Introduction
Fresh strawberry muffins are a delightful treat, perfect for breakfast or as a snack. Bursting with juicy strawberries and a hint of vanilla, these muffins are both flavorful and moist. Enjoy them warm right out of the oven or pack them for a tasty on-the-go option.
Detailed Ingredients with measures
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup milk
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups fresh strawberries, hulled and diced
Prep Time
Preparation time for these muffins takes about 15 minutes, making them a quick and easy option for any time of the day.
Cook Time, Total Time, Yield
Cook time is approximately 20 minutes, bringing the total time to around 35 minutes. This recipe yields about 12 muffins, perfect for sharing or enjoying throughout the week.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining it with muffin liners.
Prepare the Strawberries
Wash and hull fresh strawberries, then chop them into small pieces. Set aside.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients
In another bowl, mix the sugar and melted butter. Add in eggs, vanilla extract, and yogurt. Stir until the mixture is smooth.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined, being careful not to overmix.
Fold in Strawberries
Gently fold the chopped strawberries into the batter until evenly distributed.
Fill Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool the Muffins
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely.
Notes
Storage
Store leftover muffins in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to a week.
Freezing
These muffins can be frozen for longer storage. Wrap them tightly in plastic wrap and place them in an airtight container before freezing.
Substitute Options
You can substitute Greek yogurt with sour cream or buttermilk if preferred.
Variations
Consider adding lemon zest for a citrus kick, or mixing in chocolate chips for a sweet twist.
