Fresh-baked strawberry muffins are bright, tender, and bursting with sweet fruit. The tops turn golden and smell like warm vanilla and strawberries. These muffins have a soft crumb and juicy berry pockets in every bite. They come together fast and make a great breakfast, snack, or picnic treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8 muffins
- Difficulty Level: Easy
Nutrition Information
(Approximate per muffin)
- Calories per serving: 220 kcal
- Protein: 4 g
- Carbohydrates: 33 g
- Fat: 8 g
- Fiber: 1 g
- Sugar: 15 g
- Sodium: 320 mg
Why Make This Strawberry Muffins
These strawberry muffins are quick and reliable. The batter is simple and uses common pantry items. Fresh strawberries add a bright, juicy flavor that pairs well with vanilla and a tender crumb. They bake into golden tops with a soft interior. Make them when you want a fresh, fruity treat that feels homemade without fuss.
How to Make Strawberry Muffins
This recipe keeps steps straightforward. You’ll mix dry ingredients, whisk the wet, fold in chopped strawberries, fill the muffin cups, and bake until a toothpick comes out clean. Little tips, like folding gently and filling pans two-thirds full, keep the muffins light and evenly baked.
Ingredients:
- 1 cup fresh strawberries, chopped
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups. Chop the strawberries into small, even pieces and set them on a paper towel to remove excess moisture.
Step 2: Mixing
In a medium bowl, mix together the flour, sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped strawberries, taking care not to overmix.
Step 3: Cooking
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Step 4: Finishing
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly more. Serve warm or at room temperature.
How to Serve Strawberry Muffins
Serve warm for the best texture and aroma. They pair well with coffee, tea, or a glass of cold milk. For brunch, offer butter or a smear of cream cheese. Add a dusting of powdered sugar or a simple glaze for a sweeter presentation. They also work well packed in a picnic basket or lunchbox.
How to Store Strawberry Muffins
- At room temperature: Store in an airtight container for up to 2 days. Place a paper towel under and over the muffins to absorb moisture.
- In the refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving.
- Freezing: Wrap muffins individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven at 325°F (160°C) for 8–10 minutes.
Expert Tips for Perfect Strawberry Muffins
- Dry strawberries slightly: Pat chopped berries dry to prevent soggy batter and uneven baking.
- Don’t overmix: Stir until ingredients are just combined. Overmixing makes muffins dense.
- Fold gently: Folding preserves air in the batter for a light crumb.
- Even filling: Use an ice cream scoop for equal-sized muffins and uniform baking.
- Oven check: Begin checking at 18 minutes to avoid overbaking. A toothpick should come out with a few moist crumbs.
- Room-temperature ingredients: Let the egg and milk sit at room temp for 10 minutes. This helps the batter combine smoothly.
Delicious Variations
- Lemon-Strawberry: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the wet ingredients for a bright citrus note.
- Streusel Top: Mix 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon cold butter. Rub together and sprinkle on top before baking.
- Whole Wheat Swap: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor. Expect a slightly denser muffin.
- Yogurt Muffins: Substitute Greek yogurt for half the milk to add tang and a moist crumb.
- Chocolate Drizzle: Drizzle melted dark chocolate over cooled muffins for a dessert version.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry. Frozen berries release more liquid, so drain to avoid soggy batter. You may also toss them lightly in flour to reduce sinking.
Q: Can I reduce the sugar?
A: You can reduce sugar by 25% without major texture changes. Expect a less sweet muffin. If you cut more, texture and browning may change.
Q: Why did my muffins sink in the middle?
A: Common causes are underbaking, overmixing, or opening the oven door too early. Make sure the oven is fully preheated and check with a toothpick at the lower end of the baking time.
Q: Can I make these dairy-free?
A: Yes. Use a plant-based milk (almond, oat, soy) and the muffins will turn out fine. The flavor will slightly change depending on the milk.
Q: How do I keep strawberries from sinking to the bottom?
A: Toss chopped strawberries lightly with a teaspoon of flour before folding into the batter. This gives them a slight coat that helps them stay suspended.
Q: Can I make mini muffins?
A: Yes. Reduce baking time to 10–12 minutes and check early. Fill mini cups about two-thirds full.
Conclusion
These strawberry muffins are a simple, comforting treat you can make any morning or weekend. They offer soft texture, warm vanilla aroma, and bright berry bursts in each bite. For another tested version and tips, see Best Strawberry Muffins Recipe. Give them a try—bake a batch and enjoy fresh, fruity muffins that feel like a small celebration.
Print
Fresh-Baked Strawberry Muffins
- Total Time: 35 minutes
- Yield: 8 muffins 1x
- Diet: Vegetarian
Description
Bright, tender muffins bursting with sweet strawberries, perfect for breakfast or a snack.
Ingredients
- 1 cup fresh strawberries, chopped
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Chop the strawberries and set them on a paper towel to remove excess moisture.
- In a bowl, mix the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Serve warm for the best texture and aroma. Muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
