Strawberry Muffins

Whip up a batch of moist and fluffy strawberry muffins in no time with this simple recipe! Perfect for breakfast, brunch, or a sweet snack!

Are you looking for a simple yet delicious muffin recipe that will be a hit with everyone? Look no further than this perfect strawberry muffin recipe!

Moist and fluffy, bursting with juicy strawberries, it’s the ideal treat for breakfast or weekend baking. With just a few simple ingredients and an easy process, it’s bound to become your favorite go-to muffin recipe from now on!

Treat yourself today – enjoy the amazing aroma of these scrumptious never-fail homemade strawberry muffins.

Why You will LOVE these Strawberry Muffins

• It is PACKED with strawberries
• Just perfectly sweet.
• Easy strawberry muffins to make with pantry ingredients.
• Incredibly moist.
• A light and fluffy crumb that is just perfection.
• Versatile strawberry muffins recipe with ideas for variations
• Can also use to make an easy strawberry loaf.

Can I Use this Recipe to Make a Strawberry Loaf?

Yes, you can use this recipe to make a strawberry loaf. All you need to do is adjust the baking time and temperature. Depending on the size of your loaf pan, baking times may vary slightly.

Preheat your oven to 350°F, and grease your loaf pan well. Fill with batter to 2/3 full and bake for 45-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Be sure to cover the top of the loaf with foil if it starts to brown too quickly. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips for the Making the BEST Strawberry Muffins

• Great Tip: Try reserving a few strawberry slices for after the batter is poured into the muffin tin.  Gently press one or two on the top of the batter to make the muffins look prettier.  Trust me, your muffins will look way more appealing with this small added touch.
• Make sure you do not over-mix the batter. This will result in a more dense crumb.
• Please also remember that ovens vary and so will bake time. Use the included timing as a guideline only as you figure out the best time for your own oven.
• Follow the recipe directions. Do not just throw everything in a bowl, it’s important to combine the ingredients in the right order.
• Use ingredients that are at room temperature, this helps the batter combine well.
• Do NOT open the oven door while baking.
• Always fill your muffin tin cavities about 2/3 full.
• Allow your muffins to completely cool before storing.
• Serve warm for the very best flavour.

How to Keep the Strawberries from Sinking

Most people are really stuck on tossing berries in flour, but it makes absolutely no difference because gravity will always pull the berries down to the bottom. When it does work it is because you have thickened the batter with more flour, creating a batter that is heavier than the berries. This results in a disappointing and dense crumb. Please don’t do that.

You should find, that when properly prepared, the strawberries will not sink. This batter is a little thicker than my blueberry muffin bread batter with fewer berries.

If you insist on flouring, at least remove the amount used from the flour added to the batter to prevent the crumb from getting too dense.

Muffin Variations and Ideas

• Crumble Topping: If desired, combine 1/4 cup all-purpose flour, 2 tbsp brown sugar, and 1/4 tsp ground cinnamon, mix in 2 Tbsp melted butter then sprinkle the crumble over your muffin batter in the pan just before baking.
• For lemon strawberry muffins, you can also include a little lemon zest and a squeeze of lemon juice for a bit of a citrus punch!
• You could also go with a lemon glaze drizzled on top of the muffins.
• You can also modify this recipe by switching out the strawberries for chocolate chips, or other fresh fruits, etc…

How to Store Muffins

.Once you have successfully baked your strawberry muffins, it is important that you store them properly. In order to retain freshness and provide a long shelf life, the following steps should be followed:

Muffins should first be allowed to cool completely before being stored in an airtight container or plastic bag. Wrapping the muffins before they has cooled completely can cause moisture and condensation to form and is not recommended.

After cooling, the muffins should be covered in plastic wrap or placed in an airtight container, and stored in a cool dry place for up to 3 days.

How to Freeze Muffins

Freezing muffins is easy after you have cooled your muffins completely.

Tightly wrap your muffins in 2 layers of plastic wrap or foil in a single layer. Place the wrapped muffins in a large freezer-friendly storage bag or airtight container. Your muffins will keep well for up to 3 months. Thaw your muffins at room temperature.

Don’t forget to label your baked goods!

Equipment Needed for Strawberry Muffins

You can make this recipe fairly easily with just a large bowl and a whisk. That said, an electric mixer makes it a lot easier.

You will also need a standard muffin pan and cupcake liners.

Strawberry Muffin Ingredients

These strawberry muffins are made with basic ingredients and fresh berries, read on for more information about each ingredient.

Sugar – Plain old granulated sugar.

Oil – You can also use a 1/2 cup unsalted butter for more flavour, but I find with muffins that oil is better to keep them moist. Another good option is half oil and half melted butter for the best of both worlds.

Salt – Brings out the best in all the flavours.

Eggs – Use room temperature eggs for the best results if possible.

Vanilla Extract – Adds yummy flavour, pure vanilla extract is best but artificial is ok too.

Milk – Use room temperature milk so the batter mixes more evenly. Whole milk will give the best flavour but you can use whatever you have on hand.

All-purpose flour – Spoon and level carefully, or the loaf will end up dense.

Baking Powder – Helps to make the bread rise.

Strawberries – Use fresh strawberries (ideal) or frozen strawberries. If you do use frozen berries, do not thaw them, bake from frozen. You might also need to bake the muffins an extra minute or two.

Looking for More Fantastic Muffin Recipes?

Check out more of my favourite muffins!

These Butter Pecan Ice Cream Muffins are not only inspired by the classic treat but also feature the actual ice cream as an ingredient!

Fall is the perfect time to enjoy pumpkin recipes, and this recipe for pumpkin cornbread muffins is a delicious way to get your fix.

These Browned Butter and Quinoa Peach Muffins are packed with protein, making them a satisfying and delicious breakfast choice for on the go.

How to Make Strawberry Muffins

Yields: 12 muffins | Prep time:10 minutes | Cook time: 20 minutes

Ingredients:

• 2 cups all purpose flour
• 1 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup strawberries, chopped

Directions:

Preheat the oven to 350° Fahrenheit. Line a 12 hole muffin tin with paper muffin liners and set aside.

Add the flour, sugar, baking powder and salt to a large mixing bowl. Stir until well combined. (image 1)

Add the milk, oil, egg and vanilla extract to another small mixing bowl. Mix until well combined. (image 2)

Pour the wet ingredients into the bowl with the dry ingredients. (Image 3) Mix until just combined.

Fold through the chopped strawberries. (Image 4)

Divide batter evenly among the muffin liners. (Image 5) Bake for 20-22 minutes, or until cooked through. 

Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely. (Image 6)