Strawberry Muffins
These homemade strawberry muffins are soft, fluffy, and bursting with fresh strawberries. Easy to make and perfect for breakfast or a snack!
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Muffin liners
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter melted
- 2 large eggs
- 3/4 cup buttermilk
- 1 tsp vanilla extract
Add-Ins:
- 1 1/2 cups fresh strawberries diced
- 1 tbsp all-purpose flour to coat strawberries
Instructions
Step 1: Prepare the Batter
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Tip: Ensure the butter has cooled slightly before mixing with eggs to prevent curdling.
Step 2: Combine Wet and Dry Ingredients
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix—lumps are okay!
- Tip: Stir just until the flour disappears to keep the batter light and airy.
Step 3: Add the Strawberries
- Toss the diced strawberries with 1 tablespoon of flour to prevent sinking. Gently fold them into the batter.
- Tip: Use fresh, ripe strawberries for the best flavor and natural sweetness.
Step 4: Fill the Muffin Tins
- Line a muffin tin with paper liners and divide the batter evenly, filling each cup about 3/4 full.
- Tip: A cookie scoop helps evenly distribute the batter without mess.
Step 5: Bake to Perfection
- Preheat the oven to 375°F (190°C) and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Tip: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Freeze muffins for up to 3 months in a sealed bag.
Reheating: Microwave for 15 seconds for a fresh-baked feel.
Enjoy your homemade strawberry muffins!