Prepare for a mouthwatering adventure! These strawberry muffins are brimming with plump, juicy strawberries and crowned with golden tops that are just as delightful as they look. Perfect companions for your morning coffee or a refreshing glass of OJ, these muffins will have you eager to start your day on a sweet note.
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.
Unveiling the Sweet Secret: What makes these strawberry muffins truly exceptional? It's all about generously loading the batter with strawberries, resulting in an intensely fruity flavor. A hint of vanilla extract plays the perfect supporting role, enhancing the natural sweetness of the fruit.
The Benefits of Strawberries:
Nature's Red Gems: Beyond their delectable taste, strawberries offer a host of health benefits:
- Heart Health: Strawberries may help prevent heart disease and reduce the risk of stroke.
- Antioxidant Powerhouse: Packed with potent antioxidants, they combat free radicals in the body.
- Blood Pressure Buddy: For those at risk of high blood pressure, strawberries can help counteract sodium's effects.
- Hydration and Digestion: With their high water content and fiber, strawberries keep you hydrated and promote regular bowel movements.
- Blood Sugar Control: Enjoy stable blood sugar levels by incorporating strawberries into your diet.
Using Fresh Strawberries:
The Fresher, the Better: When crafting these strawberry cake muffins, fresh strawberries are non-negotiable. Frozen berries, due to their high water content, might lead to less-than-ideal results, resulting in mushy muffins.
When is strawberry season in the United States?
A Slice of Strawberry Season: In the United States, strawberry season stretches from January to November, but the peak arrives in late April through June. During this period, you'll savor the most delectable, vibrant, and 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.
Baking Wisdom for Perfect Muffins:
- Freshness Matters: Opt for fresh strawberries to ensure the finest strawberry muffins.
- Eggcellent Advice: To maintain a smooth batter and even rise, use room-temperature eggs. Allow them to sit out for 30 minutes before use, but don't exceed a 2-hour wait.
- Oven Variability: Ovens can vary, so the golden rule for doneness is to insert a toothpick into the center of your muffin. It should emerge clean, with only a few crumbs clinging to it."
How to Store and Reheat Strawberry Muffins:
Keeping Your Muffins Fresh:
- Refrigerator Storage: Once cooled, place your strawberry muffins in an airtight container in the refrigerator. They'll stay fresh for up to a week.
- Room Temperature Treats: At room temperature, these muffins are perfect for up to 2 days when stored in an airtight container.
- Freezer-Friendly: To enjoy your muffins at a later date, freeze them for up to 3 months. Wrap cooled muffins securely in aluminum foil or plastic wrap and store them in an airtight container or heavy-duty freezer bag. Don't forget to label them with the recipe name and date.
- Thawing Tips: When you're ready to indulge, take your muffins out the night before to allow them to thaw gracefully at room temperature."
The pleasure of freshly baked strawberry muffins is a simple joy that brightens any day. As you savor every bite, remember the magic of these juicy strawberries. Feel free to share your muffin-making adventures in the comments below. Until next time, may your mornings be as sweet as these delightful treats!
- 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.