Anyone can learn how to make straberry muffins. Some have the courage to try, but most don’t go for it. Why? Well, because most of us get frozen into thinking that muffins come in a box and aren’t worth the effort to learn how to make them.
Muffins are everyone’s favorite, especially if its from a bakery shop 🙂 Today, I’m sharing with you how you can make some delicious Strawberry muffins. I’m sure they’re going to be your family and your guests new favorite!
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Prep:15 minsCook:25 minsAdditional:10 minsTotal:50 minsServings:8Yield:8 muffins
Decrease Serving8Increase ServingAdjustOriginal recipe yields 8 servingsIngredient Checklist
- ½ cup milk
- ¼ cup canola oil
- 1 large egg
- 1 ¾ cups all-purpose flour
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup chopped strawberries
- Step 1Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners.
- Step 2Lightly beat milk, oil, and egg in a small bowl.
- Step 3Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups.
- Step 4Bake in the preheated oven until the tops bounce back from the touch, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Perfect Strawberry Muffins
How to make perfect strawberry muffins with a lightly spiced batter and lots of fresh strawberries
You might have noticed that we love muffins if you’ve been following us for a while. When I’m in the mood to bake but not do dishes, muffins are my go-to
These strawberry muffins are perfect — they are so quick and straightforward, you could make them in the morning for breakfast.
More muffins: You only need one bowl to make these peach muffins with lightly spiced vanilla batter and ripe, juicy peaches.
How to Make Muffins Bursting with Fresh Strawberries
We make a version of these muffins all the time — sometimes swapping strawberries for other fruits like blueberries. The batter is straightforward — flour, baking powder, a little oil, egg, milk, and vanilla extract.
In the strawberry muffin recipe below, you’ll notice we added a few extra spices to the batter — cinnamon and finely ground black pepper. It’s not often you see black pepper in sweet baked goods, but trust us, it’s so good.
You don’t specifically taste the pepper, but it lifts the flavor of everything in the muffin. Try it. We love it.
Try to use strawberries that are sweet and flavorful for these muffins. If you can’t find them, try other berries — blueberries, blackberries, raspberries, or cherries would be amazing.
Just before baking, we add a sugary top to the muffins. It’s completely optional, but we love the tiny bit of crunch it adds once they’ve baked.
More recipes with fresh strawberries: We love this Fresh Strawberry Pie as well as this simple Strawberry Cake.
Perfect Strawberry Muffins
- PREP 10mins
- COOK 20mins
- TOTAL 30mins
These light and airy strawberry muffins are effortless to make. We love adding a light spice to the batter with cinnamon and finely ground black pepper. The black pepper is a little unusual, but adding just a tiny amount lifts all the flavors in the muffins. Feel free to leave it out, but we highly recommend it.Makes 12 muffins
YOU WILL NEED
1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
1/3 cup (80 ml) vegetable oil
1 large egg
1/3 to 1/2 cup (80 ml – 120 ml) milk, reduced fat or whole milk are best
1 1/2 teaspoons vanilla extract
6 ounces strawberries, hulled and diced, about 1 cup dicedTOPPING
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
Is there a better way to start the day than with a warm, sugar-topped strawberry muffin? While many think muffins are a treat reserved for the weekend or even a special-occasion brunch party, this recipe is so easy you can enjoy muffins any day of the week! (Muffin Mondays should totally be a thing, right?) Just like Ree Drummond’s “Awesome-est” blueberry muffins, this recipe uses yogurt to make a batter that’s thick enough to keep the berries from sinking to the bottom but still bakes up fluffy and tender. These are so good slathered with soft butter, but they’re extra lovely with Ree’s sweet and delicious strawberry butter!
What’s the secret to light and fluffy muffins?
Follow two rules for light and fluffy muffins every time: First, make sure the cold ingredients like dairy and eggs are at room temperature. Second, don’t over-mix the batter. This recipe calls for melted butter, which stirs together easily with the dry ingredients. Stir the batter just until no dry pockets of flour are remaining, about 12 to 14 good stirs—and be sure to scrape the bottom of the bowl!
When do you add the strawberries to strawberry muffins?
It’s best to stir the berries into the batter gently at the end of making the batter to protect them from getting mashed by the spoon too much. To make sure the muffins have plenty of pretty berries on top, hold back about 1/2 cup of the berries and gently press them into the tops of the scooped batter in the muffin cups. As the muffins bake, the batter expands up and out (like a mushroom), so avoid placing any berries near the outer edges to keep the muffins from sticking the pan.YIELDS:1 dozenPREP TIME:0 hours 10 minsTOTAL TIME:0 hours 30 minsIngredients
Nonstick cooking spray2 1/2 c.
all-purpose flour1 c.
granulated sugar2 tsp.
baking powder1/2 tsp.
baking soda1/2 tsp.
melted unsalted butter, cooled2
large eggs, room temperature1/2 c.
plain yogurt, room temperature2 tsp.
vanilla extract2 c.
chopped strawberries, divided1 tbsp.
turbinado sugar, such as Sugar in the Raw (optional)
Strawberry Butter, for serving (optional) Directions
- Preheat oven to 375°. Line 12 regular muffin tips with paper cups, and spray cups with nonstick cooking spray.
- Stir together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
- Whisk together the melted butter, eggs, yogurt, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients; stir together just until combined. Fold in 1 1/2 cups of the strawberries. (Batter will be thick.)
- Using a 2 1/4-inch scoop, drop a level scoop of batter into each lined muffin cup. Top scooped batter evenly with the remaining 1/2 cup berries; sprinkle with turbinado sugar, if desired.
- Bake until tops are golden brown and wooden pick inserted in the center of a muffin comes out clean, 20 to 22 minutes. Serve muffins with strawberry butter, if desired.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 16 to 18 mufins
Share This Recipe
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don’t overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.