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A delicious plate of Strawberry Muffins

Strawberry Muffins

Delicious homemade strawberry muffins with a sweet and juicy twist. Perfect for breakfast or a delightful snack!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 270 g all-purpose flour
  • 8 g baking powder
  • 0.5 tsp kosher salt
Wet Ingredients
  • 200 g granulated sugar
  • 113 g unsalted butter melted
  • 227 ml milk
  • 100 g large eggs
  • 4 g pure vanilla extract
  • 2 g almond extract
Additional Ingredients
  • 209 g chopped strawberries
  • 23 g turbinado sugar

Equipment

  • Muffin tin

Method
 

  1. Preheat oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
  2. In a bowl, mix the flour, baking powder, and salt together.
  3. In a separate larger bowl, whisk the sugar and butter together.
  4. Add in the milk, eggs, vanilla extract, and almond extract and whisk until smooth.
  5. Add the dry ingredients to the wet ingredients and stir together until just mixed.
  6. Using a spatula, gently fold in the chopped strawberries.
  7. Pour the batter into the prepared muffin tin, filling each well about ¾ full with batter.
  8. Sprinkle the turbinado sugar over the muffin tops.
  9. Bake for 23-25 minutes or until a toothpick comes out clean from the center of the muffins.

Notes

For best results, use fresh strawberries. If using frozen or particularly wet strawberries, pat them dry before folding into the batter. Store muffins in an airtight container to maintain freshness.