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)
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
thewaytohisheart.wordpress.com 
Oh yummy! I am looking for a way to use up some surplus fresh strawberries and these look delicious!
They are awesome!
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!
how many does this recipe make?
The original recipe called for 2 – 2.5 dozen. I got 2 dozen.
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.
I’ve got some great ones that will be on the end of this week or next!
These were delicious! A great way to use up extra strawberries!