Sometimes I’m not sure what I love most about Summer. Is it the warm weather after a brutal winter? Everything turning green and the chance to get out and do things? Or, all of the fresh, local produce. Summer is here which means fresh strawberries. I have so many old and new recipes I want to try, but I happened upon this one a couple of weeks ago. For some reason, I had never thought to make a strawberry muffin. I’ve never seen on in the store and I’ve never heard of anyone having one. Such a simple idea, but for me it was brilliant! I had to make some of these.
I decided to omit the crumb topping, but I’m sure it’s a nice addition.
Strawberry Muffins
Ingredients:
- 3 c. all-purpose flour
- 2 c. granulated sugar
- 1 Tbs. baking powder
- 2 tsp. vanilla extract
- 3 eggs
- 125 g. unsalted butter, melted (roughly 9 Tbs. butter)
- 1 c. milk
- 1 1/2 c. fresh strawberries, diced
- Crumble topping (optional, recipe below)
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Preheat oven to 400. Line a muffin tin with cupcake liners and set aside.
In a large mixing bowl, whisk together flour, sugar, and baking powder. Add vanilla extract, eggs, butter and milk, stirring until just combined. Fold in strawberries.
Fill muffin cups until 2/3 fill (about 1 scoop with a medium ice cream scoop, under 2″ in diameter). Top with crumble topping (below), if desired.
Cook 18-22 minutes, until muffins are golden brown and a toothpick inserted into the center comes out clean. Let sit in muffin tin for a few minutes before removing to a wire rack to cool completely.
Crumb Topping
Ingredients:
- 60 g. all-purpose flour (~5 heaping tablespoons, using a soup spoon)
- 50 g. rolled oats (~5 heaping tablespoons, using a soup spoon)
- 35 g. light brown sugar (~2 heaping tablespoons, using a soup spoon)
- pinch of salt
- 60 g. unsalted butter (~4 Tbs. or half a stick)
In a small microwave-safe bowl, melt butter. Stir in remaining ingredients, until mixture is crumbly.
Source: Muffin found on Books N Cooks, originally from Noob Cook. Crumble topping from Smitten Kitchen
9 comments
June 27, 2011 at 3:43 pm
Oh yummy! I am looking for a way to use up some surplus fresh strawberries and these look delicious!
June 27, 2011 at 5:39 pm
They are awesome!
June 27, 2011 at 6:33 pm
I made these today after a morning of strawberry picking and they came out great! Forgot the cup of milk, but thankfully realized it when they were only in the oven for a couple minutes. I’m sure my mom and I looked silly scraping the batter from the muffin cups back into the bowl so we could add the milk. 🙂 Even with the minor mishap, they turned out delicious! Thank you for sharing your recipe!
June 28, 2011 at 1:09 pm
how many does this recipe make?
June 28, 2011 at 1:11 pm
The original recipe called for 2 – 2.5 dozen. I got 2 dozen.
April 30, 2012 at 5:08 pm
These strawberry muffins look yummy. We are on a strawberry kick in this house. I just made fresh strawberry ice cream and a strawberry buttermilk cake. Totally have to try making muffins your look so good.
April 30, 2012 at 5:39 pm
I’ve got some great ones that will be on the end of this week or next!
July 9, 2012 at 1:06 pm
These were delicious! A great way to use up extra strawberries!
March 25, 2013 at 8:06 pm
I followed the recipe almost exactly (I used a little bit less than 2 1/2 cups of flour instead of the full 3 cups) and the muffins came out beautifully. My strawberry-loving little sister can’t keep her hands off of them!