It’s strawberry season and making a batch of soft and absolutely delicious strawberry muffins is the best way to use fresh strawberries. These strawberry muffins are perfectly soft and moist and packed with juicy berries… They’re absolutely divine! And let me give you a tip: cinnamon goes great with these strawberry muffins! Only one teaspoon of ground cinnamon makes these muffins the best strawberry muffins ever.
These muffins are also very easy to make. I think the most difficult part of this recipe is to chop the strawberries :). I used fresh berries because it’s strawberry season but you can also use frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
More fruit dessert ideas:
Also, if you want to use fresh fruits but it’s not strawberry season, you can use your favorite fruits. Peaches, apricots or cherries would be a great choice.
These strawberry muffins were a big hit and you definitely have to give them a try! And another tip: If you bake for four muffin lovers, you should double the ingredients 🙂
You should also try:
(The recipe makes 12 muffins)
– 500 gr (1 pound) fresh strawberries
– 250 gr (2 cups) flour
– 2 teaspoons baking powder
– 1 pinch of salt
– 1 teaspoon ground cinnamon
– 113 gr (1 stick) butter, softened to room temperature
– 200 gr (1 cup) granulated sugar
– 2 eggs
– 120 ml (1/2 cup) milk
– 2 teaspoons vanilla essence
How to make strawberry muffins
Dice the strawberries. Reserve about 1/2 cup (about 3 tablespoons) diced strawberries for topping. Set aside.
Use a medium bowl to stir together flour, baking powder, a pinch of salt and ground cinnamon. Set aside.
Place soft butter and granulated sugar into a medium bowl. Mix on high speed until creamy.
Add the vanilla essence and mix.
Add the eggs, one at a time, and mix well after each one.
Gradually add the flour, alternating with the milk.
Stir in the chopped strawberries.
Spoon the batter into the muffin tin lined with paper muffin cups.
Top with the reserved strawberries.
Place the strawberry muffins into the preheated oven and bake at 375 F (190 C) for about 25-30 minutes or until golden brown on top.
Let the muffins cool for 5 minutes in the muffin pan, then transfer to a wire rack and let cool completely.
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