Strawberry Muffins

We get seriously excited for strawberry season, mostly because we know we’re going to get to make our Strawberry Muffins with the most delicious and ripe strawberries for the next several months! I love this muffin recipe SO much! They’re fluffy, moist, delicious, and best of all loaded with fresh strawberries!

How to Make Our Strawberry Muffins

1. In a bowl combine strawberries, 1 tablespoon sugar and 1 tablespoon flour.
2. Toss together until strawberries are evenly coated. Set aside.

3. Preheat oven to 425˚F. In a mixing bowl combine flour, sugar, baking powder, and salt.
4. Whisk dry ingredients together.

5. Add eggs, milk, Greek yogurt, melted butter, and vanilla into a liquid measuring cup and whisk together.
6. Pour egg mixture into flour mixture.

7. Whisk together until batter is thick and smooth (making sure not to over mix).
8. Add prepared strawberries to batter.

9. Fold strawberries into batter until evenly incorporated.
10. Spray every other cavity of a muffin tin with cooking spray.

11. Fill each prepared muffin tin well almost to the top (leaving about ½ cm of space).
12. Sprinkle 1/4 teaspoon turbinado sugar over each muffin. Repeat steps 10-12 with another muffin tin and remaining batter.

13. Bake muffins for 5 minutes, then reduce temperature to 375˚F and continue to bake muffins for an additional 15 minutes or until tops have domed and a toothpick comes out with just a couple crumbs when inserted into the center of a muffin. Allow muffins to cool in tin until they’re cool enough to handle, then transfer them to a cooling rack. Allow muffins to cool completely or serve warm.

Why These are the Best Strawberry Muffins

• The high, domed tops! These domed tops are reminiscent of delicious bakery style muffins. The domed tops are achieved by a specific baking technique that I learned from Michelle of Hummingbird High when she recreated Levain Bakery’s famous Blueberry Muffins. The muffins themselves are very different, but the baking technique that Michelle explains works for this recipe too!
• The texture is delightful! Our strawberry muffins are soft and fluffy with the slightest chewy outer texture.
• It’s easy! Our recipe doesn’t require a hand or stand mixer and everything basically gets added to one bowl (with the exception of the strawberries that get tossed in sugar and flour before folded into the batter),
• The flavor is delicious! The muffin itself has a nice, sweet (but not overly sweet) vanilla flavor with bursts of strawberries throughout! The turbinado sugar also gives each muffin top a very subtle caramelized texture and flavor that is really addicting.

Tips and Tricks for Success

• Generously spray each muffin tin cavity with cooing spray. This will ensure there’s no sticking and that the muffins release easily.
• Using 2 muffin tins and filling every other cavity is important! This will ensure the muffin tops are able to spread as well as rise without baking into one another.
• Fill each cavity to the very top (only leaving a small amount of room). This will also ensure the muffin rise enough to spread and dome!

Freezing, Thawing and Reheating Instructions

Freezing

Once muffins have cooled completely, place them onto a parchment paper lined baking sheet, about 1/2 inch apart. Freeze muffins completely before transferring them to a resealable freezer bag. Store in the freezer for up to 2 months.

To Thaw

Allow strawberry muffins to thaw at room temperature, for about 1 to 2 hours.

Reheating

Preheat oven to 350˚F. Place thawed muffins into a baking dish and cover with foil. Gently heat for 5 to 6 minutes. Uncover and continue to reheat for an additional minute.

Alternatively, you can wrap the muffin loosely in a paper towel and microwave on high for 20 to 30 seconds.

Variations

• Sour cream can be used to replace the Greek yogurt (1:1) for a deeper tangy flavor.
• Lemon zest is a nice addition to this muffin. Fold 1 tablespoon of lemon zest into the muffins when adding the strawberries.
• Replace the strawberries for blueberries or diced peaches.
• Omit half of the strawberries and replace it with 1/2 cup diced rhubarb. If adding rhubarb, increase the amount of sugar by 1 tablespoon.

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