Warm finger sized rich moist muffins that are filled with juicy bites of sweet strawberries are subtly elegant and absolutely intoxicating. Serve a warm plate of these delicious treats at your next family gathering to watch the family absolutely light up with anticipation. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them.
The second batch from the oven went a bit slower but did not last the work week as these gently chewy strawberry infused bites of heaven went great with mine and my husbands morning coffee.
Watch the video and follow the simple instructions below to have these delicious strawberry muffins ready to consume in your home tonight. Summer time and home cooking for those kids can also be a fun activity to get some family coordinated activities going in the home. Best part from a family bonding experience cooing muffins is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.
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In a large bowl add wet ingredients then mix until smooth. Place a hand sifter over the bowl.
Add flour baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.
Add diced strawberries
Then gently fold the batter until well combined (do not over mix or use a mixer).
Use an ice cream scooper to evenly place batter into the muffin tin (should be exactly 12 scoops).
Bake for 18-20 minutes or until golden brown. Let the muffins cool in the tin for about 15 minutes and then transfer them to a baking rack until completely cooled.
Serve & Enjoy!
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Strawberry Muffins
Equipment
- Muffin Tin
Ingredients
- 8 oz Strawberries rinsed, remove stem & diced
Wet
- 1 cup granulated sugar
- ½ cup milk
- ½ cup canola or vegetable oil
- 1 tsp vanilla extract
- 2 large eggs room temperature
Dry
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 375°F.
- In a large bowl add wet ingredients then mix until smooth. Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer. Add diced strawberries then gently fold the batter until well combined (do not over mix or use a mixer).
- Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
- Use an ice cream scooper to evenly place batter into the muffin tin (should be exactly 12 scoops).
- Bake for 18-20 minutes or until golden brown. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.
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