Strawberry muffins are delightful pantry desserts, ideal for breakfast in the morning, afternoon snack, or any time of the day. A soft and fragrant dough embraces these very delicious spring fruits. I’m sure the muffins with strawberries will become one of your favorite desserts and, stored under a glass dome, they will last up to three days, but I’m sure they will disappear sooner.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 202.53 (Kcal)
- Carbohydrates 31.82 (g) of which sugars 18.53 (g)
- Proteins 3.40 (g)
- Fat 7.72 (g) of which saturated 4.73 (g)of which unsaturated 2.87 (g)
- Fibers 0.74 (g)
- Sodium 15.14 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Strawberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 5 1/2 tbsp butter
- 2 eggs
- 1/2 packet baking powder
- 7 oz strawberries
- as needed powdered vanilla sugar
Tools for Strawberry Muffins
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Muffin Tin
- 10 Cupcake Liners
- 1 Sugar Duster
Preparation of Strawberry Muffins
Let’s make Strawberry Muffins together. First, clean the strawberries by removing the crown and soaking them for a few minutes in water and baking soda to eliminate impurities.
Remove the strawberries from the water, dry them well with absorbent paper, then set them aside.
Now you need to melt the butter by placing it in a small bowl and microwaving for a few seconds, or alternatively, placing a small pot with some water on the stove, putting the bowl with the butter inside, and letting it melt in a bain-marie.
Once the butter has completely melted, remove the bowl from the water and let it cool.
Now, you can proceed to make the muffin batter. In a large bowl, put the shelled eggs and sugar and beat with electric whisks until they become a soft and fluffy cream.
Add the flour and sifted baking powder gradually, incorporating them with the whisks, also adding the melted and now cold butter.
Place the cupcake liners inside the muffin tin and fill them a bit less than 3/4 full with the batter. After finishing the batter, add the chopped strawberries, trying to sink them into the mixture.
Bake in a preheated oven at 392°F for about 30 minutes or until the desserts are cooked.
Once cooked, remove the muffins from the tin and let them cool, and only then sprinkle a dusting of powdered sugar on top.
Now, all you have to do is taste these delicious Strawberry Muffins!
FAQ (Questions and Answers)
How can I store them?
Under a glass dome or inside an airtight container.
How long can I store them?
Two to three days at most.
