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strawberry muffin with fresh strawberries
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Strawberry Muffins

These Strawberry Muffins are light and fluffy, made right at home with simple ingredients, including vanilla, brown sugar and all-purpose flour. Bake in under 30 minutes for a simple grab and go breakfast!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Servings 14
Calories 169kcal

Ingredients

Instructions

  • Take your muffin pan and line it with liners. Grease the liners generously with butter and set them aside. 
  • In a large bowl beat butter and both the sugars together using an electric hand mixer on medium speed until the mixture turns creamy and fluffy. This might take around 2-3 minutes.
  • In another bowl, mix together the dry ingredients – Flour, salt, and baking powder. (This is your dry mixture) 
  • Next, add the eggs and vanilla to the butter-sugar mixture and beat on medium speed until everything is combined. (This is your wet mixture, it might look grainy but that’s fine)
  • Gently fold the dry mixture into the wet mixture in three equal and separate additions, alternating with the milk and ending with the dry mix. Make sure that you only mix till the flour disappears. Do not overmix.
  • Toss the diced strawberries with ½ tbsp of flour; doing so will keep them from sinking at the bottom while baking. Reserve ½ cup of strawberries to sprinkle on top and add the remaining to the batter. Fold the strawberries gently using a silicone spatula until evenly distributed. Do not overmix. 
  • Preheat the oven to 425 degrees F / 220 degrees C and let the batter rest while you preheat the oven.
  • Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Scatter the reserved strawberries evenly on top, then sprinkle the brown sugar on the top for a nice crunch.
  • Bake in a preheated oven at 425 degrees F for 6 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees F / 190 degrees C and bake for another 18-20 minutes or until the muffins turn golden brown on top and the toothpick inserted in the middle comes out clean.
  • Allow the muffins to cool in the pan for 5 to 10 minutes before serving.

Notes

  • These Strawberry Muffins will last for about 1-2 days when stored in an airtight container at room temperature or for 3-4 days when stored in the fridge.
  • Freeze for up to 2 months when stored properly in a heavy-duty freezer bag. To reheat, thaw them for 5-6 hours or overnight at room temperature and then bake them in a preheated oven at 375 degrees F for 4-5 minutes or until heated.

Nutrition

Calories: 169kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 160mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 251IU | Calcium: 58mg | Iron: 1mg