Strawberry Muffins
Celebrate the arrival of berry season with these Fresh Strawberry Muffins!
Servings: 16 muffins
Calories: 220kcal
Ingredients
For the Muffins
- 2½ cups all-purpose flour
- 1¼ cups sugar
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- 1 cup milk
- 1½ tsp vanilla extract
- ½ cup unsalted butter, melted
- 2 cups fresh strawberries chopped
For the Sugar Topping
- 2 Tbsp unsalted butter melted
- 1½ Tbsp sanding sugar
Instructions
- Grease and flour a muffin pan or line with paper liners; set pan aside. (Note: This recipe yields 16 muffins, so you’ll need 2 pans.)
- Preheat oven to 375°F.
- In a large bowl, sift together the flour, sugar, baking powder, cinnamon and salt; stir until well combined.
- In a separate bowl, whisk together the eggs, milk, vanilla and melted butter.
- Add the liquid mixture to the dry mixture; stir until just barely combined. (Note: Take care not to overmix the batter at this stage. The batter may look lumpy.)
- Gently fold the strawberries into the batter until well combined. (Tip: Save some of the strawberries and gently press them into the top of the batter once they are in the muffin cups.)
- Fill each muffin liner just over ½ full. (Tip: Do not overfill or the muffins will overflow as they bake!)
- Bake at 375°F for 24-27 minutes, or until a toothpick inserted into a muffin comes out mostly clean.
- Let muffins cool for about 10 minutes before removing from pan.
- For the Sugar Topping, brush tops of cooled muffins with the melted butter. Place sanding sugar in a shallow dish and dip tops of muffins into sugar.
Nutrition
Calories: 220kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 53mg | Potassium: 155mg | Fiber: 1g | Sugar: 17g | Vitamin A: 278IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg
