Strawberry Muffins

4.91 from 11 votes

These soft, buttery strawberry muffins have perfectly golden tops and are bursting with strawberries. They can be made with fresh or frozen strawberries and are perfect for breakfast or brunch.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Author: Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

2 cups all-purpose flour (250 grams) spooned and leveled
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups chopped strawberries about 8-10 oz unchopped
2 teaspoons all-purpose flour
1/2 cup unsalted butter (112 grams) softened
1 cup granulated sugar (200 grams) feel free to use 3/4 cup for less sweet muffins
2 teaspoons lemon zest
2 large eggs
2 tsp vanilla extract
2/3 cup buttermilk (160 ml) room temperature

Instructions

Preheat the oven to 375F degrees and line a muffin pan with papers.
In a medium bowl whisk together the 2 cups flour, baking powder, baking soda and salt.
In a small bowl toss the chopped strawberries with the 2 teaspoons of flour. Set aside.
In a separate large bowl beat together the butter, sugar and lemon zest until fluffy.
Add in the vanilla extract and beat in the eggs 1 at a time.
Turn off the mixer and scrape down the sides of the bowl. Add in about 1/2 of the dry ingredients and mix until just combined. This can be doe with the electric mixer on a low speed or by hand.
Turn off the mixer and mix in the milk by hand.
Once almost combined (lumps are ok), gently mix in the rest of the dry ingredients.
When the dry ingredients look about 90% combined, gently fold in the chopped berries tossed in flour.
Spoon into the muffin pan filling each to the very top (you'll end up with about 12-14 muffins total). Optionally, place a few extra strawberry pieces on top of each muffin.
Bake in the middle rack of the preheated oven for 17-20 minutes or until the tops are golden and an inserted toothpick comes out clean.

Notes

Strawberries: Fresh or frozen berries work for this recipe. Ensure that the berries were chopped into small pieces before freezing. Do not thaw berries before making the muffins.
Flour: Measure the flour carefully. Whisk first, then spoon into a dry measuring cup and level off the top. Or use a kitchen scale for the most accurate measuring.
Buttermilk: If you don't have buttermilk, add 2 teaspoons of fresh lemon juice a liquid measuring cup. Fill with milk to the 2/3 cup line. Stir and let sit for 5 minutes before using.
Storage: Muffins are best eaten fresh. Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to 1 week. Muffins can be frozen for up to 2 months and thaw in the fridge overnight.
Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins.

Nutrition