Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but thaw and drain them first. The texture of the muffins might be slightly different, as frozen strawberries release more moisture when baking. You may need to increase the baking time by 2-3 minutes.

What if my strawberry caramel doesn't harden properly?

If your caramel stays soft, you likely didn't cook it long enough. You can still use it! Simply fold the soft caramel directly into the batter – it will create lovely pockets of strawberry flavor throughout the muffins.

Can I make this recipe dairy-free?

Absolutely! Replace the sour cream with dairy-free yogurt and ensure your coarse sugar topping is dairy-free. The rest of the ingredients are naturally dairy-free, making this an easy recipe to adapt.

Why did my muffins sink in the middle?

Sinking usually happens when muffins are underbaked or when the oven door is opened too early in the baking process. Make sure your oven is fully preheated and avoid opening the door during the first 15 minutes of baking.

Strawberry Caramel Muffins Recipe

Description

Delicious and moist strawberry caramel muffins made with fresh strawberries and a homemade caramel-like strawberry syrup, perfect for a sweet treat or breakfast snack.

Ingredients

Units Scale

Strawberry Mixture:

- 2 cups fresh chopped strawberries
- 1/2 cup granulated sugar (divided, 1/4 cup for mixture and 1/4 cup for syrup)

Wet Ingredients:

- 1/2 cup melted coconut oil
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 cup sour cream or plain Greek yogurt
- 2 teaspoons lemon zest

Dry Ingredients:

- 2 cups all-purpose or white whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt

Optional:

Coarse sugar, for topping

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Instructions

Prepare Strawberries: Line a baking sheet with parchment paper. Toss together the strawberries and ¼ cup sugar in a bowl. Let the fruit sit for 15-30 minutes to release its juices.
Make Strawberry Syrup: Strain the juice/syrup from the strawberries into a medium pot. Set the chopped strawberries aside. Add the remaining ¼ cup sugar to the syrup. Set the pot over medium heat and bring it to a boil. Cook for 5-6 minutes until the sugar melts into a caramel-like sauce.
Prepare Caramel Shards: Remove the syrup from heat and pour it onto the parchment paper on the prepared baking sheet. Spread it in a thin, even layer. Let it sit for 5 minutes to harden. Crush the hardened caramel into small pieces or shards with the back of a spoon.
Preheat the Oven: Preheat the oven to 350°F. Line 16-17 muffin tins with paper liners.
Mix Wet Ingredients: In a large bowl, stir together the coconut oil, honey, vanilla, eggs, sour cream, and lemon zest until combined.
Combine Ingredients: Add the flour, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined. Gently fold in the chopped strawberries and crushed caramel shards.
Fill Muffin Tins: Evenly divide the batter among the prepared muffin tins. Sprinkle the top of each muffin with coarse sugar if desired.
Bake Muffins: Bake in the preheated oven for 22-25 minutes, or until the tops are just set. Remove from the oven and enjoy warm.

Notes

You can substitute plain Greek yogurt for sour cream if preferred.
These muffins are best served warm to enjoy the full flavor of the strawberry and caramel combination.
Store leftover muffins in an airtight container for up to 3 days, or freeze them for longer storage.
For extra caramel flavor, drizzle with additional caramel sauce before serving.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 21g
Sodium: 180mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg