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Strawberry Muffins Recipe

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4.1 from 83 reviews

  • Author: Ava
  • Total Time: 30-32 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Strawberry Muffins are a delightful baked treat, combining fresh strawberries with a moist, fluffy batter. Perfect for breakfast or a sweet snack, these muffins feature a balanced sweetness and a tender crumb, baked to golden perfection.

Ingredients

Wet Ingredients

  • 113 g Unsalted butter (room temperature)
  • 113 g Oil
  • 2 Eggs
  • 2 teaspoon Vanilla extract
  • 180 g Whole milk (room temperature)
  • 1 teaspoon White vinegar

Dry Ingredients

  • 200 g Granulated sugar
  • 250 g All purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Baking soda

Fruit

  • 250 g Strawberry (Preferably fresh, cut into smaller pieces. You can use frozen strawberries but do not thaw.)

Instructions

  1. Prepare and Preheat: Prepare your muffin tin with muffin liners and preheat the oven to 175°C (347°F) without fan.
  2. Cream Butter and Sugar: In a large bowl, use an electric hand mixer to cream the room temperature butter and granulated sugar for a few minutes until the mixture is light and fluffy. Then, add the eggs one at a time, whipping slowly between additions. Stir in the vanilla extract.
  3. Add Oils and Milk: Slowly pour in the oil while whipping continuously to incorporate it smoothly. Next, slowly add the room temperature whole milk while continuing to whisk the batter until well combined.
  4. Incorporate Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Take care not to overmix to keep the batter tender.
  5. Activate Leavening Agents: In a small bowl, combine the white vinegar and baking soda. This will create a bubbly reaction. Immediately fold this mixture into the batter until just combined to help the muffins rise perfectly.
  6. Add Strawberries to Batter: Reserve about 24 pieces of strawberry for topping. Carefully fold the remaining strawberries into the batter, being gentle to avoid mashing the fruit.
  7. Fill Muffin Tins: Spoon or pipe the batter evenly into the muffin linings, filling each about three-quarters full. Top each muffin with two of the reserved strawberry pieces, pressing them lightly onto the surface.
  8. Bake: Place the muffin tin in the preheated oven and bake for approximately 20-22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean. Avoid overbaking to keep the muffins moist.
  9. Cool and Store: Allow the muffins to cool slightly before serving. Store any leftovers at room temperature in an airtight container for 2-3 days.

Notes

  • Use fresh strawberries for best texture and flavor; frozen strawberries can be used if folded in frozen and not thawed to prevent excess moisture.
  • Do not overmix the batter to maintain a light and airy muffin.
  • Room temperature ingredients help create an even batter.
  • Ensure oven temperature is correct to avoid under or overbaking.
  • Muffins are best consumed fresh but can be stored properly for a couple of days.
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-muffins-recipe/