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Soft Strawberry Blended Muffins Recipe

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★★★★★

4.4 from 46 reviews

These soft strawberry blended muffins are a delightful treat that combines fresh pureed strawberries with diced and sliced pieces for bursts of fruity flavor. The batter is lightly sweetened and enhanced with vanilla, lemon zest, and a splash of apple cider vinegar for a tender crumb and subtle lift. Baked at 350°F, these muffins have a moist texture and a beautiful caramelized strawberry topping, perfect for breakfast or a sweet snack.

Ingredients

Scale

Wet Ingredients

  • 2.5 cups strawberries (pureed until smooth)
  • 0.75 cup sugar
  • 4 tbsp milk
  • 1/2 cup oil (preferably avocado oil)
  • 2 tsp apple cider vinegar
  • 1.5 tsp vanilla extract (Nielsen-Massey recommended)
  • 1/4 tsp food coloring
  • 1 tsp lemon zest

Dry Ingredients

  • 3 cups all-purpose flour (King Arthur preferred)
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Additional Strawberry Pieces

  • 1 cup strawberries (diced into 1/2-inch pieces)
  • 1 cup strawberries (sliced thin for topping)

Instructions

  1. Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents. Have all other ingredients ready before mixing wet ingredients.
  2. Puree Strawberries and Combine Wet Ingredients: Puree 2.5 cups of strawberries in a blender until smooth with no lumps. In a large mixing bowl, whisk the pureed strawberries with sugar, milk, oil, apple cider vinegar, vanilla extract, food coloring, and lemon zest until the sugar dissolves and mixture is uniform.
  3. Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with dry ingredients. Stir gently using a spatula or wooden spoon just until combined—some flour streaks should remain. Avoid overmixing to maintain a tender muffin texture.
  4. Fold in Diced Strawberries: Gently fold in the 1 cup of diced strawberries with about 4-6 gentle strokes to evenly distribute them without crushing.
  5. Portion Batter and Add Topping: Divide the batter evenly into the 12 muffin cups, filling about two-thirds full. Top each with thinly sliced strawberries, pressing them slightly into the batter so they stick during baking.
  6. Bake Muffins: Place the muffin pan in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  7. Cool Muffins: Remove the pan and let muffins rest for 10 minutes in the pan to settle. Then transfer to a wire rack to cool completely. Serve warm or at room temperature for best flavor.

Notes

  • Use paper liners in the muffin pan for easy removal and cleanup.
  • Do not overmix the batter to avoid tough muffins.
  • The apple cider vinegar reacts with baking soda to help the muffins rise and create a tender crumb.
  • Using avocado oil provides a neutral flavor; other mild oils like vegetable or canola can be substituted.
  • Pureeing the strawberries ensures moisture and flavor are evenly incorporated throughout the muffins.
  • Arrange sliced strawberries on top just before baking for a pretty and flavorful finish.
  • For consistent sizing, use a small ice cream scoop to portion batter.
  • These muffins are best enjoyed within 1-2 days or can be frozen for longer storage.

Keywords: strawberry muffins, blended muffins, soft muffins, fresh strawberry muffins, baked breakfast muffins

Find it online: https://foodiecara.com/soft-strawberry-blended-muffins-recipe/