If you’re craving a delightful treat that bursts with fresh, fruity flavor, this Strawberry Muffins Recipe is your new best friend. Imagine tender, moist muffins studded with juicy strawberries in every bite—perfect for breakfast, brunch, or an anytime snack that feels like a warm hug. These muffins are not only simple to whip up but also bring that irresistible balance of sweetness and freshness that will make you want to bake them again and again.
Ingredients You’ll Need
With just a handful of pantry staples and fresh strawberries, these ingredients come together effortlessly. Each component plays a crucial role in delivering the perfect texture, flavor, and appearance of your muffins, creating that classic homemade goodness you’ll adore.
- 2 cups all-purpose flour: The foundation of the muffins that provides structure and lightness.
- ½ cup granulated sugar: Adds a balanced sweetness without overpowering the fruit.
- 1 tablespoon baking powder: The leavening agent that ensures your muffins rise beautifully fluffy.
- ½ teaspoon salt: Enhances and balances the overall flavor.
- 1 cup milk: Keeps the batter moist while helping to bind the ingredients together.
- ½ cup vegetable oil: Adds tenderness and keeps the muffins soft even days later.
- 2 large eggs, room temperature: Provide richness and structure.
- 1 teaspoon vanilla extract: A flavor booster that elevates the sweet strawberry notes.
- 1 ¼ cups diced strawberries: The star ingredient, offering juicy bursts of flavor.
- 2 teaspoons all-purpose flour (for tossing strawberries): A neat trick to keep the strawberries evenly distributed in the batter without sinking.
How to Make Strawberry Muffins Recipe
Step 1: Preheat the Oven and Prepare Muffin Tin
Start by preheating your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking. This upfront step ensures your muffins bake evenly and come out perfectly shaped every time.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. This dry mix is key to helping your muffins rise and have that light crumb, so make sure it’s well blended before moving on.
Step 3: Mix Wet Ingredients into Dry
Now add the milk, vegetable oil, eggs, and vanilla extract to your dry ingredients. Stir gently until just combined. The batter will be a bit lumpy, and that’s exactly what you want—overmixing can lead to tough muffins, so keep it light and easy here.
Step 4: Prepare Strawberries
To keep your muffin distribution even, toss the diced strawberries with 2 teaspoons of flour. This little trick prevents them from sinking to the bottom while baking. Remove half a cup of these coated strawberries and set them aside to use later as a tasty topping.
Step 5: Fold Strawberries into the Batter
Gently fold the remaining strawberries into your muffin batter, being careful not to break them up. This step ensures every bite gets a pop of juicy strawberry goodness.
Step 6: Fill Muffin Cups and Add Topping
Spoon the batter into your prepared muffin liners, filling each about two-thirds full for the perfect rise. Sprinkle the reserved strawberries on top of each muffin to add a fresh, eye-catching finish that also intensifies the strawberry flavor.
Step 7: Bake to Perfection
Bake the muffins at 425°F (220°C) for 5 minutes to give them a strong initial rise. Then, reduce the temperature to 350°F (175°C) and bake for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. This two-step baking method creates muffins that are fluffy inside with a slightly crisp top.
Step 8: Cool Before Serving
Once baked, transfer your strawberry muffins to a wire rack and let them cool completely. This cooling time lets the flavors settle and the texture firm up so you get the perfect bite every time.
How to Serve Strawberry Muffins Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of honey over warm muffins instantly elevates their charm. Fresh mint leaves or a small dollop of whipped cream can add a delightful contrast and hint of freshness that pairs beautifully with the strawberries.
Side Dishes
Serve these muffins alongside a bowl of yogurt and granola for a wholesome breakfast or pair with a fresh berry salad for a refreshing brunch spread. They also go wonderfully with a cup of coffee or tea to brighten your afternoon.
Creative Ways to Present
Want to impress your guests? Arrange the muffins on a tiered cake stand and surround them with fresh strawberries and edible flowers. Another idea is slicing them in half and adding a smear of cream cheese frosting or strawberry jam for a mini muffin sandwich that’s as pretty as it is tasty.
Make Ahead and Storage
Storing Leftovers
Store leftover strawberry muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week to keep them fresh. Keeping moisture locked in is key to maintaining that soft, tender crumb you love.
Freezing
These muffins freeze beautifully. Wrap each muffin individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. When you want a quick treat, just thaw them overnight in the fridge or gently warm them up in the microwave.
Reheating
To reheat, warm the muffins in the microwave for about 15-20 seconds, or pop them in the oven at 325°F (160°C) for 5-7 minutes. This refreshes their softness and brings back that freshly baked feeling that’s so comforting.
FAQs
Can I use frozen strawberries for this Strawberry Muffins Recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them thoroughly to avoid excess moisture in the batter, which could make the muffins soggy.
What can I substitute for vegetable oil in the recipe?
You can use melted butter or coconut oil instead of vegetable oil for a richer flavor. Just use the same amount as called for in the recipe.
How do I prevent the strawberries from sinking to the bottom?
Tossing the diced strawberries with a little flour before folding them into the batter helps suspend them evenly throughout the muffins, keeping every bite full of fruit.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain texture. The baking time may vary slightly, so keep an eye on them while baking.
Is it okay if the batter is a little lumpy?
Yes! A slightly lumpy batter is perfect for muffins—it means you haven’t overmixed, which is key to keeping your muffins light and tender rather than dense.
Final Thoughts
This Strawberry Muffins Recipe is one of those delightful go-to recipes that brings comfort and joy with every bite. It’s simple enough to make any day special but impressive enough to share with loved ones. Once you try these muffins, you’ll see why they quickly become a favorite in your recipe box. So grab your fresh strawberries and dive into baking—your kitchen is about to smell amazing!
Print
Strawberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and moist homemade strawberry muffins, bursting with fresh diced strawberries and a light vanilla flavor. Perfect for breakfast or a sweet snack, these muffins have a tender crumb thanks to a simple batter with vegetable oil and a gentle mix to keep them fluffy.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons all-purpose flour (for tossing strawberries)
Wet Ingredients
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Fruit
- 1 ¼ cups diced strawberries
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners to prevent sticking and easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined and aerated.
- Add Wet Ingredients: Pour in the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently just until the mixture is combined; it’s okay if the batter is slightly lumpy—avoid overmixing to keep muffins tender.
- Toss Strawberries: Toss the diced strawberries with 2 teaspoons of flour. This step prevents the fruit from sinking to the bottom during baking. Reserve about ½ cup of these floured strawberries separately.
- Fold Strawberries Into Batter: Carefully fold the remaining strawberries into the muffin batter to evenly distribute the fruit without breaking it down.
- Fill Muffin Liners and Top: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Sprinkle the reserved floured strawberries evenly on top of each muffin for a fresh strawberry garnish.
- Bake Muffins: Bake at 425°F (220°C) for 5 minutes to give the muffins a quick rise, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and cool them on a wire rack before serving to avoid crumbling and to allow flavors to set.
Notes
- Do not overmix the batter; a few lumps are fine to keep the muffins light and tender.
- Tossing the strawberries with flour prevents them from sinking and ensures even fruit distribution.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Make sure eggs are at room temperature to help with smooth batter incorporation.
- Use fresh strawberries for the best texture and taste.
