These muffins are so moist and packed full of Strawberries, that they will have you saying: Just one more? Paired with a simple recipe, and these muffins are a win win!
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Ingredients
- Unsalted butter - controls the amount of salt in this recipe
- Sour cream - makes these muffins extra moist
- Chopped/Diced strawberries - make sure to not use whole strawberries
See recipe card below for quantities and measurements.
Variations
Want to go the extra mile and add something extra to your muffins?
- Raw Sugar - this is a great addition to the tops of your muffins. Before baking, sprinkle on top of each muffin for extra texture and sweetness.
- Sliced Almonds - Add these after you have iced your muffins for some extra crunch.
Equipment
Equipment can have a big impact on how this recipe turns out. I recommend using the following equipment:
- Hand mixer
- Whisk
- Mixing bowls
- Medium-sized cupcake liners
- Metal muffin pan
- Spatula
Instructions
- Step 1: Whisk together, eggs, butter, sugar, vanilla, and sour cream. Make sure everything is fully combined.
- Step 2: Once combined, fold in diced strawberries. In a separate bowl, whisk together dry ingredients.
- Step 3: Spoon in the flour mixture into the strawberry batter. Whisking until just combined.
- Step 4: Using a medium-sized cookie scoop, drop muffing batter into liners. Fill the liners almost full. Bake at 425 degrees for 5 minutes. Then turn down the oven to 375 degrees for an additional 8-10 minutes. Or until a toothpick comes out clean. Allow muffins to cool in muffin tin for 30 minutes before icing.
5. Step 5: In a medium bowl, combine powdered sugar and milk. Whisk together until smooth. Drizzle over cooled muffins and enjoy.
Hint: The thickness of your icing is determined by the amount of milk you add to the powdered sugar. If you want a thicker icing add less milk.
Top Tip
The key to these muffins is to not overmix the batter when you add in the flour.
Storage
These muffins should be stored in an air-tight container on the countertop for up to 3 days.
You can freeze these muffins once they are fully cooled to room temperature. Make sure to wrap them tightly before freezing. Do not freeze iced muffins.
If you freeze them, let them come up to room temperature before serving.
FAQ
I would not recommend using whole strawberries for this recipe. It will affect the baking time and the rise.
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📖 Recipe
Simple Strawberry Muffins
Equipment
- 1 Hand mixer
- Whisk
- Mixing bowls
- Medium-sized cupcake liners
- Metal muffin pan
- Spatula
Ingredients
- ½ Cup Unsalted butter, melted
- ¾ Cup Granulated sugar
- 2 Cups All-purpose flour
- 1 Tablespoon Baking powder
- 1 Teaspoon Baking soda
- ½ Teaspoon Salt
- 1 Cup Sour cream
- 2 Eggs
- 2 Cups Strawberries
- 1 Teaspoon Vanilla
Icing
- 1 Cup Powdered sugar
- 2 Tablespoon Milk To thicken sauce, you can whisk in more powdered sugar
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, whisk together eggs, butter, sugar, vanilla, and sour cream.
- Once combined and smooth fold in strawberries.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Spoon in the flour mixture into the strawberry batter. Making sure to not overmix.
- Using a medium to large cookie scoop, drop muffin batter into liners.
- Fill up your liners to almost full.
- Bake at 425 degrees for 5 minutes. Then turn down the oven to 375 degrees for an additional 8-10 minutes. Or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool about 40 minutes before icing.
Icing
- In a medium bowl, combine powdered sugar and milk. Whisk together until smooth.
- Drizzle over cooled muffins and enjoy!
Notes
- Do not ice the muffins while hot. The icing will sink into the muffins immediately.
- Frozen diced strawberries work with this recipe.
