Description
Delicious strawberry poppy seed muffins with a sweet glaze, perfect for breakfast or a snack.
Ingredients
Scale
- 3 cups (375 g) all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- dash salt
- 1¼ cups (250 g) granulated sugar
- 2 eggs, room temperature
- ½ cup (115 g) melted butter
- ½ cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 1½ cups (225 g) chopped strawberries
- 1 tablespoon poppy seeds
- 1 tablespoon turbinado sugar (for sprinkling on top)
- 1 cup (120 g) powdered sugar
- 1 tablespoon crushed strawberries
- 2 tablespoons (30 ml) whole milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line 16 muffin cups with paper liners. This step ensures even baking and muffin rise.
- Step 2: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined. Mixing thoroughly helps achieve an even muffin texture.
- Step 3: In another bowl, whisk the eggs, melted butter, whole milk, and vanilla extract until smooth. Mixing wet ingredients separately prevents clumping and ensures even batter consistency.
- Step 4: Pour the wet mixture into the dry ingredients. Fold gently until just combined. Avoid overmixing, which can make muffins dense rather than light and fluffy.
- Step 5: Gently fold in the chopped strawberries and poppy seeds. The strawberries add moisture while the poppy seeds contribute a subtle crunch and visual appeal.
- Step 6: Fill the lined muffin cups all the way to the top for substantial muffin tops. Sprinkle each cup with turbinado sugar to create a sweet, crunchy topping during baking.
- Step 7: Bake in the preheated oven for 27 to 30 minutes. The muffins are done when golden brown on top and a toothpick inserted into the center comes out clean. Rotate the muffin pan halfway through baking (around 15 minutes) if your oven bakes unevenly.
- Step 8: After baking, carefully loosen the muffin edges with a butter knife. Let the muffins cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely. This cooling method preserves moisture and texture.
- Step 9: While the muffins cool, whisk together the powdered sugar, crushed strawberries, whole milk, and vanilla extract in a small bowl until smooth and creamy. If the glaze is too thick, add milk one teaspoon at a time until it reaches a pourable consistency.
- Step 10: Drizzle or spoon the glaze over the cooled muffins. Let the glaze set for a few minutes before serving. This adds flavor and an attractive finish.
Notes
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days to maintain freshness and texture.
- Refrigeration: Arrange muffins in an airtight container in the refrigerator for up to 7 days to prolong freshness.
- Freezing: Wrap muffins individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving for best texture and flavor.
- Use ripe, bright red strawberries that are firm but not mushy. If strawberries are very soft, freeze them for 30 minutes before chopping to firm them up.
- Check that baking powder is fresh; replacing it if more than six months old can prevent flat muffins.
- Rotate the muffin tin halfway through baking (around 15 minutes) for even cooking and browning.
- Avoid overmixing batter to maintain muffin lightness; fold dry and wet ingredients just until combined.
- Measure flour by spooning into the measuring cup rather than scooping directly to prevent dry, dense muffins.
- If the glaze is too thick, add milk gradually, one teaspoon at a time, to achieve the desired consistency.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided