Strawberry Muffins

As promised, here is the strawberry muffin recipe I made yesterday for our Bible Study.  These were great too, but I think the blueberry muffins were more of a hit just because blueberry is a more traditional berry for a muffin.  But if you love strawberries like I do, I see no reason why you wouldn’t love these muffins as well!

Here’s what you’ll need:

• 3 cups all-purpose flour
• 2 cups white sugar
• 1 tbsp baking powder
• 2 tsp vanilla extract
• 3 eggs
• 1 stick (8 tbsp) unsalted butter, melted
• 1 cup milk
• 1 1/2 cup diced strawberries

Preheat oven to 400° and line a muffin tin with cupcake liners and set to the side.

In a large bowl, whisk together flour, sugar, and baking powder so that they are completely blended together.  Set aside.

In your mixing bowl, combine eggs and vanilla extract.  I found that it was easier to beat these ingredients together before adding the rest of the wet ingredients so the eggs get completely “scrambled”.

Next add the melted butter and milk, and mix until completely combined.

Then, with your mixer on the lowest speed, add in your flour mixture a little at a time.  Once the flour is almost completely wet, you can bump up the speed.  You just don’t wanna start to fast too soon or you’ll have flour all over your kitchen.

Look at these gorgeous strawberries!  Give them a good dice so that they’re about the size of a blueberry.

Add the diced strawberries to your batter.

You can either set your mixer to the “stir” speed, or you can fold them in by hand.

Fill your muffin tins about 2/3 full with the batter.  Then bake for 18-22 minutes.

When muffins are done baking, let them cool in the pan for about 5 minutes, and then remove the muffins and let them finish cooling on a wire rack.  Don’t these look beautiful?  You could also sprinkle some powdered sugar on top and I think that would be divine!  Enjoy!