Hi everyone! Get ready to drool, because I’m sharing my absolute favorite recipe for these easy homemade strawberry muffins! Baking is my happy place, truly. I mean, is there anything better than the smell of warm muffins wafting through the house? I’ve been perfecting this recipe for years – it all started with a mountain of fresh, juicy strawberries and a serious craving. You’re in for a treat!
Why You’ll Love These Easy Homemade Strawberry Muffins
Okay, let me tell you why I think these muffins are the BEST. Seriously, they disappear in my house within minutes! They’re so fluffy, bursting with the sweet taste of strawberries, and unbelievably easy to whip up. Trust me, these easy homemade strawberry muffins are:
- Perfect for breakfast, brunch, or a snack!
- Ready in under an hour, from start to delicious finish.
- Made with simple ingredients you probably already have.
- Moist and tender muffins with juicy strawberry pieces in every bite.
- A guaranteed crowd-pleaser, for kids and adults alike!
Ingredients for Delicious Easy Homemade Strawberry Muffins
Alright, let’s gather our supplies! I’m a bit of a stickler for good ingredients, because they make all the difference, you know? Here’s what you’ll need for these fabulous easy homemade strawberry muffins:
- 2 cups of all-purpose flour. Just regular, unbleached, all-purpose is perfect.
- ¾ cup of granulated sugar.
- 2 ½ teaspoons of baking powder. Make sure it’s fresh for the best rise!
- ½ teaspoon of salt. Don’t skip this, it really balances the sweetness.
- 1 cup of milk. Any kind you like will work!
- ⅓ cup of vegetable oil.
- 1 large egg.
- 1 teaspoon of vanilla extract. Vanilla always amps up the flavor!
- 1 ½ cups of fresh strawberries, chopped. I chop mine into small pieces, about ¼ inch. You could also dice, if you prefer!
That’s it! Pretty simple, right? Get those ingredients ready and let’s get baking!
Step-by-Step Instructions: Making the Perfect Easy Homemade Strawberry Muffins
Okay, baking time! Don’t you worry, these easy homemade strawberry muffins are a breeze. Follow these steps, and you’ll have perfect, fluffy muffins in no time. I always set out all my ingredients first – it just makes everything easier. Let’s get started!
Preparing the Oven and Muffin Tin
First things first, preheat your oven to 400°F (200°C). This is super important – you want that oven nice and hot. While the oven is preheating, grab your muffin tin, and place those cute paper liners in each cup. You totally don’t have to use liners, but they make for easy cleanup, and who doesn’t love that? If you don’t have liners, just lightly grease the tin.
Mixing the Dry Ingredients
In a big bowl (I love my trusty, old glass one!), whisk together the flour, sugar, baking powder, and salt. Make sure you get all those lumps of baking powder out – we want a nice, even rise in our muffins! Give it a good whisk until everything is nice and combined. This is a crucial step for getting that perfect muffin texture!
Combining the Wet Ingredients
In a separate bowl (yep, gotta wash another bowl, haha!), whisk together the milk, oil, egg, and vanilla extract. Whisk until everything is smoothly combined. It’s okay if there’s a little bit of the egg still visible. Careful, you might splash a little. Just embrace it! Don’t worry, it’ll all come together.
Combining Wet and Dry Ingredients
Now, pour those wet ingredients into the bowl with the dry ingredients. Give it a gentle stir until JUST combined. You really don’t want to overmix at this stage! A few streaks of flour are totally okay! Overmixing will lead to tough muffins, and we don’t want that, do we? This is where patience pays off!
Adding the Strawberries
Gently fold in those chopped strawberries. Be careful not to mash them too much – we want nice, juicy bits of strawberry throughout the muffins! Just a few folds until the strawberries are evenly distributed. That’s the secret to these amazing easy homemade strawberry muffins – the strawberries have to be in every delicious bite!
Baking the Muffins
Fill each muffin liner about ¾ full. Now, pop those beauties into the preheated oven and bake for 18-20 minutes. Keep an eye on them! You’ll know they’re ready when a toothpick inserted into the center comes out clean. Ooh, the smell is just the best, isn’t it? Careful, the oven is hot, so use oven mitts!
Cooling the Muffins
Once the muffins are done, take them out of the oven. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This is so important, because it allows the muffins to finish cooking and cool properly. Trust me, it’s worth it to wait! Enjoy your perfectly baked easy homemade strawberry muffins!
Ingredient Notes and Substitutions for Easy Homemade Strawberry Muffins
So, let’s talk about a few of these ingredients and some swaps you can make. The joy of baking is that it can be flexible, but I’ve learned a few tricks along the way. First, about those strawberries: YES, you can totally use frozen! Just make sure to thaw them completely and pat them dry with a paper towel. Otherwise, they can make your muffins a bit soggy. And, even more important, don’t skip the step of patting them dry!
As for the flour, all-purpose is perfect, but if you want to get fancy, you could use a little bit of whole wheat flour for a nuttier flavor. For the sugar, you can try using a little bit of maple syrup in place of part of the sugar, maybe a couple of tablespoons! Just remember, baking is all about experimenting and having fun – so feel free to play around. But really, this easy homemade strawberry muffins recipe is pretty perfect as is!
