Description
Unlock the secret to perfectly tender, moist, and flavorful strawberry muffins with golden, domed tops. This recipe guarantees bakery-quality results right in your own kitchen.
Ingredients
- 2 cups (240g) All-Purpose Flour
- ¾ cup (150g) Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ cup (113g) Unsalted Butter, melted and slightly cooled
- ¾ cup (180ml) Buttermilk, room temperature
- 1 large Egg, room temperature
- 1 tsp Vanilla Extract (optional)
- 1 ½ cups (about 225g) Fresh Strawberries, hulled and diced into ½-inch pieces
- 1 tbsp All-Purpose Flour (for tossing strawberries)
- 1 tsp Lemon Zest (optional, for extra brightness)
Instructions
- 1. Prepare Oven & Muffin Tin: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2. Whisk Dry Ingredients: In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 3. Combine Wet Ingredients: In a separate medium bowl, whisk together melted butter, buttermilk, egg, and vanilla extract (if using).
- 4. Combine & Fold: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined; do not overmix. Gently fold in the diced strawberries (tossed with 1 tbsp flour) and lemon zest (if using).
- 5. Fill & Bake: Divide batter evenly among muffin cups, filling each about two-thirds to three-quarters full. Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 15-18 minutes, or until golden and a skewer comes out clean.
- 6. Cool: Let muffins cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-23 mins