Strawberry Muffins Recipe
Strawberry muffins offer a delightful blend of sweetness and tartness, making them a perfect treat for any occasion. These muffins, bursting with the fresh flavor of strawberries, are not only easy to make but also a joy to bake. Whether you’re a seasoned baker or just starting out, this recipe’s simplicity and use of fresh ingredients will ensure that you create a batch of muffins that are as beautiful as they are delicious.
Ingredients Breakdown
The ingredients for these strawberry muffins are carefully chosen to bring out the best flavor and texture. The unsalted butter, softened to room temperature, is creamed with granulated sugar to form the base of the batter. This process incorporates air, giving the muffins a light, fluffy texture.
Fresh strawberries are the star of the show, offering a juicy burst in every bite. It’s crucial to use fresh, ripe strawberries for their vibrant flavor and natural sweetness. The high-quality butter enhances the richness of the muffins, while the combination of vanilla and almond extracts adds a delicate, aromatic undertone.
In this recipe, the dry ingredients—flour, baking powder, and salt—are mixed separately to ensure even distribution, which is key to achieving a uniform rise and perfect crumb. For those who like to experiment, there are a few substitutions or additions you could consider. Swap the almond extract for lemon or orange zest to add a citrusy twist, or try using whole wheat flour for a heartier, more rustic muffin.
Step-by-Step Instructions
Creating these strawberry muffins is a straightforward process, but there are a few key steps that can make all the difference in the final product. Start by preheating your oven to 375°F and preparing your muffin tin. Lining the tin with paper liners and spraying them with non-stick spray is an essential step to prevent sticking, especially with the juicy strawberries involved.
The next step is preparing the batter. Begin by creaming the softened butter and sugar together until the mixture is light and fluffy—this usually takes about two minutes with an electric mixer. The air incorporated at this stage helps to give the muffins their light texture. Adding the eggs one at a time and ensuring they are fully integrated into the batter is important for structure and stability.
When mixing in the dry ingredients, it’s best to do this in three parts, alternating with the milk. This method helps to avoid overmixing, which can lead to dense muffins. Overmixing develops the gluten in the flour, resulting in a tougher texture. The batter may look slightly curdled when the extracts are added—this is perfectly normal and will resolve once the dry ingredients are incorporated.
The strawberries, tossed with a little flour to prevent them from sinking, are gently folded into the batter. This ensures an even distribution of fruit throughout the muffins without breaking them down.
Baking and Cooling
The baking process is where the magic happens. To achieve perfectly baked muffins, it’s important to fill the muffin cups generously—this gives you a tall, bakery-style muffin. Distributing the reserved strawberries on top of each muffin not only adds visual appeal but also ensures that every bite is packed with fruit.
Bake the muffins in the preheated oven for about 30 minutes, keeping an eye on their color. They should be lightly golden and a cake tester inserted into the center should come out clean. If the edges stick to the pan, running a sharp knife around the top edge will help release them without damaging the muffins.
Allowing the muffins to cool in the pan for about 25 minutes before transferring them to a wire rack is crucial. This step ensures that they set properly and achieve the right texture. Cooling them completely on a wire rack prevents them from becoming soggy as they finish cooking from residual heat.
Recipe Tips & Frequently Asked Questions
Preventing Sticking:
To avoid muffins sticking to the pan, always use paper liners and spray them with non-stick spray. This is especially important when using fresh fruit, which can sometimes make baked goods more prone to sticking.
Adjusting Baking Time:
Ovens can vary, so if your muffins are browning too quickly, you can lower the temperature slightly and extend the baking time. Conversely, if they are taking too long to cook, a small increase in temperature might be needed.
Storing Leftovers:
To keep muffins fresh, store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze them—just make sure they are completely cooled before freezing.
Substituting Ingredients:
If you don’t have fresh strawberries, frozen ones can be used. Just be sure to thaw and drain them well to avoid excess moisture in the batter. Alternatively, blueberries or raspberries could be substituted for a different berry flavor.
Common Baking Issues:
If your muffins don’t rise properly, it could be due to old baking powder. Always check the expiration date before baking. If the muffins sink in the middle, it may be because the batter was overmixed, or the oven door was opened too soon during baking.
Scaling the Recipe:
This recipe can easily be doubled if you’re baking for a crowd. You can also make mini muffins by reducing the baking time—check for doneness after about 15 minutes.
What to Serve With This Recipe
Strawberry muffins are versatile and can be enjoyed at any time of the day. Pair them with a hot cup of coffee or tea for a perfect breakfast or afternoon snack. If you’re serving them as part of a brunch, they go wonderfully with scrambled eggs, bacon, or a fresh fruit salad.
