Description
Fluffy, juicy strawberry muffins made with room-temperature butter and a balance of leavening and hydration for tender, light crumb. Perfect baked breakfast or snack.
Ingredients
3 cups (360g) all-purpose flour
1 tbsp baking powder
1 cup (226g) unsalted butter, softened
1½ cups (300g) granulated sugar
2 large eggs, room temperature
2 cups whole milk
1 cup (240g) fresh strawberries, chopped
1 tsp vanilla extract
½ tsp salt
Instructions
Preheat oven to 375°F (190°C)
Line two 12-cup muffin tins with 18 paper liners
Fill empty wells halfway with water to prevent overbaking
In a bowl, whisk flour, baking powder, and salt
In a mixer, beat butter and sugar until light and fluffy (~5 minutes)
Add eggs one at a time, mixing after each addition
Beat in vanilla extract
Blend in flour mixture in 3 additions, alternating with milk
Fold in chopped strawberries
Divide batter (about 85g each) into prepared liners
Bake for 18–20 minutes until golden and toothpick comes out clean
Cool on wire rack for 10 minutes before serving
Notes
Use room-temperature eggs for smooth emulsification
Water in empty wells ensures even baking
Chill batter up to 30 minutes for better flavor
Store in airtight container for 2 days
- Prep Time: 25
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg