Description
Ina Garten’s strawberry muffins bring classic bakery charm to home kitchens with their delightful blend of sweet berries and tender crumb. Homemade goodness rises from these simple yet irresistible treats that welcome morning sunshine or afternoon tea with pure deliciousness.
Ingredients
Scale
Fruits and Berries:
- 2 cups diced fresh strawberries
Dry Ingredients:
- 3 cups (750 milliliters) all-purpose flour
- 1 ½ tablespoons (22.5 milliliters) ground cinnamon
- 1 ½ cups (300 grams) sugar
- 1 tablespoon (15 milliliters) baking powder
- ½ teaspoon (2.5 milliliters) baking soda
- ½ teaspoon (2.5 milliliters) kosher salt
Wet Ingredients:
- 1 ¼ cups (300 milliliters) milk
- 2 extra-large eggs, lightly beaten
- ½ pound (2 sticks or 225 grams) unsalted butter, melted
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and arrange paper liners inside the muffin tin cavities.
- In a spacious mixing bowl, thoroughly combine the ground cinnamon, baking powder, baking soda, and kosher salt using your fingertips to ensure even distribution of the dry ingredients.
- Whisk the large eggs, whole milk, and unsalted melted butter together in a separate measuring cup until smoothly integrated.
- Form a central depression in the dry ingredient mixture and pour the liquid components into the crater. Gently fold the ingredients together, maintaining a slightly lumpy texture; avoid aggressive stirring that could develop tough gluten strands.
- Incorporate granulated sugar and freshly chopped strawberries into the batter, using delicate folding motions to distribute them evenly without crushing the fruit.
- Utilize a 2 1/4-inch (5.7 centimeter) ice cream scoop to portion the batter uniformly into the prepared muffin liners, filling each approximately three-quarters full.
- Transfer the muffin tin to the preheated oven and bake for 20 to 25 minutes, monitoring until a cake tester or toothpick emerges clean when inserted into the center and the edges display a golden-brown hue.
Notes
- Perfectly ripe strawberries burst with sweetness, transforming ordinary muffins into extraordinary treats.
- Frozen berries work wonderfully when fresh aren’t available, maintaining the same vibrant flavor and moisture.
- Chopping strawberries into smaller pieces helps distribute the fruity goodness throughout every delectable bite.
- Patting berries dry prevents excess moisture from making the muffin batter too runny and soggy.
- Tossing strawberries in a light dusting of flour prevents them from sinking to the bottom during baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 295 kcal
- Sugar: 16 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg