Homemade strawberry muffins with simple ingredients that are enough to make the best fruit muffins you've ever tried!
To start the day off right, make these simple and tasty strawberry muffins. It's the perfect family breakfast! Your kids will love the texture and flavor of these delicious muffins.
These delicious and fluffy strawberry muffins are so simple to make! You can prepare them just before breakfast or the night before. They only take 15 minutes to prepare and 15 to 20 minutes to bake in the oven.
Below you will find the step-by-step instructions, baking time and the nutritional information for these recipe. For best results, watch the Recipe video.
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
Strawberries - Strawberries cut into pieces. Adds flavor and color to the muffins.
Eggs - Makes muffins softer and fluffier.
Granulated sugar and light brown sugar - To sweeten and flavor.
All-purpose flour - Gives consistency and is the base of the dough.
Milk - Makes muffins softer and fluffier.
Softened butter - Makes muffins soft and tastier.
Vanilla extract - Adds aroma and flavor.
Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE STRAWBERRY MUFFINS
Step 1: Wash the strawberries and remove the stem. Cut into small pieces and set aside.
Step 2: Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
Step 3: In an electric mixer, beat on medium speed the sugar and the eggs until obtain a homogeneous mixture. Add the softened butter, milk, vanilla extract and mix for 2 to 3 minutes until it's nicely incorporated. Add the flour and the baking powder and beat until a creamy and homogeneous mixture. Add the strawberries and fold with a spatula.
Step 4: Pour small portions of the batter into the paper liners (with the help two spoons) and sprinkle each one with light brown sugar.
Step 5: Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 t 20 minutes (the time depends on the oven).
Step 6: Remove muffins from the oven and allow to cool for 15 minutes inside the tins.
Step 7: Remove from the tins and place the muffins onto a wire rack or a plate.
Step 8: Allow the muffins to cool to room temperature and serve.
TIPS FOR STRAWBERRY MUFFINS
1. When preheating the oven, make sure you have all ingredients ready to start making the muffins.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the muffins dough, resulting in even cooking.
3. Never open the oven door while muffins are baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the muffins sinks in the middle increases.
4. The first thing to do before taking the muffins out of the oven, is to stick a toothpick in the center of the muffins. If it's dry, it's cooked. Turn off the oven and leave the muffins in the oven for another 5 minutes.
5. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
Wash the strawberries and remove the stem. Cut into small pieces and set aside.
Preheat the oven to 180ºC (350ºF). Line standard-size muffin tins with muffin liners.
In an electric mixer, beat on medium speed the sugar and the eggs until obtain a homogeneous mixture. Add the softened butter, milk, vanilla extract and mix for 2 to 3 minutes until it's nicely incorporated. Add the flour and the baking powder and beat until a creamy and homogeneous mixture. Add the strawberries and fold with a spatula.
Pour small portions of the batter into the paper liners (with the help two spoons) and sprinkle each one with light brown sugar.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 t 20 minutes (the time depends on the oven).
Remove muffins from the oven and allow to cool for 15 minutes inside the tins.
Remove from the tins and place the muffins onto a wire rack or a plate.
Allow the muffins to cool to room temperature and serve.
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