Fresh Berry Bliss: A Sweet Strawberry Muffin Recipe

Sweet mornings bloom with these delightful strawberry muffin recipe creations that dance between tender and bursting with fruity goodness.

Soft, pillowy muffins packed with juicy strawberries offer a delectable breakfast treat that sparks joy.

Fresh strawberries folded into a light batter create a magical morning delight that melts in your mouth.

Every bite promises a burst of summer’s sweetness with hints of vanilla and bright fruit notes.

The subtle crunch of a golden-brown top gives way to a soft, moist interior that celebrates seasonal berries.

These muffins transform simple ingredients into an extraordinary morning experience.

You’ll want to savor each delicious morsel with a steaming cup of coffee or share them with loved ones who appreciate homemade comfort.

What Makes These Strawberry Muffins So Moist and Fruity

• Perfect for beginners wanting to improve their pastry-making techniques without complex steps.
• Swap strawberries for other fruits like blueberries or raspberries to create endless delicious variations.
• Quick to prepare and loved by kids and adults, making it an ideal recipe for weekend baking or surprise snacks.
• Requires minimal ingredients and basic kitchen tools, ensuring anyone can whip up these delightful muffins without stress.

Basic Ingredients for Classic Strawberry Muffins

• All-Purpose Flour: A key foundation that provides structure and texture to the muffins.
• Sugar: Adds sweetness and helps create a golden-brown color during baking.
• Baking Powder: Helps the muffins rise and creates a light, fluffy texture.

• Egg: Binds the ingredients together and provides richness to the muffin batter.
• Milk: Adds moisture and helps create a smooth, consistent batter.
• Vanilla: Enhances the overall flavor profile with its warm, sweet aroma.
• Butter: Contributes to the muffins' tender crumb and rich taste.

• Strawberries: Fresh fruit that adds natural sweetness, vibrant color, and juicy bursts of flavor throughout the muffins.

How to Bake Sweet, Soft Strawberry Muffins

Step 1: Preheat Oven

Set your oven to 360°F and activate the 10% humidity setting for extra soft muffins.

Line a muffin tin with paper liners or lightly grease the surface to prevent sticking.

Step 2: Mix Dry Ingredients

• Flour
• Sugar
• Baking powder

Stir the dry ingredients thoroughly and create a small well in the center for easier mixing later.

Step 3: Blend Wet Ingredients

• Egg
• Vanilla
• Milk
• Softened butter

Gently mix the ingredients until smooth.

Be careful not to overmix, as this can make the muffins dense and tough.

Step 4: Fold in Strawberries

Carefully incorporate chopped strawberries into the batter using a wooden spoon.

Ensure the strawberries are evenly distributed but remain in chunky pieces.

Step 5: Fill Muffin Cups

Spoon the batter into muffin cups, filling each approximately ¾ full.

This technique helps create a beautiful, slightly domed muffin top.

Step 6: Bake Muffins

Place the muffin tin in the preheated oven and bake for 25 minutes.

The muffins are ready when they turn golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Allow the muffins to cool in the pan for five minutes.

Transfer to a wire rack and enjoy them slightly warm for the best flavor experience.

Tips to Prevent Overmixing and Sinking Berries

• Add a splash of sour cream or Greek yogurt to keep muffins incredibly soft and tender throughout baking.
• Toss chopped strawberries in a light dusting of flour before folding into batter to prevent them from dropping to the bottom during baking.
• Allow ingredients like eggs and milk to reach room temperature before mixing to ensure smoother, more even batter and consistent muffin texture.
• Use fresh, ripe strawberries and pat them dry with paper towels to remove excess moisture, preventing soggy muffins.
• Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation without losing their delightful texture.

Storing and Reheating Muffins While Keeping Them Soft

• Store cooled muffins in an airtight container, layer with parchment paper to prevent sticking. Keep in the refrigerator for up to 4 days.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for 2-3 months. Label with the date to track freshness.
• Place muffins in a sealed container with a paper towel to absorb moisture. Consume within 2 days at room temperature.
• Microwave for 15-20 seconds for a quick warm-up. Alternatively, warm in a preheated oven at 150°C (300°F) for 5-7 minutes to restore their freshly-baked texture.

