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Fresh Strawberry Muffins: The Ultimate Breakfast Treat Recipe

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★★★★★

4.6 from 741 reviews

These Fresh Strawberry Muffins are a delightful breakfast treat featuring tender, moist muffins bursting with juicy strawberries. Perfectly balanced with a hint of vanilla and buttermilk, these muffins are easy to make and sure to brighten your morning.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour (for coating strawberries)

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar added)

Fruit

  • 2 cups fresh strawberries, hulled and chopped

Optional

  • Powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the muffins.
  2. Prepare Muffin Tin: Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  4. Combine Wet Ingredients: In another bowl, whisk together the melted butter, egg, and vanilla extract. Make sure the butter is warm but not hot to avoid cooking the egg.
  5. Add Buttermilk: Stir the buttermilk into the wet ingredients until fully combined.
  6. Mix Batter: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula, being careful not to overmix for tender muffins.
  7. Prepare Strawberries: Hull and chop the strawberries into small pieces suitable for muffins.
  8. Coat Strawberries: Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the batter during baking.
  9. Fold Strawberries In: Gently fold the floured strawberries into the muffin batter to evenly distribute the fruit.
  10. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
  11. Add Topping (Optional): Sprinkle a little extra sugar on top of each muffin if desired for a slightly sweet crust.
  12. Bake Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  13. Cool Muffins: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely for best texture.
  14. Serve: Dust with powdered sugar before serving if desired, adding a sweet finishing touch to these delicious strawberry muffins.

Notes

  • Do not overmix the batter to keep the muffins light and fluffy.
  • Coating strawberries with flour helps distribute them evenly and prevents sinking.
  • You can substitute buttermilk with milk plus vinegar if buttermilk is unavailable.
  • These muffins can be stored in an airtight container for up to 3 days at room temperature.
  • Freeze leftover muffins wrapped tightly for up to 1 month.

Keywords: strawberry muffins, fresh strawberries, breakfast muffins, easy muffin recipe, homemade muffins, vanilla, buttermilk muffins

Find it online: https://kitchenbynora.com/fresh-strawberry-muffins-the-ultimate-breakfast-treat-recipe/