How do I keep strawberry muffins from being soggy?

To prevent soggy strawberry muffins, gently toss the strawberries in flour before adding them to the batter. This helps absorb excess moisture from the berries during baking.

Can I use frozen strawberries in my muffins?

Yes, you can use frozen strawberries. Do not thaw the strawberries first, just incorporate them frozen into the batter. Baking frozen berries will minimize the transfer of water into the batter, preventing sogginess.

What is the secret to moist strawberry muffins?

The key to moist strawberry muffins is to avoid overmixing the batter, and using ingredients at room temparature. Overmixing can develop the gluten, leading to a tougher, drier muffin. Using buttermilk or sour cream will help. Also, add oil in addition to butter.

How long do strawberry muffins stay fresh?

Strawberry muffins typically stay fresh for 2-3 days when stored in an airtight container at room temperature. To extend their shelf life, you can refrigerate them for up to a week or freeze them for longer storage.

10 Best Strawberry Muffin Recipes: Easy & Delicious Secrets

Description

Moist and delicious strawberry muffins bursting with fresh strawberry flavor. An easy recipe perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
½ cup milk
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and chopped
Coarse sugar for sprinkling (optional)

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, eggs, milk, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the chopped strawberries.
Fill each muffin liner about ¾ full.
Sprinkle the tops with coarse sugar if desired.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: strawberry, muffins, breakfast, brunch, easy