For a special touch, serve the muffins with clotted cream or whipped butter. The rich, creamy texture complements the lightness of the muffins and the sweetness of the strawberries, creating a delightful contrast.
These strawberry muffins are not just a treat for the taste buds, but a celebration of fresh, seasonal ingredients. The process of making them is straightforward, yet the results are impressively delicious. Whether you enjoy them warm from the oven or save them for later, these muffins are sure to become a favorite in your baking repertoire. So, go ahead and try this recipe—you’ll find it’s as versatile as it is delectable, perfect for any occasion or simply as a sweet way to brighten your day.
Ingredients
1 stick or ½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
¼ teaspoon almond extract
½ cup milk
2¼ cups diced strawberries, from 1 pint, divided
2 tablespoons demerara (also called turbinado or raw) sugar, for topping
2 cups + 2 teaspoons all-purpose flour, divided
2 teaspoons baking powder
¾ teaspoon salt
Instructions
Begin by preheating your oven to 375°F. Prepare a 12-cup muffin tin by lining it with paper liners, and give both the liners and the pan a light spray with non-stick cooking spray.
In a medium mixing bowl, whisk together 2 cups of the flour, baking powder, and salt. This will be your dry mix.
In the bowl of an electric mixer, cream the softened butter and granulated sugar for about 2 minutes until light and fluffy. Incorporate the eggs one at a time, making sure to scrape down the sides of the bowl between additions. Add in the vanilla and almond extracts. The batter might appear slightly curdled, but don’t worry, this is normal.
With the mixer on low, gradually add the dry mix in three parts, alternating with the milk, starting and ending with the flour. Be sure to mix until just combined, avoiding overmixing.
In a small bowl, toss the diced strawberries with the remaining 2 teaspoons of flour. This step helps prevent the berries from sinking during baking. Reserve ½ cup of these berries for topping the muffins later. Gently fold the remaining strawberries into the batter using a spatula, ensuring an even distribution without overmixing.
Fill the muffin tin cups generously with the batter, using an ice-cream scoop for easy portioning. The cups will be quite full. Distribute the reserved strawberries evenly on top of each muffin and sprinkle the demerara sugar over the center of each one, keeping it away from the edges to avoid sticking.
Bake the muffins in the preheated oven for approximately 30 minutes, or until they are lightly golden and a cake tester inserted into the center comes out clean. If the edges of the muffins stick to the pan, run a sharp knife around the top edge to loosen them. Allow the muffins to cool in the pan for about 25 minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked strawberry muffins, perfect for any time of the day!
Strawberry Muffins Recipe
Ingredients
- 1 stick or ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk
- 2¼ cups diced strawberries from 1 pint, divided
- 2 tablespoons demerara also called turbinado or raw sugar, for topping
- 2 cups + 2 teaspoons all-purpose flour divided
- 2 teaspoons baking powder
- ¾ teaspoon salt
Instructions
- Begin by preheating your oven to 375°F. Prepare a 12-cup muffin tin by lining it with paper liners, and give both the liners and the pan a light spray with non-stick cooking spray.
- In a medium mixing bowl, whisk together 2 cups of the flour, baking powder, and salt. This will be your dry mix.
- In the bowl of an electric mixer, cream the softened butter and granulated sugar for about 2 minutes until light and fluffy. Incorporate the eggs one at a time, making sure to scrape down the sides of the bowl between additions. Add in the vanilla and almond extracts. The batter might appear slightly curdled, but don’t worry, this is normal.
- With the mixer on low, gradually add the dry mix in three parts, alternating with the milk, starting and ending with the flour. Be sure to mix until just combined, avoiding overmixing.
- In a small bowl, toss the diced strawberries with the remaining 2 teaspoons of flour. This step helps prevent the berries from sinking during baking. Reserve ½ cup of these berries for topping the muffins later. Gently fold the remaining strawberries into the batter using a spatula, ensuring an even distribution without overmixing.
- Fill the muffin tin cups generously with the batter, using an ice-cream scoop for easy portioning. The cups will be quite full. Distribute the reserved strawberries evenly on top of each muffin and sprinkle the demerara sugar over the center of each one, keeping it away from the edges to avoid sticking.
- Bake the muffins in the preheated oven for approximately 30 minutes, or until they are lightly golden and a cake tester inserted into the center comes out clean. If the edges of the muffins stick to the pan, run a sharp knife around the top edge to loosen them. Allow the muffins to cool in the pan for about 25 minutes before transferring them to a wire rack to cool completely.
- Enjoy your freshly baked strawberry muffins, perfect for any time of the day!