My parents have a garden back home, filled with tomatoes, cucumbers, green beans, and most importantly, strawberries. They’re small, but what they lack in size, they make up for in flavor – so sweet and fresh and completely different from those monster strawberries you see in grocery stores. Every summer, my father wages war against the neighborhood rabbits over our strawberries, setting up fences and mesh covers, and every year, those furry thieves manage to sneak through anyways. No matter how hard we try, we always find a handful of berries that have been munched on.
The bunnies know where it’s at, that’s for sure. And as good as strawberries are fresh from the garden, they might be even better in these muffins. With chunks of strawberries studded throughout and a slice of roasted strawberry on top, these muffins showcase the fruit in the best possible way.
Fight off an army of rabbits if you have to, or maybe just go to the farmers market or grocery store, but make sure you save some strawberries this season to make these muffins.
Fresh Strawberry Muffins (42 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 32 muffins
- 1/4 cup sugar
- 1/4 cup water
- 32 strawberry slices
- 1 1/2 cups strawberries, diced
- 1/4 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 egg
- 1/4 cup granulated sugar
- 1 cup milk
- 1/4 cup canola oil
- 1/4 tsp vanilla extract
- 1/4 cup granulated sugar for sprinkling
- Roasted strawberries: boil the sugar and water in a small saucepan until all the sugar is dissolved; set aside and let cool. Dip strawberry slices in sugar syrup and then place on a baking sheet. Bake at 200F for 1 hour until strawberries are roasted but still soft. Set aside while you make the muffins.
- Muffins: Preheat oven to 400F. In a small bowl, stir together diced strawberries and 1/4 cup sugar until combined. Set aside for 15 minutes, then drain excess juice.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together egg, sugar, milk, oil, and vanilla until well-blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in the strawberries
- Divide the batter evenly among muffin tins. Place a strawberry slice on top of each muffin, then sprinkle 1/4 tsp of sugar on top.
- Bake for 15 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
- Let cool to room temperature and store in airtight container.
These aren’t muffins with a side of strawberry – the berry really takes front and center, thanks mainly to the roasted strawberry on top. Roasting the fruit gives it a deep, rich flavor that makes these muffins a bit more complex than your run of the mill strawberry muffin.
Here’s the thing though – you can have too much of a good thing. Strawberries are a really juicy fruit, which helps keep the muffins moist and tender. But toss in too much strawberry, and the insides will turn to mush. Don’t add more than 1 1/2 cups; in fact, maybe even cut that back to 1 cup, and make sure you drain the strawberry-sugar mixture before you toss it into your batter.
When it comes to fruit, and especially strawberries, I’m a less-is-more kind of gal – I almost always prefer eating them fresh. But these muffins are so good, I might have to reconsider. I think I’ll save that second crate of strawberries in my fridge so I can make another batch of these.