Okay, friends, get ready to have your taste buds sing! I’m SO thrilled to share my go-to Fresh Strawberry Muffins Recipe Easy Breakfast Treat. Honestly, these muffins are a total game-changer, and trust me, they’re ridiculously easy. I bake these all the time – for a quick breakfast, a lazy brunch, or even just a sweet snack, they’re totally perfect. Since I was a little kid, I’ve always loved strawberries, so I was determined to get this recipe just right.
Why You’ll Love This Fresh Strawberry Muffins Recipe Easy Breakfast Treat
Okay, so why should these muffins be your new go-to? Well, let me tell you!
- Seriously Easy: Even if you’re a beginner baker, I swear, you can make these. It’s almost too easy!
- Strawberry Heaven: Packed with juicy, fresh strawberries in every single bite. YUM!
- Meal Prep Champ: Bake a batch on Sunday, and breakfast is sorted for the whole week!
- Kid-Approved: Seriously, even the pickiest eaters in my family gobble these up.
- Totally Delicious: Fluffy, moist, and bursting with strawberry flavor. What’s not to love?
Trust me, once you try them, you’ll be making these Fresh Strawberry Muffins Recipe Easy Breakfast Treat all the time, too!
Ingredients for the Best Fresh Strawberry Muffins
Alright, let’s talk ingredients! You won’t believe how simple it is to get these Fresh Strawberry Muffins going. Honestly, the key is using good stuff. Here’s what you need:
- 2 cups all-purpose flour – I usually just use the regular stuff, but if you’re feeling fancy, try cake flour for extra fluffy muffins!
- ¾ cup granulated sugar – Sweetness is key!
- 2 ½ teaspoons baking powder – Gotta get those muffins to rise nice and high!
- ½ teaspoon salt – Just a pinch to balance out the sweetness, you know?
- 1 cup milk – Whatever you have on hand works, really. I’ve used almond milk sometimes too, and it’s still delish.
- ⅓ cup vegetable oil – Keeps things moist!
- 1 large egg – Gives the muffins structure and richness.
- 1 teaspoon vanilla extract – Vanilla makes everything better. I always use a good quality one, it makes a big difference!
- 1 ½ cups fresh strawberries, hulled and chopped – The star of the show! Make sure they’re nice and ripe.
That’s it! See? Easy peasy.
Step-by-Step Instructions: How to Make Fresh Strawberry Muffins Recipe Easy Breakfast Treat
Okay, now for the fun part – actually making these glorious Fresh Strawberry Muffins! Don’t you worry, it’s super simple. Just follow these steps, and you’ll be smelling those sweet strawberries in no time! Remember to take your time and, most importantly, have fun! Baking should always be fun, right? Here we go…
Prepping the Oven and Muffin Tin
First things first. You gotta get that oven ready! Preheat your oven to 400°F (200°C). It’s super important to let it preheat the whole time, so you’re ready to go when the muffins are ready. Then, grab your muffin tin, and line it with those cute paper liners. I like to use the little colorful ones for an extra touch – makes breakfast feel a little more special, you know?
Combining the Dry Ingredients
In a nice, big bowl (you’ll need room!), whisk together all those dry ingredients. That means the flour, sugar, baking powder, and salt. Make sure you get all those lumps out of the flour. The baking powder is what gives the muffins their lift, so don’t skip it! Whisk it all up until everything is nice and combined and uniform in color.
Mixing the Wet Ingredients
Grab another bowl (yes, another!) and now it’s time for the wet stuff. Whisk together the milk, oil, egg, and vanilla extract. You want everything to be nice and combined and smooth. Oh, and a little tip: if your egg is cold from the fridge, let it sit out for a little bit to come to room temperature. It helps!
Combining Wet and Dry Ingredients
Now, pour those wet ingredients into the dry ingredients. Gently stir until everything is JUST combined. And I mean JUST! Don’t overmix. See those few streaks of flour? That’s okay! Overmixing develops gluten, which makes the muffins tough. Nobody wants tough muffins! So easy does it here.
Adding the Strawberries
Time for those gorgeous strawberries! Gently fold in your chopped strawberries. This is the part that makes the muffins so pretty and gives them that amazing flavor! Just fold them in nice and easy so you don’t break them up too much. You want those beautiful little bursts of strawberry in every bite!
Baking the Muffins
Now, fill those muffin liners about ⅔ full. Don’t overfill them, or they’ll spill over! Pop them in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end, ovens can be a little different. Trust me, the smell alone will make you practically drool!
