Ina Garten Strawberry Muffins Recipe

This Ina Garten Strawberry Muffins recipe is soft and fluffy, which uses fresh strawberries and buttermilk. It’s a classic, foolproof recipe, ready in about 30 minutes.

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Ina Garten Strawberry Muffins Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh strawberries, diced
• 1 tablespoon all-purpose flour (for coating strawberries)

How To Make Ina Garten Strawberry Muffins

1. Preheat the oven: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.
2. Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Whisk wet ingredients: In another bowl, whisk melted butter, eggs, vanilla, and buttermilk until smooth.
4. Combine batter: Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
5. Prepare strawberries: Toss diced strawberries with 1 tablespoon flour, then fold them gently into the batter.
6. Bake the muffins: Divide batter evenly into muffin cups, filling about 3/4 full. Bake 18–22 minutes, until a toothpick comes out clean.
7. Cool and serve: Let muffins cool 5 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.

Recipe Tips

• Can I use frozen strawberries? Yes, but don’t thaw them first—use straight from the freezer to prevent excess moisture.
• How to make muffins extra moist: Don’t overmix the batter, and keep the buttermilk for best texture.
• Can I replace buttermilk? Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar as a substitute.
• How to prevent soggy muffins: Coat strawberries in flour before folding into the batter.
• Can I freeze strawberry muffins? Yes, freeze cooled muffins up to 3 months. Thaw overnight before serving.

What To Serve With Strawberry Muffins

These muffins are perfect for breakfast, brunch, or a sweet snack. Serve with:

• Fresh fruit salad
• Yogurt and granola
• Scrambled eggs or omelets
• A hot cup of coffee or tea

How To Store Strawberry Muffins

• Room temperature: Keep in an airtight container up to 2 days.
• Refrigerate: Store in the fridge up to 5 days. Warm slightly before serving.
• Freeze: Freeze up to 3 months in freezer bags or containers.

Strawberry Muffins Nutrition Facts (Estimated per muffin)

• Calories: 220 kcal
• Carbohydrates: 30 g
• Protein: 3 g
• Fat: 10 g
• Saturated Fat: 6 g
• Cholesterol: 50 mg
• Sodium: 180 mg
• Fiber: 1 g
• Sugar: 14 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these muffins gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

Why are my muffins dense?
Overmixing the batter can make muffins heavy—stir just until combined.

Can I add other fruits?
Yes, blueberries, raspberries, or diced peaches can be swapped in or combined with strawberries.

How do I make bakery-style muffin tops?
Fill muffin cups almost full and bake at 400°F for the first 5 minutes, then reduce to 375°F to finish.

Try More Recipes:

• Ina Garten Tri Berry Muffins Recipe
• Ina Garten Morning Glory Muffins Recipe
• Ina Garten Buttermilk Cheddar Biscuits Recipe