Strawberry Muffins
These Strawberry Muffins are so easy to make - bake them fresh for breakfast or have them as dessert. They are freezer-friendly, so make a double batch!
Ingredients
- 1 cup strawberries hulled and chopped
- 1/2 cup sugar divided
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 2 Tablespoons butter melted
Instructions
- In a small bowl, mix chopped strawberries with 1/4 cup of the sugar. Cover and refrigerate for at least 1 hour.
- In a large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, and salt.
- In a small bowl, lightly whisk together eggs and milk.
- Pour milk mixture into flour mixture and stir to combine. (Batter will be slightly lumpy.)
- Mix in melted butter.
- Gently fold in strawberry mixture.
- Lightly grease a muffin pan. (I like Baker's Joy non-stick spray.)
- Pour batter into muffin cups, filling approximately 3/4 full.
- Bake at 400 degrees for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes in the muffin pan on a wire cooling rack.
- Turn out on wire rack.
- Serve immediately, or let cool completely and store in an air-tight container.
Tried this recipe?Let us know how it was!