Description
These homemade Strawberry Muffins are fluffy, packed with fresh strawberries, and perfect for a sweet summer treat any time of day.
Ingredients
Scale
- 2 cups unbleached all-purpose flour or cake flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup milk, at room temperature
- 1 tsp vanilla extract
- 1.5 cups sliced fresh strawberries
- 2 tsp all-purpose flour (for coating the strawberries)
Instructions
- Preheat the oven to 425°F (220°C) and line a muffin pan with paper liners or grease it.
- In a medium bowl, mix together the dry ingredients: flour, baking powder, cinnamon, and salt.
- In a separate large bowl, beat the softened butter and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the milk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Toss the sliced strawberries with flour to coat, then gently fold into the muffin batter.
- Fill each muffin cup three-quarters full, top with reserved strawberries, and sprinkle sugar on top.
- Bake for 5 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 15-18 minutes.
- Let cool for 5 minutes in the pan before transferring to a wire rack.
Notes
For extra flavor, add citrus zest to the batter. Check for doneness a minute or two early with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg