Description
These muffins are gloriously golden-domed with a tender, moist crumb, studded with bursts of sweet, juicy fresh strawberries. They are truly bakery-quality muffins you can make right at home.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 cup (240ml) whole milk, room temperature
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, diced (¾-inch pieces), tossed with 1 tbsp flour
- Optional: 1-2 tablespoons turbinado sugar for topping
Instructions
- 1. Prep Oven & Muffin Tin: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2. Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- 3. Whisk Wet Ingredients: In a separate medium bowl, whisk together melted butter, whole milk, egg, and vanilla extract until smooth.
- 4. Gently Combine & Fold: Pour wet ingredients into dry. Mix with a rubber spatula just until *barely* combined; lumps are fine. Gently fold in the floured diced strawberries until evenly distributed. Do not overmix!
- 5. Fill & Bake: Divide batter evenly among 12 muffin cups, filling almost to the top. Sprinkle with turbinado sugar if desired. Bake at 425°F (220°C) for 5 minutes. REDUCE temperature to 375°F (190°C) and bake for another 15-18 minutes, until golden and a skewer comes out clean.
- 6. Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-23 mins