Strawberry Muffins
There’s nothing quite like the smell of freshly baked Strawberry Muffins wafting through the kitchen, especially on a bright spring morning. I remember the first time I made these muffins; it was a sunny Saturday, and I had a basket full of ripe strawberries begging to be used. As I mixed the ingredients, I could barely contain my excitement, knowing that warm muffins topped with a crumbly streusel would soon come out of the oven. The vibrant color of the strawberries shining through the golden muffin tops is a sight that brings joy to anyone lucky enough to taste them.
When I invite friends over for brunch, these Strawberry Muffins are always the star of the show. They’re perfect for sharing and easy to whip up in batches. Plus, they’re not too sweet, making them an ideal treat for breakfast or a snack. Each bite is bursting with juicy strawberries, and the buttery, crumbly topping adds a delightful texture that keeps everyone coming back for more. I’ve even seen my family sneak one or two before they’ve cooled completely, and who can blame them? There’s something irresistible about warm muffins fresh from the oven.
These muffins have become a staple in my home, celebrated for their versatility. Sometimes I pair them with a dollop of cream cheese for an extra indulgence, or I enjoy them plain with a cup of coffee. They’re also a fantastic option for school lunches, ensuring that my kids have a delicious and healthier treat to look forward to. I can confidently say that once you try making these Strawberry Muffins, they’ll become a cherished recipe in your kitchen too. So let’s get baking!
Recipe Snapshot
30 mins
15 mins
15 mins
Easy
210 kcal
3 g
Gluten-Free, Low FODMAP
10 g
Oven, Whisk, Blender, Baking Sheet, Mixing Bowl, Chef’s Knife
What Sets This Strawberry Muffins Apart
Fresh and Fruity Flavor
One of the best things about these Strawberry Muffins is the incredible burst of flavor from the strawberries. Each muffin is packed with freshly chopped strawberries, ensuring that every bite is juicy and sweet. This delightful fruit adds a natural sweetness that perfectly balances the rest of the ingredients, making them not overly sweet, yet so satisfying.
Simple Ingredients
These muffins are made with simple ingredients that you likely already have in your pantry. The combination of all-purpose flour, sugar, eggs, and buttermilk creates a rich batter, while the addition of canola oil keeps them moist and tender. It’s the kind of recipe that doesn’t require a trip to the grocery store!
Perfect for Any Occasion
Whether you’re hosting a brunch, needing a quick snack, or wanting to surprise your family with a special treat, these Strawberry Muffins fit the bill. They’re fantastic for breakfast, as an afternoon treat, or even for dessert. Their versatility makes them a go-to recipe that you can enjoy year-round.
Freezable for Convenience
One of my favorite aspects of these muffins is that you can easily freeze them. If you make a large batch, simply place the cooled muffins in a Ziploc bag and freeze them for later. This way, you can have a quick breakfast or snack available whenever you need it. Just pop one in the microwave for a few seconds, and you’ll have a warm muffin that tastes fresh out of the oven.
Family-Friendly Fun
Making Strawberry Muffins can be a fun family activity! Kids love helping to mix the batter and fold in the strawberries. Plus, they’ll enjoy eating their delicious creations afterward. It’s a great way to spend time together while teaching them about baking and enjoying wholesome food.
Customizable Delight
You can easily customize these muffins to suit your taste preferences. Want to add chocolate chips? Go for it! Prefer nuts for some crunch? Toss them in! The basic recipe is a wonderful canvas for your creativity, making it a fun recipe to adapt.
What to Gather for Strawberry Muffins
The key players in these Strawberry Muffins come together to create a deliciously moist and flavorful treat. Each ingredient plays a vital role, contributing to the texture and taste of the muffins. The combination of fresh strawberries, buttermilk, and a touch of sweetness from both granulated and brown sugars creates a delightful balance that will have everyone reaching for seconds.
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 cup buttermilk, warmed
- ¼ cup canola oil
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups strawberries, finely chopped
- ½ cup all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, melted
Strawberry Muffins Instructions
Ready to bake some mouthwatering Strawberry Muffins? Follow these simple steps for perfect results. With just a few easy steps, you’ll soon have a batch of soft, fluffy muffins filled with those delicious strawberries!
Preheat your oven to 425°F. This is an important step to ensure that your muffins rise properly and develop a lovely golden brown top. While the oven heats up, prepare your muffin tins by placing 18 paper liners in two muffin tins. This will make it easy to remove the muffins once they’re baked.
In a large bowl, whisk together 2 cups of all-purpose flour, 2½ teaspoons of baking powder, 1 teaspoon of salt, and 1 cup of sugar. Mixing these dry ingredients first will evenly distribute the baking powder and salt throughout the flour, helping your muffins rise evenly.
