Jam-packed with juicy strawberries, these strawberry muffins with golden tops are as pretty as delicious. They pair well with a fresh cup of coffee or OJ to get you moving and out the door in the morning.
These strawberry muffins are a great way to use those fresh, just-picked spring and summer strawberries. They are a nice change from the usual blueberry muffins, and I must say they are tough to resist not having more than one in a sitting.
The secret is adding lots of berries to the batter, which gives the muffins an intense strawberry flavor, and a touch of vanilla extract to complement the fruit.
The Benefits of Strawberries:
- Preventing heart disease
- Strawberries can prevent stroke
- Contain powerful antioxidants that may work against free radicals
- It might provide benefits for people who have a raised risk of high blood pressure by helping to offset the effects of sodium in the body.
- Strawberries are high in water content and fiber. They can help hydrate the body and maintain regular bowel movements.
- Strawberries help to regulate blood sugar and keep it stable by avoiding extreme highs and lows.
Can I use frozen strawberries?
For these strawberry cake muffins, fresh strawberries are a must. Using frozen strawberries may result in mushy muffins because of the high water content in the frozen berries.
When is strawberry season in the United States?
Strawberry season technically runs from January until November here in the states. But, the best, best strawberries are harvested in late April through June. This is when you will get the most delicious, bright red, juicy berries.
Can I make the muffin batter ahead of time?
Due to the leavening (baking powder) in this strawberry coffee cake muffin recipe, I do not recommend making the batter in advance.
- Use fresh strawberries to make the best strawberry muffins.
- Use room-temperature eggs to keep the batter from looking lumpy or curdled because they mix better in the batter and rise more evenly. Take eggs out 30 minutes before using but don’t leave them out longer than 2 hours.
- All ovens cook at varying degrees. The best way to check if your muffins are done is to insert a toothpick in the center of your muffin. It should come out clean, with only a few crumbs stuck to the toothpick.
How to Store and Reheat Strawberry Muffins:
- How to Refrigerate Muffins: After cooling, these strawberry muffins can be stored in an airtight container in the refrigerator for up to a week.
- How to Counter Store Muffins: Store in an airtight container for up to 2 days at room temperature.
- How to Freeze Muffins: Prepared muffins can be stored in the freezer for up to 3 months. Wrap cooled muffins well with aluminum foil or plastic wrap and store them in an airtight container or heavy-duty freezer bag. Make sure to mark the recipe name and date.
- How to Thaw Muffins: When ready to eat, pull muffins out the night before to thaw them at room temperature.
- 2 c All-purpose flour is spooned into a measuring cup and leveled off with a knife Plus 2 tsp more for tossing with the strawberries
- 2 tsp Baking powder
- ¾ tsp Salt
- 1 stick Unsalted butter, softened
- 1 c Granulated sugar
- 2 Large eggs
- 1 ½ tsp Pure vanilla extract
- ½ c Milk
- 2 ¼ c Diced strawberries
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract. (The batter may look a little grainy — that’s okay).
- With the mixer on low, add the flour mixture and the milk.
- Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom).
- Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full.
- Bake for about 25-30 minutes, until lightly golden and a cake tester comes out clean.
- Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick to the pan), then let the muffins cool in the pan for about 25 minutes.
- Transfer the muffins to a rack to cool completely.