Strawberry Muffins
These delightful Strawberry Muffins burst with the sweetness of fresh strawberries and are perfect for breakfasts, snacks, or sharing with friends.
Ingredients
Dry Ingredients
- 2 cups unbleached all-purpose flour or cake flour Cake flour recommended for a lighter muffin.
- 2 teaspoons baking powder Ensure it’s fresh for the best rise.
- 1 teaspoon cinnamon Adds warmth and flavor.
- 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature Kerrygold is recommended for its rich flavor.
- 1 cup granulated sugar Coconut sugar can be used for a unique twist.
- 2 large eggs Preferably organic for the best taste.
- 1/2 cup milk, room temperature Whole milk makes it rich, but any type works.
- 1 teaspoon vanilla extract Pure extract is always best.
Fruits
- 1 1/2 cups sliced fresh strawberries Thawed frozen strawberries can also be used.
- 2 teaspoons all-purpose flour To coat the strawberries and keep them from sinking.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and prepare a muffin pan with paper liners or grease it with butter.
- In a medium bowl, mix 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Whisk together and set aside.
Mixing
- In a large bowl, beat together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until smooth and creamy (about 2-3 minutes).
- Add in 2 large eggs and mix until fully combined, then add 1/2 cup of room temperature milk and 1 teaspoon of vanilla extract, mixing thoroughly.
- Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing.
- In a separate bowl, toss 1 1/2 cups of sliced strawberries with 2 teaspoons of flour and set aside 1/2 cup for topping.
- Fold the floured strawberries into the muffin batter gently.
Baking
- Fill each muffin cup about three-quarters full with batter and top with reserved strawberries. Sprinkle a little sugar on top if desired.
- Bake in the preheated oven for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 15–18 minutes until golden brown.
- Let the muffins cool for about 5 minutes in the pan before transferring to a wire rack.
Notes
Store muffins in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. They can also be frozen for up to 3 months.