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–+ servings

Eggless Strawberry Muffins (Moist and Tender)

By Jigna
Strawberry Muffins are delicious, buttery, tender, moist, and full of fresh strawberries.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Cuisine American, World
Course Breakfast, Dessert, Snack
Diet Eggless, Vegetarian
Servings 12 Muffins

Ingredients
  

  • 2 cups (240g) all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (114g) unsalted butter melted
  • 1 cup (240g) sour cream or plain yogurt
  • ½ cup (120ml) milk
  • 2 teaspoon pure vanilla extract
  • 1 cup fresh strawberries diced

Instructions
 

  • Preheat the oven to 425° F.
  • Grease the muffin pan with non-stick oil spray or line with paper liners, set aside.
  • In a small saucepan over low heat, melt the butter or melt in the microwave for about 30 seconds on high. Set aside to cool.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to combine.
  • Add the strawberries and mix gently to coat the berries with the flour mixture.
  • In a separate bowl, whisk together butter, sour cream, milk, and vanilla.
  • Add wet ingredients into dry and mix until just combined. Be gentle with berries.
  • Use the ice cream scoop to divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top.
  • Bake the muffins for 5 minutes at 425° F, and then, keeping the muffins in the oven, reduce the oven temperature to 350° F.
  • Continue baking for 16-18 minutes or until the cake tester inserted in the center comes out clean.
  • Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let them cool completely before serving.

Serving and Storing Suggestions:

  • Eggless Strawberry muffins are perfect to have in breakfast. It tastes delicious with some butter spread on it. We can also have it as a snack or a dessert post-dinner.
  • These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.

Notes

  1. Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless strawberry muffins will rise well and have nice domed muffin tops.
  2. Instead of fresh, we can also use frozen strawberries. If using frozen berries, do not thaw them. Also, do not add frozen berries to the flour mixture, but fold them at the end in the muffin batter.
  3. If you don’t have sour cream or plain yogurt, use the same amount of buttermilk. We can also use unsweetened vanilla yogurt instead of plain.
  4. Instead of 12 regular muffins, you can also make six jumbo muffins. For jumbo muffins, increase the baking time to 25-28 minutes; initially, 5 minutes at 425° F and then at 350° F for20-23 minutes or until the cake tester inserted in the center comes out clean.

Nutrition (Approximate Values)

Calories : 241kcalCarbohydrates : 31gProtein : 3gFat : 12gSaturated Fat : 7gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 31mgSodium : 169mgPotassium : 85mgFiber : 1gSugar : 14gVitamin A : 374IUVitamin C : 7mgCalcium : 69mgIron : 1mg
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