Indulge your taste buds with the delightful burst of fresh strawberries in every bite of these California Strawberry Muffin Tops! Perfectly golden and irresistibly fluffy, these muffin tops are the ultimate treat for breakfast, brunch, or a sweet snack. With just a handful of simple ingredients and a mere 35 minutes of your time, you can whip up a batch that will have your family and friends begging for the recipe. Are you ready to elevate your baking game and bring a taste of sunny California to your kitchen? Let’s dive into this scrumptious recipe that will make your mornings brighter!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffin tops
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, chopped
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until they are evenly mixed.
- In a separate bowl, melt the unsalted butter. Once melted, let it cool slightly before adding the milk and vanilla extract. Whisk these wet ingredients together until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Gently fold in the chopped fresh strawberries, ensuring they are evenly distributed throughout the batter.
- Using a large spoon or an ice cream scoop, drop generous portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 18-20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tops from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your California strawberry muffin tops warm or at room temperature. They can be stored in an airtight container for up to three days.
Tips
- Fresh Strawberries Matter: Use ripe, fresh strawberries for the best flavor. If strawberries are out of season, you can substitute with frozen ones, but be sure to thaw and drain them well to avoid excess moisture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffin tops, so it’s okay if the batter is a little lumpy.
- Perfect Portioning: Use an ice cream scoop for even portions, ensuring your muffin tops bake uniformly. This will also help them rise nicely and maintain that beautiful dome shape.
- Check for Doneness: Ovens can vary, so start checking your muffin tops at the 18-minute mark. They should be golden brown and a toothpick should come out clean from the center.
- Storage Tips: To keep your muffin tops fresh, store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them for up to a month—just reheat in the oven for a quick treat!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 42g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
