Strawberry muffins make an excellent addition to your morning meal, and they’re also delicious as a snack. Although you can make them year round, they taste even better when using juicy, ripe, in season strawberries. Eat these muffins just out of the oven or enjoy them for several days after they come out of the oven.
Strawberry Muffins Recipe
Adapted from Food Network
Yield – Around 18 Muffins
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ tablespoons ground cinnamon
- 1 ¼ cups milk
- 2 large eggs
- 2 sticks unsalted butter
- 2 cups fresh, diced strawberries
- 1 ½ cups sugar
Directions:
Preheat the oven to 375 degrees Fahrenheit. Add 18 paper liners to a muffin pan and set aside.
Sift the flour, baking powder, salt, and cinnamon directly into a large bowl. Stir the mixture gently with a wooden spoon after you’re done sifting to make sure the ingredients are well combined.
Add the milk to a large, sturdy measuring cup. Crack the eggs into a small dish and scramble lightly with a fork. Add the scrambled eggs to the large measuring cup. Melt the butter in the microwave in a dish that has been loosely covered with a paper plate. Add the butter to the milk mixture. Whisk the milk mixture until the ingredients are fully combined.
Pour the milk mixture into the dry ingredients and stir using a wooden spoon until the batter just starts to form. Be careful not to over mix or else the batter will be too dense. Set aside.
Add the strawberries to a medium bowl and gently stir in the sugar. Gently drop the strawberries into the batter and stir gently with a wooden spoon until the strawberries are evenly incorporated in the muffin batter.
Spoon the batter evenly into the muffin cups using a tablespoon or ice cream scoop. Each muffin should be filled at least ½ of the way. Make sure you evenly distribute all the batter between the 18 muffin cups. Place in the center of the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffin pans from the oven and place them on a wire rack to cool. Remove the muffins from the pan after they cool for about 10 or 15 minutes. Wait until the muffins cool completely before you store them in an airtight container.
Variations:
Berry Muffins. Follow the recipe listed above. Substitute (or add to) the fresh strawberries for a mixture of fresh blueberries, blackberries, or even raspberries.
Blueberry Almond Muffins. Follow the recipe listed above. Substitute the fresh strawberries for fresh blueberries and add ½ cup slivered or cracked almonds. Sprinkle the uncooked muffins with more almonds to garnish, if desired.