Perfect Strawberry Muffins Recipe
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?! These strawberry muffins are AMAZING!
Servings: 18 muffins (roughly)
Equipment
- Muffin tins with paper liners (or foil muffin cups)
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups hulled & sliced fresh strawberries
- 1 ¼ cups whole milk
- 1 cup granulated sugar
- 2 sticks (1 cup) salted butter melted
- 2 large eggs
- 1 tablespoon baking powder
- 2 teaspoons real vanilla extract or sub almond extract
- Turbinado sugar optional, to sprinkle on top
Instructions
- Preheat oven to 375℉. In a large bowl, whisk together flour, sugar, and baking powder until thoroughly combined.
- In a separate bowl, 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. Sprinkle turbinado sugar on top of each muffin if desired.
- Bake muffins for 20-25 minutes, until lightly golden and a tester/toothpick comes out with loose crumbs.
- Wait 5 minutes before placing muffins on a wire rack to cool.
Video
Notes
- You can substitute 1/2 teaspoon salt + unsalted butter, instead of salted butter, if desired.
- Stores well in an airtight container for 3-4 days.
Nutrition
Serving: 1muffin | Calories: 243kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 166mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 373IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1mg