Strawberry Muffins Recipe

5 from 1 vote

These strawberry muffins are moist, fluffy, and loaded with fresh summer juicy strawberries. A perfect muffin the whole family will love!

Prep Time15

Cook Time20

Resting Time15

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, easy strawberry muffins, strawberry

Servings:

Calories: 271kcal

Author: Leigh Harris

Line a muffin tin with paper liners or spray with nonstick baking spray that contains flour.
In a medium bowl whisk together 2 1/2 cups flour, baking powder, and kosher salt. In a large bowl whisk the sugar and eggs until thick and pale, about 1 minute. Slowly add the vegetable oil and melted butter, and mix until combined. Add the buttermilk and vanilla and mix until well combined.
2 1/2 cups All-purpose flour, 2 1/2 tsp Baking powder, 1 tsp Kosher salt, 1 cup Granulated sugar, 2 large Eggs, 4 tbsp Unsalted butter, 1/4 cup Vegetable oil, 1 cup Buttermilk, 2 tsp Vanilla extract
Toss the diced strawberries with 2 teaspoons of flour. Gently fold the dry ingredients and strawberries into the wet ingredients until combined. Be careful not to overmix, the batter will be lumpy with some dry flour remaining. Cover the bowl with plastic wrap and let the dough rest for 15 minutes while you preheat oven to 425 degrees F.
2 1/4 cups Diced strawberries
Using an ice cream scoop or cookie scoop divide the batter evenly amongst the muffin liners. Sprinkle the top of each muffin with pearl sugar. Bake for 15-20 minutes until golden brown, or until a toothpick inserted into the center comes out clean. Cool in the pan for about 5 minutes before serving.
2 tsp Pearl sugar

Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops. This step is not necessary if you are in a hurry.

Store at room temperature for up to 4 days. Freeze for up to 2 months for the best quality.