Strawberry Muffins

Tender, light homemade Strawberry Muffins are jam-packed with juicy, fresh strawberries. We will tell you the trick to getting tall, perfect muffin tops. This easy muffin recipe is perfect for breakfast, brunch or snacks.

Muffins solve a world of problems, don’t they? A warm, fresh-baked muffin is just so comforting and these fresh strawberry muffins are to die for. I love making these when I want something that’s just subtly sweet, not overpowering or rich.

Strawberry desserts are a favorite in the summer! I make red white and blue strawberries for the fourth of July. Plus these strawberry brownies and strawberry shortcake are both just as tasty as strawberry muffins.

These muffins don’t have to just be dessert! They’re great to eat as a special breakfast treat, serve at a brunch, or even pack in lunches as a simple snack. Whip up a batch of these tasty muffins, you’ll love them!

Why You’ll Love This Recipe

• It only takes about 30 minutes total time to make this easy muffin recipe. Such an easy treat to throw together!
• Muffins are the perfect treat to make as a gift or a “just because” treat. Make a batch for a new neighbor or bring some to a playdate!
• You likely already have the ingredients for this recipe in your kitchen!

Ingredients for this Strawberry Muffin Recipe

• Strawberries – Wash and completely dry the strawberries before you dice them. And be sure you cut them into small enough chunks so that they distribute well throughout the muffins.
• All purpose flour – Use a high quality all-purpose flour for best results.
• Granulated sugar – This will be what you sweeten these muffins with.
• Vanilla extract – A little bit of vanilla extract adds a depth of flavor to these muffins.
• Baking powder – Baking powder acts as the rising agent for muffins, which makes them light and fluffy!
• Eggs – Eggs help provide structure to these muffins. Allow them to come to room temperature before mixing them with the other ingredients.
• Milk – Whole milk is best, but you can use 2% milk or 1% milk if you prefer.
• Vegetable oil – You can sub olive oil, avocado oil, or melted butter for the vegetable oil if you prefer.
• Salt – A little pinch of salt helps to balance the sweetness of the muffins.

can i use frozen strawberries?

Yes, you can use frozen strawberries in this muffin recipe. Allow them to thaw so they don’t release as much water while they are baking. It will be easier to dice them if they are thawed, too.

Can i substitute other berries in this recipe?

Yes, you can substitute other berries in this recipe. Really yummy options are blueberries, raspberries or blackberries! Whichever berry is in season will be the most delicious!

Can I add a streusel on top of these muffins?

Absolutely! Mix together some brown sugar and all purpose flour and top each muffin with a generous portion. The flavors would pair really well together, so that would be great to try.

How to Bake Strawberry Muffins

Whisk together the flour, sugar, baking powder, and salt in a large bowl. Then, add the milk, vegetable oil, eggs, and vanilla to the dry ingredients.

Stir well until just incorporated, there will be a few lumps in the batter but that’s ok!

In a separate mixing bowl, toss the diced strawberries with 2 teaspoons of flour. This will prevent them from sinking to the bottom of the muffins.

Remove ½ cup of strawberries and set aside, then add the remaining berries to the batter. Gently fold them in with a spatula.

Pour batter into the lined muffin tin until each cup is ⅔ full. Sprinkle remaining strawberries on top.

Place the unbaked muffins into the oven and bake for 5 minutes. Then, lower the temperature to 350 degrees Fahrenheit and bake an additional 15-18 minutes.

The muffins should be golden brown on the top, until a toothpick can be inserted into the center and come out clean.

Allow the muffins to cool, and then serve!

Why are my muffins tough?

If you end up with muffins that are not light and fluffy, you may have over-mixed the batter. Try again and be sure to mix the batter just until it comes together!

How can i prevent muffins from getting soggy?

Store muffins with a paper towel inside the container. This can soak up excess moisture, preventing muffins from getting soggy.

How to Store Leftover Strawberry Muffins

Store leftover muffins in an airtight container or zip top bag for up to 4 days. It can help to store muffins with a paper towel inside the container to soak up excess moisture so that the muffins don’t get soggy.

FRIDGE: I do not recommend storing muffins in the fridge because they will dry out.

FREEZER: You can freeze leftover muffins! Place them in a ziplock bag and lay them flat in the freezer. Freeze for up to 3 months and then thaw one (or all!) whenever you’re ready to eat them.

If you’re a muffin person, then you’ll definitely love this easy strawberry muffin recipe! These fresh strawberry muffins are extremely easy and hard to resist.

More Muffins Recipes You’ll Love

• If you like these strawberry muffins, then you’re going to absolutely love these delicious Blueberry Muffins.
• As an addition to the berry muffin list, these Raspberry Muffins are without a doubt a strong contender for first place.
• Muffins don’t always have to be sweet, they can be savory! And these Ham and Cheese Egg Muffins are the perfect example.
• Need an excuse to eat more muffins for breakfast? Then you will have to make these Cinnamon Roll Muffins for sure!
• Make your own tender, sweet, homemade Toffee Chocolate Chip Scones! Perfect for breakfast, brunch or any occasion!