Strawberry Muffins
Yield: 12 servings
Calories: 225kcal
I love making strawberry muffins because the combination of sweet strawberries and fluffy muffin batter creates a delightful and satisfying treat.
Ingredients
- 1 pound (454 g) strawberries
- ¼ cup (56 g) unsalted butter, melted
- 2 ½ cups (345 g) all-purpose flour
- 2 ½ teaspoons (13 g) baking powder
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon (1 g) cinnamon, plus ⅛ teaspoon for topping
- 1 cup (206 g) granulated sugar, plus 1 tablespoon for topping
- 2 large eggs
- ¼ cup (60 ml) vegetable oil
- 1 cup (240 ml) buttermilk
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Heat the Oven – Set the oven rack to the upper-middle position. Preheat to 425ºF (218ºC).
- Prepare the Strawberries – Rinse and dry the strawberries. Cut into pieces, about ¼" in size. Measure out 1 ½ cups for the muffin batter and ½ cup for the topping.
- Mix the Dry Ingredients – In a large bowl, whisk together the flour, baking powder, salt, and ½ teaspoon cinnamon.
- Mix the Wet Ingredients – In a medium bowl, whisk together sugar and eggs until smooth and pale yellow in color, about 1 minute. Slowly whisk in the cooled, melted butter and vegetable oil until incorporated. Whisk in the buttermilk and vanilla.
- Make the Muffin Batter – Add the egg mixture and 1 ½ cups of strawberries to the flour mixture. Gently fold the mixture until the flour is just moistened, with some lumps and flour spots remaining. Do not overmix the muffin batter.
- Portion the Batter – Grease the muffin pan with nonstick cooking spray or vegetable oil. Alternatively, line with paper liners. Fill each opening to the top, about a ⅓ cup per muffin. Evenly distribute the reserved ½ cup of strawberries on top, lightly pressing in. In a small bowl, combine 1 tablespoon sugar and ⅛ teaspoon cinnamon. Evenly sprinkle over the top of each muffin.
- Bake the Muffins – Bake for 10 minutes. Rotate the pan and bake until golden brown, 6 to 7 minutes. The center of the muffin should reach about 205 to 210ºF (96 to 99ºC).
- Cool the Muffins – Cool the muffins in the pan for 5 minutes. Use a spatula to carefully remove them, then transfer them to a wire rack until ready to serve.
Notes
- Using Table Salt: Add ¾ teaspoon of table salt instead of 1 teaspoon of kosher salt.
- Buttermilk Substitute: Mix ½ cup sour cream or Greek yogurt with ½ cup milk. Whole milk yields a thinner batter, a lighter texture, and a different flavor.
- Storing: Cool and store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
- Reheating: If frozen, place the muffin on a paper towel and microwave until soft, 60 to 90 seconds.
Nutrition
Calories: 225kcal | Carbohydrates: 41g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 223mg | Potassium: 205mg | Fiber: 2g | Sugar: 20g | Vitamin A: 178IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 2mg
Recipe Link
Recipe Video