Description
These delicious strawberry muffins are moist, fluffy, and bursting with fresh strawberry flavor. Perfect for breakfast or a sweet snack, they combine a tender crumb with a crunchy turbinado sugar topping for added texture. Made with simple pantry staples and fresh strawberries, these muffins are easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour (270 grams)
- 2 teaspoons baking powder (8 grams)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200 grams)
Wet Ingredients
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- 1 cup milk (227 grams)
- 2 large eggs (100 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon almond extract (2 grams)
Additional Ingredients
- 1¼ cups chopped strawberries (209 grams)
- 2 tablespoons turbinado sugar (23 grams)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners, setting it aside for the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well mixed.
- Mix Sugar and Butter: In a larger bowl, whisk the granulated sugar and melted unsalted butter together until combined and smooth.
- Add Wet Ingredients: To the sugar and butter mixture, whisk in the milk, eggs, pure vanilla extract, and almond extract until the batter is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Strawberries: Using a spatula, gently fold the chopped strawberries into the batter, distributing them evenly without crushing.
- Fill Muffin Cups: Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Add Sugar Topping: Sprinkle the tops of each muffin with turbinado sugar to add a crunchy, sweet finish once baked.
- Bake Muffins: Bake in the preheated oven for 23-25 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
Notes
- Do not overmix the batter to prevent dense muffins; stir just until dry ingredients are incorporated.
- For best texture, use fresh ripe strawberries and chop them evenly.
- Turbinado sugar adds a nice crunch on top but can be omitted if unavailable.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
