Strawberry Muffins – a delicious recipe with strawberries, sugar, flour, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 and line two 12-cup muffin tins with paper liners.
2
In a medium bowl, toss the strawberries with the 2 tablespoons of the sugar and let stand for 10 minutes.
3
In another bowl, whisk the remaining 1/2 cup of sugar with the flour, baking powder, baking soda and salt.
4
In a large bowl, whisk the buttermilk with the oil and eggs.
5
Quickly whisk in the dry ingredients.
6
Using a rubber spatula, fold in the strawberries along with any accumulated juices.
7
Fill the muffin cups about three-fourths full with batter.
8
Bake in the center of the oven for about 30 minutes, until golden and puffed and a toothpick inserted in the center of a muffin comes out clean.
9
Let the muffins cool in the tins for about 10 minutes, then transfer to a rack to cool completely.
10
Serve warm or at room temperature.
1359
kcal
Calories
108
g
Fat
88
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound strawberries, hulled and chopped, 1/2 cup plus 2 tablespoons sugar, 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, and more.
Yes, Strawberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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