Want a spin on blueberry? This easy muffin recipe is the perfect vehicle for strawberry season
With spring is in full swing and summer quickly approaching, it means strawberry season! I love to come up with recipes that highlight the flavor of this beautiful berry without having to spend much time in front of the oven. This classic muffin recipe does just that! Adding a touch of vanilla enhances the flavor of the strawberries and makes the final muffin a great match for a cup of tea or coffee.
I encourage you to use fresh strawberries instead of frozen, or your batter turns out a little runny, and most likely pink! using frozen strawberries also prolongs the baking time, so your muffins may not come out evenly cooked.
As with most quick breads, less stirring is more. It may be tempting to beat all the lumps out of your muffin batter, but don’t! Over mixing muffin batter creates an effect called tunneling, where your finished muffins end up with tough holes instead of fluffy, tender nooks. I’ve found that after mixing my batter, giving it a few minutes before resting allows the baking powder to “work it’s magic” a bit, and makes the batter rise a little even before placing it in the oven. If you’re in a rush, you can skip this step
As with all my recipes, I encourage you to make it your own, swap out strawberries for raspberries or blackberries, add other mix-ins like lemon zest, cardamon, or chocolate. The possibilities are up to you! if you decide to bake up these muffins, be sure to comment here, or tag me with @beyondafoodie on social media! Happy baking!
Strawberries And Cream Muffins
- Muffin Tin
- Mixing Bowl
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/3 cup sugar
- 1 pinch salt
- 3/4 cups milk
- 1 egg beaten
- 1/4 cup oil
- 2 tsp vanilla extract
- 1/2 cup fresh strawberries diced plus 1-2 whole
- Preheat oven to 350º. Line a muffin tin with in a medium mixing bowl, combine dry ingredients: flour, baking powder, sugar, and salt. Gently whisk to combine and set aside.
- In another container, add all wet ingredients such a milk, eggs, oil and vanilla extract. Stir until eggs are completely blended into the oil and milk. Set aside.
- Use a spoon or spatula to create a well in the center of the bowl of dry ingredients. Pour milk/egg mixture into the well of the dry ingredients. Gently stir until batter is just moistened. The batter will be lumpy, be careful not to over-mix.
- Lastly, fold in strawberries until just incorporated. Allow batter to rest for 5 minutes before scooping into muffin tin.
- After resting, use a portion scoop or 2 tablespoons to spoon into each section of the pan. Only fill the cups about 2/3rds the way up.
- Finally, in slice whole strawberries thinly and place 1-2 slices atop each cup.
- Place in the oven and make until slightly browned, and the center comes out clean, about 15 minutes.
- After baking, allow to cool for 5 minutes before transferring muffins to a wire rack to cool.
- To store: place in an airtight container for up to 3 days, or freeze for up to 1 month.