Strawberry Muffins

We put a lot of things in muffins, especially fruit, but one fruit that you don’t often see in muffins is strawberries! How could this be?! Strawberry muffins are AMAZING!

Let me build my case: I walk downstairs after showering one evening and Eric is bent over the counter, over a plate of missing strawberry muffins, with crumbs all over his mouth and PJs. A look of shame and contentment on his face, he admitted to eating six muffins in 20 minutes!

If this case study isn’t enough to prove how good these are, you’ll just have to experience a strawberry muffin for yourself: the perfect moist crumb that’s fluffy and fabulous, yet dense enough to stand up to fresh strawberries.

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

Makes: 16-18 muffins

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

The Ingredients

3 cups all-purpose flour

1 ¼ cups sugar

1 ½ cups hulled & sliced fresh strawberries

1 ¼ cups whole milk

2 large eggs

2 sticks (1 cup) salted butter, melted

1 tablespoon + 2 teaspoons baking powder

2 teaspoons real vanilla extract (or sub almond extract)

Turbinado sugar (optional, to sprinkle on top)

 

 

 

The Steps

Preheat oven to 375 degrees.

In a large bowl, whisk together flour, sugar, and baking powder until thoroughly combined.

In a separate bowl using a mixer or whisk, lightly beat melted butter (make sure butter isn’t too hot so eggs don’t scramble), eggs, milk and vanilla extract. Mixture may be lumpy. Add dry ingredients to wet ingredients.

Mix together all ingredients, until just combined (do not overmix!). Fold in strawberries until just combined.

Scoop batter into a greased muffin pan lined with paper muffin cups. Fill each cup about ¾ of the way.

Bake muffins for 8 minutes. Open oven and lightly sprinkle turbinado sugar on each muffin. Bake muffins for another 12-17 minutes (for a total of 20-25 minutes), until lightly golden and a tester/toothpick comes out with loose crumbs.

Wait 5 minutes before placing muffins directly on a wire rack to cool.

Stores well in an airtight container for 3-4 days.

 

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

YouTube video

 

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