Fresh Strawberry Muffins are good for breakfast, lunch or dinner. It is strawberry season and I hope you are ready for a real treat. Most people really love strawberry pie so why not try a nice batch of strawberry muffins.
What Ingredients Do I Need For Fresh Strawberry Muffins?
Here’s a list of ingredients you’ll need to make these muffins (scroll down for the full recipe):
- All purpose flour
- Baking powder
- Salt
- Butter
- Sugar
- Eggs
- Vanilla extract
- Almond extract
- Milk
- Fresh strawberries
How Do I Make Fresh Strawberry Muffins?
Here’s the simple steps you’ll follow to make these muffins (scroll down for the full recipe):
- Preheat the oven to 375 degrees.
- Prepare a muffin tin with 12 liners or by using non stick cooking spray.
- In a medium bowl, place the flour, baking powder and salt.
- Using an electric mixer, mix together the butter and sugar for about 2-3 minutes.
- Next add the eggs.
- Add the vanilla and the almond extracts.
- Alternating the flour and the milk, add them in the bowl with the rest of the ingredients.
- Add an additional 2 teaspoons of flour to the strawberries that have been hulled and chopped.
- Stir the berries into the mixture gently.
- Fill the muffin cups about 3/4 full.
- Bake for 25-30 minutes.
- Remove the muffins from the muffin tin after about 10 minutes.
- Allow the muffins to cool.
Tips and Tricks For Fresh Strawberry Muffins:
- Don’t over stir the mix; just mix the ingredients together. Do not stir the batter until it is smooth and lump free.
- Mix a little flour in with the fresh strawberries before you add them to the batter. This will help keep the strawberries from settling to the bottom.
- Fill the cups ¾ full to get muffins with nice round tops. Do not overfill the cups.
- Let your muffins cool completely. This will help keep your muffins from falling apart.
How Do I Store Fresh Strawberry Muffins?
- These muffins are best on the day of baking.
- To store them for later, cool the muffins completely.
- Place them in a sealed plastic bag in the fridge for up to 3 days.
Can Fresh Strawberry Muffins Be Frozen?
- Strawberry Muffins can be frozen.
- To freeze muffins, cool completely.
- Place them in sealed freezer bags, and freeze for up to 3 months.
More Delicious Muffins:
Yield: 12 muffins
Fresh Strawberry Muffins
Fresh strawberry muffins are moist and packed with flavor. You can eat them for breakfast, lunch or dinner or maybe even all three.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup milk, regular or almond milk works great
- 2 cups diced fresh strawberries
- Additional 2 teaspoons flour to be mixed with strawberries
Instructions
- Preheat the oven to 375 degrees.
- Prepare a muffin tin with 12 liners or by using non stick cooking spray.
- In a medium bowl, place the flour, baking powder and salt.
- Using an electric mixer, mix together the butter and sugar for about 2-3 minutes, or until nice and fluffy.
- Next add the eggs, scraping the sides of the bowl with a rubber scraper to help mix the ingredients more evenly.
- Add the vanilla and the almond extracts.
- Alternating the flour and the milk, add them in the bowl with the rest of the ingredients on low, mix just to combine.
- Add an additional 2 teaspoons of flour to the strawberries that have been hulled and chopped, as this helps keep the strawberries from sinking to the bottom of the muffins.
- Stir the berries into the mixture gently.
- Fill the muffin cups about 3/4 full.
- Bake for 25-30 minutes, or until the center of the muffins come out clean when checked with a cake tester or wooden pick.
- Remove the muffins from the muffin tin after about 10 minutes.
- Allow the muffins to cool.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 245Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 249mgCarbohydrates 37gFiber 1gSugar 20gProtein 4g