Fresh Strawberry Muffins

fresh strawberry muffins

Fresh strawberry muffins are a great way to use the sweet fresh strawberries that are in season right now! They are perfectly soft and moist, and the amount of strawberries in them are absolutely perfect! The muffin itself is delicious, but the fresh strawberries are like little bits of heaven in the final baked product! If you have enough strawberries I highly recommend doubling the recipe, because my family of four DEVOURED the entire batch in one sitting. Fresh strawberry muffins are truly THAT good.

We went to a strawberry patch a few weeks ago and ended up leaving with 3 GALLONS of fresh strawberries. Yeah. I didn’t see the issue until we got home and tried to fit it all in the fridge.

Then it hit me….. what the heck am i gonna do with all of these strawberries??? So, I went on Pinterest for ideas and ended up serving them with breakfast and lunch for the next few days as well as a cobbler, crepes with strawberry sauce and these AMAZING fresh strawberry muffins! Here is how to make them:

fresh strawberry muffins

Combine the dry ingredients in a large bowl, and the wet ingredients in either a medium sized bowl. Add the wet mixture to the dry mixture and stir until there are no dry patches. It will be quite thick.

Chop the strawberries (quarter the small ones, quarter the larger ones and then cut those pieces in half. Toss the fresh strawberries with a tablespoon of flour and add to the muffin batter.

fresh strawberry muffins

Gently fold in the strawberries to make sure they don’t get smushed or turn the whole batter pink.

Line a muffin tin with some muffin liners. Drop about 1/4 cup of the batter in each slot and bake! You can add extra strawberry pieces to the tops for that super pretty look if you want.

They turn out so pretty every time!

Fresh strawberry muffins were definitely a hit in my house, next I think I will try substituting blueberries. While I have had blueberry muffins in the past the actual muffin part of this recipe is so darn good I know it will be the best blueberry muffin I have ever had!

fresh strawberry muffins

If you know me or have been following my blog for a while you know I LOVE recipes that are fast and taste like they took more effort than they did and fresh strawberry muffins fit the criteria for sure!

fresh strawberry muffins

It took me 10 minutes tops from starting the recipe until the fresh strawberry muffins were in the oven!

fresh strawberry muffins

If you want to make a whole wheat version I would recommend doubling the Greek yogurt as this is already a fairly thick batter, it would be too hard to mix in the strawberries.

fresh strawberry muffins

These would be perfect for packing with you while out and about doing fun summer things with kids!

fresh strawberry muffins

Fresh strawberry muffins are also great for making the night before a busy morning for an insanely good grab and go breakfast!

fresh strawberry muffins

Don’t forget to post a picture of your beautiful creations on instagram and tag me @tenatthetable !!!

Fresh Strawberry Muffins

Ingredients:

  • 2 cups flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 1/2 cup Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups quartered fresh strawberries patted dry (you may need to chop larger strawberries into smaller pieces)
  • 1 Tablespoon flour

Instructions:

  • Preheat oven to 425 degrees F. Line a 12 cup muffin pan with paper liners and spray the liners with non-stick spray. Set aside.
  • In a medium bowl, whisk together the dry ingredients minus the 1 tablespoon of flour at the end of the ingredient list.
  • In large bowl, whisk together the wet ingredients. Add the dry ingredient mixture to the wet ingredient mixture and stir to combine.
  • Pat your strawberries with paper towels to remove any excess moisture and toss with the remaining tablespoon of flour. Add the strawberries to the batter and gently fold in until they are pretty evenly throughout the batter.
  • Divide the batter into the 12 muffin cups.
  • Bake for 10 minutes at 425 degrees. After the 10 minutes, lower the temperature to 375 degrees. Bake for an additional 8-10 minutes.
http://tenatthetable.com/muffins/fresh-strawberry-muffins/

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