Description
These Fresh Strawberry Muffins are a delightful breakfast treat, bursting with sweet, juicy strawberries folded into a tender, fluffy batter. Perfectly balanced with a hint of vanilla and a soft crumb, these muffins bake up golden and moist, making them an ideal morning indulgence or snack.
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 the oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready when your muffins are prepared.
- 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 well combined and aerated.
- Combine wet ingredients: In another bowl, whisk the melted butter (warm but not hot), egg, and vanilla extract until evenly mixed.
- Add buttermilk: Pour the buttermilk into the wet ingredient mixture and whisk to combine thoroughly.
- Blend wet and dry mixes: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula; avoid overmixing to keep muffins tender.
- Prepare strawberries: Hull and chop the strawberries into small pieces for even distribution.
- Coat strawberries: Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking during baking.
- Incorporate strawberries: Gently fold the floured strawberries into the muffin batter, ensuring they are evenly distributed.
- Fill muffin cups: Spoon the batter into each muffin cup, filling about 2/3 full to allow room for rising.
- Add optional topping: Optionally sprinkle a light dusting of sugar on top of each muffin for a sweet crust.
- Bake muffins: Place the muffin tin in the preheated oven and bake 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 about 5 minutes to set, then transfer them to a wire rack to cool completely.
- Serve with a dusting: Dust with powdered sugar before serving for an elegant finish (optional).
Notes
- For best results, use fresh, ripe strawberries for optimal flavor and juiciness.
- If buttermilk is unavailable, substitute with milk plus 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
- Do not overmix the batter to prevent dense muffins.
- Coating strawberries in flour is crucial to keep them evenly suspended in the batter.
- You can freeze baked muffins for up to 3 months; thaw before serving.
