Start your day off right with these Fresh Strawberry Muffins! These delightful muffins are loaded with juicy and fresh strawberries and have a tender crumb that will melt in your mouth. The combination of sweetness and tangy flavor in these muffins makes them a perfect treat for any time of day. Give these muffins a try, and you won’t be disappointed!
I absolutely love these Fresh Strawberry Muffins! My husband and I first discovered them at a local farmers’ market where we tried them for the first time. We were blown away by how moist, fluffy, and flavorful they were. We asked the baker for the recipe, and she kindly shared it with us. Since then, these muffins have become a staple in our household, and we make them almost every weekend. They are perfect for breakfast or as a snack on-the-go. Our little family adores these muffins, and I’m sure you will too!
Why This Recipe is Worth Trying?
Why These Fresh Strawberry Muffins are Worth Trying:
- These muffins are loaded with fresh strawberries, giving them a deliciously fruity flavor.
- The tender crumb of these muffins makes them melt in your mouth with every bite.
- They are super easy to make and perfect for beginners or busy individuals who don’t have much time to spend in the kitchen.
- These muffins are a perfect breakfast or snack option for those who are health-conscious as they don’t contain any preservatives or artificial flavors.
- The recipe can easily be customized by adding your favorite nuts or chocolate chips to the batter for an extra flavor boost.
Ingredients:
- 420g (3 cups) all-purpose flour
- 300g (1 1/2 cups) granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 large eggs, beaten
- 296ml (1 1/4 cups) canola oil or coconut oil
- 375g (2 1/2 cups) fresh strawberries, sliced and slightly mashed
Directions:
- Preheat the oven to 425◦F (220◦C).
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
- In a separate small bowl, combine the beaten eggs and oil.
- Add the sliced strawberries into the egg mixture.
- Mix the flour mixture into the egg mixture until thoroughly combined, but do not overbeat.
- Spoon the batter into greased muffin tins until nearly full.
- Bake the muffins in the preheated oven for 5 minutes.
- Reduce the oven temperature to 350◦F (175◦C) and bake an additional 15-19 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes:
- To avoid tough muffins, do not overbeat the batter.
- For a more tender crumb, you can substitute 1/2 cup of the all-purpose flour with cake flour.
- These muffins freeze well and can be stored in an airtight container for up to 2 months.
Delicious Fresh Strawberry Muffins
Ingredients
- 420 g 3 cups all-purpose flour
- 300 g 1 1/2 cups granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 4 large eggs beaten
- 296 ml 1 1/4 cups canola oil or coconut oil
- 375 g 2 1/2 cups fresh strawberries, sliced and slightly mashed
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
- In a separate small bowl, combine the beaten eggs and oil.
- Add the sliced strawberries into the egg mixture.
- Mix the flour mixture into the egg mixture until thoroughly combined, but do not overbeat.
- Spoon the batter into greased muffin tins until nearly full.
- Bake the muffins in the preheated oven for 5 minutes.
- Reduce the oven temperature to 350◦F (175◦C) and bake an additional 15-19 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a more tender crumb, you can substitute 1/2 cup of the all-purpose flour with cake flour.
These muffins freeze well and can be stored in an airtight container for up to 2 months.