easy strawberry recipe, strawberry muffin recipe, strawberry muffins
Servings: 12 muffins
Calories: 170.2 kcal
- Be careful that you don't over-mix the batter when combining the ingredients. Otherwise, you'll end up with tough, dry muffins.
- Dice the berries into small, bite-sized pieces so that they're easily distributed throughout the batter.
- For Whole Wheat Strawberry Muffins, you can substitute half of the all-purpose flour (1 cup) for an equal amount of whole wheat flour. I don't recommend using 2 full cups of whole wheat flour, because it will make the muffins a bit too dry and dense.
- Don't skip the cinnamon-sugar topping on these muffins! It creates perfect sweet, crispy tops that contrast beautifully with the moist, tender insides.
How to store Strawberry Muffins:
To store the muffins, cool completely and then place them in an airtight plastic bag. Keep the muffins at room temperature for up to 3 days.
Can you freeze Strawberry Muffins?
Yes! To freeze the muffins, wrap them tightly in foil or place them in freezer bags. They will keep in the freezer for up to 3 months.
Recipe adapted from The Pampered Chef