Description
These Strawberry Cream Muffins are incredibly tender and soft, packed with fresh berries and just the right touch of tangy sour cream! They make a perfect little breakfast treat or a delightful snack any time of day!
Ingredients
- 2 cups (245 grams) all purpose flour, set aside 2 teaspoons from this amount in a separate bowl
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- ½ teaspoon (3 grams) kosher salt
- 1 cup (205 grams) granulated sugar
- ½ cup (115 grams) unsalted butter, softened
- 2 large (105 grams) eggs
- 1 teaspoon (6 ml) pure vanilla extract
- 1 cup (230 grams) sour cream
- 1 ⅓ cups (225 grams) fresh diced strawberries, divided
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners. If you prefer not using liners, you can simply coat the pan cups thoroughly with nonstick cooking spray.
- In a medium size mixing bowl, gently whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now.
- In a separate large mixing bowl, use either an electric stand mixer or a hand held mixer. Cream together the softened butter and sugar on a medium high speed setting for about 2 minutes until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla extract. Beat for another minute until fully combined. Scrape down the sides of the bowl with a spatula. Now add the sour cream to the mixture. Continue beating until everything is well incorporated and smooth.
- With the mixer running on a low speed setting, gradually add the dry flour mixture into the wet ingredients. Mix just until you no longer see any dry flour streaks. Be careful not to overmix the batter.
- Measure out 1/3 cup of the diced strawberries and set these aside for later. Take the remaining cup of diced strawberries. Add them to the medium bowl that has the 2 teaspoons of flour you reserved earlier. Gently toss the strawberries with the flour until they are lightly coated. This flour coating helps prevent the berries from sinking to the bottom while the muffins bake. Carefully fold these floured strawberries into the muffin batter using a spatula.
- Evenly spoon the batter into the prepared muffin cups. Fill each cup nearly to the very top edge. Press the 1/3 cup of reserved diced strawberries into the surface of the batter in each muffin cup. Bake in the preheated oven for 22 to 25 minutes. You can test for doneness by inserting a toothpick into the center of a muffin. It should come out clean when they are ready.
- Carefully remove the pan from the oven. Let the muffins cool undisturbed in the pan for 5 minutes. After 5 minutes, gently transfer the muffins to a wire cooling rack. Allow them to finish cooling completely on the rack before serving.
Notes
- Yield Tip To help prevent the muffin batter from potentially overflowing while baking, you might consider filling the muffin cups only about two thirds full instead of filling them all the way to the top. Overflow can happen sometimes, though not always. Filling them slightly less full might give you a few extra muffins total too!
Nutrition
- Serving Size: 1 muffin
- Calories: 263kcal
- Sugar: 18g
- Sodium: 207mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 59mg