Strawberry Muffins

There’s something magical about waking up to the smell of freshly baked Strawberry Muffins. I remember the first time I pulled a batch out of the oven, the sun streaming through the kitchen window, and the sweet aroma filling the air. My family gathered around, eagerly anticipating those golden-brown treats. These muffins have become a staple in our home, serving as a delightful breakfast or a sweet snack to brighten up any day. Each bite bursts with the flavor of juicy strawberries, and the light, fluffy texture makes them irresistible. Baking Strawberry Muffins is not just about enjoying a delicious treat; it’s about creating memories with loved ones, sharing laughter, and savoring the little moments over a warm, homemade muffin. Whether it’s a special occasion or a simple weekend morning, these muffins bring joy and sweetness to our table.

Key Ingredients for Strawberry Muffins

Each ingredient in these Strawberry Muffins plays a vital role in creating the perfect flavor and texture. The combination of fresh strawberries, flour, and sugar blends beautifully to form a delightful treat that’s as delicious as it is wholesome. You’ll find that these ingredients work harmoniously, producing muffins that are light, fluffy, and bursting with fruity goodness.

• 2 cups flour – Forms the base of the muffins, creating a light and airy texture.
• ½ cup sugar – Adds sweetness, balancing the tartness of the strawberries.
• 2 teaspoons baking powder – Works as a leavening agent, ensuring the muffins rise beautifully.
• ½ cup desiccated coconut – Provides a subtle flavor and adds moisture, enhancing the overall muffin texture.
• 1 pinch salt – Elevates the flavors of the other ingredients.
• ½ cup oil – Contributes to a moist muffin; light olive oil is recommended for a milder flavor.
• 1 egg – Binds the ingredients together, adding richness.
• 1 teaspoon vanilla – Enhances the overall sweetness and complements the strawberries.
• 1 cup milk – Adds moisture and creates a tender crumb in the muffins.
• 1 ½ cups strawberries – The star ingredient, offering bursts of fresh flavor in each bite.

How to Cook Strawberry Muffins

Making Strawberry Muffins is simpler than you might think! With just a few steps, you can have delicious muffins ready in no time. Let’s dive into the process of creating these delightful treats that will surely become a favorite in your home.

1. Preheat your oven to 180°C (360°F). Make sure your muffin tin is ready; it should be greased or lined with paper liners to prevent sticking.

2. In a medium mixing bowl, combine the dry ingredients: flour, baking powder, sugar, coconut, and a pinch of salt. I like to whisk them together to ensure they’re evenly distributed—no need to sift here!

3. In a measuring jug, whisk together the oil, egg, and vanilla. Gradually add the milk until you reach a total of 1 ½ cups of liquid. Use a fork or whisk to blend these ingredients well.

4. Pour the wet ingredients into the dry ingredients. Gently mix everything together, being careful not to overmix. We want the muffins to be light and fluffy, so just combine until there are no dry spots!

5. Fold in the chopped strawberries gently, ensuring even distribution throughout the batter.

6. Scoop the batter into the muffin tin, filling each hole evenly. You should be able to fill 12 holes without issue.

7. Place the tray in the oven and bake for about 20 minutes. You’ll know they’re done when they’re golden brown and spring back when lightly pressed in the center.

8. Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep them fluffy and prevents sogginess.

9. Enjoy your Strawberry Muffins warm or at room temperature. They pair beautifully with a dollop of butter, jam, or even a scoop of ice cream for a special treat!

Make It Your Own

Feel free to put your spin on these Strawberry Muffins! Here are some tips to help you customize this recipe to your liking:

• Storage: Store any leftover muffins in an airtight container at room temperature for up to three days. This keeps them fresh and delicious.
• Freezing: You can freeze these muffins for up to four months. Simply wrap them well and place them in a freezer bag. They’ll thaw perfectly for lunchboxes!
• Pairing: Enjoy these muffins with a side of yogurt for breakfast or as a snack. They also pair wonderfully with tea or coffee.
• Fruit Variations: While strawberries are fantastic, feel free to experiment with other fruits like raspberries or blueberries for a different flavor profile.
• Mix-ins: Consider adding nuts or chocolate chips for an added texture and taste. Just fold them in with the strawberries.

Serving Ideas for Strawberry Muffins

• Breakfast Treat: Serve your Strawberry Muffins warm with butter and a side of fresh fruit for a delightful breakfast.
• Lunchbox Snack: These muffins make a great addition to kids’ lunchboxes, providing a sweet treat to brighten their day.
• Brunch Buffet: Include them in a brunch spread alongside other pastries and fruits for a beautiful presentation.
• Picnic Delight: Pack these muffins for a picnic. They travel well and are sure to be a hit!
• Seasonal Gathering: Perfect for springtime gatherings, they can be themed with fresh flowers or fruit platters.
• Healthy Dessert: Serve warm with a scoop of Greek yogurt or a dollop of cream for a healthier dessert option.

FAQ

Conclusion

In summary, Strawberry Muffins are a wonderful blend of flavors and textures that make them a favorite in many households. They’re easy to make, delicious, and perfect for any occasion. I encourage you to try this recipe in your kitchen. Your family and friends will love these delightful muffins, and you’ll enjoy the process of baking them. Happy baking!

Strawberry Muffins

Indulge in the warm, fresh-baked Strawberry Muffins that are bursting with juicy strawberries and a hint of coconut. These fluffy treats are perfect for breakfast, a snack, or even dessert. Simple to make and utterly delicious, you’ll want to whip up a batch tonight!

Print Recipe Pin Recipe

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 179

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Flour
• ½ cup Sugar
• 2 teaspoons Baking Powder
• ½ cup Desiccated Coconut
• 1 pinch Salt
• ½ cup Oil
• 1 egg Egg
• 1 teaspoon Vanilla
• 1 cup Milk
• 1 ½ cups Strawberries

Equipment

• Muffin Tin

Method

 

1. Preheat your oven to 180°C (360°F) and get your muffin tin ready.
2. In a medium mixing bowl, combine the dry ingredients: flour, baking powder, sugar, coconut, and a pinch of salt. I skip the sifting and just whisk them together—easy and no fuss!
3. In a measuring jug, whisk together the oil, egg, and vanilla. Then, add enough milk to reach 1 ½ cups of liquid—just pour it right in.
4. Pour the wet ingredients into the dry, then mix everything together gently to form your muffin batter. Be careful not to overmix; we want them light and fluffy!
5. Fold in the strawberries.
6. Scoop the batter into the muffin tin, dividing it evenly between the 12 holes.
7. Pop the tray in the oven and bake for 20 minutes, or until the muffins are golden brown and spring back when you lightly press the center.
8. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
9. Enjoy!

Notes

• Don’t Overmix: The key to fluffy muffins is to mix only until just combined. Overmixing can lead to dense muffins.
• Storage: Store any leftover muffins in an airtight container at room temperature for up to three days. This keeps them fresh and delicious.
• Freezing: You can freeze these muffins for up to four months. Simply wrap them well and place them in a freezer bag. They’ll thaw perfectly for lunchboxes!
• Check for Doneness: Muffins are done when they spring back when pressed or when a toothpick comes out clean.
• Cool Completely: Allow the muffins to cool completely on a wire rack to maintain their texture.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.