Strawberry Muffins
These strawberry muffins are soft, buttery, and filled with real strawberry pieces in every bite. The tops bake up golden with a light crunch from coarse sugar, while the inside stays tender and fluffy.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh strawberries diced small
- 1 tablespoon flour for tossing with strawberries
- 1 tablespoon coarse sugar
- 2 to 3 tablespoons extra diced strawberries
Instructions
- Preheat your oven to 375°F.
- Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter and sugar until combined.
- Add eggs, sour cream, milk, and vanilla.
- Whisk until smooth and creamy.
- Toss diced strawberries with 1 tablespoon flour in a small bowl.
- Add the dry ingredients to the wet ingredients.
- Stir gently with a spatula until almost combined.
- Fold in the strawberries just until distributed.
- Divide the batter evenly into the muffin cups.
- Top with extra diced strawberries and coarse sugar.
- Bake for 20 to 24 minutes.
- Check for a golden top and a clean toothpick.
- Cool in the pan for 10 minutes.
- Move them to a wire rack.