Description
Irresistible Bakery-Style Strawberry Muffins offer a delightful morning treat packed with fresh fruit and tender crumb. Sweet berries and buttery batter combine to create a perfect breakfast companion you’ll savor with pure breakfast bliss.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) milk
- 1 3/4 cups fresh or frozen strawberries, chopped and divided
Sweeteners and Fats:
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened (1 stick)
- Turbinado sugar for topping
Dry Ingredients and Seasonings:
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Instructions
- Prepare the oven by heating to 375°F and line a muffin pan with paper liners, ensuring easy muffin removal.
- Thaw frozen strawberries if needed, then chop into small, uniform pieces to guarantee even distribution throughout the batter.
- Combine flour, baking powder, and salt in a medium bowl, whisking thoroughly to create a uniform dry mixture.
- Cream butter and sugar in a large bowl until the mixture becomes light, airy, and significantly increased in volume, approximately 3-5 minutes.
- Incorporate eggs and vanilla extract into the butter mixture, stirring until smooth and well-integrated.
- Gradually blend dry ingredients and milk into the wet mixture, alternating between dry and liquid components to maintain a consistent batter texture.
- Carefully fold chopped strawberries into the batter, using gentle motions to prevent crushing the fruit and overmixing.
- Portion the batter evenly into muffin liners using an ice cream scoop, then garnish each muffin with remaining strawberry pieces and a sprinkle of turbinado sugar.
- Bake for 25-35 minutes until muffin tops turn golden brown and a toothpick inserted in the center emerges clean.
- Allow muffins to cool in the pan for 30 minutes before transferring to a wire rack, then serve warm with a beverage of choice.
Notes
- Swap frozen strawberries for fresh ones during peak summer season for the most vibrant, juicy flavor profile.
- Use whole wheat flour to boost nutritional value and create a slightly heartier texture without compromising taste.
- Keep extra muffins fresh by storing in an airtight container at room temperature for up to 3 days or freeze for longer preservation.
- Reduce sugar content by substituting part of the white sugar with honey or maple syrup for a more complex, natural sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 198
- Sugar: 10 g
- Sodium: 134 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 42 mg