Strawberry Muffins

Delicious homemade strawberry muffins, perfect for breakfast or a sweet snack. This recipe is simple to follow and yields perfectly moist and flavorful muffins.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Dry Ingredients

270 g all-purpose flour Ensure it's sifted for best results.
8 g baking powder Check expiry date for proper leavening.
0.5 tsp kosher salt Balances the sweetness of the muffins.

Wet Ingredients

200 g granulated sugar Adds sweetness and tenderness to the muffins.
113 g unsalted butter Melted and cooled slightly before mixing.
227 ml milk Whole milk works best for richness.
100 g large eggs Approximately 2 large eggs, at room temperature.
4 ml pure vanilla extract Enhances the overall flavor profile.
2 ml almond extract Adds a subtle, complementary nutty flavor.

Fruits

209 g chopped strawberries Fresh or frozen (do not thaw) strawberries work well.

Topping

23 g turbinado sugar Provides a delightful crunchy topping.

Equipment

Muffin Tin

Method

Preheat oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
In a bowl, mix the flour, baking powder, and salt together.
In a separate larger bowl, whisk the sugar and butter together.
Add in the milk, eggs, vanilla extract, and almond extract and whisk until smooth.
Add the dry ingredients to the wet ingredients and stir together until just mixed.
Using a spatula, gently fold in the chopped strawberries.
Pour the batter into the prepared muffin tin, filling each well about ¾ full with batter.
Sprinkle the turbinado sugar over the muffin tops.
Bake for 23-25 minutes or until a toothpick comes out clean from the center of the muffins.

Notes

For extra flavor, you can toss the chopped strawberries with a teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom. Enjoy these warm or at room temperature.