Strawberry muffins are a wonderful breakfast choice to serve on a summer day. A fresh, juicy strawberry can make anything taste wonderful and the flavor is so lovely for the season. Serving up a cheerful breakfast or snack now and again is one way I try to make these days of “new normal” a little more normal! And these delicious muffins are slightly reminiscent of a strawberry shortcake…which by themselves can make an ordinary morning meal extra special! Today I’m going to show you how to create an “any day” celebration with the simplest goodies. I’m sharing the simple muffin recipe and a sweet way to serve them up…making a summer morning strawberry-licious! Let’s get right to it…
strawberry muffins make mornings merry!
this yummy batter is thick & fills the liners to the top. i think it’s equally beautiful unbaked…
baking tip:
the muffins are full of juicy berries…let them cool in the pan after taking them out of the oven. this will help to make certain they’ll be fully cooked inside…
i just love how golden they are and how the brown sugar gives a slight glisten to the tops! (you can grab the printable recipe at the end of the post)
strawberry muffins served with whimsy!
you can make ordinary goodies look special with the simplest touches…
a dinner napkin makes a fitting mini tablecloth for my garden cart…
and pretty paper straws in bottles help a pitcher of milk look grand for family or guests!
what a cheerful & inexpensive way to dress up any drink!
delicious details
you can take your muffins up a tasty notch by topping them with mini pop-tarts!
by merely setting the tiny breakfast pastries on top, these muffins get an extra dose of deliciousness without any fuss!
a really fun and unexpected bite! delicious for kids…and nostalgic for adults!
try baking some strawberry muffins and make the morning bright!
serving summer will bring breakfast smiles!
pin for later~
grab the printable recipe~
- 2 Cups flour plus 2 Tablespoons
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 Cup butter, softened
- 1 Cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4-1/2 teaspoon almond extract to taste
- 1/2 Cup milk
- 2 1/2 Cups diced strawberries reserving approximately 1/2-2/3 cup
- 2-3 Tablespoons brown sugar
- Preheat the oven to 375 degrees and line a 12 cup muffin tin with liners. Spray liners and pan with non-stick cooking spray to prevent excess batter at the top of muffin from sticking.
- Whisk together the flour, baking powder and salt. Set aside.
- Beat the butter and sugar until well combined, approximately 2 minutes. Add the eggs one at a time beating well after each and scraping sides of the bowl. Beat in vanilla and almond extracts.
- Add the flour mix in small batches, alternating with the milk and ending with the dry ingredients.
- Toss the diced strawberries with 2 T extra flour to keep them from dropping to the bottom of the batter. Set aside 1/2-2/3 cups of the berries. Gently stir in the remaining berries into the batter until they're just incorporated.
- Scoop batter into the muffin liners evenly, they will be full. Top the batter with remaining berries and sprinkle with brown sugar.
- Bake for approximately 30 minutes or until a pick comes out clean. If any batter sticks to the edges, use a knife to loosen it. Let muffins cool in the pan for another 20-30 minutes. Then place them on a rack to completely cool. Serve while tops are crispy.
Amy Lesniewicz
July 18
Lori this is sooooo adorable!!! I just got done doing a letterpress strawberry notecard for the mix n’ match wall and I’ll use the card as a recipe card for this recipe and post it, going to make them tomorrow, off to get the ingredients right now!
Lori
July 20
Oh yay! That’s so fun! Honestly next time I’m doing a recipe i should check with you and I could print on one of your cards!! I’m doing that for myself from now on!! Hope you love them, I think they taste like shortcake! xo