About the Recipe
Lightly sweet with a tender crumb, these muffins make the perfect grab-and-go breakfast or afternoon treat. Whether you’re using fresh or frozen berries, these muffins come together easily and deliver homemade comfort with a fruity twist.
Ingredients
260 g all-purpose flour, divided (2 cups)
8 g baking powder (2 tsp)
4.5 g salt (¾ tsp)
113 g unsalted butter, softened (1 stick)
200 g granulated sugar (1 cup)
2 large eggs
6 g vanilla extract (1½ tsp)
120 g milk (½ cup)
340 g cut strawberries (2¼ cups)
Preparation
Preheat the oven to 375 degrees fahrenheit.
Start by grabbing a medium bowl and whisking together 2 cups of the flour, the baking powder, and the salt.
In a separate bowl (ideally with an electric mixer), cream the butter and sugar together until it’s all nice and fluffy.
Then, crack in the eggs one at a time, making sure to scrape down the sides and mix well after each.
Add the vanilla—don’t worry if the batter looks a little grainy at this point, that’s totally normal.
Now, with your mixer on low speed, start adding the dry mixture in three parts, alternating with the milk. You’ll want to start and end with the dry ingredients.
Once your batter’s ready, gently fold in the strawberries. Take it easy here—you don’t want to overmix and turn the whole thing pink.
Scoop the batter into your muffin tin, and pop them in the oven. Bake for about 22 minutes, or until the tops are golden and a toothpick comes out clean.