Strawberry Muffins
All this rain here in Oregon is making me want to do lots of baking. My kids are very happy about that. My son had a buddy over after school today so I surprised them with these strawberry muffins and boy did they have huge smiles on their faces. They devoured four of these muffins in seconds. Seriously. Seconds. Growing tween boys have amazing appetites! Both boys gave these muffins a huge thumbs up. My daughter came home from rock climbing this afternoon starving and super excited to eat one of these beauties while doing her homework – she loved it. Both of my kids requested these muffins for breakfast tomorrow – I’d say that makes this recipe a success.
How to Make Strawberry Muffins
Preheat the oven to 425 degrees. Coat a muffin tin with coconut oil cooking spray.
In a large bowl, combine flour, baking powder, and salt. Mix well.
In another bowl, whisk together eggs, white sugar, and brown sugar until combined. Add in buttermilk, melted coconut oil, and vanilla extract then whisk until well combined. Add the flour mixture to the wet ingredients and mix everything together until just combined. Don’t overmix. The batter will be extremely thick. Very gently add most of the strawberries to the batter.
Spoon batter into prepared muffin tins, filling all the way to the top. Add a few extra strawberries to the tops of each muffin making sure to push them down gently. Sprinkle with coarse sugar.
Bake at 425 degrees for 5 minutes. Keeping the muffins in the oven and the door closed, reduce oven temperature to 375 degrees and continue to bake for 13-15 minutes, or until a tester inserted into the center of the muffins comes out clean. Remove from the oven and allow to cool for 10 minutes. Serve and enjoy.
Ingredients
- 3 cups flour
- 4 tsp baking powder
- ½ tsp salt
- 2 large eggs at room temperature
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 ¼ cup buttermilk
- ½ cup coconut oil melted
- 1 tsp vanilla extract
- 2 cups fresh strawberries chopped
- Coarse sugar for sprinkling on top
Instructions
- Preheat the oven to 425 degrees. Coat a muffin tin with coconut oil cooking spray.
- In a large bowl, combine flour, baking powder, and salt. Mix well.
- In another bowl, whisk together eggs, white sugar, and brown sugar until combined.
- Add in buttermilk, melted coconut oil, and vanilla extract then whisk until well combined.
- Add the flour mixture to the wet ingredients and mix everything together until just combined. Don’t overmix. The batter will be extremely thick.
- Very gently add most of the strawberries to the batter.
- Spoon batter into prepared muffin tins, filling all the way to the top.
- Add a few extra strawberries to the tops of each muffin making sure to push them down gently.
- Sprinkle with coarse sugar.
- Bake at 425 degrees for 5 minutes.
- Keeping the muffins in the oven and the door closed, reduce oven temperature to 375 degrees and continue to bake for 13-15 minutes, or until a tester inserted into the center of the muffins comes out clean.
- Remove from the oven and allow to cool for 10 minutes. Serve and enjoy.
Juicy, tender and fruity…these muffins look fantastic!
I’ve definitely been in a baking mood also! These muffins look so good!
These were a hit. Oddly enough, I never thought about strawberries in a muffin. Always about the blueberries. That ended today. Great muffins.
Nicely done, Pam! I’m with Julia, this one has never occurred to me but I love the idea of it.