Strawberry Muffins

Scrumptious Strawberry Muffins are bursting with fresh strawberries and will definitely get you out of bed in the morning! They are super moist with an irresistible tender crumb. The perfect breakfast or quick grab-n-go snack!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 251

Author Kim

Ingredients

2 cups all-purpose flour or whole wheat pastry flour spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
1/2 cup sour cream or plain Greek yogurt at room temperature
2 cups diced strawberries divided
2 tablespoons turbinado sugar for sprinkling on top

Optional glaze

1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons milk or heavy cream more if needed to achieve desired consistency

Instructions

Preheat oven to 375 degrees F. Line a muffin pan with 12 paper liners. To give muffins a higher rise in the oven, use 2 muffin pans and leave a space in between every cup. Spray the liners with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract with the last egg.
Add the sour cream or Greek yogurt and mix until combined. Turn the mixer to low and gradually add the dry ingredients until just combined. Don’t over mix.
Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Gently fold in the remaining strawberries.
Evenly divide the muffin batter into each cup; they will be very full. A large ice cream scoop with a wire scraper works well. Place the reserved diced berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
Bake the muffins for approximately 22-28 minutes, or until the tops are golden and set. Insert a toothpick into the center of a muffin and if it comes out clean, they are done.
Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and place the muffins on the rack to cool completely.
For the glaze: In a small bowl combine the confectioners' sugar, vanilla, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the cooled muffins before serving.

Notes

Storing recommendations

For best results, let the muffins cool completely before storing. Then, line the bottom of an airtight container or a Ziplock bag with a paper towel. Place the muffins in the container or bag, in a single layer. Gently, place another paper towel on top of the muffins. The paper towels will absorb the excess moisture and prevent the muffins from getting soggy.

To store: Store at room temperature for up to 3 days. You can store in the refrigerator to keep them fresh for a couple of extra days but the cold air will make them a bit dry.

Rewarm: Reheat in the microwave for about 30 seconds to make them taste freshly baked.

Freezing: To freeze the muffins, place the cooled muffins in a freezer container or bag, in a single layer, and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature to enjoy!

Nutrition