5. Incorporate Dry Ingredients:
Sprinkle the baking soda and salt over the wet ingredients. Gradually add the all-purpose flour, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
6. Infuse with Strawberries:
Gently fold the sliced strawberries into the batter, ensuring they are evenly distributed. The strawberries add a burst of freshness and vibrant color to each muffin.
7. Prepare the Muffin Pan:
Grease a 12-cup muffin pan with non-stick spray or line with paper liners. This prevents the muffins from sticking and ensures easy removal once baked.
8. Fill the Cups:
Evenly distribute the batter among the muffin cups, filling each cup approximately ¾ full. This allows the muffins to rise and develop a golden crust while baking.
9. Bake to Perfection:
Place the muffin pan in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The aroma of freshly baked muffins will fill your kitchen, signaling that they are ready to be enjoyed.
10. Cool and Serve:
Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes. Transfer the muffins to a wire rack to cool completely before serving. This helps retain their moisture and ensures a tender texture.
11. Enjoy!
Indulge in the irresistible combination of flavors and textures as you bite into a warm, freshly baked Strawberry Banana Bread Muffin. Serve them for breakfast, brunch, or as a delightful snack any time of day. These muffins are best enjoyed fresh but can be stored in an airtight container for up to three days.
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