1. Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries in place of fresh ones. Be sure to thaw them and drain off any excess liquid before adding them to the batter. This helps prevent the muffins from becoming too soggy.

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

To prevent strawberries from sinking to the bottom, toss them in a small amount of flour before folding them into the batter. This simple trick helps the fruit stay suspended throughout the muffin.

3. Can I make strawberry muffins ahead of time?

Yes, you can prepare the muffin batter ahead of time and store it in the fridge for up to 24 hours. Alternatively, you can freeze the baked muffins for up to 3 months, making them perfect for meal prep or future enjoyment.

4. How do I store leftover strawberry muffins?

Store leftover strawberry muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a ziplock bag or airtight container for up to 3 months.

Strawberry Muffins: A Delicious, Easy-to-Make Recipe

Strawberry Muffins

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These strawberry muffins are a delicious, easy-to-make treat that brings together the sweetness of ripe strawberries with a light, fluffy texture. Perfect for breakfast, snacks, or brunch gatherings, this recipe offers a great way to enjoy fresh fruit in a baked form.

Author: Daisy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
3/4 cup milk
1 1/2 cups fresh strawberries, diced
1 tbsp demerara (turbinado) sugar

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Instructions

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray with cooking spray.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla and almond extract until the batter looks smooth.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Stir gently to combine.
Fold in the diced strawberries, making sure not to overmix the batter.
Fill each muffin cup with batter using an ice cream scoop. Sprinkle the tops with the remaining strawberries and demerara sugar.
Bake for 30 minutes, or until golden brown and a toothpick comes out clean. Cool in the pan for 25 minutes before transferring to a wire rack.

Notes

Do not overmix the batter, as it can result in dense muffins.
Frozen strawberries can be used, but make sure to thaw them and drain excess liquid.
For a dairy-free version, substitute almond milk and coconut oil.
These muffins freeze well for up to 3 months.
Make sure the muffins are golden on top and spring back when touched to check for doneness.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 19g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Find it online: https://thecookingsisters.com/strawberry-muffins-easy-quick-recipe/