • 1.5 tsp vanilla extract
  • 2 cups fresh strawberries, diced
  • 2 tbsp coarse sugar (for topping)

Equipment

  • muffin tin
  • paper liners
  • Mixing Bowls
  • Whisk
  • rubber spatula

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk together the sugar, melted butter, eggs, milk, and vanilla until smooth.
  4. Add the dry ingredients to the wet ingredients and gently mix until just combined.
  5. Gently fold in the diced strawberries.
  6. Divide the batter evenly among the muffin cups and sprinkle tops with coarse sugar.
  7. Bake for 25 minutes, or until muffins are golden and a toothpick inserted comes out clean.
  8. Cool briefly, then transfer muffins to a wire rack to cool completely.

Notes

Use ripe but firm strawberries for best texture. Tossing the strawberries with a little flour helps prevent sinking. Muffins freeze well for up to 3 months.