Strawberry Muffins
Looking for a delicious way to enjoy strawberries? These strawberry muffins are moist, fluffy, and bursting with fresh berry flavor. Ideal for breakfast or a snack, they’re simple to make and will fill your kitchen with an irresistible aroma. Enjoy them warm with a pat of butter or on their own. Let’s dive into the recipe!
Ingredients
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 1/4 cup vegetable oil
– 1 large egg
– 1 cup fresh strawberries, hulled and chopped
– Optional: powdered sugar for dusting
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 200 calories, 7g fat, 30g carbohydrates, 2g protein, and 1g fiber. This is based on one muffin serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, vegetable oil, and egg until blended.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Fold in the chopped strawberries, being careful not to overmix.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
9. Dust with powdered sugar if desired, and serve warm.
10. Enjoy your freshly baked strawberry muffins with friends and family!
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Greek yogurt can replace buttermilk, and you can use honey or maple syrup instead of sugar for a natural sweetener.
Serving and Pairings
These strawberry muffins pair wonderfully with a cup of tea or coffee. They also make a great addition to a brunch spread or can be enjoyed with yogurt for a nutritious breakfast.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in the oven.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately can affect texture.
- Using old baking powder or soda can prevent rising.
- Not lining the muffin tin can cause sticking.
- Skipping the cooling time may result in soggy muffins.
Helpful Tips
- Use ripe strawberries for the best flavor.
- Try adding lemon zest for a refreshing twist.
- Check muffins a few minutes before the baking time ends.
- Experiment with different fruits like blueberries or raspberries.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just ensure they are thawed and drained before adding to the batter to avoid excess moisture.
How can I make these muffins healthier?
You can reduce sugar, use whole grain flour, or add nuts and seeds for added nutrition.
Can I make mini muffins with this recipe?
Absolutely! Just adjust the baking time to about 10-12 minutes for mini muffins.
What can I serve with strawberry muffins?
These muffins go well with whipped cream, yogurt, or fresh fruit for a delightful breakfast or snack.
How long do strawberry muffins last?
They last about 3 days at room temperature or can be frozen for up to 3 months.
Conclusion
Strawberry muffins are a delightful treat that combines the sweetness of fresh strawberries with the comforting texture of baked goods. Perfect for any occasion, these muffins are sure to please everyone at the table. Enjoy baking and sharing this delicious recipe!
Strawberry Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh strawberries hulled and chopped
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, and egg until blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the chopped strawberries, being careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Dust with powdered sugar if desired, and serve warm.
- Enjoy your freshly baked strawberry muffins with friends and family!
