Strawberry Muffins
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These Strawberry Muffins are soft and very moist. They are loaded with strawberries and buttery streusel topping. They are simple to make and perfect for breakfast or a snack.
Table of Contents
Why You’ll Love This Recipe
- Muffins are soft and moist. Try also Blueberry or Cranberry Muffins.
- These muffins are very easy to make. You don’t need a mixer. Check also Chocolate Mascarpone Truffles or Raspberry Chocolate Brownies.
- This recipe uses basic ingredients that can be found in every pantry. Try Strawberry Lemon Bars or Donuts.
Ingredients
- Flour: All-purpose flour.
- Sugar: White granulated sugar. Do not substitute with powdered sugar.
- Butter: Unsalted butter. You can also use salted butter, then skip salt in the recipe.
- Oil: Vegetable oil or any unflavored oil.
- Milk: Whole milk. You can also use low-fat or fat-free milk. For this recipe, I recommend using warm milk.
- Egg: Whole egg at room temperature.
- Baking Powder: Do not skip this ingredient or substitute it with baking soda. Make sure you are using non-expired baking powder.
- Salt: If you are using salted butter, then skip this ingredient.
- Lemon: Lemon zest and lemon juice.
- Strawberries: Fresh strawberries.
How to Make Strawberry Muffins
Preheat oven to 375°F (190°C). Line a standard 12-hole muffin tray with muffin liners. Set aside. Get all ingredients ready.
In the small mixing bowl, add flour, sugar, salt, and lemon zest. Mix until all is combined.
Add melted butter and stir until the mixture is crumbly and moist. Set aside.
In the large mixing bowl, combine sugar, egg, melted butter, oil, and milk. Using a whisk, mix until well combined.
Sift in dry ingredients: flour, baking powder, and salt to the wet ingredients. Using a spatula, gently fold until just combined.
Wash and cut fresh strawberries into cubes. Add strawberries, lemon zest, and lemon juice to the muffin batter.
Using a spatula, gently fold until all is combined. Do not overmix. Overmixing will make the muffins dense instead of soft.
Using an ice cream scoop or spoon, distribute the batter evenly among the muffin liners, filling about 3/4 full.
Using fingers, gently break the streusel and evenly sprinkle the tops of the muffins. You can also add more cubes of strawberries with the streusel.
Bake muffins for 18-22 minutes at 375°F (190°C) or until a toothpick inserted into the center comes out clear. Let the muffins cool in the tray for a few minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Make sure you are using all ingredients at room temperature.
- Do not use frozen strawberries. Fresh always tastes better.
- Overmixing the batter will make the muffins dense instead of soft.
- Cut strawberries into small cubes instead of slices.
- You can make mini muffins if you like. Baking time will be shorter.
- For even more taste, you can add chopped nuts or small pieces of chocolate.
Recipe FAQs
Store muffins in an airtight container at room temperature for up to 3 days.
Yes, freeze in an airtight container for a few months.
Yes, absolutely. You can substitute strawberries with different berries.
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Recipe
Strawberry Muffins
Equipment
- 1 whisk
- 1 spatula
- 1 muffin tray
Ingredients
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup white granulated sugar
- 3 Tbsp unsalted butter, melted
- 1 Tbsp lemon zest
- ⅛ tsp salt
Strawberry Muffins
- ¾ cup white granulated sugar
- 1 egg whites room temperature
- ¼ cup vegetable oil
- ¾ cup milk
- ¼ cup unsalted butter, melted
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 cups fresh strawberries cut into cubes
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a standard 12-hole muffin tray with muffin liners. Set aside.
How to Make Streusel Topping
- In the small mixing bowl, add flour, sugar, salt, and lemon zest. Mix until all is combined.
- Add melted butter and stir until the mixture is crumbly and moist. Set aside.
How to Make Strawberry Muffins
- In the large mixing bowl, combine sugar, egg, melted butter, oil, and milk. Using a whisk, mix until well combined.
- Sift in dry ingredients: flour, baking powder, and salt to the wet ingredients. Using a spatula, gently fold until just combined.
- Wash and cut fresh strawberries into cubes. Add strawberries, lemon zest, and lemon juice to the muffin batter. Using a spatula, gently fold until all is combined. Do not overmix. Overmixing will make the muffins dense instead of soft.
- Distribute the batter evenly among the muffin liners, filling about 3/4 full. Using fingers, gently break the streusel and evenly sprinkle the tops of the muffins. You can also add more cubes of strawberries with the streusel.
- Bake muffins for 18-22 minutes at 375°F (190°C) or until a toothpick inserted into the center comes out clear.
- Let the muffins cool in the tray for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Do not use frozen strawberries. Fresh always tastes better.
- Overmixing the batter will make the muffins dense instead of soft.
- Cut strawberries into small cubes instead of slices.
- You can make mini muffins if you like. Baking time will be shorter.
