Description
Bake these moist and fluffy strawberry muffins packed with fresh berries. This easy recipe delivers bakery-quality results perfect for a quick breakfast or sweet snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and chopped
- Optional Streusel Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter (cubed), 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the muffin batter.
- In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chopped fresh strawberries.
- Prepare the optional streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- If using the streusel, sprinkle a small amount over the top of each muffin.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. For a bakery-style dome, you can start at 425°F for the first 5 minutes, then reduce the temperature to 375°F for the remaining bake time.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best flavor and texture, gently toss the chopped fresh strawberries with 1 tablespoon of the measured flour before folding them into the batter. This helps prevent them from sinking to the bottom.
- If you want to try a variation, you can substitute 1/2 cup of the strawberries with mashed ripe banana for Strawberry Banana Muffins.
- To achieve that bakery-style domed top, make sure your oven is fully preheated to the initial higher temperature before placing the muffins inside.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg