1. Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries in this recipe. However, make sure to thaw and drain them before adding them to the batter to avoid excess moisture. Tossing them in flour helps prevent them from sinking to the bottom during baking.

2. How do I keep my strawberry muffins from sinking?

To prevent the strawberries from sinking to the bottom of the muffins, toss them in a small amount of flour before adding them to the batter. This helps suspend the berries in the batter and ensures they bake evenly throughout the muffin.

3. Can I make these strawberry muffins gluten-free?

Absolutely! You can swap the all-purpose flour for a gluten-free flour blend. Make sure to check the packaging for any specific instructions regarding measurements, as some gluten-free flour blends may require additional ingredients like xanthan gum.

Strawberry Muffins Recipe

Description

These strawberry muffins are soft, fluffy, and bursting with fresh berry flavor. They are perfect for breakfast, snacking, or tucking into lunchboxes. The addition of almond extract complements the strawberries, creating a deliciously unique muffin everyone will love.

Ingredients

Scale

2 cups + 2 teaspoons all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 stick or ½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
¼ teaspoon almond extract
½ cup milk
2¼ cups diced strawberries (from 1 pint)
2 tablespoons demerara (turbinado or raw) sugar, for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and spray them with non-stick cooking spray.
In a medium bowl, whisk together 2 cups of the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together for about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and almond extracts.
Alternately add the flour mixture and the milk, beginning and ending with the flour mixture, and mix until just combined.
Toss the chopped strawberries with the remaining 2 teaspoons of flour and fold them gently into the batter. Be careful not to overmix.
Scoop the batter into the prepared muffin tin, filling the cups nearly to the top. Sprinkle the reserved strawberries on top and dust with demerara sugar.
Bake for about 30 minutes, or until a cake tester inserted into the center comes out clean. Let the muffins cool in the tin for 25 minutes.
Transfer the muffins to a wire rack to cool completely.

Notes

If using frozen strawberries, thaw and drain them before adding them to the batter.
To prevent the strawberries from sinking, toss them in a little bit of flour before mixing them into the batter.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 246
Sugar: 21g
Sodium: 224mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 52mg