Strawberry Muffins – Are you, in search of a breakfast or brunch option? Look no further than these Strawberry Muffins. Filled with strawberries and a touch of almond these muffins strike the balance between sweetness and tanginess. In less than an hour you’ll have a batch of 12 moist and irresistible muffins to savor. Come join us on an affair as we assemble these scrumptious Strawberry Muffins!
Every exceptional recipe has its own story and the tale of these Strawberry Muffins is no different. It all began on a sunny morning when I decided to surprise my family with a breakfast treat. As I prepared the batter the kitchen filled with the aroma of strawberries and vanilla. The air was loaded with expectation. When my husband and child took their bites their faces lit up with joyous delight. Since that moment this recipe has become a tradition in our family.
What makes this Strawberry Muffins truly special?
These Strawberry Muffins offer a preference for breakfast or brunch featuring flurries of diced strawberries that imbue every morsel with fruity goodness. What makes these muffins truly special is the gleam of almond extract that adds a dimension of taste. Keeping your taste buds thrilled. Moreover these muffins are freezer friendly too making them a convenient option, for meal preparation or whenever you crave an indulgence. These Strawberry Muffins are a triumph, with everyone. They have a crust and soft moist insides that are simply delightful. They’re incredibly easy to make and absolutely scrumptious.
What You Need To Make This Strawberry Muffins Recipe?
All-purpose Flour: This versatile ingredient is the key, to creating muffins with the texture. It acts as a canvas ready to showcase the deliciousness of strawberries.
Unsalted Butter: Imagine indulging in muffins that melt in your mouth with a buttery goodness. That’s what unsalted butter brings to the table elevating richness and flavor.
Granulated Sugar: This magical ingredient takes these muffins from ordinary to irresistibly sweet. When combined with butter and eggs it forms a crunchy top layer.
Eggs: In our world of muffins eggs play a role as binding agents. They contribute moisture and structure to our batter ensuring that our muffins rise beautifully.
Vanilla and Almond Extract: These extracts are like the perfumes of our muffin creations. Vanilla brings sweetness while almond adds a dreamy aroma that enhances the overall experience.
Milk: The hero behind tender and moist muffins milk plays a role. It’s our ingredient for achieving that melt-in-your-mouth texture.
Strawberries: Ah here come the stars of our show! Fresh and ripe strawberries bring bursts of flavor along, with their vibrant colors.
To make sure they are evenly spread and don’t sink to the bottom coat them lightly with flour.
Turbinado Sugar: This unique sugar adds an unexpected crispy texture, to the muffin tops. It’s, like a surprise that awaits you with every bite.
Steps To Make Strawberry Muffins:
Step 1: Preheat your oven to a temperature of 375°F. To make it easier to take out the muffins place paper liners in a 12-cup muffin tin. Give them a quick spray, with nonstick cooking spray.
Step 2: In a bowl mix together the flour, baking powder and salt. This combination will give your muffins the perfect texture.
Step 3: Using a mixer beat the butter and granulated sugar for approximately 2 minutes. This step adds that delightful fluffiness we all love in our muffins. Add the eggs one at a time making sure to scrape down the sides of the bowl and beat after each addition. Then add in vanilla extract and almond extract for that aroma.
Step 4: With the mixer on low speed alternate, between adding the flour mixture and milk in three additions ending with the flour. This ensures that your batter is perfectly mixed.
Step 5: Now comes our star ingredient. Strawberries! Toss them with 2 teaspoons of flour so they are evenly distributed throughout the muffins. Set aside half a cup of these berries. Add the remaining strawberries to your batter. Gently fold them in. Remember not to overmix; we want tender muffins.
Step 6: Spoon this batter into your muffin tin. They will turn out satisfying. That’s exactly what we’re aiming for! Spread those reserved strawberries evenly on top of the muffins. Sprinkle the tempting turbinado sugar, in the center of each one. This little extra touch adds a crispy texture to the muffin tops.
Step 7: Bake, for around 30 minutes or until they turn a golden color and a toothpick comes out clean when inserted. Pro tip: Gently run a knife along the edge of each muffin to release it from the pan if necessary.
Step 8: Allow these muffins to cool in the pan for 25 minutes so that they become easy to handle transfer them onto a cooling rack until completely cooled.
Tip:
To add a touch of strawberry goodness you can try putting an amount of strawberry jam or preserve in the center of each muffin before baking. This delightful addition will result in a gooey and fruity center elevating the deliciousness of your muffins. It will make every bite a delightful experience, with the taste of strawberries. Just remember not to fill the muffin cups to avoid any spillage while baking. Enjoy the burst of strawberry flavor!
Frequently Asked Questions:
Can I use frozen strawberries in this recipe?
While fresh strawberries are the choice, for texture and flavor you can definitely use frozen strawberries as a substitute if that’s what you have on hand. Just remember to thaw. Drain them before incorporating them into the batter.
Can I substitute almond extract with something else?
If you’re not particularly fond of almond flavor feel free to omit the almond extract or substitute it with an equal amount of vanilla extract. This will give your muffins a strawberry-vanilla taste combination.
How long can I store these muffins?
You can store these delicious Strawberry Muffins in an airtight container at room temperature for up to three days. Alternatively you have the option of freezing them for, up to three months ensuring a delicious treat whenever those cravings strike.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Strawberry Muffins
Ingredients
- 2 c all-purpose flour spooned into measuring cup and leveled-off with knife, plus 2 tsp more for tossing with strawberries
- 2 tsp baking powder
- ¾ tsp salt
- 1 stick or ½ c unsalted butter softened
- 1 c granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- ¼ tsp almond extract
- ½ c milk
- 2¼ c diced strawberries from 1 pint, divided
- 2 tbsp turbinado sugar for topping
Instructions
- Start by placing paper liners in a muffin tin and preheating your oven to 375°F (190°C).
- In a bowl whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder and ¾ teaspoon of salt.
- In another bowl use a mixer to beat ½ cup of butter and 1 cup of granulated sugar until it turns creamy (approximately 2 minutes).
- Gradually add the eggs one at a time, into the mixture ensuring each egg is well mixed before adding the next. Then incorporate 1½ teaspoons of vanilla extract and ¼ teaspoon of almond extract.
- With the mixer on low speed add the flour mixture in three parts alternating with adding half a cup of milk each time. Make sure to finish with the flour mixture. Mix until just combined.
- Toss strawberries measuring 2¼ cups with around 2 teaspoons of flour to prevent them from sinking while baking.
- Gently fold the flour-coated strawberries into the batter.
- Fill each muffin cup generously with the batter.
- Place reserved strawberry pieces on top of each muffin. Sprinkle 2 tablespoons of turbinado sugar, over them.
- Place the muffins in the oven. Bake them for 30 minutes until they achieve a golden color. To check if they are done insert a toothpick into one of the muffins. If it comes out clean they are ready.
- After baking let the muffins cool down in the pan for 25 minutes. Then carefully transfer them onto a cooling rack to allow them to cool completely. Once cooled you can savor your delightful homemade Strawberry Muffins!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
