Summer vibes aren’t restricted to a season with these soft and fluffy Strawberry Muffins. Packed with fresh strawberries, they offer a burst of sweetness in every bite, invoking the feeling of sunny days no matter the time of year. If you’re craving another summer delight, try my Blueberry Crisp for a flavorful dessert that promises to keep the summer spirit alive!
Ingredients
When crafting these delectable treats, it’s crucial to pay attention to the ingredients:
Butter: Unlike many recipes that call for room-temperature butter, cold unsalted butter is the secret here. It’s crucial for achieving the desired texture and flavor profile.
Buttermilk: Adding buttermilk to the batter contributes to the muffins’ light and soft texture, elevating them to bakery-quality status. Don’t worry if you’re out of buttermilk; a quick homemade version works just fine!
Strawberries: Opt for fresh strawberries whenever possible to infuse the muffins with a vibrant, natural sweetness. However, in a pinch, frozen strawberries can also be used without compromising taste.
Storing Strawberry Muffins
Preserving the freshness of your Strawberry Muffins ensures they remain irresistibly delicious:
Room Temperature: For optimal texture and flavor, store your muffins at room temperature. Use a sealable plastic bag or airtight container, adding a piece of paper towel to absorb any excess moisture if needed. Enjoy within 2-3 days for the best experience.
Refrigerator: While refrigeration can dry out baked goods, it’s still an option for storing muffins. Place them in a sealed bag or container and refrigerate for up to 5 days. To reheat, microwave for 10 seconds or allow them to return to room temperature naturally.
Freezer: Extend the shelf life of your muffins by freezing them. Pack them tightly in a freezer-safe bag or container, removing excess air. Label with the date and name of the recipe for easy identification. When ready to enjoy, thaw them overnight in the refrigerator or for a few hours at room temperature.
Reviving Frozen Muffins: To enjoy your frozen muffins again, simply let them thaw overnight in the refrigerator or on the counter for a couple of hours. Once they’ve reached room temperature, they’ll be just as delicious as the day they were baked, bringing back the taste of summer with every bite.
Strawberry Muffins
Ingredients
- ½ cup 1 stick / 113 g cold unsalted butter, cubed
- ½ cup 100 g granulated sugar
- 2 cups 250 g all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup 245 g buttermilk
- 2 large eggs room temperature
- 2 cups fresh strawberries diced
Instructions
- Preheat oven to 400°F.
- In a large bowl, add the butter, sugar, flour, baking powder, and salt. Use your hands to break down each cube until the mixture is crumbly.
- In a medium bowl, mix the buttermilk and eggs together and pour over the butter mixture. Stir until just incorporated
- Gently fold in strawberries.
- Scoop the batter into lined muffin tins, filling each tin about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Allow muffins to cool for about 5 minutes in the muffin tins before transferring them to a wire rack.
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