Go Back
Strawberry Muffin Recipes

Strawberry Muffins Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup (240ml) buttermilk, at room temperature
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1 heaping cup (about 150g) fresh strawberries, diced
  • 2 tbsp coarse sugar

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Pour the buttermilk, melted butter, egg, and vanilla into the dry mixture and stir with a spatula just until combined.
  3. Gently fold in the diced strawberries until evenly distributed.
  4. Divide the batter among the muffin cups, filling each to the top. Sprinkle coarse sugar over each one.
  5. Bake for 22-25 minutes, until golden and a toothpick inserted in the centre comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool at least 10 minutes before serving.

Notes

For the tallest muffins, let the filled tin sit on the counter for 10 minutes before baking. The muffins are best eaten the day they are made, but they stay soft in an airtight container for a couple of days.