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Fresh Strawberry Muffins
Isabella

Fresh Strawberry Muffins

These Fresh Strawberry Muffins are soft, tender, and bursting with juicy berries in every bite. Featuring a fragrant lemon zest-sugar base and a high-heat baking technique for tall, bakery-style domes, this easy recipe delivers moist muffins with golden, lightly crisp tops—perfect for breakfast, brunch, or a cozy afternoon treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 9 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1 ¾ cups 225 g all-purpose flour – Provides structure while keeping the crumb tender.
  • 1 tablespoon baking powder – Ensures a strong rise and fluffy texture.
  • ½ teaspoon kosher salt – Balances sweetness and enhances overall flavor.
  • Flavor & Sweetness
  • Zest of 1 large lemon or orange – Adds brightness and enhances the strawberry flavor.
  • ⅔ cup 145 g granulated sugar (plus extra for topping) – Sweetens the batter and creates a crisp top when sprinkled before baking.
  • Wet Ingredients
  • 8 tablespoons 113 g unsalted butter, melted and slightly cooled – Adds richness and moisture.
  • 2 large eggs room temperature – Help bind the batter and create structure.
  • ½ cup 100 g whole milk (or any milk of choice) – Contributes to a soft crumb.
  • 2 teaspoons pure vanilla extract – Enhances sweetness and depth of flavor.
  • Fresh Fruit
  • 1 ½ cups 255 g fresh strawberries, chopped into ¼-inch pieces – The star ingredient, providing natural sweetness and juicy bursts in every bite.

Method
 

  1. Preheat oven to 425°F (220°C). Line a standard muffin tin with 9 paper liners and lightly spray the liners and top of the pan with nonstick spray.
  2. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips for 30–60 seconds until fragrant and slightly damp.
  3. Add the melted (but not hot) butter to the sugar mixture and whisk until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the milk and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry streaks remain. Do not overmix; the batter should be thick and slightly lumpy.
  6. Gently fold in the chopped strawberries, distributing them evenly without crushing.
  7. Divide the batter evenly among the 9 muffin liners, filling them nearly to the top. Sprinkle generously with granulated or coarse sugar.
  8. Place the pan in the oven and immediately reduce the temperature to 400°F (200°C). Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 5–10 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Do not overmix the batter, as this can result in dense muffins. Use fresh strawberries for best results; if using frozen, thaw and pat dry thoroughly. For extra height, allow the batter to rest for 10 minutes before baking. You may substitute up to 1/2 cup of the all-purpose flour with whole wheat flour for a healthier variation. Optional add-ins include white chocolate chips, sliced almonds, or a light glaze drizzle.