In this article, we will explore a delicious and easy-to-prepare recipe.
Strawberry Muffins: A Sweet Delight for Any Occasion
Welcome to another delightful recipe from AdrianRecipes.com, where today we are diving into the world of scrumptious Strawberry Muffins. Perfect for breakfast or a sweet snack, these muffins are bursting with fresh strawberries and a hint of cinnamon. Whether you’re a seasoned baker or a kitchen novice, this recipe is designed to guide you through creating a batch of irresistible strawberry muffins that the whole family will love.
Ingredients List
To create these mouth-watering strawberry muffins, you’ll need the following ingredients:
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg white
- 3 tablespoons buttermilk
- 1/3 cup small-diced fresh strawberries
- 1 teaspoon turbinado sugar*
Timing
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C) and line a muffin tin with 4 paper liners. This ensures even baking and easy cleanup.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. This step distributes the leavening agent evenly, ensuring your muffins rise perfectly.
Step 3: Cream Butter and Sugar
In a medium bowl, use an electric mixer to beat the softened butter and granulated sugar until fluffy and well-blended, about 3-4 minutes. This aerates the mixture, giving your muffins a light texture.
Step 4: Incorporate Egg White
Add the large egg white to the butter mixture and beat until combined. The egg white binds the ingredients and adds structure to the muffins.
Step 5: Combine Wet and Dry Ingredients
Gradually add half of the flour mixture to the butter mixture, mixing until blended. Then, add the buttermilk and beat until combined. Add the remaining flour mixture and beat until just combined. Be careful not to overmix to avoid tough muffins.
Step 6: Fold in Strawberries
Gently fold in the diced fresh strawberries with a spatula. This step ensures that the strawberries are evenly distributed without breaking them apart.
Step 7: Fill and Sprinkle
Divide the batter evenly between the 4 muffin cups. Sprinkle turbinado sugar over each muffin for a sweet, crunchy topping.
Step 8: Bake
Place the muffins in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool before serving.
Nutritional Information
Each serving of these strawberry muffins contains approximately:
- Calories: 229
- Carbohydrates: 31 grams
- Cholesterol: 70 milligrams
- Fat: 10 grams
- Fiber: 1 gram
- Protein: 4 grams
- Saturated Fat: 6 grams
- Sodium: 136 milligrams
- Sugar: 19 grams
Healthier Alternatives for the Recipe
For those looking to make this recipe a bit healthier:
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Honey or Maple Syrup: Replace granulated sugar with a natural sweetener like honey or maple syrup.
- Greek Yogurt: Use Greek yogurt instead of buttermilk for a higher protein content and creamy texture.
Serving Suggestions
These strawberry muffins are delightful on their own, but here are some serving ideas to take them to the next level:
- With a Dollop of Whipped Cream: Add a touch of indulgence with freshly whipped cream.
- Paired with a Smoothie: Enjoy with a refreshing strawberry or berry smoothie for a delicious breakfast combo.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to dense muffins. Mix just until the ingredients are combined.
- Using Overripe Strawberries: Fresh, firm strawberries work best to prevent the muffins from becoming too soggy.
Storing Tips for the Recipe
To keep your strawberry muffins fresh:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Extend freshness by refrigerating them for up to a week.
- Freezing: Freeze muffins in a zip-lock bag for up to 3 months. Thaw at room temperature or reheat in the oven before serving.
Conclusion
These strawberry muffins are a perfect blend of sweet and tangy flavors, making them a favorite treat for any occasion. Simple to prepare and utterly delicious, this recipe is sure to become a staple in your baking repertoire.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries, but be sure to thaw and drain excess moisture before incorporating them into the batter.
Q: What can I use as a substitute for buttermilk?
A: You can use regular milk with a teaspoon of lemon juice or vinegar as a buttermilk substitute.
Q: Can I double this recipe?
A: Absolutely! Simply double the ingredients, and adjust the baking time as needed to ensure even cooking.
Explore more delicious recipes and cooking tips on AdrianRecipes.com! Try our Blueberry Muffins for another fruity delight. Happy baking!
Strawberry Muffins
Ingredients
Equipment
Method
- Preheat the oven to 400° and line a muffin tin with 4 paper liners.
- In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a medium bowl, beat together with an electric mixer the butter and sugar until fluffy, about 3-4 minutes.
- Add the egg white and beat to combine.
- Add half of the flour mixture to the butter mixture. Mix until blended, and then add the buttermilk and beat until combined. Add the remaining flour and beat until just combined.
- With a spatula, fold in the diced strawberries. Divide the batter between the 4 muffin cups and sprinkle turbinado sugar evenly over each muffin.
- Bake 18-20 minutes, or until a toothpick inserted comes out clean.