Tips for Success: Achieving Perfect Easy Homemade Strawberry Muffins
Okay, friends, let’s talk about the tricks of the trade! I’ve made a bajillion batches of these easy homemade strawberry muffins, and trust me, I’ve learned a thing or two. First off, don’t overmix the batter! That’s the biggest mistake, hands down. Just gently stir until the ingredients are *just* combined. You want those muffins to be light and fluffy, not tough and chewy.
Another tip? Make sure your oven is properly preheated! The temperature is key, my friends. And finally, don’t be tempted to open the oven door too early while baking. You want your muffins to cook perfectly, and that burst of cool air can mess everything up. Follow these tips, and you will be on your way to muffin heaven!
Make-Ahead and Storage Tips for Your Easy Homemade Strawberry Muffins
Okay, so, let’s say you’re planning ahead (smart cookie!). Guess what? These easy homemade strawberry muffins are perfect for making ahead of time – which, let’s be honest, is a total win! Here’s the lowdown on make-ahead and storing options.
You can totally bake the muffins a day or two in advance and store them in an airtight container at room temperature. They’ll stay super moist! Just make sure they’re completely cooled before you put them away. If you want to keep them for a little bit longer, pop them in the fridge. They’ll keep for up to a week, though they might dry out a bit.
Freezing is your best friend when it comes to these muffins. Once they’re completely cool, wrap each muffin individually in plastic wrap, then put them all in a freezer bag. They’ll keep in the freezer for up to 3 months! To reheat those frozen muffins, just let them thaw at room temperature (or microwave them in 15 second intervals). Easy peasy, right?
Variations to Try with Your Easy Homemade Strawberry Muffins
Okay, so, once you’ve mastered these easy homemade strawberry muffins (which, trust me, you *will*), you might want to switch things up! Baking is all about creativity, and these muffins are the perfect blank canvas.
First off, the strawberries! Feel free to mix things up. Try raspberries, blueberries, or even a mix of berries. You could also add a teaspoon of lemon zest to the batter for a brighter, more citrusy flavor. Spices are your friend too – a pinch of cinnamon or nutmeg would be delicious! For extra flavor, you can always swirl in a little bit of strawberry jam on top. I’ve even mixed in a chopped rhubarb or a couple of spoons of orange zest!. Get creative!
Estimated Nutritional Information for Easy Homemade Strawberry Muffins
Alright, so I’m not a nutritionist, and this isn’t an exact science, but here’s a rough estimate of the nutritional info for one of these delicious easy homemade strawberry muffins. This is just an estimate, of course. It can change depending on the size of your muffins and the exact ingredients you use. Would be nice to have a pro run these numbers, right?
Frequently Asked Questions About Easy Homemade Strawberry Muffins
I get asked these questions ALL the time, so I thought I’d pop in and answer a few of the most popular questions about these easy homemade strawberry muffins! Sometimes questions come in, and sometimes people leave their questions in comments. Either way, I love to help you guys with your baking!
Can I use frozen strawberries?
Yep! You can absolutely use frozen strawberries. Just make sure you thaw them completely and drain off any excess liquid before chopping them and adding them to your batter. Some people like to roll the strawberries in a little flour before adding them to help prevent them from sinking to the bottom, but I don’t usually bother. If I’m using frozen, I just want to have easy homemade strawberry muffins, and if the strawberries sink, that’s fine!
How do I store these muffins?
Store leftover easy homemade strawberry muffins in an airtight container at room temperature for up to 3 days! Or, for longer storage, pop them in the fridge. They’ll last for up to a week that way, too. You can also freeze these muffins! Just wrap each muffin individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months. When you’re ready to eat them, just let them thaw at room temperature!
Can I add other fruits to these muffins?
Absolutely! Feel free to get creative with your fruit choices! Blueberries, raspberries, or a mix of berries would be delicious. You could also try adding chopped bananas or peaches. Just make sure to adjust the amount of fruit based on the size and moisture content of the fruit you’re using. And remember: Fresh is best, but sometimes we need an easy recipe.
Serving Suggestions for Easy Homemade Strawberry Muffins
Okay, so, you’ve baked up a batch of these glorious easy homemade strawberry muffins – now what? Honestly, they’re perfect all on their own with a cup of coffee. But if you want to make it extra special, a pat of butter (salted, of course!) is always a good idea. Or, you could pair them with some fresh fruit and yogurt for a complete breakfast. A dollop of whipped cream? Never a bad call! These muffins go with just about everything.
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Frosted Eggnog Sugar Cookies
- Total Time: 1 hr 30 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy sugar cookies flavored with eggnog and topped with a simple eggnog glaze.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup eggnog
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Glaze:
- 2 cups powdered sugar
- 1/4 cup eggnog
- 1/2 teaspoon vanilla extract
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and eggnog.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and chill for at least 1 hour.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, eggnog, and vanilla extract until smooth.
- Dip the cooled cookies into the glaze or drizzle it over them. Let the glaze set before serving.
Notes
- You can add a pinch of nutmeg to the cookie dough for extra spice.
- For a thicker glaze, use less eggnog. For a thinner glaze, add a little more eggnog.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: eggnog cookies, sugar cookies, holiday cookies, Christmas cookies, frosted cookies, easy cookies, festive baking