Strawberry Muffins

Made with simple ingredients, these Strawberry Muffins are moist, tender, and full of fresh strawberries! They are so easy to make in a few quick steps.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 18

Total Time 38

Servings muffins

Calories 377kcal

Author John Kanell

Equipment

Muffin pan
Mixing Bowls
Electric hand or stand mixer

Ingredients

3 cups all-purpose flour (360 grams)
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter softened (226 grams)
1 ½ cups granulated sugar (300 grams)
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup milk (240 mL)
1¾ cups diced fresh strawberries (328 grams)

Instructions

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high until the light and fluffy, about 5 minutes.
Reduce the speed to medium. Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.
Reduce the speed to low. Add the flour mixture to butter mixture in 3 additions, alternating with milk. Once all is added, mix just until a few streaks of flour remain. Using a rubber spatula, fold in the strawberries.
Divide the batter evenly among the paper liners (they will be almost full). If desired, top each muffin with additional diced strawberries and sprinkle with sugar.
Bake for 18 to 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove and finish cooling on a wire rack. Muffins can be stored in an airtight container for up to 3 days or frozen or up to 1 month.

Notes

Stop mixing once the batter has only a few streaks of flour remaining. Overmixing the batter will lead to dense muffins or large holes in the crumb. The batter will finish mixing when you fold in the strawberries.
Make sure to measure your flour correctly, as too much flour will make the muffins dense. I highly recommend always using a scale to measure flour. However, if you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method is best for measuring flour without overpacking the measuring cup.
An ice cream or cookie scoop can help portion the batter evenly into the muffin tin.
Make sure you chop the strawberries into small pieces. This way, you get a little bit of strawberries with every bite.
Bring your ingredients onto the counter beforehand so that the ingredients are at room temperature before starting the recipe. Room temperature ingredients help everything mix together evenly without overmixing.

Nutrition