Ripe, sweet strawberries are the star of the show in this easy muffin recipe! This one-bowl recipe takes minutes to prepare and the end result is a cake-like breakfast pastry!
I am going to bet you will make these strawberry muffins over and over again!
I’m not much of a breakfast eater. I prefer to consume a few cups of coffee first (three to be exact), and once the coffee has energized me, I will indulge in a protein bar. But beyond that, breakfast is just not my thing.
If I do eat breakfast, I almost always prefer to have something sweet like a donut or French toast. I for sure have a sweet tooth!
I don’t often eat muffins, which is too bad because I really like muffins. I love baking them too because they are so easy! Muffins are a one-bowl recipe that requires little skill and usually very few ingredients.
It is really hard to love this strawberry muffin recipe, especially with all the fresh strawberries shining through!
What Do I Need To Make Muffins?
Butter – Softened and unsalted
Sugar – Granulated is best for this recipe
Eggs – I always use large eggs in my baking because of their volume
Baking Powder
Salt
Vanilla
All-Purpose Flour
Fresh Strawberries – You can use frozen strawberries in this recipe, but make sure they are drained completely.
12 Cup Muffin Tin
How Do You Make Strawberry Muffins From Scratch?
- Preheat your oven to 375 degrees.
- Lightly grease a 12 cup muffin tin and set aside.
- In a large bowl, cream together butter and sugar until smooth and creamy. Add the eggs one at a time until combined (scraping down the bowl as necessary).
- Beat in baking powder, salt, and vanilla.
- Mix in the flour alternatively with the milk just until combined. Fold in the chopped strawberries.
- Use a large cookie scoop to divide the mixture between the 12 muffin cups. Sprinkle each muffin top with a little sugar.
- The muffins will take about 30 minutes to bake until they are golden brown in color. You will know they are done when a toothpick inserted comes out clean.
- Once you remove the muffins from the oven, allow them to cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
How Do I Store These Muffins?
Once the muffins have cooled completely, store them in an airtight container on your counter. I like to use a large plastic container, but a few gallon-sized ziptop bags would work as well.
You can freeze these strawberry muffins easily by storing them in the same way. Make sure your ziptop bags are freezer safe. I have made the mistake of using other types of bags and have been so disappointed to find ice crystals have formed on my food!
Recipe Tips
You can bake these muffins in paper liners if desired. If the tins are greased properly, the muffins will pop out of the pan pretty easily.
This muffin recipe would be great if whole wheat flour was used to replace all or some of the all-purpose flour called for in this recipe.
You can stir in chocolate chips or walnuts into the batter if desired.
I used regular granulated sugar to sprinkle over the top of my muffins, but a natural or turbinado sugar would be delicious!
More Muffin Recipes
Blueberry Muffins with Poppyseeds
More Strawberry Recipes
Strawberry Cheesecake Stuffed French Toast
Strawberry Muffins
Ripe, sweet strawberries are the star of the show in this easy muffin recipe! This one-bowl recipe takes minutes to prepare and the end result is a cake-like breakfast pastry! I am going to bet you will make these strawberry muffins over and over again!
Ingredients
- 1/2 cup butter, softened
- 1 cup of sugar
- 2 eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 1/2 cups chopped strawberries
- 1/4 cup sugar
Instructions
- Preheat your oven to 375 degrees.
- Lightly grease a 12 cup muffin tin and set aside.
- In a large bowl, cream together butter and sugar until smooth and creamy. Add the eggs one at a time until combined (scraping down the bowl as necessary).
- Beat in baking powder, salt, and vanilla.
- Mix in the flour alternatively with the milk just until combined. Fold in the chopped strawberries.
- Use a large cookie scoop to divide the mixture between the 12 muffin cups. Sprinkle each muffin top with a little sugar.
- The muffins will take about 30 minutes to bake until they are golden brown in color. You will know they are done when a toothpick inserted comes out clean.
- Once you remove the muffins from the oven, allow them to cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 254Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 289mgCarbohydrates 40gFiber 1gSugar 23gProtein 4g
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