Strawberry Muffins

These easy strawberry muffins are light and fluffy, perfectly moist, and packed with fresh berry flavor. With juicy strawberries in each bite, they are a delicious breakfast or mid-morning snack!

Course Breakfast, Dessert

Cuisine North American

Prep Time 12

Cook Time 20

Total Time 32

Servings muffins

Calories 252kcal

Author Emmeline Kemperyd

Equipment

Ingredients

¾ cup salted butter at room temperature, cut in small pieces, or unsalted + a pinch of salt
1 cup sugar
2 eggs at room temperature
1 teaspoon vanilla extract or vanilla powder / vanilla sugar
1.5 cups all-purpose flour
1.5 teaspoon baking powder
½ cup milk at room temperature
2 cups fresh strawberries cut in pieces
1 tablespoon sugar optional, for topping the muffins

US Customary - Metric

Instructions

Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
Place sugar and butter in a large bowl and mix until fluffy.
¾ cup salted butter, 1 cup sugar
Add the eggs and vanilla extract and mix until fluffy.
2 eggs, 1 teaspoon vanilla extract
In a separate bowl, mix together flour and baking powder. Add to the egg, butter & sugar mixture and mix just enough for it to be well blended.
1.5 cups all-purpose flour, 1.5 teaspoon baking powder
Add milk, and mix until just smooth - not more.
½ cup milk
Gently fold in the strawberries.
2 cups fresh strawberries
Scoop batter into muffin liners, filling them a little more than ¾ of the way. Optional: top with sugar.
1 tablespoon sugar
Bake in the middle of the oven for 18-22 minutes. Test with a cake tester or toothpick – it should come out with no or very little cake batter when they are done.

Video

Notes

Strawberries are best when fresh and ripe, but you can also use frozen strawberries that have been thawed and drained of excess moisture
Don't overmix the muffin batter after adding the dry ingredients. This will ensure the muffins maintain their texture!
Use room temperature ingredients, for the best muffins
Don't overbake the muffins or they may become dry
Use the toothpick test to ensure the muffins are fully cooked. A toothpick inserted into the muffin should come out clean, with little to no batter attached to it. A cake tester or paring knife will also work.

Nutrition