Strawberry Muffins Recipe
These strawberry muffins are so delicious and forgiving that they will make even the saddest strawberry sing!
Equipment
- muffin pan
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen strawberries
- 2 large eggs
- 1 cup sour cream
- 1/2 cup canola oil
- 1/2 tsp vanilla extract
- 1/4 cup turbinado sugar or Swedish pearl sugar to sprinkle the tops (optional)
Instructions
- Preheat oven to 425 F. Grease a muffin pan, or line with cupcake liners, or use this awesome silicone muffin pan and skip the greasing and lining!
- In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt with a wooden spoon.
- In a separate bowl, stir together the whole eggs, sour cream, oil, vanilla, and lemon zest if using.
- Stir the wet mixture into the dry ingredients.
- Fold in the chopped strawberries.
- Use a rubber spatula to spoon the muffin batter into the prepared muffin tin, filling each muffin cup 2/3 of the way full. Sprinkle the muffin tops with turbinado sugar or Swedish pearl sugar, if using.
- Bake 5 minutes at 425 F, then reduce the oven temperature to 350 F and bake an additional 13-17 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack to fully cool.
Notes
- These muffins keep nicely in overnight.
- You can substitute any other kind of fresh berries here with equally delicious results. We often make blueberry muffins with this same base recipe.