Ina Garten’s Strawberry Muffins are soft, fluffy, and bursting with juicy strawberries. These muffins are slightly sweet with a hint of vanilla and a golden, tender crumb. Perfect for breakfast, brunch, or a delightful afternoon snack, they pair beautifully with coffee or tea.

What are Ina Garten Strawberry Muffins?

Strawberry muffins are a classic baked treat made with fresh strawberries, butter, and buttermilk for a moist and flavorful texture. Ina Garten’s version balances sweetness with tart strawberries and a touch of vanilla, creating a bakery-style muffin that’s both light and satisfying.

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Reasons to Try Ina Garten Strawberry Muffins

Moist and tender texture: Buttermilk keeps them soft and fluffy.
Packed with fresh strawberries: Juicy fruit pieces add natural sweetness.
Quick and easy to make: Simple ingredients and minimal prep time.
Great for breakfast or snacks: Delicious on their own or with butter.
Customizable recipe: This can be made with add-ins like nuts or chocolate chips.

Ingredients Needed to Make Ina Garten Strawberry Muffins

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)

Instructions to Prepare Ina Garten Strawberry Muffins

Step 1: Preheat the Oven

Set the temperature: Preheat your oven to 375°F (190°C).
Prepare the muffin tin: Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2: Mix the Dry Ingredients

Combine flour and leavening agents: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Step 3: Prepare the Wet Ingredients

Whisk the liquids: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until well combined.

Step 4: Combine Wet and Dry Ingredients

Mix gently: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as this can make the muffins dense.

Step 5: Prepare the Strawberries

Coat with flour: Toss the diced strawberries with 1 tablespoon of flour to prevent sinking in the batter.
Fold into the batter: Gently fold the strawberries into the muffin batter.

Step 6: Bake the Muffins

Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake until golden: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let them rest: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Enjoy warm or at room temperature: Serve plain or with butter.

What Goes Well With Ina Garten Strawberry Muffins

A cup of coffee or tea: A perfect pairing for breakfast.
Whipped cream or clotted cream: Adds a luxurious touch.
Honey or fruit preserves: Enhances the fruity sweetness.
Greek yogurt: A healthy and protein-rich addition.
Lemon glaze: Drizzle with a simple glaze for extra flavor.

Key Tips for Making Ina Garten Strawberry Muffins

Use fresh strawberries: Fresh berries provide the best texture and flavor.
Don’t overmix the batter: Overmixing leads to dense muffins.
Coat strawberries in flour: This prevents them from sinking to the bottom.
Check doneness early: Muffins bake quickly, so test with a toothpick.
Store properly: Keep muffins in an airtight container to retain moisture.

Creative Variations of Ina Garten Strawberry Muffins

Chocolate chip version: Add 1/2 cup of mini chocolate chips.
Nutty crunch: Stir in 1/2 cup of chopped walnuts or pecans.
Lemon zest twist: Add 1 teaspoon of lemon zest for a fresh citrus flavor.
Coconut flavor: Replace half of the buttermilk with coconut milk.
Gluten-free option: Use a gluten-free all-purpose flour blend.

Storage Guidelines for Ina Garten Strawberry Muffins

Store at room temperature: Keep in an airtight container for up to 2 days.
Refrigerate for longer freshness: This can last up to 5 days in the fridge.
Freeze for later: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

How do I keep strawberries from sinking in muffins?

Toss diced strawberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom while baking.

Can I use frozen strawberries instead of fresh ones?

Yes, frozen strawberries can be used, but do not thaw them before adding to the batter. Thawing releases extra moisture, which can make the muffins too wet.

How do I make my muffins more moist?

Using buttermilk, room-temperature ingredients, and not overmixing the batter helps keep the muffins soft and moist. Overbaking can also dry them out, so check for doneness early.

Can I make strawberry muffins without buttermilk?

Yes, you can substitute buttermilk with an equal amount of milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Wrapping Up

Ina Garten’s Strawberry Muffins are a simple yet delightful treat, offering the perfect combination of soft, moist texture and juicy bursts of fresh strawberries.

Try them today and savor homemade goodness in every bite!