Recipe: How to Bake The Perfect Strawberry Muffins
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Here’s my new and improved Strawberry Muffin recipe and the only recipe you’ll need to create the perfect, deliciously moist and tender muffins that’s chocked full of fresh juicy strawberries with a crumbly, crunchy top. While I liked my old recipe, I kept taking shortcuts which I’ve found worked better. For instance, with my new batter, I no longer need to toss my strawberries in flour to prevent them from sinking in the batter. This not only saves time but also calories – who wants extra flour if it’s not needed right? I’ve also concluded that while butter alone makes for a yummy muffin, it definitely needs a little oil in order for the muffin to stay moist and tender. So today, I’m sharing my new and improved recipe to bake the perfect batch of Strawberry Muffins!
I usually whip these up in the morning but since I had a bunch of cut up strawberries leftover from another recipe I was working on, I decided to bake these last night, thinking that we’d have a big lovely batch of muffins to eat with our cuppa at breakfast this morning.
Wow! Was I ever wrong. Remember, I made these right after our dinner. It took me under 30 minutes from start to finish. And even though we just had our dinner, my family were begging for a muffin each. What???!!! Needless to say, I have to make another batch since we devoured the rest of these muffins for breakfast. (Good thing shot some pictures last night otherwise, I’d be taking pictures of an empty basket this morning!)
THE PERFECT STRAWBERRY MUFFIN RECIPE
Makes 10 muffins
- 2 cup(240g) All-Purpose Flour
- 1-1/2 tspBaking Powder
- 1/4 tspGround Cinnamon
- 1/2 tspSalt
- 1/2 cup(120ml) Melted Unsalted Butter
- 1/4 cup(60ml) Vegetable Oil
- 2Eggs
- 1 cup(200g) Granulated Sugar
- 1 tspVanilla Extract
- 1/2 tspStrawberry Emulsion
- 2 cups(300g) Chopped Strawberries (cut into Bite Size Pieces; too Small and Muffins will be Soggy)
- 1/4 cupTurbinado Sugar
Instructions:
- Preheat Oven to 450 degrees Fahrenheit.
- Add butter to a microwavable bowl. Using the defrost setting, melt the butter. Set aside to let it come to room temperature.
- In a large bowl, add flour, baking powder, cinnamon and salt. Whisk to combine.
- Add vegetable oil, eggs and sugar to a stand mixer. Beat until light and creamy.
- Add vanilla extract and strawberry emulsion. Turn machine on. While beating, stream the cooled melted butter into the mixture. Once butter is fully incorporated and the mixture is light and fluffy, turn machine off.
- Add the dry ingredients to the wet ingredients and using a rubber spatula, fold batter until it is about 50% combined. Do not over mix! Add the chopped strawberries and fold until there are no more streaks of flour.
- Using a 1/4 cup ice-cream scoop, scoop batter into lined muffin tins and sprinkle the top of each muffin with a little turbinado sugar.
- Bake at 450 degree Fahrenheit oven for 5 minutes. Without opening oven door, turn oven temperature down to 350 degrees Fahrenheit and continue baking for 15-17 minutes.
- Remove from oven once toothpick test comes out clean or when a probe thermometer measures 210 degrees Fahrenheit.
- Allow muffins to cool slightly in the pan before moving them to a cooling rack to finish cooking. Enjoy!
