Easy Strawberry Muffins Recipe

There’s something magical about the smell of freshly baked muffins filling the kitchen, especially when they’re packed with juicy, sweet strawberries. These easy strawberry muffins are soft, fluffy, and just the right amount of sweet—perfect for breakfast, a quick snack, or even dessert.

this RECIPE

I love making these muffins on slow weekend mornings, especially when strawberries are at their peak. The batter comes together in minutes, and the hardest part is waiting for them to cool down just enough to take that first bite. If you’re looking for a simple yet delicious homemade treat, this is it.

The story behind these muffins

Growing up, my grandmother always kept a basket of fresh strawberries on the counter. She’d sneak them into everything—pancakes, salads, even sandwiches—but my favorite was when she baked them into muffins. I’d sit on the kitchen stool, waiting for the oven timer to ding, and the moment they were out, she’d hand me one, still warm, with a little dusting of sugar on top.

Even now, every time I bake these, I’m taken right back to those childhood mornings. The scent of vanilla, the way the strawberries get all jammy inside the muffins, and that first bite—soft, buttery, and bursting with flavor. It’s pure nostalgia in muffin form.

What makes these strawberry muffins special?

These muffins are everything a good homemade muffin should be—light, moist, and loaded with real strawberries. Unlike store-bought versions that can be overly sweet or artificial-tasting, these use fresh berries for natural sweetness and flavor. Plus, they come together in just a few simple steps, making them perfect for beginners or anyone who wants a no-fuss recipe.

Let’s talk ingredients: what you’ll need and why

• Flour (1 ½ cups): This gives the muffins their structure. If you want a slightly heartier texture, swap in half whole wheat flour.
• Sugar (⅔ cup): Adds sweetness and helps create that golden-brown top. You can reduce it slightly if you prefer less sweet muffins.
• Baking powder (2 teaspoons): The key to fluffy muffins! Make sure it’s fresh for the best rise.
• Salt (½ teaspoon): A small amount enhances the flavors.
• Vegetable oil (⅓ cup): Keeps the muffins moist without making them heavy. You can use melted butter for a richer flavor.
• Egg (1): Helps bind everything together and adds tenderness.
• Whole milk (½ cup): Adds moisture and richness. You can substitute almond or oat milk for a dairy-free version.
• Vanilla extract (2 teaspoons): Enhances the sweetness of the strawberries.
• Fresh strawberries (1 ½ cups, diced): The star of the show! If using frozen, don’t thaw them first—just toss them in a little flour to prevent excess moisture.
• Extra sugar for sprinkling: Creates a slightly crisp, sweet topping.

The tools you’ll need (nothing fancy!)

• Muffin tin: A standard 12-cup muffin tin works perfectly.
• Paper liners or non-stick spray: Keeps the muffins from sticking.
• Mixing bowls: One for the dry ingredients and one for the wet.
• Whisk: Helps mix everything smoothly.
• Spatula: For gently folding in the strawberries without crushing them.
• Measuring cups and spoons: Accuracy is key in baking!

Step-by-step: How to make these muffins

Step 1: Preheat and prep

Set your oven to 400°F and line a muffin tin with paper liners. This way, you’re ready to scoop the batter in as soon as it’s mixed.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together 1 ¼ cups of flour, sugar, baking powder, and salt. Whisking helps distribute the ingredients evenly, so you don’t end up with pockets of baking powder.

Step 3: Add the wet ingredients

Pour in the vegetable oil, egg, milk, and vanilla extract. Whisk everything together until smooth. The batter will be slightly thick, but that’s exactly what you want.

Step 4: Prep the strawberries

In a small bowl, toss the diced strawberries with the remaining ¼ cup of flour. This helps keep them from sinking to the bottom of the muffins while baking.

Step 5: Fold in the strawberries

Gently fold the floured strawberries into the batter using a spatula. Be careful not to overmix—too much stirring can make the batter turn pink and toughen the muffins.

Step 6: Fill the muffin cups

Scoop the batter into the muffin tin, filling each cup about ¾ full. Sprinkle a little extra sugar on top for that bakery-style finish.

Step 7: Bake to perfection

Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and springy to the touch.

Step 8: Cool and enjoy

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They’re best enjoyed slightly warm, with a little butter or even a drizzle of honey.

Variations to try

• Make them healthier: Swap half of the flour for whole wheat and reduce the sugar slightly.
• Go dairy-free: Use almond, oat, or coconut milk instead of whole milk.
• Add-ins: Try mixing in white chocolate chips, chopped nuts, or even a bit of lemon zest for extra flavor.
• Turn them into mini muffins: Use a mini muffin tin and bake for about 10-12 minutes.
• Make them gluten-free: Use a 1:1 gluten-free flour blend, but add an extra tablespoon of milk to keep the batter from getting too thick.

How to serve these muffins

These muffins are perfect on their own, but if you want to make them extra special:

• Serve warm with a little butter or cream cheese.
• Pair with a fruit salad for a fresh, summery breakfast.
• Drizzle with a simple glaze (powdered sugar + milk) for a dessert-style treat.

What to drink with them?

• Coffee: A cup of black coffee balances the sweetness.
• Milk: Classic and comforting, especially for kids.
• Iced tea or lemonade: Perfect for warm-weather snacking.
• Champagne or Prosecco: If you’re serving them at brunch, a bubbly drink makes them feel fancy!

Storing and reheating tips

• Room temperature: Store in an airtight container for up to 3 days.
• Fridge: They’ll last up to a week, but warm them up before eating for the best texture.
• Freezer: Freeze individually wrapped muffins for up to 3 months. Reheat in the microwave for 20-30 seconds or in the oven at 300°F for about 10 minutes.

Adjusting for different serving sizes

If you want more muffins, simply double the recipe. If you halve it, you’ll get about 6 muffins. Just keep an eye on the baking time—it may be a minute or two shorter or longer depending on the batch size.

FAQ

Can I use frozen strawberries?

Yes! Just don’t thaw them first, or they’ll release too much moisture into the batter.

Why did my muffins turn out dense?

Overmixing can make them tough. Stir just until combined!

Can I use a different oil?

Absolutely. Melted butter or coconut oil work well.

How do I keep the muffins from sticking to the liners?

Let them cool completely before peeling off the liner. Or, use parchment paper liners for easy removal.

Can I reduce the sugar?

Yes! You can cut it down to ½ cup, though they won’t be quite as sweet.

Give these muffins a try, and let me know how they turn out! Happy baking! 🍓✨

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