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Strawberry Muffins

Strawberry Muffins

The ultimate treat for strawberry lovers! These Strawberry Muffins are moist, fluffy, and bursting with fresh strawberries. Perfect for breakfast, a snack, or dessert, this easy recipe is sure to satisfy your sweet tooth. Bake these for a delightful surprise tonight!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Oven
  • Whisk
  • Blender
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. Preheat your oven to 425°F. Add 18 paper liners to two muffin tins.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. 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.
  4. Gently fold the strawberries into the muffin batter. Scoop the batter into the prepared muffin tins, filling ¾ full.
  5. 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.
  6. 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.