These strawberry muffins are simple to make and absolutely delicious! And who doesn’t love the sweet taste of strawberries? What a great way to start the day!
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Strawberry season is here! And I was recently able to get a good deal on a couple of flats of strawberries! The whole family loves all things strawberries, so anytime I can find a deal I always try to snag some.
Last year we started growing strawberries in a gutter. It worked out really well! We’d never done it before, so we started small. Because of the success, we’ll definitely be adding more gutters this year. We also wanted to try to start our own little strawberry patch.
When strawberry season comes around Mark and the kiddos always want strawberry pie, strawberry ice cream, strawberry jam, strawberry cake, and of course – strawberry muffins!
These muffins are so easy to make. It really is a quick way to get the day started. They are great for busy school mornings.
And if you’re like me and you want to get a little more bang for your buck, I typically make a couple of batches of muffins at a time. That way I can freeze the surplus and then just let them thaw as I need them. Anything to help the morning run smoothly!
Ingredients For Strawberry Muffins
Here’s what you’ll need:
- 2 Cups of All Purpose Flour
- 1/2 Cup of White Sugar
- 3 teaspoons of Baking Powder
- 1/2 teaspoon of salt
- 3/4 Cup of Milk
- 1/3 Cup of Vegetable Oil – I’ve recently been using applesauce as an alternative.
- 1 Cup of fresh diced Strawberries
- 2 Tablespoons of White Sugar
- 1 Tablespoon of Brown Sugar
Directions For Strawberry Muffins
Here’s what you’ll do:
Preheat the oven to 400 degrees F. Grease a 12 cup muffin tin or line the cups with paper liners. My personal preference is to just grease the muffin tin. It seems like whenever I bake muffins in paper liners, the liners never peel off easily. If you have any tips or tricks for this, please let me know in the comments!
Typically I mix my dry ingredients first. So in a medium bowl, combine flour, sugar, baking powder, and salt together. Make a well in the center.
Next, combine milk, vegetable oil (or applesauce), and egg in a small bowl.
Pour the milk mixture into the well you made in the dry ingredients.
Stir until batter is just combined. It is important not to over mix the batter or the muffins will be tough.
Then fold in the diced strawberries.
Spoon the batter into the prepared muffin cups. I got some new mixing bowls for Christmas that have a little pour spout which makes filling the muffin cups so easy.
Optional Topping: Mix the white sugar and brown sugar together in a small bowl, and then sprinkle on top of the muffins.
Finally, bake in the preheated oven for about 20 – 25 minutes. Serve warm or allow them to cool on a wire rack. They are delicious either way!
Tips For Delicious Strawberry Muffins
- When dicing up the strawberries, I think it’s best to dice them as small as possible. Even if they seem mashed instead of diced. In my opinion, the smaller the strawberry pieces the more the strawberry flavor soaks into the batter.
- The bake time for these muffins is 20 – 25 minutes, but every oven is different! The best way to tell if the muffins are done is to tap the tops of the muffins lightly. If the muffin top springs right back up you know that it’s done. However, if you lightly tap the top and it makes a little dent, then the muffins need to bake a little longer.
Storing Strawberry Muffins
Strawberry muffins can be stored in an air tight container for a few days – if they last that long!
When I make this muffin recipe (or any muffin recipe really) I usually make at least two batches and freeze the extra muffins. Muffins can be stored in the freezer for about 3 months. I just put the muffins in a freezer bag, and I’ve not had any trouble with freezer burn so far.
To thaw muffins, I just place them on the kitchen counter the evening before I need them and let them thaw at room temperature overnight. If you’re running short on time, you could probably use the microwave to thaw the muffins out more quickly.
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Mixing Bowls – I got these bowls as a Christmas gift and I love them!
Looking For Other Recipes For Fresh Strawberries?
Do You Love Muffins As Much As I Do?
Try these Lemon Blueberry Zucchini Muffins!
- 2 Cups All Purpose Flour
- 1/2 Cup White Sugar
- 3 teaspoons Baking Powder
- 1/2 teaspoon salt
- 3/4 Cup Milk
- 1/3 Cup Vegetable Oil (you can use applesauce as an alternative)
- 1 Egg
- 1 Cup Diced Strawberries
- Optional Topping:
- 1 Tablespoon Brown Sugar
- 2 Tablespoons White Sugar
- Preheat oven to 400 degrees F. Grease a 12 cup muffin tin or line with paper liners.
- In a large bowl, combine flour, sugar, baking powder, and salt. Make a well in the center.
- In a small bowl combine milk, oil (applesauce), and egg until well blended.
- Pour milk mixture into the well in the dry ingredients. Stir until batter is just combined.
- Fold in diced strawberries.
- Spoon batter into prepared muffin tins.
- Optional Topping: in a small bowl mix together white sugar and brown sugar. Sprinkle on top of muffins.
- Bake in oven for 20 - 25 minutes.
- Serve warm or cool before serving. Either way enjoy!
Amount Per Serving: Calories: 192Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 224mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 3g
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