Strawberry Muffins
Who said you can't eat sweets for breakfast? These super tasty Strawberry Muffins are fluffy, filled with juicy berries, and take about 10 minutes to prepare. Free yourself from the boxed mixes!
Servings: 15 muffins
Calories: 201kcal
Equipment
- Mixing Bowls
- Wooden Spoon
- Muffin Tin
- Cupcake Liners
Ingredients
- 1 tablespoon apple cider vinegar or lemon juice to make a homemade buttermilk
- 1 cup almond milk room temperature
- 1 - 2 tablespoons all-purpose flour to toss with strawberries
- 2 cups diced strawberries
- 3 cups all-purpose flour for batter
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- ½ cup salted butter melted, and slightly cooled
- 2 count eggs room temperature
- 2 teaspoons vanilla extract
- turbinado sugar optional, for sprinkling on top
Instructions
Preparation
- Stir the apple cider vinegar or lemon juice into the milk, and let sit for about 10 minutes until it reacts to make homemade buttermilk.
- Add 1 - 2 tablespoons of all-purpose flour to the diced berries, and stir to cover them well. This will help absorb any extra liquid.
Making the batter & baking
- Preheat your oven to 425°F. Add liners to every other cup in a muffin pan.
- In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and the optional cinnamon.
- In another bowl, whisk together the melted butter, eggs, homemade buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry bowl and gently fold using a wooden spoon. Do not over mix! The batter will be thick and you should still see little pockets of flour.
- Gently fold in the strawberries - again, do not over mix.
- Fill the cupcake liners to the top, being sure to only fill every other muffin cup in the cupcake tin. Sprinkle the batter with optional turbinado sugar.
- Bake at 425℉ for 5 minutes, then turn the oven temperature down to 350 and bake for 18-20 minutes. A toothpick stuck in the middle should have a bit of crumb on it.
- Remove the muffins from the muffin tin, and let them cool on a wire rack. Enjoy!
Notes
Tips & Tricks:
If you already have buttermilk in the fridge, feel free to use 1 cup of buttermilk instead of the milk + apple cider vinegar substitution!
Freezing Instructions:
Muffins are super easy to freeze! You can either add them to a freezer-safe container, or a freezer-safe storage bag (removing as much air as possible) and freeze for up to 3 months.
When you're ready to eat, simply let them thaw in the fridge or on the counter. You can eat room temperature or warm them in the microwave or toaster oven for a few minutes.
Nutrition
Calories: 201kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 270mg | Potassium: 31mg | Fiber: 1g | Sugar: 13g | Vitamin A: 191IU | Vitamin C: 0.003mg | Calcium: 74mg | Iron: 1mg