The Best Strawberry Muffins
Sink your teeth into the irresistible sweetness of The Best Strawberry Muffins, a tender and flavorful treat bursting with juicy, fresh strawberries in every bite. Perfectly balanced with a soft, moist crumb and a golden, lightly crisp top, these muffins are easy to make and come together in just 35 minutes, making them an ideal choice for breakfast, brunch, or an afternoon snack. The secret lies in tossing the diced strawberries with a touch of flour to evenly distribute their vibrant flavor throughout the batter. Made with simple pantry staples like all-purpose flour, vanilla extract, and melted butter, this recipe delivers homemade goodness with minimal effort. Serve these delightful muffins warm from the oven or save them for a quick grab-and-go treat—either way, they’re guaranteed to delight!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 pieces large eggs
- 0.5 cups whole milk
- 0.5 cups unsalted butter, melted and slightly cooled
- 1.5 teaspoons vanilla extract
- 1.5 cups fresh strawberries, diced
- 1 tablespoons all-purpose flour (for strawberries)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
Slowly pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
In a small bowl, toss the diced strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold the floured strawberries into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 14.2 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
