Strawberry Muffins

Bursting with fresh strawberry flavor and have the perfect balance of sweetness and tanginess. Plus, they’re incredibly moist and tender, making them the perfect breakfast or snack.

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Prep Time: 12

Cook Time: 23

Total Time: 35

Servings: 12 muffins

Ingredients

2 cups unbleached all purpose flour - or cake flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ cup unsalted butter - softened to room temperature
1 cup granulated sugar
2 large eggs
½ cup milk - room temperature
1 tsp vanilla extract
1 ½ cups sliced fresh strawberries - or sliced frozen strawberries, thawed
2 tsp all purpose flour

Instructions

Preheat the oven to 425℉. Line a muffin pan with paper liners, or grease the muffin pan with butter or oil.
In a medium bowl, add 2 cups unbleached all-purpose flour - or cake flour, 2 tsp baking powder, 1 tsp cinnamon, and ½ tsp salt. Mix ingredients.
STEP 3: In a separate large bowl add ½ cup unsalted butter - softened to room temperature with 1 cup granulated sugar. Using a hand mixer, beat until smooth and creamy.
STEP 4: Add 2 large eggs and mix.
Add ½ cup room temperature milk and 1 tsp vanilla extract. Mix again.
Add half the dry ingredients to the wet ingredients, then mix.
Add the other half, and mix.
In a separate bowl, toss 1 ½ cups sliced fresh strawberries - or sliced frozen strawberries, that have been thawed with
Set ½ cup of strawberries aside, add the rest to the muffin batter and gently fold in the strawberries.
Add the batter to the muffin pan filling each liner about ¾ full. Top each one with the reserved ½ cup of strawberries. Sprinkle the tops using 1 tsp of granulated sugar.
Place in the oven and bake at 425℉ for 5 minutes, then change the temperature to 350℉ and bake another 15-18 minutes. The muffins are cooked when the edges turn golden brown and a toothpick comes out clean when poked in the center.
Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Notes:

Make sure to cool the muffins completely first. Then store in an airtight container at room temperature for up to 2-3 days. Any longer and the muffins should be stored in the fridge or freezer to help preserve freshness.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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