Embrace the flavors of summer with these delightful Strawberry Muffins. Bursting with juicy strawberries and infused with a hint of cinnamon, these muffins are the perfect way to start your day or enjoy as a sweet snack. Simple to make and utterly irresistible, this recipe will quickly become a favorite in your baking repertoire. Let’s dive into the ingredients and steps to create these mouthwatering treats!
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup softened butter
- 3/4 cup granulated sugar
- 1 egg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups diced strawberries
- 3 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
- Prepare the Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
- Fold in the Strawberries: Gently fold the diced strawberries into the muffin batter until evenly distributed. Be careful not to crush the strawberries.
- Fill the Muffin Cups: Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- Make the Topping: In a small bowl, mix together the remaining granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the tops of the muffins.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy!
Cook’s Notes and Variations:
- For added texture, you can sprinkle some coarse sugar on top of the muffins before baking.
- Feel free to substitute part of the all-purpose flour with whole wheat flour for a heartier texture.
- If you prefer a sweeter muffin, you can increase the amount of granulated sugar in the batter or add a sweet glaze on top after baking.
- Experiment with different fruits such as blueberries, raspberries, or peaches for a variety of flavors.
Frequently Asked Questions (FAQs):
- Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries in this recipe. Simply thaw and drain them before dicing, and gently fold them into the batter.
- How should I store the muffins? Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the muffins for longer storage.
- Can I make mini muffins instead of regular-sized ones? Absolutely! Adjust the baking time accordingly and keep an eye on them to prevent over-browning.
Keto and Low-Carb Versions:
- To make a keto-friendly version of these muffins, you can substitute almond flour or coconut flour for the all-purpose flour and use a sugar substitute such as erythritol or stevia instead of granulated sugar.
In conclusion, these Strawberry Muffins are a delightful treat that captures the essence of summer in every bite. Whether enjoyed for breakfast, as a snack, or as a sweet ending to a meal, these muffins are sure to please. With their tender crumb, juicy strawberries, and cinnamon-sugar topping, they are a true delight for the senses. So gather your ingredients and get ready to bake up a batch of these irresistible muffins – your taste buds will thank you!