Best Drinks or Spreads to Pair With Strawberry Muffins

• Pair Creamy Mascarpone Spread: Spread rich, velvety mascarpone cheese on warm strawberry muffins for a luxurious, indulgent touch that complements the fruit's natural sweetness.
• Complement with Lavender Earl Grey Tea: Brew a fragrant cup of lavender-infused Earl Grey tea, whose delicate floral notes and bergamot undertones perfectly balance the muffins' fruity essence.
• Match with Vanilla Bean Whipped Cream: Whip fresh cream with real vanilla bean seeds to create a light, airy topping that enhances the muffins' soft texture and adds a sophisticated twist.
• Serve alongside Chilled Strawberry Smoothie: Blend fresh strawberries with yogurt and a touch of honey to create a cool, refreshing drink that echoes the muffins' primary fruit flavor.

Tasty Add-Ins to Change Up These Muffins

• Gluten-Free Strawberry Muffins: Swap wheat flour with almond or coconut flour for a celiac-friendly version. Add xanthan gum to improve texture and binding.
• Vegan Berry Batch: Replace egg with mashed banana or flax egg. Use plant-based milk and coconut oil instead of butter for dairy-free option.
• Low-Sugar Strawberry Treat: Substitute sugar with monk fruit sweetener or stevia. Add extra cinnamon or vanilla extract to enhance natural sweetness.
• Protein-Packed Muffins: Mix in protein powder or Greek yogurt to boost nutritional value. Consider adding chopped nuts for extra protein and crunch.

FAQs

• Why do I need to use a wooden spoon when folding in strawberries?

Using a wooden spoon helps gently incorporate strawberries without breaking them apart, which prevents the batter from turning completely pink and maintains delightful strawberry chunks throughout the muffin.

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but first thaw and drain them completely to prevent excess moisture from making your muffins soggy. Pat the strawberries dry with paper towels before adding them to the batter.

• How do I know if I'm overmixing the batter?

Overmixing occurs when you stir the batter too much after adding flour, which develops gluten and makes muffins tough. Stop mixing when ingredients are just combined and no dry flour streaks remain.

• What's the purpose of making a well in the flour mixture?

Creating a well helps you add wet ingredients more evenly and prevents flour from flying out when mixing. It also ensures better ingredient distribution and smoother batter consistency.

Strawberry Muffin Recipe

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4.7 from 16 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Heavenly strawberry muffins deliver pure summer joy with fresh berries nestled in a tender, golden crumb. Bakers seeking simple delights will savor these irresistible treats that bring sweet comfort to any morning.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (120 g / 4.23 oz) strawberries, chopped into small pieces
• 1 egg
• 1/2 cup (125 ml / 4.2 oz) milk

Dry Ingredients:

• 1 heaped cup (150 g / 5.29 oz) plain flour / all-purpose flour
• 3/4 cup (125 g / 4.4 oz) white sugar
• 2 teaspoons (8 g / 0.28 oz) baking powder

Additional Ingredients:

• 1 3/4 tablespoons (25 g / 0.88 oz) butter, softened or melted (15 seconds in microwave)
• 1/2 teaspoon vanilla essence

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Instructions

1. Preheat the oven to 180°C (360°F) with optional 10% humidity for extra softness. Prepare the muffin tin by lining with paper cups or applying a light grease coating.
2. In a mixing bowl, thoroughly combine dry ingredients (flour, sugar, baking powder), creating a central depression for easier mixing.
3. Introduce the egg and vanilla into the well, blending gently. Gradually incorporate milk in two stages, then fold in melted butter until achieving a smooth consistency. Maintain a light touch to prevent dense texture.
4. Delicately integrate chopped strawberries throughout the batter, ensuring even distribution while preserving fruit chunk integrity.
5. Carefully transfer batter into muffin cavities, filling each approximately three-quarters full to promote an attractive, rounded top during baking.
6. Bake for 25 minutes, monitoring until the surface transforms into a golden-brown hue. Verify doneness by inserting a toothpick – it should emerge clean when removed.
7. Allow muffins to rest in the tin for five minutes before transferring to a cooling rack. For optimal flavor, consume while slightly warm.

Notes

• Use the oven’s humidity setting or place a small water-filled dish in the oven to keep muffins incredibly soft and prevent dryness.
• Toss chopped strawberries in a little flour before adding to the batter to prevent them from sinking to the bottom during baking.
• Stop stirring the batter as soon as ingredients are just combined to ensure light, tender muffins with a delicate crumb.
• Swap regular flour for gluten-free flour blend and use dairy-free milk and butter alternatives to make these muffins suitable for various dietary needs.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 165
• Sugar: 10 g
• Sodium: 120 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg