Introduction to Double Strawberry Muffins
I completely understand the constant juggle of family, work, and everything in between. That’s why I find joy in recipes like these Double Strawberry Muffins. They’re a delightful treat that pairs perfectly with a cup of coffee or a quick breakfast on the go. Not only are they incredibly easy to make, but the delightful burst of fresh strawberries will have everyone in your home smiling. Whether you’re looking to impress friends at brunch or simply indulge yourself, these muffins bring warmth and sweetness to any occasion.
Why You’ll Love This Double Strawberry Muffins
These Double Strawberry Muffins are your answer to busy mornings or those sweet cravings that catch you off guard. They come together quickly, making them a perfect choice for last-minute gatherings or lazy Sunday breakfasts. The combination of flavorful strawberries, a lovely crumble topping, and a hint of lemon will make each bite feel like a warm hug. Plus, the moist texture means they’re not just tasty but utterly satisfying!
Ingredients for Double Strawberry Muffins
Before diving into the baking adventure, let’s gather everything we need for these scrumptious Double Strawberry Muffins. Fresh ingredients make all the difference, so I recommend sourcing the best strawberries you can find. Here’s what you will need:
- Strawberries: The star of the show! You’ll need diced strawberries both in the batter and for the syrup. Fresh strawberries will give the best flavor.
- Granulated Sugar: This sweetener balances the tartness of strawberries. You can use less if you prefer a less sweet muffin.
- Lemon Juice: A splash of lemon juice helps bring out the strawberry flavor and adds a refreshing zing.
- All-Purpose Flour: The foundation for your muffins. For a lighter muffin, you can substitute half with whole wheat flour.
- Baking Powder: This quick rising agent makes the muffins fluffy and light, so don’t skip it!
- Kosher Salt: Just a pinch enhances all the flavors and balances sweetness.
- Unsalted Butter: Melted and cooled, this adds moisture and rich flavor. You might try coconut oil for a dairy-free version.
- Eggs: Adds moisture and helps bind the muffins. Be sure they’re at room temperature for even mixing.
- Vanilla Extract: A dash of vanilla brings warmth and depth to the flavor profile. You could even use almond extract for a twist.
- Whole Milk: Keeps the muffins tender and adds richness. You can substitute with almond milk for a dairy-free option.
- Crumble Topping Ingredients: A mix of flour, granulated and brown sugar, lemon zest, kosher salt, and melted butter for that irresistible crunch on top.
Ready? Keep reading for the exact quantities—perfect for your shopping list or easy printing at the bottom of this article. Gather your ingredients and let’s get baking!
How to Make Double Strawberry Muffins
Now that we have our ingredients lined up, let’s dive into the steps to create these delicious Double Strawberry Muffins. Trust me, the aroma that fills your kitchen will feel like a warm hug!
Step 1: Prepare the Strawberry Syrup
Start by grabbing a small saucepan and placing it over medium heat. Add your diced strawberries, granulated sugar, and lemon juice. Stir occasionally as the magic happens! You’ll want the sugar to dissolve and the strawberries to become soft, which usually takes about 7 to 8 minutes. If you’re feeling adventurous, mash some strawberries with a fork to intensify the flavor.
Step 2: Preheat the Oven and Prepare Muffin Tin
While your syrup simmers, take a moment to preheat your oven to 425°F. Meanwhile, line your muffin tin with paper liners. This simple step makes for quick cleanup, plus it makes the muffins look extra inviting!
Step 3: Mix Dry Ingredients
In a medium-sized bowl, whisk together your all-purpose flour, granulated sugar, baking powder, and kosher salt. This is the base for our muffins, so make sure everything is mixed well. When you whisk, air gets in, leading to fluffier muffins!
Step 4: Combine Wet Ingredients
In a separate bowl, it’s time for the wet ingredients to shine! Whisk together the melted butter, room-temperature eggs, vanilla extract, and whole milk. The combination should look smooth and creamy, and the aroma of vanilla will lift your spirits!
Step 5: Blend Dry and Wet Mixtures
Now, slowly pour the dry mixture into the wet ingredients. Mix them together until just combined. You want it to be homogenous but resist the urge to overmix! A little lumpiness is perfectly fine; we’re aiming for light and fluffy muffins here.
Step 6: Fold in Strawberries
Gently fold the diced strawberries into the batter, using a spatula. Be cautious not to break them apart too much. We’re looking for beautiful pieces of fruit throughout that give each bite a burst of flavor!
Step 7: Prepare the Crumble Topping
In a small bowl, mix the flour, granulated sugar, brown sugar, lemon zest, kosher salt, and melted butter. Use your fingers to combine everything until it resembles coarse crumbs. This topping is where all the crunch and yumminess come from!
Step 8: Fill Muffin Cups and Add Toppings
Now it’s time for the fun part! Fill each muffin cup almost to the top with batter. Then, spoon about 1 tablespoon of the strawberry syrup over each muffin. Trust me, this syrup makes a delightful difference! Finally, sprinkle on the crumble topping—don’t be shy, go for it!
