About This Recipe
Fresh strawberry muffins are baked goods featuring diced strawberries in a sweet batter. This recipe yields 12 standard-sized muffins with a tender crumb and visible fruit pieces. Preparation requires basic baking tools and takes approximately 35 minutes from start to finish, excluding cooling time.
Why You’ll Love This Recipe
- Uses fresh seasonal strawberries for maximum flavor
- Simple preparation with common pantry ingredients
- Portable format ideal for breakfasts or snacks
- Versatile base recipe adaptable to other berries
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg, room temperature
- 3/4 cup (180ml) whole milk
- 1/3 cup (80ml) vegetable oil or melted unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups (225g) fresh strawberries, diced into 1/4-inch pieces
- 1 tbsp all-purpose flour (for coating strawberries)
Step by Step Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups flour, granulated sugar, brown sugar, baking powder, and salt.
- In a separate bowl, beat egg with milk, oil, and vanilla until combined.
- Pour wet ingredients into dry ingredients. Stir until just combined; do not overmix.
- Toss diced strawberries with 1 tbsp flour until coated. Gently fold into batter.
- Divide batter evenly among muffin cups (fill 3/4 full).
- Bake 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
FAQ
Can frozen strawberries be substituted?
Yes, but thaw completely, drain excess liquid, and pat dry before use.
Why coat strawberries in flour?
Prevents fruit from sinking to the bottom during baking.
How to prevent soggy muffins?
Ensure strawberries are dry before incorporating and avoid overmixing.
You Must Know
- Overmixing develops gluten, resulting in tough muffins
- Baking time varies based on oven calibration and muffin tin material
- Strawberry size affects distribution – uniform small pieces work best
Storage Tips
- Store cooled muffins in airtight container at room temperature for 2 days
- Refrigerate for up to 5 days to prolong freshness
- Freeze in freezer bags for up to 3 months; thaw at room temperature
- Reheat refrigerated muffins 10-15 seconds in microwave before serving