Simple Strawberry Muffins
Strawberry Muffins are a delightful treat that combines the sweetness of fresh strawberries with the soft, moist texture of a classic muffin. These delectable treats are perfect for breakfast, brunch, or as a satisfying snack any time of the day.
Servings: 12
Calories: 291kcal
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.
Nutrition
Calories: 291kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 342mg | Potassium: 101mg | Fiber: 1g | Sugar: 24g | Vitamin A: 406IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 1mg