In a small bowl or measuring cup, whisk together 1 cup of warmed buttermilk, ¼ cup of canola oil, 4 tablespoons of melted unsalted butter, 2 large eggs, and 2 teaspoons of vanilla extract. Make sure the buttermilk is warmed slightly to help it blend with the other ingredients smoothly.
Pour the wet ingredients into the dry ingredients, and mix until just barely combined. Be careful not to over-mix, as this can lead to tough muffins. You want to achieve a batter that’s a bit lumpy and not completely smooth.
Gently fold in the finely chopped 2 cups of strawberries. This is where you’ll see the beautiful color and aroma come to life! Fold them in with a spatula, being careful not to crush the berries too much.
Scoop the batter into the prepared muffin tins, filling each liner about three-quarters full. This will allow them to rise without overflowing while baking. Use an ice cream scoop for easy portioning, ensuring uniform muffin sizes.
To make the streusel topping, in a small bowl, whisk together ½ cup of all-purpose flour, 3 tablespoons of sugar, and 3 tablespoons of brown sugar. This mixture will add a delightful crunch to the tops of your muffins. Drizzle in 4 tablespoons of melted butter and whisk until blended in and crumbly.
Sprinkle the streusel mixture generously over the tops of the muffins. This is where the magic happens; the streusel will create a heavenly golden crust as they bake.
Bake the muffins in the preheated oven for about 15 minutes, or until they’re light golden brown on top and cooked through. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
Things Worth Knowing
- Proper Mixing: Be careful not to over-mix the batter, as this can lead to tough muffins.
- Cool Before Storing: Allow muffins to cool completely before transferring them to an airtight container to maintain their texture.
- Don’t Skip the Streusel: The streusel topping adds a delicious crunch and flavor that complements the muffins beautifully.
- Check for Doneness: Always do the toothpick test to ensure your muffins are fully baked—nobody likes cake batter in their muffins!
Expert Tips about Strawberry Muffins
Baking Strawberry Muffins is a rewarding adventure, and with these expert tips, you’ll ensure that your muffins turn out perfectly every time. Here’s how to level up your baking game!
- Storage: Store cooled homemade Strawberry Muffins in an airtight container for 2 to 3 days at room temperature. If you want them to last longer, refrigerate for up to 5 days, but they may dry out a bit.
- Freezing: Place cooled muffins in a single layer in Ziploc freezer bags. Press out as much air as possible before sealing. For extra freshness, use a straw to suck out remaining air, then reseal. They can be frozen for up to 3 months.
- Flavor Variations: Try adding chocolate chips or nuts for an extra twist on these muffins. You can also swap in different fruits like blueberries or raspberries.
- Serving Suggestions: These muffins are fantastic served warm with a pat of butter or a dollop of cream cheese. They also pair perfectly with coffee or tea.
- Ingredient Quality: Use fresh strawberries for the best flavor. If they’re out of season, frozen berries can work well too, but be sure to thaw and drain them first.
Great Combinations for Strawberry Muffins
When it comes to serving your Strawberry Muffins, there are so many delightful ways to enjoy them.
- Brunch Delight: These muffins are perfect for brunch gatherings. Pair them with a fresh fruit salad or a yogurt parfait for a complete meal.
- Picnic Treats: They travel well, making them a great addition to any picnic or outdoor event!
- Cozy Evenings: Serve them warm with a hot cup of tea or coffee for a cozy evening treat.
- School Lunches: They make a great addition to kids’ lunchboxes, offering a delicious and healthier snack option.
- Seasonal Parties: These muffins are wonderful for spring celebrations like Easter or spring-themed parties.
- Storage Tips: Always allow your muffins to cool before storing them to prevent sogginess. Use parchment paper between layers if stacking in a container.
FAQ
Conclusion
These Strawberry Muffins are a delightful treat that combines the sweetness of strawberries with a moist, fluffy texture. They’re perfect for any occasion, whether it’s a cozy breakfast at home or a sweet snack on the go. I encourage you to try baking these muffins and share them with friends and family. Once you take a bite, you’ll understand why they hold a special place in my heart!
Strawberry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Add 18 paper liners to two muffin tins.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just barely combined.
- Gently fold the strawberries into the muffin batter. Scoop the batter into the prepared muffin tins, filling ¾ full.
- To make the streusel, whisk the flour, sugar, and brown sugar together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly.
- Sprinkle the streusel over the tops of the muffins and bake for 15 minutes, or until light golden brown on top and cooked through.
Notes
- Storage: Cooled homemade strawberry muffins can be stored in an airtight container for 2-3 days at room temperature or in the refrigerator for up to 5 days. They may dry out a little faster in the fridge.
- Freezing: Place cooled fresh strawberry muffins in a single layer in Ziploc freezer bags. Gently press out as much air as possible before sealing. To help remove even more, open the corner of the zipper and insert a straw. Suck out as much air as possible and quickly reseal the ziplock. Freeze for up to 3 months.
