Description

Soft, fluffy strawberry muffins filled with juicy berries and a hint of vanilla. Perfect for breakfast, brunch, or a sweet snack, these muffins are golden on top and tender inside.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
1 cup milk or buttermilk
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, chopped
Optional: coarse sugar for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, milk, melted butter, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
Fold in the chopped strawberries.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Sprinkle the tops with coarse sugar, if desired.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, add 1 tablespoon of lemon zest to the batter.Use buttermilk instead of regular milk for a softer, more tender crumb.Toss strawberries in a little flour before folding them into the batter to prevent sinking.Muffins freeze well for up to 3 months; thaw before serving.

Top with a light glaze of powdered sugar and milk for a bakery-style finish.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg