Strawberry muffins are a classic American bakery favorite. The key is balance—moist batter, evenly distributed fruit, and just enough sweetness.
Ina Garten’s style focuses on quality ingredients and careful mixing. Fresh strawberries bring natural sweetness and slight tartness. Butter adds richness, while buttermilk (or milk) keeps the crumb tender.
2 cups all-purpose flour
¾ cup granulated sugar
½ cup unsalted butter, melted and cooled
2 large eggs
½ cup milk or buttermilk
1 teaspoon vanilla extract
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups fresh strawberries, diced
1 tablespoon flour (for coating strawberries)
Preheat the oven – Set the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Prepare the strawberries properly – Wash, dry, and dice the strawberries into small pieces. Toss them with 1 tablespoon of flour to prevent sinking during baking.
Mix dry ingredients separately – In a large bowl, whisk together flour, sugar, baking powder, and salt to ensure even distribution.
Combine wet ingredients – In another bowl, whisk melted butter, eggs, milk, and vanilla extract until smooth and well blended.
Bring batter together gently – Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine.
Fold in strawberries carefully – Add the floured strawberries and fold gently to distribute evenly without crushing them.
Fill muffin cups evenly – Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle coarse sugar on top if desired.
Bake until golden – Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool properly – Let muffins rest in the tin for 5 minutes before transferring to a cooling rack to cool completely.