Strawberry Muffin Recipe

Strawberry Muffins

Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.

Prep: 20min

Total: 50min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 246, Fat 9g, Carbohydrate 38g, Protein 4g, Saturated Fat 5g, unSaturated Fat , Sugar 21g, Fiber 1g, Sodium 224mg, Cholesterol 52mg

Ingredients:

• 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 stick or ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract
• ¼ teaspoon almond extract
• ½ cup milk
• 2¼ cups diced strawberries, from 1 pint, divided
• 2 tablespoons turbinado sugar, for topping

Instruction:

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy — that’s okay).
4. With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
5. Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
6. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
7. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
8. Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

Bakery Style Strawberry Muffins

These fluffy Bakery Style Strawberry Muffins are filled with juicy strawberries and topped off with a sweet streusel crumb topping. Strawberry buttermilk muffins pair perfectly with a good cup of coffee or some oj for a quick breakfast bite. These easy strawberry muffins will quickly become your favorite fruit muffins.

Prep: 10min

Total: 35min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 239 kcal, Carbohydrate 38 g, Protein 3 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 90 mg, Fiber 1 g, Sugar 21 g

Ingredients:

• 1/4 cup unsalted butter (softnened)
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 2 cups fresh strawberries (diced)
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (chilled and cut up)

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘Add liners to a standard 12 cup muffin pan with liners or use nonstick cooking spray on each.’, ‘name’: ‘Add liners to a standard 12 cup muffin pan with liners or use nonstick cooking spray on each.’, ‘url’: ‘https://homecookedharvest.com/bakery-style-strawberry-muffins/#wprm-recipe-199-step-0-1’}
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Ina Garten’s Strawberry Muffins | Barefoot Contessa | Food Network