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Strawberry Muffins Recipe

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4 from 7 reviews

Delight in these homemade Strawberry Muffins, bursting with fresh diced strawberries and topped with a crunchy demerara sugar sprinkle. Soft, moist, and full of fresh fruit flavor, these muffins make a perfect breakfast treat or snack for strawberry lovers.

Ingredients

Dry Ingredients

  • 2 cups + 2 teaspoons all-purpose flour, divided
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 tablespoons demerara (turbinado/raw) sugar, for topping

Wet Ingredients

  • 1 stick (½ cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup milk

Fruit

  • 2¼ cups diced strawberries, from 1 pint, divided

Instructions

  1. Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and spray both the liners and pan lightly with non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of the all-purpose flour, baking powder, and salt to evenly combine these dry ingredients.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together for about 2 minutes until the mixture is creamy. Add the eggs one at a time, making sure to scrape down the sides of the bowl and beat well after each addition. Mix in the vanilla and almond extracts. Note that the batter might look slightly grainy, which is normal.
  4. Combine Flour and Milk: With the mixer on low speed, add the flour mixture in three batches, alternating with the milk, starting and ending with the flour. This helps ensure a smooth batter without overmixing.
  5. Prepare Strawberries: Toss the remaining 2 teaspoons of flour with the diced strawberries to keep them from sinking during baking. Reserve ½ cup of these floured strawberries and fold the rest gently into the batter with a spatula until just combined, being careful not to overmix.
  6. Fill Muffin Cups and Add Toppings: Using an ice-cream scoop or spoon, evenly divide the batter into the lined muffin tin cups, filling them very full. Evenly scatter the reserved strawberries on top of each muffin, then sprinkle the centers with the demerara sugar, avoiding the edges to prevent sticking.
  7. Bake: Place the pan in the oven and bake for approximately 30 minutes, or until the muffins are lightly golden and a toothpick or cake tester inserted in the center comes out clean. If muffins stick to the sides, run a sharp knife around each to loosen them. Let them cool in the pan for about 25 minutes, then transfer to a wire rack to cool completely.
  8. Freezer Storage: Once fully cooled, these muffins can be frozen for up to 3 months. Wrap them tightly in aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Notes

  • To avoid sinking strawberries, flour them lightly before folding into the batter.
  • Filling the muffin cups full yields nice, rounded tops but be careful not to overfill to prevent spilling.
  • Demerara sugar topping adds a delightful crunch and sweetness to the muffins' surface.
  • These muffins freeze well; for best results, cool completely before freezing.
  • You can substitute almond extract with an additional 1½ teaspoons of vanilla extract if preferred.

Find it online: https://glowcooks.com/strawberry-muffins-recipe/