These strawberry muffins are the perfect spring and summer snack. A friend of mine was telling me she wants to start meal prepping and having a healthier grab and go options for her family. When I first started trying to clean up our diet, I was so overwhelmed. So I decided to help her out buy making a few items, including these muffins, because it is easier to maintain vs start.
I was planning to bring her some fresh fruit, but my strawberries didn’t look like they would last another week so this is the perfect way to use them up and good heavens the muffins are DELICIOUS.
SHOP WHAT YOU NEED
Strawberry Muffins
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup milk
- 2 1/4 cups diced strawberries
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
- In a medium bowl, whisk together 2 cups of the flour, the baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes.
- Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
- Beat in the vanilla extract.
- With the mixer on low, add the flour mixture alternating with the milk and ending with the flour. (flour, milk, flour, milk, flour)
- Mix in the strawberries and lemon zest. Fold the berries in until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin; they will be very full. You can top them with additional berries and a sprinkle of sugar.
- Bake for about 15-20 minutes, until lightly golden and a cake tester comes out clean.
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