Ina Garten’s Strawberry Muffins are made with flour, baking powder, soda, salt, cinnamon, milk, eggs, butter, sugar, and fresh strawberries creating a delicious, moist treat that takes only 40 minutes to prepare!
Try More Ina Garten Recipes:
💗 Why You’ll Love This Strawberry Muffins Recipe:
- Fresh Flavor: Loaded with diced strawberries, each bite offers a burst of juicy sweetness.
- Simple Ingredients: Basic pantry staples come together to create a bakery-worthy treat.
- Easy Preparation: With straightforward steps, even novice bakers can whip up a batch effortlessly.
- Versatile: Enjoy them as a breakfast on the go, a sweet snack, or a delightful dessert.
❓ What Is Ina Garten’s Strawberry Muffins Recipe?
Ina Garten’s Strawberry Muffins combine flour, baking powder, soda, salt, cinnamon, milk, eggs, butter, diced strawberries, and sugar for tender, flavorful muffins, baked until golden perfection.
🍓 Ina Garten Strawberry Muffins Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons ground cinnamon
- 1 1/4 cups milk
- 2 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted
- 2 cups diced fresh strawberries
- 1 1/2 cups sugar
🧁 How To Make Ina Garten Strawberry Muffins
- Set the oven temperature to 375 degrees. Use paper liners to line muffin tins.
- Combine the cinnamon, baking powder, baking soda, and salt in a large bowl. Use your hands to mix the ingredients until they are well blended. Mix the eggs, milk, and melted butter in a 2-cup glass measure.
- Create a well in the middle of the dry ingredients, add the wet ingredients, and stir until just incorporated. Do not overmix the batter; lumps are inevitable. Gently mix in the sugar and strawberries.
- Carefully fill up the muffin tin liners with batter using a 2 1/4-inch ice cream scoop. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean and the edges are lightly browned.
💭 Recipe Tips
- Don’t Overmix: Stir the batter until just combined to avoid tough muffins.
- Gentle Folding: Incorporate the strawberries with care to prevent them from breaking apart.
- Consistent Size: Use an ice cream scoop for uniform muffin sizes, ensuring even baking.
- Room for Variation: Experiment with different berries or add-ins like nuts for your twist.
🍧 What To Serve With Strawberry Muffins?
Serve Strawberry Muffins with a dollop of Whipped Cream, a sprinkle of Cream Cheese Frosting, a cup of Autumn Sangria, a scoop of chocolate ice cream, or a drizzle of lemon sauce.
🎚 How To Store Leftovers Strawberry Muffins?
- At Room Temperature: Store leftover strawberry muffins in a cake keeper for up to 3 days.
- In The Fridge: Refrigerate leftover strawberry muffins in a sealed container for up to 5 days.
- In The Freezer: Freeze-wrapped leftover strawberry muffins for up to 3 months.
🥵 How To Reheat Leftovers Strawberry Muffins?
- In The Oven: Warm leftover strawberry muffins on a baking sheet at 350°F for 10 to 15 minutes.
- In The Microwave: Heat leftover strawberry muffins in a microwave-safe dish on high for 10 seconds.
- In The Air Fryer: Heat leftover strawberry muffins in an air fryer basket at 350°F for 4 to 5 minutes.
FAQs
Why are my strawberry muffins not rising?
Insufficient oven temperature can hinder rising in strawberry muffins; ensure the oven is adequately preheated for optimal lift during baking.
Why are my strawberry muffins dry?
Dry strawberry muffins often occur due to excessive flour and insufficient sugar, impacting moisture and overall texture negatively.
Why did my strawberry muffin deflate?
Your strawberry muffins may deflate if you overfill the cavities with batter, causing them to rise excessively and then collapse.
Why are my strawberry muffins soggy?
Soggy strawberry muffins result from leaving them to cool in pans, where trapped steam softens the bottoms excessively.
Try More Ina Garten Recipes:
Ina Garten Strawberry Muffins Nutrition Facts
Amount Per Serving
- Calories 351
- Total Fat 14g
- Saturated Fat 1.6g
- Trans Fat 0.3g
- Cholesterol 33mg
- Sodium 459mg
- Potassium 135.2mg
- Total Carbohydrates 51g
- Dietary Fiber 1.5g
- Sugars 17g
- Protein 6.4g
Ina Garten Strawberry Muffins
Description
Ina Garten’s Strawberry Muffins are made with flour, baking powder, soda, salt, cinnamon, milk, eggs, butter, sugar, and fresh strawberries creating a delicious, moist treat that takes only 40 minutes to prepare!
Ingredients
Instructions
- Set the oven temperature to 375 degrees. Use paper liners to line muffin tins.
- Combine the cinnamon, baking powder, baking soda, and salt in a large bowl. Use your hands to mix the ingredients until they are well blended. Mix the eggs, milk, and melted butter in a 2-cup glass measure.
- Create a well in the middle of the dry ingredients, add the wet ingredients, and stir until just incorporated. Do not overmix the batter; lumps are inevitable. Gently mix in the sugar and strawberries.
- Carefully fill up the muffin tin liners with batter using a 2 1/4-inch ice cream scoop. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean and the edges are lightly browned.
Notes
- Don’t Overmix: Stir the batter until just combined to avoid tough muffins.
Gentle Folding: Incorporate the strawberries with care to prevent them from breaking apart.
Consistent Size: Use an ice cream scoop for uniform muffin sizes, ensuring even baking.
Room for Variation: Experiment with different berries or add-ins like nuts for your twist.