Description
Soft, fluffy muffins bursting with fresh or frozen strawberries. Perfect for breakfast, brunch, or a sweet snack. These muffins can be made eggless, with cream cheese, or even chocolate-studded for extra indulgence.
Ingredients
🛒 Ingredients (for 12 muffins):
For the Muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted (or vegetable oil for lighter muffins)
1 cup milk (dairy or plant-based)
1 teaspoon vanilla extract
1 large egg (or 1 flax egg for eggless version)
1 1/2 cups fresh or frozen strawberries, chopped
Optional Add-ins:
1/2 cup white or dark chocolate chips
2 oz cream cheese, cubed
Instructions
📝 Instructions:
Step 1: Prepare Oven and Pan
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
In a separate bowl, combine melted butter, milk, vanilla, and egg (or flax egg).
Step 4: Combine
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix. Gently fold in strawberries and optional add-ins.
Step 5: Bake
Spoon batter into muffin cups, filling about 3/4 full. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Using frozen strawberries: Toss them in a teaspoon of flour before adding to prevent sinking.
- Cream cheese surprise: Add small cubes in the center of each muffin for a creamy filling.
- Mini muffins: Reduce baking time to 12–15 minutes.
- Make ahead: Muffins can be frozen for up to 2 months; warm slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baked
- Cuisine: American