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.

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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. And these strawberry brownies and strawberry shortcake are both just as tasty as strawberry muffins. And these muffins don’t have to just be dessert too!

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 Strawberry Muffins

• It only takes 30 minutes 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 Muffins 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 oil for the vegetable oil if you prefer.
• Salt – A little pinch of salt helps to balance the sweetness of the muffins.

How to Make Strawberry Muffins

Preheat the oven to 425 degrees Fahrenheit and place cupcake liners into the muffin tin, then set it aside.

Whisk together the flour, sugar, baking powder, and salt in a medium mixing 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 extra 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!

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.

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.

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!

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.

If you’re a muffin person, then you’ll definitely love this recipe! These 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 any excuse to eat more muffins for breakfast? Then you will have to make these Cinnamon Roll Muffins for sure!
• Toffee Chocolate Chip Scones – Make Your Own Tender, Sweet, Homemade Scones loaded with Chocolate Chips and Toffee at Home! Perfect for Breakfast, Brunch, or Any Occasion!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 3 votes

Strawberry Muffins

Homemade Strawberry Muffins that are tender, light and packed with fresh strawberries for the perfect breakfast or snack.

Prep:15 minutes mins

Cook:15 minutes mins

Total:30 minutes mins

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12

muffins

Ingredients

• ▢ 2 cups all-purpose flour
• ▢ ½ cup granulated sugar
• ▢ 1 Tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup milk
• ▢ ½ cup vegetable oil
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ¼ cups diced strawberries
• ▢ 2 teaspoons all-purpose flour

Instructions

• Preheat the oven to 425 degrees Fahrenheit and place liners into each well of your standard size muffin baking pan. Set aside.
• In a medium bowl whisk together flour, sugar, baking powder and salt. Set aside.
• Add the milk, vegetable oil, eggs and vanilla to the dry ingredients. Gently stir until dry ingredients are moistened. Don’t overmix, a few lumps are ok.
• In a small mixing bowl toss the diced strawberries with 2 teaspoons of flour, to prevent them from sinking to the bottom of the muffins. Remove ½ cup strawberries and set aside. Add the remaining berries to the batter, fold with a spatula until combined. Do not overmix.
• Add batter to muffin cup liners so they are ⅔ cups full. Sprinkle extra strawberries on top.
• Place in a preheated oven at 425 degrees Fahrenheit and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Baking at the higher heat at first helps create the perfect domed top of your muffin.

Nutrition Information

Calories: 136kcal (7%), Carbohydrates: 27g (9%), Protein: 4g (8%), Fat: 1g (2%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.02g, Cholesterol: 29mg (10%), Sodium: 118mg (5%), Potassium: 185mg (5%), Fiber: 1g (4%), Sugar: 10g (11%), Vitamin A: 61IU (1%), Vitamin C: 9mg (11%), Calcium: 77mg (8%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.