Easy Strawberry Muffins Recipe

When life gives you fresh strawberries, make muffins! There’s something about a warm, homemade strawberry muffin that feels like a little hug in baked form. These muffins are soft, fluffy, and filled with sweet bursts of fresh strawberries in every bite. They’re the kind of treat that’s perfect for breakfast, snack time, or when you just need something comforting. Plus, they come together so easily, you’ll find yourself whipping up a batch whenever the craving hits!

this RECIPE

I first fell in love with these muffins during a summer trip to a local berry farm. The air smelled like strawberries, and I may have overdone it with the picking (as one does). By the end of the day, I had more strawberries than I knew what to do with. That’s when these muffins came to life. I wanted something simple, quick, and delicious to showcase the fresh berries without much fuss. One bite of the warm, golden muffins and I was hooked. Since then, they’ve become a go-to recipe in my house.

A little background on strawberry muffins

While muffins are a quintessential American treat, they’re actually part of a broader category of baked goods called “quick breads.” Unlike yeast-based bread, muffins rely on baking powder or baking soda for rise, making them incredibly easy to prepare. Adding strawberries gives these muffins a fruity twist, with natural sweetness and bursts of flavor. Over the years, variations like strawberry banana or strawberry cream cheese muffins have popped up, but I’m a purist at heart—this recipe is all about celebrating the simple, juicy strawberry.

Let’s talk ingredients: the stars of the show

• Fresh strawberries: The juicy star of the recipe! Dicing them small ensures you get strawberry in every bite. If fresh berries aren’t available, frozen ones work too—just thaw and drain them first to avoid a soggy batter.
• Flour: All-purpose flour creates the perfect structure. For a slightly nuttier flavor, you could try swapping out half the flour for whole wheat.
• Sugar: Granulated sugar adds sweetness without overpowering the strawberries. If you’re looking for a healthier option, you could try coconut sugar or reduce the sugar slightly.
• Baking powder and salt: These work together to create rise and enhance the flavors. Always check your baking powder’s freshness—it can make or break a good muffin.
• Vegetable oil: Keeps the muffins moist and tender. You can substitute melted butter for a richer flavor, or even use coconut oil for a subtle tropical twist.
• Egg and milk: These add structure and moisture. I’ve also made these with almond milk for a dairy-free option, and they turned out great.
• Vanilla extract: A touch of vanilla brings all the flavors together. You could add a splash of almond extract if you want to mix things up.

Kitchen gear: What you need to make magic

You don’t need much to make these muffins—just the basics!

• Muffin tin: A 12-cup standard tin works perfectly. If you don’t have one, you could use silicone muffin molds on a baking sheet.
• Mixing bowls: One for the dry ingredients and another for the wet ones.
• Whisk: To blend everything smoothly. If you don’t have one, a fork works in a pinch!
• Measuring cups and spoons: Accurate measurements are key to baking success.
• Cooling rack: This helps the muffins cool evenly. If you skip this step, the bottoms might get a bit soggy from sitting in the pan.

Step-by-step: Making these muffins together

1. Preheat the oven to 400°F and line your muffin tin with paper liners. This step ensures your muffins don’t stick and makes cleanup a breeze.
2. In a large mixing bowl, whisk together 1 ¼ cups of the flour, sugar, baking powder, and salt. It’s important to combine the dry ingredients well, so everything bakes evenly.
3. Add the wet ingredients: oil, egg, milk, and vanilla extract. Whisk until you get a smooth, thick batter. Don’t worry if it looks a little lumpy—that’s normal!
4. In a small bowl, toss the diced strawberries with the remaining ¼ cup of flour. This helps the berries stay evenly distributed in the batter instead of sinking to the bottom.
5. Gently fold the floured strawberries into the batter. Be careful not to overmix, or your batter might turn pink (unless you’re into that look!).
6. Scoop the batter into your muffin tin, filling each cup about ¾ full. Sprinkle a little sugar on top for a sweet, crunchy finish.
7. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back when you touch them.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack. They’ll smell amazing, but try not to burn your tongue by eating one right away (been there, done that).

Mix it up: Variations to try

• Gluten-free: Use a 1:1 gluten-free flour blend. I’ve tried this, and the muffins turn out just as fluffy!
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use almond or oat milk instead of whole milk.
• Chocolate twist: Add ½ cup of mini chocolate chips to the batter for a decadent treat.
• Lemon-strawberry muffins: Stir in 1 teaspoon of lemon zest for a fresh, citrusy flavor.
• Seasonal swap: In the fall, try substituting diced apples for the strawberries, with a sprinkle of cinnamon in the batter.

Experimenting with flavors is half the fun—you might just discover a new favorite!

Serving and presentation ideas

Serve these muffins warm with a pat of butter or a dollop of whipped cream for extra indulgence. If you’re hosting brunch, arrange them on a pretty cake stand or platter with a few whole strawberries for garnish. They’re also adorable as part of a breakfast spread with fruit salad and coffee.

What to drink with strawberry muffins

Coffee and tea are classic choices, but these muffins also pair beautifully with a tall glass of cold milk or a refreshing iced latte. Feeling fancy? A sparkling rosé or strawberry mimosa adds a fun, brunch-worthy twist.

Storing and reheating tips

Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge—they’ll keep for up to a week. You can also freeze them! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, microwave for about 20 seconds, and they’ll taste just like fresh-baked.

Scaling the recipe for more (or fewer!) muffins

This recipe makes 12 standard-sized muffins, but it’s easy to adjust. For smaller batches, just halve the ingredients. For larger gatherings, double or triple the recipe—but remember to bake in batches if your oven can’t handle multiple trays. I’ve noticed that larger batches might need an extra minute or two in the oven, so keep an eye on them.

Common issues (and how to avoid them)

• Muffins sinking in the middle: This usually means they were underbaked. Double-check with a toothpick before removing them from the oven.
• Dense muffins: Overmixing the batter can make muffins dense instead of fluffy. Be gentle when folding in the strawberries.
• Berries sinking: Tossing the berries in flour helps prevent this, so don’t skip that step!

Give these muffins a try!

I hope you’ll love these easy strawberry muffins as much as I do. They’re simple, versatile, and so satisfying. Whether you’re baking for your family, friends, or just yourself, these muffins are sure to bring a little joy to your day. Don’t be afraid to get creative with flavors and make them your own!

FAQs

1. Can I use frozen strawberries?
   Yes, just thaw them first and pat them dry to avoid extra moisture in the batter.
2. Can I make these muffins dairy-free?
   Absolutely! Use almond or oat milk instead of whole milk.
3. How do I know when the muffins are done?
   Insert a toothpick into the center—if it comes out clean, they’re ready!
4. What can I substitute for vegetable oil?
   Melted butter or coconut oil works great as a substitute.
5. Can I use whole wheat flour?
   You can! For best results, replace half the all-purpose flour with whole wheat.

Print