Strawberry Muffins Recipe
These fluffy, bakery-style muffins are bursting with the flavor of spring-ripe, red strawberries! Strawberry muffins are a perfect on-the-go breakfast or snack. These muffins freeze beautifully-meaning you can bake up a huge batch of them and keep them on hand for those mornings when you are rushing out the door. Let's get baking!
Can I use frozen strawberries?
We prefer fresh strawberries here, just because they retain their texture much better in the final muffin, but if you're in a pinch, frozen strawberries will also do the trick! Just make sure to thaw them completely before chopping and adding to the batter. Unthawed strawberries will release a ton of moisture that will leave your muffins soggy.
How do I make strawberry muffins?
- Grease a muffin pan or line one with paper liners. Preheat the oven to 400°F.
- Whisk the dry ingredients, except for the sugar, in a medium bowl.
- Mix the wet ingredients with the sugar in a separate large bowl.
- Add the flour mixture to the wet ingredients, and stir until just combined. There should be a few lumps left in the batter.
- Fold in (ie: gently stir in) the chopped berries (we like using a rubber spatula for this).
- Pour the muffin batter into the prepared muffin cups, and bake at 400°F for 5 minutes.
- Reduce the oven temperature to 350°F to finish baking.
- Remove from oven and let cool on a wire rack.
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Protip: Mix it just right!
Did you end up with dry muffins? The number one culprit is over-mixing your batter! Muffin batter should have a few small lumps of flour in it-if you mixed it until it was completely smooth, that might be why you have dry muffins.
Can I freeze the muffins?
You sure can-in fact, we recommend stockpiling a bunch of muffins in your freezer for busy mornings! Just place the muffins on a baking sheet and pop in the freezer until frozen solid. Then transfer them to freezer bags or other airtight containers and store them in the freezer for up to three months.
📖 Recipe
Strawberry Muffins
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely chopped strawberries
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine the 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt, then set aside.
- In a separate bowl, whisk together the melted ½ cup unsalted butter, ¾ cup granulated sugar, and ½ cup brown sugar.
- Whisk in the 1 cup whole milk, 2 large eggs, and 2 teaspoons vanilla extract until well combined.
- Fold in the dry ingredients, mixing until just combined. Then fold in the 2 cups finely chopped strawberries
- Line a 12-count muffin tin with muffin liners or grease well. Fill each muffin cup most of the way full.
- Bake in the preheated oven for 5 minutes, then turn the temperature down to 350°F. Bake until the centers are completely set, about 14-17 more minutes, or until a toothpick inserted in the center comes out clean.
Notes
- A few lumps when you mix the batter is just right! Overmixing can make your muffins tough, so keep it gentle.
The kids really loved this one! Will make again.
You can't go wrong with a great muffin!