There’s something special about the scent of freshly baked muffins wafting through the kitchen, especially when they’re packed with juicy strawberries. These fresh strawberry muffins are soft, moist, and bursting with real fruit flavor. The hint of cinnamon adds warmth, making them perfect for breakfast, brunch, or a midday treat. Whether you’re using peak-season berries or just craving something sweet, this recipe delivers every time.

A little story behind my love for these muffins

I first made these muffins on a whim after picking way too many strawberries at a local farm. The baskets looked manageable at first, but once I got home, I realized I had enough strawberries to feed a small village. After making jam, freezing some for smoothies, and eating them by the handful, I decided to bake something simple yet delicious.

The first batch came out golden, slightly domed, and full of juicy strawberry bits. My kitchen smelled incredible, and when I took my first bite, I knew I had found my go-to strawberry muffin recipe. They were soft, lightly spiced, and just the right amount of sweet. Now, every time strawberry season rolls around, I make sure to whip up a batch (or two).

What makes these muffins so good?

These muffins have the perfect balance of sweetness and fruitiness. Unlike some recipes that barely include fresh fruit, these are loaded with strawberries, ensuring every bite is full of flavor. The combination of canola oil and eggs keeps them incredibly moist, while the cinnamon adds a subtle depth. Plus, the quick temperature change during baking helps create a bakery-style muffin top—golden and slightly crisp on the edges.

Let’s talk ingredients (and a few swaps)

Unbleached all-purpose flour – Bleached flour can make baked goods tough, so unbleached is the way to go. If you’re out, you can swap in half whole wheat flour for a slightly heartier texture.
Granulated sugar – Just the right amount for sweetness without overpowering the fresh strawberry flavor. If you prefer a more natural option, coconut sugar works, though it will slightly deepen the color.
Baking powder – The key to a good rise. Make sure it’s fresh for the best results.
Salt – Enhances flavor and balances the sweetness.
Cinnamon – This adds warmth and pairs beautifully with strawberries. Feel free to adjust the amount based on your preference.
Eggs – They provide structure and help the muffins rise. Room temperature eggs work best.
Canola oil or coconut oil – Oil keeps the muffins moist and tender. Canola oil has a neutral flavor, while coconut oil adds a subtle tropical hint. Melted butter can also work if you prefer a richer taste.
Fresh strawberries – The star of the show! Use ripe, juicy berries for the best flavor. If strawberries aren’t in season, frozen ones can be used (just don’t thaw them before mixing).

Do you need special kitchen tools?

Not at all! Just a few basics:

Mixing bowls – One for dry ingredients, one for wet.
Muffin tin – A standard 12-cup muffin tin works perfectly.
Measuring cups and spoons – Accuracy matters in baking.
Whisk and spatula – A whisk for mixing dry ingredients and a spatula for gently folding in the wet mixture.
Toothpick – The easiest way to check if your muffins are done.

If you have muffin liners, feel free to use them for easy cleanup, but greasing the pan works just as well.

Step-by-step: how to make these muffins

Preheat the oven – Set it to 425°F. This high initial temperature helps the muffins rise nicely.
Mix the dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Prepare the wet ingredients – In a separate bowl, beat the eggs and mix in the oil.
Add the strawberries – Stir the fresh strawberries into the egg mixture. The slight mashing of the berries releases some juices, adding flavor throughout the muffins.
Combine the wet and dry ingredients – Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix, or the muffins could turn out dense.
Fill the muffin tin – Spoon the batter into greased muffin cups, filling them nearly to the top.
Bake at 425°F for 5 minutes – This initial high heat helps create a nice rise.
Reduce heat to 350°F and bake for another 15-19 minutes – They’re done when a toothpick inserted in the center comes out clean.
Cool and enjoy – Let the muffins sit in the pan for a few minutes before transferring them to a wire rack.

Fun variations to try

Make them healthier – Swap half the flour for whole wheat and reduce the sugar slightly. Adding a handful of oats or flaxseeds boosts fiber.
Go dairy-free – These are already dairy-free, but using coconut oil enhances the flavor if that’s your goal.
Try different berries – Blueberries, raspberries, or even chopped peaches work well.
Add mix-ins – White chocolate chips, chopped nuts, or shredded coconut make great additions.
Lemon twist – A little lemon zest and juice brighten up the flavor.

Serving and presentation ideas

These muffins are delicious on their own, but if you’re serving them for a special occasion, try dusting them with powdered sugar or drizzling a simple glaze on top. They also pair beautifully with a dollop of Greek yogurt and a few extra fresh berries on the side.

What to drink with these muffins?

A good cup of coffee or tea is always a great choice. If you want something extra special, try pairing them with a homemade strawberry smoothie. For a brunch spread, a light mimosa or fresh lemonade makes a refreshing complement.

Storing and reheating tips

If you have leftovers (which isn’t always the case in my house), store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week or freeze them for up to three months. To reheat, just pop one in the microwave for about 20 seconds.

Need to make more or less?

This recipe makes about 12-15 muffins, but you can easily double it for a crowd. If you want a smaller batch, halve the ingredients, but keep an eye on the baking time as smaller batches tend to bake faster.

Troubleshooting tips

Muffins turned out dense? You may have overmixed the batter. Stir just until combined.
Soggy bottoms? This can happen if the strawberries release too much juice. Try patting them dry before adding them.
Not sweet enough? If your strawberries aren’t very ripe, the muffins may need an extra tablespoon or two of sugar.

Ready to bake?

I hope you love these fresh strawberry muffins as much as I do! Whether you’re making them for a weekend breakfast, a picnic, or just because, they’re sure to be a hit. Let me know how they turn out, and feel free to experiment with your own twist!

Frequently asked questions

Can I use frozen strawberries?
Yes! Just add them straight to the batter without thawing to prevent excess moisture.

Can I use butter instead of oil?
Absolutely! Melted butter gives a richer flavor but may make the muffins slightly denser.

Can I reduce the sugar?
You can cut it down slightly, but the muffins may be less tender. Try substituting honey or maple syrup if you prefer natural sweeteners.

How do I prevent my strawberries from sinking?
Toss them in a tablespoon of flour before mixing them in. This helps them stay evenly distributed.

Can I make mini muffins?
Yes! Reduce the baking time to about 10-12 minutes at 350°F after the initial 5-minute high heat.