These fluffy, bakery-style muffins are bursting with the flavor of spring—ripe, red strawberries! This strawberry muffin recipe is a perfect way to use up some of the amazing in-season strawberries in your area.
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!
What do I need to make these easy strawberry muffins?
Chances are, you probably have almost everything you need to make these muffins in your pantry. You’ll need:
- All-purpose flour
- Baking soda
- Baking powder
- Brown sugar
- Granulated sugar (aka: white sugar)
- Unsalted butter
- Vanilla extract
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.
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.
Can I make them into mini strawberry muffins?
You sure can! Just prepare a mini muffin tin instead of a regular-sized pan—you’ll need to reduce the cooking time to 12-13 minutes.
Protip: Test if they’re done!
The toothpick test is the best way to tell when muffins are finished. Insert a toothpick (or metal skewer) into the middle of the muffin—if it comes out clean or with just a few crumbs, the muffins are finished. If it comes out covered in batter? Back into the oven the muffins go!