Fresh Strawberry Muffins
These light and tender strawberry muffins are bursting with fresh fruit and make a perfect breakfast or snack. Quick to mix and topped with a sprinkling of coarse sugar for a slight crunch.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.25 cup unsalted butter melted
- 0.75 cup milk room temperature
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1.5 cups fresh strawberries hulled and roughly chopped
- 2 tablespoons coarse sugar for topping (optional)
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the melted butter, milk, beaten egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
- Fold the chopped strawberries into the batter carefully so they remain intact and distribution is even.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar if desired.
- Bake for 16 to 18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
These muffins are best eaten the same day but can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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