Unsalted Butter: Adds richness and tender texture, melt carefully to avoid burning.
For Flavor and Sweetness:
Granulated Sugar: Provides sweetness and helps with caramelization, use pure cane sugar.
Fresh Strawberries: Brings natural sweetness and fruity burst, choose ripe, vibrant red berries.
Baking Tools for Ina Garten Strawberry Muffins
Large mixing bowl: Perfect for combining dry ingredients.
2-cup glass measuring cup: Ideal for mixing wet ingredients precisely.
Muffin tin: Essential for shaping and baking muffins.
Muffin liners: Keeps muffins neat and prevents sticking.
Ice cream scoop (2 1/4-inch): Great for evenly portioning batter.
Cake tester or toothpick: Helps check muffin doneness.
Wooden spoon or spatula: Used for gentle mixing.
Easy Instructions for Ina Garten Strawberry Muffins
Strawberry Sunshine Muffins
Oven Preparation Cozy kitchen setup with a warm, preheated oven creates the perfect baking environment. Warm the oven to a toasty 375 degrees and line your muffin tin with cheerful paper liners.
Dry Ingredient Harmony Gently combine the dry ingredients in a spacious mixing bowl. Whisk together the flour mixture with cinnamon, creating a smooth, fragrant base that hints at the deliciousness to come.
Liquid Magic Whisk eggs, milk, and melted butter in a separate container, blending them into a silky smooth mixture. Pour these wet ingredients into the center of your dry ingredients, stirring carefully until just combined. Softly fold in sweet strawberries and sugar, creating pockets of fruity goodness throughout the batter.
Baking Transformation Scoop the batter into prepared muffin liners, filling each cup with promise. Slide the tray into the warm oven and bake for 20-25 minutes. Watch for golden edges and a perfectly set center that signals these muffins are ready to delight your taste buds.
Flavor Variations for Ina Garten Strawberry Muffins
Elevate Your Baking Game
Replace strawberries with blueberries, raspberries, or diced peaches for seasonal variety and exciting flavor twists.
Fold in chopped walnuts, sliced almonds, or chia seeds to add healthy protein and delightful crunch without compromising texture.
Drizzle warm honey or sprinkle vanilla-infused powdered sugar on top of freshly baked muffins for an extra decadent touch.
Keep muffins fresh by storing them in an airtight container at room temperature for 2-3 days, or freeze individual muffins wrapped in plastic wrap for up to one month.
How to Serve Ina Garten Strawberry Muffins
Serve Alongside Fresh Fruit: Complement the muffins with a vibrant berry medley or sliced seasonal fruits for a refreshing breakfast experience.
Pair with Creamy Spreads: Top each muffin with a dollop of whipped cream cheese, mascarpone, or soft butter to enhance the strawberry flavor and add richness.
Create a Breakfast Platter: Arrange the muffins with scrambled eggs, crispy bacon, or a light yogurt parfait for a complete morning meal that delights all taste buds.
Enjoy as Afternoon Treat: Serve these muffins with a steaming cup of tea or coffee during a relaxed afternoon break, perfect for sharing with friends or savoring solo.
Store Ina Garten Strawberry Muffins for Later
Maximize Freshness: Store muffins in an airtight container at room temperature for 2-3 days, keeping them soft and delicious.
Freeze and Enjoy Later: Wrap individual muffins in plastic wrap, then place in a freezer bag. They'll stay delectable for up to 3 months, perfect for quick breakfasts or snacks.
Revive Refrigerated Muffins: Warm slightly in the microwave for 10-15 seconds to restore their just-baked texture and bring back that fresh-from-the-oven warmth.
Meal Prep Magic: Prepare a double batch and portion out muffins for the week, ensuring quick and tasty grab-and-go breakfast options for busy mornings.
Ina Garten’s strawberry muffins blend sweet summer berries with delicate bakery magic. Home cooks can savor these classic treats with minimal kitchen effort and maximum flavor satisfaction.
Ingredients
Scale
2 cups strawberries (fresh, diced)
3 cups (750 ml) all-purpose flour
1 ½ cups (300 g) sugar
½ pound (2 sticks or 225 g) unsalted butter (melted)
1 ¼ cups (300 ml) milk
2 eggs (extra-large, lightly beaten)
1 tbsps (22.5 ml) ground cinnamon
1 tbsps (15 ml) baking powder
½ tsp (2.5 ml) baking soda
½ tsp (2.5 ml) kosher salt
Instructions
Preparation: Set oven to 375°F (190°C) and line muffin tin with paper liners.
Dry Mixture: In a large bowl, blend cinnamon, baking powder, baking soda, and kosher salt, ensuring even distribution through gentle mixing with fingertips.
Liquid Integration: Whisk eggs, milk, and melted butter in a separate measuring cup until smoothly combined.
Batter Formation: Create a well in the dry ingredients, pour liquid mixture into the center, and fold gently to maintain a textured consistency without overmixing.
Fruit Infusion: Delicately fold granulated sugar and chopped strawberries into the batter, distributing evenly while preserving fruit integrity.
Portioning and Baking: Use an ice cream scoop to fill muffin liners three-quarters full, then bake in the preheated oven for 20-25 minutes until a toothpick comes out clean and edges turn golden brown.
Notes
Gentle Mixing Technique: Avoid overmixing the batter to prevent tough, dense muffins; stop stirring when ingredients are just combined with some small lumps remaining.
Strawberry Preparation: Chop strawberries into uniform small pieces to ensure even distribution and prevent soggy spots in the muffins.
Precise Portioning: Use an ice cream scoop for consistent muffin sizes, which helps ensure even baking and professional-looking results.
Temperature Check: Insert a toothpick or cake tester into the center of a muffin to confirm doneness; it should come out clean with no wet batter clinging to it.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.