Strawberry muffins

Strawberry muffins are a delightful treat, especially when strawberries are in season. Here’s a simple recipe for you to enjoy:

Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) milk
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (225g) fresh strawberries, diced
  • Optional: additional granulated sugar for sprinkling on top

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with butter or non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the diced strawberries.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 to 3/4 full.
  6. If desired, sprinkle a little granulated sugar over the tops of the muffins for a crunchy texture.
  7. Bake in the preheated oven for 18-20 minutes, or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These strawberry muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Enjoy your delicious homemade muffins!

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