Cooling and Serving
Once they’re done, let the muffins cool in the tin for a few minutes. Then, transfer them to a wire rack to cool completely. This is key to keeping the bottoms from getting soggy! Now you can eat them right away (my favorite!), or save them for later. Enjoy your amazing Fresh Strawberry Muffins!
Tips for Success: Achieving Perfect Fresh Strawberry Muffins
Okay, so you want to make sure your Fresh Strawberry Muffins are absolute perfection? Awesome! Here are a few tricks I’ve learned over the years to help you get the best results, every single time. Trust me, these little things make a HUGE difference!
First off, the strawberries! I always make sure mine are nice and dry before I chop them. Excess moisture can make your muffins a little soggy, and we don’t want that! Another thing: don’t overmix that batter. I know, I know, I keep saying it, but it’s SO important! Overmixing develops the gluten, and, well, nobody wants a tough, rubbery muffin, right? Just mix until everything’s *just* combined.
Worried about your strawberries sinking to the bottom? A little trick I learned from my grandma is to toss the chopped strawberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended while baking! And finally, let those muffins cool completely on a wire rack. I know, it’s hard to resist, but it prevents them from getting soggy on the bottom.
Follow these tips, and you’ll be on your way to muffin heaven in no time. Happy baking, friends!
Variations on the Fresh Strawberry Muffins Recipe Easy Breakfast Treat
Okay, so once you’ve mastered this Fresh Strawberry Muffins Recipe Easy Breakfast Treat, the fun *really* begins! Because, honestly, you can totally customize these muffins to your heart’s content! I love switching things up depending on my mood – or what I happen to have in the pantry!
Want a little extra zing? Add the zest of a lemon to the batter, or even a teaspoon of lemon extract. Chocolate lovers, you know what to do! Throw in a handful of chocolate chips – milk chocolate, dark chocolate, whatever you’re craving! For a little crunch, try adding chopped nuts like almonds or walnuts. And if you’re feeling extra, a streusel topping before baking is totally divine!
Don’t have strawberries? No problem! Blueberries, raspberries, or even a mixed berry blend work perfectly. You can also experiment with different liquids; for a tangier muffin, try using yogurt instead of milk. Go wild, have fun, and make these your OWN!
Serving Suggestions for Your Fresh Strawberry Muffins
So, you’ve baked up a batch of these amazing Fresh Strawberry Muffins? Wonderful! Now, what to eat with them? Well, honestly, anything goes! I love a good cup of coffee or a nice, hot tea with my muffins. Makes for a perfect, easy breakfast! A big dollop of plain yogurt with a drizzle of honey is also a great combo! Or, if I am feeling extra fancy, I whip up a quick fruit salad to go with them! And, of course, nothing beats a little butter or jam on the side. Enjoy!
Make-Ahead & Storage: Keeping Your Fresh Strawberry Muffins Fresh
So, you’ve got leftovers? (As if! haha) Well, if by some miracle you *do*, here’s how to keep those Fresh Strawberry Muffins tasting amazing for as long as possible. Really, they’re so good, I doubt you’ll have any leftovers, but in the unlikely event that you do, here’s what to do!
For the best results, store them in an airtight container at room temperature for up to two days. If you want them to last longer, pop them in the refrigerator, again in an airtight container, and they should be good for up to five days. You can also freeze them! Wrap each muffin individually in plastic wrap, then put them in a freezer bag. They’ll be good for up to three months! To reheat, just pop them in the microwave for a few seconds or the oven for a few minutes. Easy peasy!
Estimated Nutritional Information for Fresh Strawberry Muffins (Disclaimer)
Just a little heads-up! The nutritional information here is just an estimate, you guys. It can totally vary depending on the exact ingredients you use and the brands, ya know? So, take it with a grain of salt (or maybe a pinch of baking powder!).
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Chocolate Peppermint Snowball Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cookies are a festive and flavorful treat, combining rich chocolate with a refreshing hint of peppermint. They are perfect for holiday gatherings or as a sweet indulgence any time of year.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar, for rolling
- 1/4 cup crushed candy canes, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract and peppermint extract.
- In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, roll the cookies in powdered sugar until fully coated.
- If desired, sprinkle with crushed candy canes before the powdered sugar sets.
Notes
- For a stronger peppermint flavor, you can add a few more drops of peppermint extract to the dough.
- Ensure the cookies are completely cool before rolling in powdered sugar to prevent them from breaking.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate cookies, peppermint cookies, snowball cookies, holiday cookies, festive dessert, cocoa cookies, easy cookies