Strawberry Muffins
Strawberry Muffins are soft, moist, and bursting with juicy berries in every bite. Made with fresh strawberries and a hint of vanilla, they’re the perfect grab-and-go breakfast, snack, or sweet treat for spring and summer mornings.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 2 large eggs
- ¾ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1½ cups chopped fresh strawberries
- 1 tablespoon flour for tossing the strawberries
Optional Topping:
- Coarse sugar or cinnamon sugar for sprinkling
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk together melted butter, eggs, yogurt (or sour cream), and vanilla until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in strawberries: Toss chopped strawberries with 1 tablespoon of flour (to prevent sinking) and fold into the batter.
- Fill muffin cups: Divide the batter evenly among muffin cups, filling about ¾ full. Sprinkle with coarse sugar if desired.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve: Enjoy warm or at room temperature with butter or on their own.
Notes
- Use ripe but firm strawberries for best results.
- You can swap yogurt with buttermilk or sour cream.
- These muffins freeze well—store in an airtight container and thaw at room temperature.
- Add lemon zest for a fresh twi