Strawberry Muffins

two hands holding two halves of a strawberry muffin.

Strawberry Muffins are made in in one bowl and jam-packed with fresh strawberries. Sour cream keeps the crumb beautifully tender and moist, yet sturdy enough to hold the juicy strawberry without falling apart - Makes 6 jumbo muffins.

Course Muffins / Quick Breads

Cuisine American

Keyword strawberry muffins

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 306kcal

Author Maria Doss

Equipment

Ingredients

1 Egg, large room temperature
½ cup Sugar, plus more for topping
½ cup Sour cream
¼ cup unsalted butter, melted not hot
¼ cup Vegetable oil
1 teaspoon Vanilla extract
1 ¼ cups All purpose flour
1 ¼ teaspoon Baking powder
⅛ teaspoon Salt
1 cup chopped strawberries

Instructions

Preheat oven to 350°F and line a 6-cup standard muffin pan with paper liners.
Add first 6 ingredients (egg, sugar, sour cream, melted butter, oil and vanilla) into a large bowl. Whisk for at least one minute or until well combined.
Place a sieve over the bowl. Pour the flour, baking powder, and salt into the sieve, then softly tap or shake it until all the dry ingredients are sifted into the bowl.
With a rubber spatula, gently fold the batter until half of the flour mixture is incorporated. Add the chopped strawberries and continue folding until the batter is uniformly mixed. Be careful not to overmix.
Divide the batter into the prepared muffin pan and top generously with more sugar.
Bake for 35 to 40 minutes or a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool completey.
Tip: This recipe yields 6 jumbo muffins, requiring a slightly longer baking time compared to standard-sized muffins.

Video

Notes

Use plain yogurt instead of sour cream.

Chop the fresh strawberries into small pieces, so they evenly distribute the batter.

Nutrition