The Best Strawberry Muffins Recipe
These soft and fluffy strawberry muffins are perfect for a cozy morning, filled with juicy strawberry pockets in every bite.
Ingredients
Dry Ingredients
- 2 cups All purpose flour
- 3/4 cup Sugar Can reduce to 1/2 cup if strawberries are sweet.
- 2 teaspoons Baking powder Ensure it's fresh for the best rise.
- 1/2 teaspoon Salt
Wet Ingredients
- 2 large Eggs Use room temperature if possible.
- 3/4 cup Milk Regular or non-dairy options work.
- 1/2 cup Neutral oil or melted butter Oil keeps the muffins soft, butter adds flavor.
- 2 teaspoons Vanilla extract Optional: add 1 tsp of lemon zest for brightness.
Filling
- 1.5 cups Fresh strawberries, chopped Toss with 1 tsp flour if they are juicy.
Topping (Optional)
- Coarse sugar For sprinkling on top before baking.
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Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a muffin pan with 12 liners or grease it well.
- Chop the strawberries into small pieces about the size of a blueberry.
- In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk the wet ingredients: eggs, milk, oil or melted butter, and vanilla. Add lemon zest if using.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be a little lumpy.
- Fold in the strawberries gently.
- Scoop the batter into the muffin cups, filling them about 3/4 full. Sprinkle with coarse sugar if desired.
Baking
- Bake for 18 to 22 minutes until tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for about 5 minutes before transferring to a cooling rack.
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Note
Store cooled muffins in an airtight container with a paper towel to absorb moisture. Best when eaten within 2 days.