Easy Strawberry Muffins
Soft, bakery-style strawberry muffins with golden, crackly tops and juicy fruit in every bite. Mix by hand and bake fast.
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Servings:
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2.25 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 0.25 tsp ground cinnamon
- 2 large eggs at room temperature
- 0.75 cups buttermilk shaken
- 0.33 cups neutral oil such as canola or vegetable
- 1.5 tsp vanilla extract
- 1 tsp lemon zest finely grated
- 1.5 cups fresh strawberries, diced patted dry
- 1 tbsp all-purpose flour for tossing the berries
- 1.5 tbsp turbinado sugar for crunchy tops
Instructions
Preparation Steps
- Heat oven to 400°F. Line a 12-cup muffin tin and lightly mist the liners.
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a second bowl, whisk eggs, buttermilk, oil, vanilla, and lemon zest until smooth.
- Pat strawberries dry and toss with 1 tablespoon flour to lightly coat.
- Make a well in the dry mix. Pour in wet ingredients and fold just until barely combined.
- Gently fold in the strawberries, keeping the batter slightly lumpy.
- Spoon batter into cups, filling about 3/4 full. Sprinkle tops with turbinado sugar.
- Bake 5 minutes at 400°F, then reduce to 350°F and bake 12–14 minutes until golden and set.
- Cool in pan 5 minutes, then move muffins to a rack to finish cooling.
Notes
Try swapping half the strawberries with blueberries, or add 1/2 cup white chocolate chips. For a lemon twist, brush warm muffins with a quick lemon glaze. Store covered at room temperature for 2 days or freeze up to 2 months; thaw and warm briefly before serving.
This recipe is an original creation inspired by classic Easy Strawberry Muffins flavors. All ingredient ratios and instructions are independently developed.