Strawberry Muffins

We love fresh, good berry flavor anytime we can get it – these easy strawberry muffins are simple to make and solid to wake up to!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Quick Easy Strawberry Muffins

Mornings can be R-O-U-G-H around here… Sometimes the best way to get our kids to roll out of bed and get going is to have a good, sweet bite waiting for them – and hey we don't mind sneaking a few.

During the early spring we love to take our kids to U-pick farms and one of our favorites is fresh u-pick strawberries – yum! When we come home with a big crate of strawberries, we are always looking for great recipes to use them up in creative ways. These strawberry muffins became a quick favorite, and they freeze well! They are also one of our favorite things to give away to friends and neighbors as a casual summer gift.

How to make solid Strawberry Muffins

First assemble the following ingredients:

• Unsalted butter – unsalted butter add a wonderful fat to the batter.
• White granulated sugar – sugar adds a wonderful sweetness to these muffins, you can substitute with another granulated sugar.
• Eggs – eggs add structure and a nice texture to these muffins. Its best to set them out at room temperature if you can.
• Vanilla extract – vanilla adds a wonderful aromatic taste to these muffins.
• Baking powder – baking powder creates air bubbles in the batter that makes a solid texture.
• All-purpose flour – all purpose flour has the solid amount of protein for a good muffin texture.
• Milk – We prefer to use whole milk for this recipe and in most baking.
• Strawberries – fresh diced strawberries add a wonderful fresh sweet summer taste to these muffins.

Once you have assembled the ingredients use the following method

Cream the ingredients. In a large bowl cream the butter and sugar together for a few minutes until homogenized and smooth. Beat in the eggs and vanilla extract then gently mix the baking powder and flour until it's a little crumbly.

Add the wet ingredients. Mix the whole milk and strawberries into the batter until evenly distributed.

Line muffin tins and bake. Line the muffin tin with liners and distribute the batter evenly between the lined tins. Bake at 350 degrees for about 20 minutes. Serve them hot or cool before serving.

Kitchen notes

Out of season strawberry options. We found that fresh strawberries worked best for this recipe; however, if you only have access to frozen strawberries the recipe will still work. You will want to let the strawberries thaw in the fridge before dicing them and you will want to reduce the amount of milk you use by 2 Tbsp to compensate for the extra liquid in the frozen strawberries.

Optional topping. These muffins are great on their own or served with some honey butter.

Cream the butter and sugar well. Similar to cookies, if you want a excellent result make sure you cream the sugar and butter for at least 5 minutes with a hand mixer.

A few answers

How do you store leftover muffins?

You can store these muffins in an airtight container or Ziploc bag on the counter for up to one week before they go bad.

Do these strawberry muffins freeze well?

After baking and cooling you can freeze these muffins in a ziplock bag. They can be frozen for 3-4 months.

Other good Breakfast Recipes

Whether you are looking for a quick breakfast or something to bring to brunch, check out our favorite breakfast recipes here, like our Best Easy Blueberry Muffins Recipeour knockout Sheet Pan Pancakeseasy and totally addictive Easy British Sausage Rollsand SPAM and Eggs Breakfast Sandwiches!

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Ingredients

• ½ cup unsalted butter
• 1 cup white granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 2 cups all-purpose flour
• ½ cup whole milk
• 1 lb fresh strawberries, diced (about 2 1/2 – 3 cups)

Method

1. Preheat your oven to 350 degrees Fahrenheit and fill a muffin tin with liners.
2. In a large mixing bowl, cream the butter and sugar together until homogenous and smooth.
3. Beat in the eggs and vanilla extract until the eggs are fully incorporated into the batter.
4. Gently beat in the baking powder and flour until no clumps of dry ingredients remain in the mixture. If the mixture is a little crumbly, that is okay.
5. Add the milk and strawberries and whisk again until the strawberries are evenly distributed throughout the batter.
6. Divide the batter among 12 muffin liners and bake for 20 minutes.
7. Serve the muffins hot or allow them to cool for 15-20 minutes before serving.