why make this recipe
Fresh Strawberry Muffins are a delightful treat that brings the taste of summer into any season. They are soft, fluffy, and loaded with sweet strawberries. This recipe is perfect for breakfast, a snack, or even dessert. The combination of fresh strawberries and warm muffins creates a comforting experience that everyone will love. Plus, they are easy to make and will fill your kitchen with an amazing aroma!
how to make Fresh Strawberry Muffins
Ingredients :
- 3 cups unbleached all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 4 large eggs (beaten)
- 1 1/4 cups canola oil (or coconut oil)
- 2 1/2 cups fresh strawberries (sliced and slightly mashed)
Directions :
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix beaten eggs with canola oil until well blended.
- Fold sliced strawberries into the egg mixture.
- Combine the wet ingredients with the dry mixture until just combined; do not overmix.
- Spoon the batter into greased muffin tins, filling each cup nearly full.
- Bake at 425°F for 5 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 15–19 minutes or until a toothpick inserted comes out clean.
how to serve Fresh Strawberry Muffins
Fresh Strawberry Muffins are best enjoyed warm. You can serve them plain, or add a pat of butter for extra richness. They make a lovely breakfast alongside a cup of coffee or tea. You can also serve them as a snack or dessert. Enjoy them fresh from the oven for the ultimate taste!
how to store Fresh Strawberry Muffins
To store your muffins, let them cool completely, then place them in an airtight container. You can keep them at room temperature for up to 2 days. For longer storage, you can freeze the muffins. Wrap them tightly in plastic wrap and then place them in a freezer bag. They will keep well for up to 3 months in the freezer. Thaw them at room temperature when you’re ready to enjoy.
tips to make Fresh Strawberry Muffins
- Make sure to use fresh strawberries for the best flavor and texture.
- Be careful not to overmix the batter. A few lumps are fine and will keep the muffins soft.
- Consider adding a sprinkle of sugar on top of each muffin before baking for a nice sweet crust.
- You can also add nuts or chocolate chips for a different twist.
variation
If you want to switch things up, try adding blueberries or raspberries along with the strawberries. You could also change the flavor by using lemon zest or almond extract in the batter for a different taste.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries work best for texture and flavor. If you use frozen, make sure to thaw and drain any excess liquid.
How do I know when the muffins are done?
Insert a toothpick in the center of a muffin. If it comes out clean, the muffins are done. If there’s wet batter on the toothpick, they need more time.
Can I make these muffins gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend has a leavening agent included.
Fresh Strawberry Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Soft and fluffy muffins loaded with fresh strawberries, perfect for breakfast, snacks, or dessert.
Ingredients
- 3 cups unbleached all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 4 large eggs (beaten)
- 1 1/4 cups canola oil (or coconut oil)
- 2 1/2 cups fresh strawberries (sliced and slightly mashed)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl.
- Mix beaten eggs with canola oil until well blended in another bowl.
- Fold sliced strawberries into the egg mixture.
- Combine the wet ingredients with the dry mixture until just combined; do not overmix.
- Spoon the batter into greased muffin tins, filling each cup nearly full.
- Bake at 425°F for 5 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 15–19 minutes or until a toothpick inserted comes out clean.
Notes
Serve warm; add butter for extra richness. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
