Today’s recipe includes plenty of tips and tricks on how to get the softest, fluffiest, tastiest muffins and includes a brief how-to video showing how I make these strawberry muffins in my own kitchen.
We are in peak strawberry season here in Pennsylvania and I am taking full advantage of every minute of it. Whether you want to pick your own or just buy them from the grocery store, plump, juicy, sweet strawberries are most likely available wherever it is you do your shopping. I’m taking full advantage of these berries and have a few strawberry recipes lined up to share with you (and don’t forget about my strawberry shortcake recipe that I shared last month!), but let’s get to today’s recipe. Today I’m sharing my simple recipe for strawberry muffins.
By now you may have caught on to the fact that many of my muffins start out with a very similar base. My banana muffins, chocolate chip muffins, and blueberry muffins are just a few that start out almost identically, but not without good reason! All of those muffins, and now these strawberry muffins, start with a blend of butter and oil (rather than just one or the other) because after lots of testing and sampling I’ve found that this is the best way to make your muffins flavorful and soft and fluffy. At the risk of sounding like a broken record (because I know I talked about this in my chocolate and vanilla cake recipes, too) using all-butter tends to dry out cake-y baked goods while using all oil can make them soft and moist but at the loss of the butter flavor. Using a blend of both has proven time and time again to be the best way to get the best flavor and texture when making muffins.
As with my other muffin recipes, these strawberry muffins also use buttermilk. If you don’t have this in your fridge already, you can follow my easy instructions for making a simple buttermilk substitute. The technique for baking strawberry muffins is also the same as with my other recipes. We will start with the oven at a high temperature and then, without opening the oven door, we will drop the oven temperature and continue to bake our muffins on a lower temperature. What this does is it allows our muffins to get a nice rise by baking on a high temperature first and then dropping the temperature so that the muffin interiors can finish baking without drying out.
I also made a short video in my kitchen of how I make these strawberry muffins. I know I mentioned this before but videos are a work in progress for me and I definitely struggled with the lighting in this one 🤦🏼♀️, unfortunately I didn’t realize how shadowy it was (especially on my face!!! I almost didn’t publish this video just because of that!) until I went to edit!
How to Make Strawberry Muffins
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