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Strawberry Muffins

Indulge in the sweet delight of Strawberry Muffins! These soft and fluffy treats are bursting with juicy strawberries and a hint of lemon zest. With a golden brown top and a tender crumb, they're simply irresistible. Perfect for breakfast, brunch, or a sweet snack any time of day!
Print Recipe
Prep Time 12 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 cups pastry flour or all-purpose flour (see notes below)
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup milk (see notes below)
  • 1 Tablespoon lemon juice
  • 2 cups strawberries Washed and carefully inspected to remove any stems or damaged strawberries.
  • 4 teaspoons granulated sugar separated
  • 1 teaspoon flour

Method
 

  1. Preheat your oven to 375°F. Line a muffin tin with baking liners or lightly coat with cooking spray.
  2. With either a hand mixer or standing mixer, blend ½ cup softened unsalted butter and 1 cup granulated sugar until it becomes light and fluffy.
  3. Add the 2 eggs, one at a time, beating well after each addition. Add 2 teaspoon vanilla.
  4. In another medium-sized bowl, sift together the 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Then, add these dry ingredients to the sugar-butter mixture, mixing just until everything is combined.
  5. Mix 1 Tablespoon lemon juice with ½ cup milk and let it sit until it curdles, which should take about a minute. Then, pour this lemony milk into the batter and stir until it's just combined.
  6. First, mash 1/2 cup of strawberries using a fork. Set aside. Then, for the remaining 1 1/2 cups of fresh strawberries, finely chop them or cut them into quarters. Next, toss this portion of strawberries with 1 teaspoon of sugar and 1 teaspoon of flour, ensuring they are evenly coated. Finally, gently fold both the mashed strawberries and the coated strawberries into the batter until they are evenly distributed throughout.
  7. Fill each muffin liner with batter until it reaches the top of each cup. Then, sprinkle 3 teaspoons of sugar evenly over the tops of the muffins.
  8. Bake for 18 to 22 minutes or until the tops have slightly browned, a toothpick comes out clean, the top bounces back after lightly pressed, or the internal temperature is between 190 and 200 degrees. Cool muffins on a rack for several minutes before removing from pan. Eat right away or allow to cool completely and store in an airtight container for up to 4 days.

Notes

Milk Selection Note: Dive into the world of milk magic with this recipe. Whether it's classic cow's milk, nutty almond milk, or tropical coconut milk, each option brings its own delightful twist to the table. So, take your pick and embark on a delicious milk adventure!
Pastry flour or all-purpose flour Selection Note: Ready to unlock the secret to perfect muffin texture? It's all about the flour, my friend! For heavenly light and fluffy muffins, reach for pastry flour. But if you're craving something with a bit more oomph, all-purpose flour is your trusty sidekick. Choose your flour wisely, and let the muffin magic unfold!
Flour Measuring Tip: Here's the scoop: say goodbye to scooping from the container. Instead, delicately fill your measuring cup with a spoon or small measuring cup. Then, use the flat side of a knife to level it off perfectly. With this simple trick, you'll nail those flour amounts every time, ensuring consistently scrumptious muffins with each batch. Happy baking adventures await!