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Strawberry Muffins
These light and buttery bakery style Strawberry Muffins are an easy make ahead breakfast or snack!
Course Breakfast, Brunch
Cuisine American
Keyword easy strawberry recipe, strawberry muffin recipe, strawberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 30 minutes
Calories 170.2 kcal
Author Blair
Ingredients
For the Muffins or Quick Bread:
· 2 cups all-purpose flour (may substitute with 1 cup of whole wheat flour and 1 cup of all-purpose flour)
· ½ cup sugar
· 1 tablespoon baking powder
· ½ teaspoon salt
· 1 egg
· ¾ cup milk
· 6 tablespoons melted butter, cooled to room temperature
· 1 teaspoon vanilla extract
· 1 cup chopped fresh strawberries
For the Topping:
· 1 ½ teaspoons sugar
· 1/8 teaspoon cinnamon
Instructions
TO MAKE MUFFINS:
1. Preheat oven to 400 degrees F.
2. Line a 12-cup muffin tin with paper liners or spray with non-stick spray. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, butter and vanilla extract. Add wet ingredients to dry ingredients and stir just until combined (careful not to overmix).
4. Gently fold in the strawberries.
5. Divide batter evenly among prepared muffin cups.
6. For topping, combine sugar and cinnamon in a small bowl. Sprinkle mixture over the batter in the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
TO MAKE A LOAF OF QUICK BREAD:
1. Preheat oven to 350 degrees F.
2. Spray a large loaf pan with nonstick spray. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, butter and vanilla extract. Add wet ingredients to dry ingredients and stir just until combined (careful not to overmix).
4. Gently fold in the strawberries.
5. Pour batter into the prepared loaf pan.
6. For topping, combine sugar and cinnamon in a small bowl. Sprinkle mixture over the batter.
7. Bake for 45 minutes – 1 hour, or until golden brown and toothpick inserted in center comes out clean. Cool on a wire rack. Remove from pan; slice and serve.
Recipe Notes
· Be careful that you don’t over-mix the batter when combining the ingredients. Otherwise, you’ll end up with tough, dry muffins.
· Dice the berries into small, bite-sized pieces so that they’re easily distributed throughout the batter.
· For Whole Wheat Strawberry Muffins, you can substitute half of the all-purpose flour (1 cup) for an equal amount of whole wheat flour. I don’t recommend using 2 full cups of whole wheat flour, because it will make the muffins a bit too dry and dense.
· Don’t skip the cinnamon-sugar topping on these muffins! It creates perfect sweet, crispy tops that contrast beautifully with the moist, tender insides.
How to store Strawberry Muffins:
To store the muffins, cool completely and then place them in an airtight plastic bag. Keep the muffins at room temperature for up to 3 days.
Can you freeze Strawberry Muffins?
Yes! To freeze the muffins, wrap them tightly in foil or place them in freezer bags. They will keep in the freezer for up to 3 months.
Recipe adapted from The Pampered Chef
Nutrition Facts
Strawberry Muffins
Amount Per Serving (1 muffin)
Calories 170.2Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Saturated Fat 4g25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.7g
Cholesterol 32.3mg11%
Sodium 152.9mg7%
Potassium 85.1mg2%
Carbohydrates 25.4g8%
Fiber 1g4%
Sugar 10.3g11%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.
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