Delicious Strawberry Muffins Recipe
Delight in these homemade strawberry muffins, perfect for breakfast or a sweet snack. Soft and fluffy, packed with fresh strawberries folded into a tender batter, these muffins offer a burst of fruity flavor in every bite. Simple ingredients combine to create a classic treat that’s easy to make and sure to please.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
Fruit
- 1 cup fresh strawberries, hulled and chopped
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour and sugar until well combined to ensure even distribution in the batter.
- Combine Wet Ingredients: In another bowl, beat the eggs, then stir in the milk and melted butter until fully blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to keep muffins tender.
- Fold in Strawberries: Gently fold the chopped strawberries into the batter using a spatula, distributing evenly without crushing the fruit.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
- Cool and Serve: Remove the muffins from the oven, let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Do not overmix the batter to avoid dense muffins.
- If desired, sprinkle a little sugar on top of each muffin before baking for a crunchy crust.
- Leftover muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- To make the recipe dairy-free, substitute milk with any plant-based milk and use dairy-free butter.
Keywords: Strawberry muffins, homemade muffins, berry muffins, breakfast muffins, fruit muffins, easy muffin recipe
