Description
Deliciously tender muffins packed with juicy strawberries, perfect for breakfast or as a treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 large egg, room temperature
- 3/4 cup buttermilk, room temperature
- 1/3 cup vegetable oil or melted butter
- 1 tsp pure vanilla extract
- 1 1/2 cups fresh strawberries, diced
- Optional streusel: 1/2 cup flour, 1/4 cup brown sugar, 3 tbsp cold butter, pinch of cinnamon
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with liners or lightly grease the cups.
- Whisk the dry ingredients: in a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: in another bowl, whisk the egg with buttermilk, oil, and vanilla until smooth and glossy.
- Combine gently: pour the wet into the dry and fold with a spatula until just combined.
- Fold in strawberries: sprinkle in the diced strawberries and fold lightly.
- Fill the tins: spoon batter into muffin cups, filling them nearly to the top for bakery-style height.
- Bake: slide into the oven and bake 18–22 minutes.
- Cool and enjoy: let muffins rest in the tin for 5 minutes, then transfer to a wire rack.
Notes
For mini muffins, adjust baking time accordingly. They also freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: strawberry muffins, bakery-style muffins, breakfast recipe, easy baking, strawberry desserts