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By Taffey Bakery

Classic Strawberry Muffins

Name: Classic Strawberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3/4 cups all-purpose flour; 1/3 cup white sugar; 6 tbsp butter cold; 1/2 cup butter melted and cooled; 2 tbsp oil; 1 egg room temperature; 1 egg yolk room temperature; 1 cup buttermilk* room temperature; 1 tbsp vanilla; 1 cup white sugar; 2 1/2 cups all-purpose flour; 3 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tbsp cornstarch; 1 cup fresh strawberries sliced

8 steps

Prep:10minCook:20min

Strawberry muffins of your dreams! These are fluffy, soft muffins. They are studded with gorgeous strawberries throughout and topped with a buttery sugar streusel!

Updated at: Wed, 20 Mar 2024 21:32:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories376.2 kcal (19%)

Total Fat17 g (24%)

Carbs51.1 g (20%)

Sugars24.1 g (27%)

Protein5 g (10%)

Sodium315.6 mg (16%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the streusel

¾ cupsall-purpose flour

⅓ cupwhite sugar

6 Tbspbutter

cold

For the muffins

½ cupbutter

2 Tbspoil

1 cupbuttermilk

1 Tbspvanilla

2 ½ cupsall-purpose flour

3 tspbaking powder

1 tspbaking soda

½ tspsalt

1 Tbspcornstarch

1 cupfresh strawberries

sliced

Instructions

Step 1

Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.

Step 2

In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.

oil2 Tbsp

butter½ cup

egg1

egg yolk1

buttermilk1 cup

vanilla1 Tbsp

white sugar1 cup

Step 3

Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It’s important not to over mix with muffins.

all-purpose flour2 ½ cups

baking powder3 tsp

baking soda1 tsp

salt½ tsp

cornstarch1 Tbsp

Step 4

In the bowl with the sliced strawberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Step 5

Add the sliced strawberries and mix in a few times.

fresh strawberries1 cup

Step 6

Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle streusel on top.

Step 7

Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

Step 8

These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

View on Taffey Bakery

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