Strawberry Muffins
Blueberry muffins may get the majority of the spotlight when it comes to classic muffins, but when we have fresh, seasonal strawberries, these muffins are difficult to beat. Packed with jammy summer fruit and bright lemon zest, these pillow, tender muffins are perfect whether you’re serving them for Mother's Day brunch (with mimosas, please!), a tea party, or just as a grab-and-go breakfast.
Ingredients
- 2/3 c. granulated sugar
- 1 tbsp. lemon zest
- 2 1/4 c. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 c. (1 stick) unsalted butter , cut into ½” cubes, at room temperature, plus more for the tin
- 2 large eggs, beaten
- 2/3 c. whole milk
- 1 1/2 c. chopped strawberries (about ½" pieces)
- 2 tbsp. sparkling sugar, optional
Instructions
Step 1
Preheat oven to 350°. Grease a muffin tin with butter or line with baking liners.
Step 2
In a large bowl, combine sugar and zest. With your hands, rub zest into sugar until evenly combined.
Step 3
Whisk in flour, baking powder, and salt. Use your hands (or an electric mixer) to rub in the butter until the mixture is evenly combined and no large pieces of butter remain. Use a rubber spatula to fold in the eggs and milk until just combined.
Step 4
Spoon 1 heaping tablespoon of batter into each prepared muffin well, then fold the strawberries into the remaining batter and divide evenly among the muffin wells. Sprinkle the tops of the muffins with sparkling sugar.
Step 5
Bake for 20 to 25 minutes, or until the muffins are firm to the touch and a wooden pick inserted comes out clean. Let cool in the tin for 5 minutes before removing.
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