What makes these muffins so tender?

When you creaming the butter and sugar, then adding the eggs one at a time, you are whipping up a lot of air into the batter and then adding the eggs in steps helps to give it a very even texture. By adding the flour in stages, with the liquid ingredients in between, this creates a light, even crumb in the muffins. It is also important not to over mix the batter.

Start baking the muffins at a higher temperature for the first 10 minutes, then lower the temperature.

This gives the muffins a burst of high heat, which helps them rise quickly and also gives them a head start in turning brown. Then, reducing the temperature for the remaining time in the oven will keep the muffins from drying out and keeps them really tender.

Can you use frozen strawberries?

I don't recommend it, because strawberries become really soft and wilted when they are frozen. If you do use frozen strawberries, thaw them slightly first, then chop them and then add to the batter while they are still partially frozen. Drain any excess liquid that you can. Fresh strawberries are really the best for baking.

Can you use other berries or fruit?

Absolutely. I use blueberries all the time. You can also use blackberries, raspberries, currants, cranberries, etc. You can also use chopped peaches, nectarines, mangos and more.

Can you freeze strawberry muffins?

Yes. Muffins freeze really well. Freeze them in an airtight container or freezer ziptop bag for up to 3-6 months. You can take out all of them, or just one at a time. Thaw the muffins wrapped in a towel or a paper towel, to absorb excess moisture as they thaw. You can even put them in the microwave or the oven to warm up just a bit and they will taste like they are fresh out of the oven.

Strawberry Orange Muffins

Name: Strawberry Orange Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup butter, room temperature; 1 1/4 cups granulated sugar; 3 eggs, room temperature; 2 1/2 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup milk, room temperature; 1/2 cup sour cream, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon orange zest + 1 Tablespoon orange juice; 2 cups chopped strawberries; 1/2 cup all purpose flour; 4 Tablespoons butter; 1/2 – 1 Tablespoon granulated sugar; pinch of salt

Strawberry Orange Muffins

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5 from 3 reviews

When fresh strawberries are in season, these Strawberry Muffins are an amazing treat and so easy to make. The muffins are really soft and tender; they almost taste like cupcakes. They are full of juicy strawberries and are flavored with vanilla and orange to make them extra tasty.

Author: Olga's Flavor Factory
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 24 muffins 1x

Ingredients

Scale

Strawberry Orange Muffins

1 cup butter, room temperature
1 1/4 cups granulated sugar
3 eggs, room temperature
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1/2 teaspoon orange zest + 1 Tablespoon orange juice
2 cups chopped strawberries

Crumb Topping (optional)

1/2 cup all purpose flour
4 Tablespoons butter
1/2 – 1 Tablespoon granulated sugar
pinch of salt

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
Cream the butter and sugar until pale yellow and fluffy, at least 5 minutes, using a stand mixer with a paddle attachment or a hand mixer.
Add the eggs, one at a time, until evenly incorporated, using a rubber spatula to scrape down the sides of the bowl as needed.
Meanwhile, mix the flour, baking powder, baking soda and salt in a medium bowl.
In another bowl, whisk together the sour cream, milk, vanilla, orange zest and orange juice until smooth.
Add half of the dry ingredients to the butter and egg mixture. Mix to combine.
Pour in the liquid ingredients. Mix to combine.
Add the remaining half of the dry ingredients and mix on low speed, just until incorporated. Do not over mix.
Add the chopped strawberries and mix them in gently with a rubber spatula.
Line the muffin pan with cupcake liners. Portion out the muffin batter between 22-24 muffins. (I usually get 23 muffins.)
For the crumb topping, combine all the ingredients in a bowl. Use a fork or your fingers to work in the butter into the flour, leaving plenty of pea sized bits of butter throughout.
Top the muffins with the crumb topping.
Place the muffins in the preheated oven (425 F) and bake for 10 minutes. Reduce the heat to 350 degrees Fahrenheit and bake for an additional 12-15 minutes, until the muffins are golden and baked through in the center.
Let the muffins rest in the pan for 5 minutes, then remove to a cooling rack.

Notes

This is a big batch of muffins. Feel free to halve the recipe and make only 12 muffins.

Instead of sour cream, you can use yogurt. Instead of milk, you can use buttermilk.

Instead of the sour cream and milk combination, you can use 1 cup of buttermilk only.

Find it online: https://www.olgasflavorfactory.com/recipes/strawberry-orange-muffins/