fresh strawberry muffins

Use fresh strawberries for an easy and quick breakfast.

Fresh Strawberry Muffins

Cups Unbleached, All-Purpose Flour

Baking Soda

Baking Powder

Sugar

Cup Salted Butter, melted

Cup Milk

Strawberries,

Preheat oven to 350 degrees. Grease muffin tin.

Whisk together the flour, baking soda, and baking...

Whisk together the flour, baking soda, and baking powder. Set aside.

Whisk together the melted butter, sugar, milk, and...

Whisk together the melted butter, sugar, milk, and egg until emulsified. 

Pour the wet ingredients into the dry and...

Pour the wet ingredients into the dry and stir until almost completely incorporated.

Add the strawberries and fold into the batter...

Add the strawberries and fold into the batter until uniform.

Fill the muffin cups until almost full.

Bake 15 to 20 minutes or until an...

Bake 15 to 20 minutes or until an inserted toothpick comes out clean.

Cool in pan for 5 minutes before turning...

Cool in pan for 5 minutes before turning out to cool completely on wire racks.

There’s nothing like a warm muffin fresh from the oven — and these strawberry muffins are no exception. Soft and tender, they’re filled with juicy strawberries that add just the right balance of sweetness and tang, and topped with a sprinkle of cinnamon sugar for a cozy touch. Perfect with your morning coffee or as a midday treat!

Easy Strawberry Muffins (So Moist!)

2½ tbsps white granulated sugar

cinnamon

flour flour

tsps baking powder

salt

white granulated sugar

egg (room temperature)

unsalted butter (melted)

unflavoured vegetable oil (I use canola oil)

milk (room temperature)

tsps vanilla extract/essence

lemon

lemon juice

strawberries (reserve ½ cup (85 grams)

Preheat oven to 425℉ (220℃) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Stir well and set aside.

Next, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.

In a large bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.

Add the pre-sifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.

To finish off the batter, add in 1¼ cups (205g) of the chopped strawberries and gently fold with a spatula until just combined. Do not overmix.

Distribute the batter evenly among the muffin liners—they should be about ¾ full. Dot the remaining ½ cup (85g) of chopped strawberries over the tops of the muffins, gently pressing them into the batter while keeping them visible. Finish by evenly sprinkling the cinnamon sugar mixture prepared earlier on top.

Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!

https://www.youtube.com/watch?v=w5jNjXtV6lk

There’s nothing like a warm muffin fresh from the oven — and these strawberry muffins are no exception. Soft and tender, they’re filled with juicy strawberries that add just the right balance of sweetness and tang, and topped with a sprinkle of cinnamon sugar for a cozy touch. Perfect with your morning coffee or as a midday treat!

RECIPE: https://cakesbymk.com/recipe/easy-strawberry-muffins/
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INGREDIENTS:

🔹Cinnamon Topping

▢2½ tbsps white granulated sugar
▢1 tsp ground cinnamon

🔹Strawberry Muffins

▢1¾ cups (210 g) all-purpose flour - plain flour in the UK
▢2 tsps baking powder
▢½ tsp salt
▢¾ cup (150 g) white granulated sugar
▢1 large egg - room temperature
▢¼ cup (45 g) unsalted butter - melted
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢¾ cup (180 g) milk - room temperature
▢2 tsps vanilla extract/essence
▢2 tsps lemon zest
▢2 tsps lemon juice
▢1¾ cups (290 g) chopped strawberries - reserve ½ cup (85g) for the top and the remaining 1¼ cups (205g) go in the batter


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Easy, no-fuss fresh STRAWBERRY MUFFINS (so moist!)

Top 2 fresh strawberry muffins recipes from across the web

The most viewed fresh strawberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fresh Strawberry Muffins

Easy Strawberry Muffins (So Moist!)

Top 2 fresh strawberry muffins recipes from across the web

The most viewed fresh strawberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Strawberry Muffins

Easy Strawberry Muffins (So Moist!)

The most viewed fresh strawberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine