Description
These Strawberry Purée Muffins are soft, tender, and bursting with natural strawberry flavor. Perfect for breakfast, snacks, or brunch, they are easy to make and full of love.
Ingredients
Scale
- 1 cup fresh or frozen strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- Blend strawberries with sugar until smooth to make purée.
- Whisk melted butter, eggs, vanilla, and milk in a large bowl. Stir in strawberry purée.
- Sift together flour, baking powder, baking soda, and salt in another bowl.
- Gently fold dry ingredients into wet until just combined.
- Spoon batter into muffin cups, filling 3/4 full.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool 5 minutes in the pan, then transfer to a wire rack.
Notes
Use ripe strawberries for best flavor; frozen works if thawed and drained. Do not overmix batter to keep muffins tender. Muffins freeze well individually wrapped. Optional: add chocolate chips or oats for extra texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 40