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Bright Strawberry Muffins

These strawberry muffins showcase a tender crumb infused with fresh strawberry flavor and a lively tang from lemon zest. The recipe involves mixing dry and wet ingredients separately, folding in juicy strawberries, and baking until golden and fragrant. The final texture is moist, fluffy, and slightly zingy, with bursting berry bits in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder ensure it's fresh for proper rise
  • 1/4 tsp salt
  • 2 large eggs beaten until frothy
  • ½ cup unsalted butter melted
  • ½ cup granulated sugar can reduce for more tartness
  • 1 tsp lemon zest brightens flavor
  • 1 cup fresh strawberries chopped

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners or lightly grease it. Have your ingredients measured and ready for a smooth process.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your muffins.
  3. In a separate bowl, beat the eggs until they become slightly frothy and light in color, about 30 seconds. Add the melted butter, sugar, and lemon zest, then whisk until the mixture is smooth and fragrant.
  4. Gently fold the wet mixture into the dry ingredients using a spatula, mixing just until combined. Be careful not to overmix; a few lumps are fine.
  5. Fold in the chopped strawberries gently, taking care not to break them apart or bleed too much pink into the batter. This keeps the berries intact and the muffins colorful.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. This helps the muffins rise evenly and develop a perfect dome.
  7. Bake in the preheated oven for 20–25 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean. The muffins will smell sweet and tangy as they bake.
  8. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. This allows the crumb to set and makes them easier to transfer.
  9. Transfer the muffins to a wire rack to cool completely or enjoy warm. They are best enjoyed fresh but can be stored in an airtight container for up to two days.

Notes

For a deeper strawberry flavor, gently mash a few strawberries before folding them into the batter. You can also add a light glaze or dust with powdered sugar before serving for extra sweetness.