Bursting with the sweet summer flavor of strawberries, this delicious recipe for Strawberry Muffins is perfect for a Sunday brunch, teachers gifts, or picnics.
When I was a little girl, my mom had a strawberry patch in our backyard. During the summer, my brother and I would help ourselves to the berries, straight out of the garden, still warm from the summer sun. My mom could always tell that we’d been making ourselves at home in the garden because our hands and face would be stained red from the berries! To me, this recipe for Strawberry Muffins tastes like a bite of summer!
The recipe can be made with fresh or frozen strawberries. I think fresh ones taste better, but my childhood memories may make me a little biased! If you do use frozen berries, let them thaw slightly so you can cut them up into smaller pieces.
3 cups flour
2 1/2 tsp. baking soda
1/4 tsp. salt
10 Tbsp. melted butter
1 1/4 cup sugar
2 large eggs
1 cup milk
2 tsp. vanilla extract
1 1/2 cup chopped fresh or frozen strawberries
Preheat oven to 400. Line a muffin tin with paper cups or grease with nonstick spray. Combine dry ingredients in a mixing bowl and set aside.
In a separate bowl whisk together all of the wet ingredients. Add the wet mixture to the dry mixture and combine with a spoon until no flour patches remain. Fold in strawberries.
Distribute the batter between each muffin cup and bake 20 minutes. Allow to cool about 10 minutes before serving.
If you like this recipe, you may like our Peach Blueberry Greek Yogurt Cake.
As always, thank you for reading!