Step 9: Bake to Perfection
Pop your muffin tin into the preheated oven. Bake them for about 10 minutes. After that, reduce the oven temperature to 375°F and continue to bake for another 19 to 21 minutes. You’ll know they’re done when a toothpick comes out with a few moist crumbs—perfectly balanced!
Step 10: Cool Muffins
Once baked, let the muffins cool in the pan for about 5 to 10 minutes. After that, gently remove them from the muffin tin and place them on a wire rack to cool completely. The aroma will have everyone waiting impatiently!
Tips for Success
- Use fresh strawberries for the best flavor; frozen ones can become mushy.
- Don’t overmix the batter; it keeps the muffins light and fluffy.
- For added moisture, consider letting your eggs sit at room temperature before using.
- Make extra strawberry syrup and drizzle over pancakes or waffles for a delicious breakfast treat.
- Store leftovers in an airtight container to keep them fresh and moist.
Equipment Needed
- Muffin Tin: Essential for baking; silicone molds are a fun alternative!
- Mixing Bowls: Use medium and large bowls for mixing dry and wet ingredients.
- Whisk: For combining ingredients; a fork can work in a pinch.
- Spatula: Great for folding in strawberries; a wooden spoon will do, too.
- Small Saucepan: Needed for making the strawberry syrup; any medium pot works.
Variations
- Whole Wheat Flour: Substitute half or all of the all-purpose flour with whole wheat flour for a heartier muffin.
- Dairy-Free Option: Use coconut oil instead of butter and almond milk in place of whole milk to create a dairy-free version.
- Add Nuts: Toss in some chopped walnuts or pecans for added crunch and flavor.
- Chocolate Lovers: Mix in a handful of mini chocolate chips for a sweet twist.
- Herbal Notes: Add a teaspoon of fresh chopped mint or basil to the batter to elevate the flavor profile.
Serving Suggestions
- Coffee or Tea: Pair these muffins with your favorite morning brew for a delightful breakfast.
- Yogurt Parfaits: Serve alongside yogurt and fresh berries for a refreshing side.
- Pretty Presentation: Arrange muffins on a colorful plate, and drizzle extra strawberry syrup on top for a pop of color.
- Weekend Brunch: Include them in a brunch spread with eggs and fresh fruit.
- On-the-Go: These muffins are perfect for snacking later; grab one for a sweet treat any time!
FAQs about Double Strawberry Muffins
Can I use frozen strawberries instead of fresh?
While fresh strawberries truly shine in this Double Strawberry Muffins recipe, frozen strawberries can work in a pinch. Just keep in mind that they might release more moisture, so you may want to reduce the milk slightly.
How can I make these muffins healthier?
You can easily modify these muffins! Try using whole wheat flour instead of all-purpose flour. Additionally, reducing the granulated sugar or substituting with honey can help cut down on sweetness while still maintaining taste.
Can I prepare the batter ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just remember to gently fold in the strawberries right before baking for fresh and fluffy results. Baking them fresh from the fridge will yield the best texture!
How should I store leftover muffins?
To keep your Double Strawberry Muffins fresh, store them in an airtight container at room temperature. They should stay good for about 2-3 days. If you have lots left, consider freezing them for later enjoyment!
Can I make mini muffins instead?
Sure thing! Adjust the baking time to about 10-12 minutes for mini muffins. This is a fun way to make bite-sized treats that are perfect for little hands—or for sharing at gatherings!
Final Thoughts
Making Double Strawberry Muffins is not just about baking; it’s about creating joyful moments in the kitchen. The simple process and delightful fragrance transform an ordinary day into something special. These muffins serve as the perfect vehicle for family bonding over breakfast or a sweet afternoon snack. Every bite is a reminder of the beautiful simplicity of homemade treats. So, gather your loved ones, share a muffin or two, and make memories that linger. I can assure you, these muffins will bring smiles and a touch of sweetness to your day, one crumb at a time!
Print
Double Strawberry Muffins
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and moist double strawberry muffins topped with a sweet crumble and strawberry syrup.
Ingredients
- Strawberry Syrup
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- Strawberry Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, cooled slightly
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- Crumble Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly
Instructions
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook, stirring occasionally, until the sugar dissolves and strawberries begin to break down, about 7 to 8 minutes. Use a fork or potato masher to mash the strawberries slightly as they soften.
- Continue to simmer until the syrup thickens slightly. This will make about ¾ cup of syrup. Set aside to cool.
- Preheat the oven to 425°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, vanilla extract, and milk.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the diced strawberries.
- In a small bowl, mix the flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter for the crumble topping.
- Fill each muffin cup almost full with batter.
- Spoon about 1 tablespoon of the strawberry syrup over each muffin.
- Sprinkle about 1 ½ tablespoons of the crumble topping over each muffin.
- Bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375°F and bake for another 19 to 21 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 to 10 minutes. Then, remove the muffins from the muffin tin and place them onto a wire rack to cool completely.
Notes
- Ensure strawberries are fresh for the best flavor.
- Do not overmix the batter to keep the muffins light and fluffy.
- Store any leftover muffins in an airtight container at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
