Strawberry Muffins Recipe

These strawberry muffins are light, full of fresh strawberries, and packed with flavor. The recipe is healthy because it’s made with an egg white and buttermilk. It makes 4 muffins for a small batch recipe, but it can be doubled or tripled  to serve more.

Strawberry muffin recipe

Your weekend absolutely needs a fresh strawberry muffin that is light, fluffy and punctuated with jammy bits of fresh strawberries. Whenever I have a handful leftover fresh strawberries in the fridge, I make these for breakfast because it only requires 1/3 cup of finely diced strawberries. Each bite with a melty strawberry is perfection!

My small batch muffin recipes only make 4 muffins, which began with my small batch blueberry muffins from scratch that taste like perfect bakery-style muffins. Personally, I double them when we have family visiting! My family declares that my chocolate chip banana muffins win best in show, but I have a feeling these strawberry muffins will do well each spring.

If you’re exceptionally talented, you can slide my cornbread muffins in at the same time as these muffins, and have a side dish for lunch or dinner! Another unique way to bake with strawberries is my fresh strawberry pudding–it’s like vanilla or chocolate pudding, but bright pink from fresh strawberries!

Strawberry muffins ingredients:

• flour
• baking powder
• cinnamon
• salt
• butter: Unsalted butter is best for baking, but if you only have salted, omit the salt called for in the recipe.
• sugar: Granulated white sugar for the muffin batter.
• egg white: We only need one egg white for this muffin recipe. Here are leftover egg yolk recipes.
• buttermilk: We only need 3 tablespoons of buttermilk, but you can use the same amount of milk with a splash of lemon juice, if you lack buttermilk.
• fresh strawberries: See the photo for the size to dice the strawberries. The smaller, the better, but don’t puree them. 
• sugar for decorating: I like a sprinkling of turbinado sugar on my muffins before baking, but if you don’t have it, a teaspoon of brown sugar or regular sugar works, too.

How to make small batch strawberry muffin recipe:

1. Whisk dry ingredients: Preheat the oven to 400°F, and place 4 muffin liners in 4 cups of a muffin pan. In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
   
2. Cream butter and sugar: Using an electric hand mixer, cream together the butter and sugar. Once it’s fluffy and light, add the egg white and beat to combine.
3. Combine wet and dry ingredients: Start by adding half of the flour to the butter mixture. Then, add the buttermilk and beat for a few seconds to combine. Finally, add the remaining flour.
   
4. Stir: Finally, stir in the chopped strawberries by hand. Don’t use the hand mixer to beat in the berries, or it will break them up too much and make the batter too wet. Divide the batter between the 4 muffin cups, sprinkle sugar on top.
5. Bake: Bake the muffins for 18-2o minutes, or until a toothpick inserted comes out clean with only moist crumbs, no wet batter clinging to it.
   

I hope these fresh strawberry muffins add something special to your morning. You might also like my strawberry cake for two made in two ramekins for a late-night version.

Other Strawberry Recipes for You:

• Chocolate Covered Strawberry Cupcakes
• Strawberry Shortcake Cookies
• Strawberry Ice Cream Recipe
• Strawberry Cream Cheese Frosting

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Yield: Yields 4 muffins.

Strawberry Muffins

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The most delicious and fluffy muffin recipe.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 3 tablespoons unsalted butter, softened
• 1/3 cup granulated sugar
• 1 large egg white
• 3 tablespoons buttermilk
• 1/3 cup small-diced fresh strawberries
• 1 teaspoon turbinado sugar*

Instructions

1. Preheat the oven to 400° and line a muffin tin with 4 paper liners.
2. In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
3. In a medium bowl, beat together with an electric mixer the butter and sugar. Beat this mixture very well, until fluffy and well-blended, about 3-4 minutes.
4. Add the egg white and beat to combine.
5. Add half of the flour mixture to the butter mixture. Mix until blended, and then add the buttermilk, and beat until combined. Add the remaining flour and beat until just combined—do not over mix.
6. With a spatula, fold in the diced strawberries. Divide the batter between the 4 muffin cups and sprinkle turbinado sugar evenly over each muffin before placing in the oven. Bake 18-20 minutes, or until a toothpick inserted comes out clean.

Notes

butter: Unsalted butter is best for baking, but if you only have salted, omit the salt called for in the recipe.
sugar: Granulated white sugar for the muffin batter.
egg white: We only need one egg white for this muffin recipe. Here are leftover egg yolk recipes.
buttermilk: We only need 3 tablespoons of buttermilk, but you can use the same amount of milk with a splash of lemon juice, if you lack buttermilk.
fresh strawberries: See the photo for the size to dice the strawberries. The smaller, the better, but don't puree them. 
Turbinado sugar: Turbinado sugar is a coarse grain sugar that's great for making a crunchy topping on a muffin. If you don't have it, a teaspoon of brown sugar or regular sugar works, too.

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• 
  Wilton 6-cup Muffin Pan

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 136mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 4g

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