In this article, we will explore a delicious and easy-to-prepare recipe.
The Perfect Strawberry Muffins for Family Gatherings
Hey there, friends! If there’s one thing that always brings my family together, it’s the smell of freshly baked goodies wafting through the house. Today, I’m thrilled to share with you a recipe that’s become a staple in our home: Strawberry Muffins. These muffins are more than just a sweet treat; they’re little pockets of warmth and comfort that remind me of weekend mornings spent with my kids gathered around the kitchen table. Baking these muffins has become a cherished tradition, and I hope they’ll bring a bit of that same joy and togetherness to your family too.
Why You’ll Love This Recipe
- Simple Ingredients: We use everyday pantry staples that I bet you already have on hand. No need for a special trip to the store!
- Bursting with Flavor: Each muffin is packed with juicy chunks of strawberries, providing a sweet and tangy twist to your traditional muffin.
- Family-Friendly: This recipe is perfect for little helpers. My kids love to stir the batter and sprinkle the sugar on top.
- Quick & Easy: From start to finish, you can have these muffins ready in about 45 minutes. Perfect for busy mornings!
- Versatile: These muffins make a great breakfast, snack, or even dessert. Pair them with a cup of coffee or a tall glass of milk, and you’re all set.
The Recipe
Prep Time: 15 minutes
Cook Time: 23-25 minutes
Servings: 12 muffins
Calories: 256 kcal per muffin
Ingredients
- 2¼ cups all-purpose flour (270 grams)
- 2 teaspoons baking powder (8 grams)
- ½ teaspoon kosher salt
- 1 cup granulated sugar (200 grams)
- ½ cup unsalted butter, melted (113 grams, or 1 stick)
- 1 cup milk (227 grams)
- 2 large eggs (100 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon almond extract (2 grams)
- 1¼ cups chopped strawberries (209 grams)
- 2 tablespoons turbinado sugar (23 grams)
Instructions
Preheat and Prep: Preheat your oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt.
Combine Wet Ingredients: In a larger bowl, whisk together the sugar and melted butter. Add the milk, eggs, vanilla, and almond extract. Whisk until smooth.
Blend: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in Strawberries: Using a spatula, gently fold in the chopped strawberries. A gentle hand ensures the strawberries are evenly distributed without breaking them down too much.
Fill and Top: Pour the batter into the prepared muffin tin, filling each well about ¾ full. Sprinkle the tops with turbinado sugar for a sweet, crunchy crust.
Bake: Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack.
Kitchen Tools You’ll Need
- Muffin tin
- Paper liners
- Mixing bowls (medium and large)
- Whisk
- Spatula
- Measuring cups and spoons
The Benefits of Each Ingredient
- All-Purpose Flour: The backbone of the muffin, providing structure and texture.
- Baking Powder: Essential for that light, fluffy rise.
- Kosher Salt: Enhances the sweetness and balances flavors.
- Granulated Sugar: Sweetens the muffins and helps achieve a golden-brown top.
- Unsalted Butter: Adds richness and moisture.
- Milk: Ensures a tender crumb.
- Eggs: Bind the ingredients together and add richness.
- Vanilla & Almond Extracts: Enhance the natural sweetness of the strawberries with a subtle aroma.
- Strawberries: The star of the show, adding freshness and a burst of flavor.
- Turbinado Sugar: Creates a crunchy, sugary top that contrasts beautifully with the soft muffin.
What to Serve With This Dish
These Strawberry Muffins are delightful on their own, but if you’re looking to make a meal out of them, consider pairing them with:
- A Fresh Fruit Salad: Compliments the sweetness of the muffins perfectly.
- Greek Yogurt: Adds a creamy texture and a bit of tanginess.
- Scrambled Eggs: For a more hearty breakfast, a side of fluffy scrambled eggs works wonders.
For more breakfast inspirations, check out my Blueberry Pancakes and Banana Bread recipes.
Storage & Leftover Tips
Store your Strawberry Muffins in an airtight container at room temperature for up to 4 days. If you want them to last longer, they keep well in the refrigerator for up to a week. For those who love to plan ahead, these muffins are freezer-friendly! Wrap them individually in plastic wrap and place them in a freezer bag for up to 2 months. To enjoy, simply thaw at room temperature or warm in the oven for a few minutes.
And there you have it, friends—a comforting and delicious muffin recipe that brings the whole family together. I hope you enjoy making these as much as I do. Remember, the best meals are the ones shared with loved ones. Happy baking!
Strawberry Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
- In a bowl, mix the flour, baking powder, and salt together.
- In a separate larger bowl, whisk the sugar and butter together.
- Add in the milk, eggs, vanilla extract, and almond extract and whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir together until just mixed.
- Using a spatula, gently fold in the chopped strawberries.
- Pour the batter into the prepared muffin tin, filling each well about ¾ full with batter.
- Sprinkle the turbinado sugar over the muffin tops.
- Bake for 23-25 minutes or until a toothpick comes out clean from the center of the muffins.