Strawberry Muffins

5 from 1 vote

These strawberry muffins made with fresh strawberries use a thick batter that keeps the berries from sinking, so every bite is full of sweet, juicy berries. Perfect for breakfast or snacking!

Prep Time15

Cook Time17

Total Time32

Course: Breakfast, Muffins

Cuisine: American

Servings: muffins

Calories: 264kcal

Author: Joy Kincaid

Ingredients

2 2/3 cups all-purpose flour 372 g
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup salted butter softened (226 g) *see note
1 3/4 cups granulated sugar 360g
2 large eggs room temperature
2 teaspoons vanilla extract
1/2 cup buttermilk room temperature
1/2 cup milk room temperature
1 1/2 cups diced strawberries

Topping

1/4 cup diced strawberries
4 tablespoons granulated sugar optional

Instructions

Preheat the oven to 375°F and line a muffin tin with paper liners.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, cream together the butter and 1 ¾ cups of sugar for 2–3 minutes, until light and fluffy.
Add the eggs and vanilla and mix until well combined.
Add half of the buttermilk, half of the milk, and half of the dry ingredients. Mix until almost combined. Then add the remaining milk, remaining buttermilk, and remaining dry ingredients. Mix until just a few dry streaks remain—do not overmix.
Add the strawberries and gently fold them in using a rubber spatula.
Fill each muffin liner about ⅔ to ¾ full. Top with additional diced strawberries and sprinkle with about ½ teaspoon of sugar, if desired.
Bake for 17–19 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 3–4 minutes before transferring from the muffin tin to a wire rack to cool completely.

Notes

*If using unsalted butter, add ¼ teaspoon of salt to the batter.
No buttermilk? Mix ½ tablespoon white vinegar or lemon juice with ½ cup whole milk. Let it sit for 5 minutes before using.
Storage: Store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Freeze for up to 2 months and reheat in the microwave for about 25 seconds.

Nutrition