Strawberry Muffins Recipe

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 256kcal

Author: Becky Hardin

Make a fresh batch of these muffins filled with real strawberries for easy breakfasts and snacks!

Print Recipe

Equipment

Kitchen Scale (optional)
Muffin Tin

Ingredients

2¼ cups all-purpose flour 270 grams
2 teaspoons baking powder 8 grams
½ teaspoon kosher salt
1 cup granulated sugar 200 grams
½ cup unsalted butter 113 grams, melted (1 stick)
1 cup milk 227 grams
2 large eggs 100 grams
1 teaspoon pure vanilla extract 4 grams
½ teaspoon almond extract 2 grams
1¼ cups chopped strawberries 209 grams
2 tablespoons turbinado sugar 23 grams

Instructions

Preheat oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
In a bowl, mix the flour, baking powder, and salt together.
2¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
In a separate larger bowl, whisk the sugar and butter together
1 cup granulated sugar, ½ cup unsalted butter
Add in the milk, eggs, vanilla extract, and almond extract and whisk until smooth.
1 cup milk, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
Add the dry ingredients to the wet ingredients and stir together until just mixed.
Using a spatula, gently fold in the chopped strawberries.
1¼ cups chopped strawberries
Pour the batter into the prepared muffin tin, filling each well about ¾ full with batter.
Sprinkle the turbinado sugar over the muffin tops.
2 tablespoons turbinado sugar
Bake for 23-25 minutes or until a toothpick comes out clean from the center of the muffins.

Video

Notes

Measure the flour using the spoon-and-level method to avoid dry, dense muffins.
If using frozen or particularly wet strawberries, make sure to pat them dry before folding them into the batter.
To help prevent the strawberries from sinking to the bottom of your muffins, toss them in a little bit of all-purpose flour.

Storage: Store strawberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition