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!
The Ultimate Guide to Healthy School Lunches
We’ve packed (pun intended!) all our knowledge from years of making school lunches into one digital master guide!
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
- Salt
- Brown sugar
- Granulated sugar (aka: white sugar)
- Unsalted butter
- Milk
- Eggs
- Vanilla extract
- Strawberries
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!
Can I use blueberries instead?
You sure can! In fact, we have this muffin recipe changed into a blueberry muffin recipe to make it nice and easy. We also have mini blueberry muffins and vegan blueberry muffins!
Strawberry Muffins
Bursting with juicy flavor, these Strawberry Muffins are perfect for lunch boxes or snack time.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups finely chopped strawberries
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine the flour, baking powder, baking soda, and salt, then set aside.
- In a separate bowl, whisk together the melted butter and sugars.
- Whisk in the milk, eggs, and vanilla extract until well combined.
- Fold in the dry ingredients, mixing until just combined. Then fold in the finely chopped strawberries.
- Line a 12-count muffin tin with muffin liners or grease well. Fill each muffin cup 3/4 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 16-17 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.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 199mgCarbohydrates: 29gFiber: 1gSugar: 15gProtein: 3g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
