There is something utterly magical about homemade muffins, especially when bursting with fresh fruit. This Strawberry Muffin Recipe is a delightful celebration of juicy, sweet strawberries folded into a tender, fluffy batter that yields golden-topped muffins every time. Perfect for breakfast, a snack, or even an elegant brunch, these muffins combine simple pantry staples with nature’s sweetest gems to create a treat that feels both comforting and special. Whether you’re baking for family or friends, this recipe promises to bring a smile with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to muffin success, and this Strawberry Muffin Recipe uses everyday items that work harmoniously to create the perfect texture, sweetness, and moisture. Each component plays an important role—from the flour providing structure to the fresh strawberries lending bursts of juicy flavor and stunning color.
- All-purpose flour (2 cups): Your muffin’s sturdy base that ensures a tender crumb.
- Granulated sugar (½ cup): Adds the perfect amount of sweetness without overpowering the strawberries.
- Baking powder (1 tablespoon): Helps the muffins rise to fluffy perfection.
- Salt (½ teaspoon): Balances and enhances all the flavors.
- Milk (1 cup): Adds moisture and richness to the batter.
- Vegetable oil (½ cup): Keeps the muffins tender and soft, locking in moisture.
- Large eggs (2, room temperature): Bind everything together and contribute to a light texture.
- Vanilla extract (1 teaspoon): Infuses the batter with a warm, inviting aroma.
- Diced strawberries (1 ¼ cups): The star ingredient that brings freshness and vibrant color.
- All-purpose flour for tossing strawberries (2 teaspoons): Prevents the strawberries from sinking to the bottom while baking.
How to Make Strawberry Muffin Recipe
Step 1: Prepare Your Oven and Muffin Tin
Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners. Preheating ensures your muffins start cooking immediately, creating a lovely rise and golden crust.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. This step is important for evenly distributing the leavening agent and seasoning, giving your muffins a consistent crumb and flavor.
Step 3: Combine Wet Ingredients
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently until just combined; it’s okay if the batter is a bit lumpy. Overmixing can turn your muffins tough, so be gentle.
Step 4: Prepare the Strawberries
Toss the diced strawberries with 2 teaspoons of flour. This simple trick keeps them from sinking to the bottom during baking. Set aside ½ cup of these strawberries to sprinkle on top before baking for a colorful, inviting finish.
Step 5: Fold Strawberries into the Batter
Carefully fold the remaining strawberries into the batter, being gentle to avoid crushing them. This ensures all muffins get juicy strawberry pockets without making the batter watery.
Step 6: Fill Muffin Cups and Add Topping
Spoon the batter into the lined muffin cups, filling each about two-thirds full. Then, sprinkle the reserved strawberries evenly on top for an extra burst of flavor and a beautiful look.
Step 7: Bake to Perfection
Bake initially at 425°F for 5 minutes to help the muffins rise rapidly. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Cooling on a wire rack after baking helps them set up perfectly.
How to Serve Strawberry Muffin Recipe
Garnishes
For an extra touch of charm, dust the muffins lightly with powdered sugar or top with a small dollop of whipped cream. Fresh mint leaves also make a pretty and fragrant garnish that complements the strawberry sweetness.
Side Dishes
These muffins are fantastic alongside a cup of freshly brewed coffee, a glass of cold milk, or a refreshing smoothie for a balanced breakfast or snack. Serve with fresh fruit salad for a vibrant, healthy complement that highlights the natural strawberry flavor.
Creative Ways to Present
Try placing your muffins in a rustic basket lined with a cheerful kitchen towel for a cozy brunch vibe. For a fun twist, slice muffins in half and fill with cream cheese or nut butter for a delightful stuffed treat that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Store leftover Strawberry Muffin Recipe muffins in an airtight container at room temperature for up to 2 days. Keeping them well-covered prevents them from drying out while maintaining that tender crumb we all love.
Freezing
Muffins freeze beautifully! Wrap each muffin individually in plastic wrap and place in a freezer bag. They can be stored in the freezer for up to 3 months, making them a convenient make-ahead treat for busy mornings.
Reheating
To enjoy muffins fresh from the freezer, let them thaw at room temperature or gently warm them in the microwave for 15-20 seconds. For a slightly crisp exterior, reheat in a toaster oven for a few minutes—it’s like they just came out of the oven again.
FAQs
Can I use frozen strawberries in this Strawberry Muffin Recipe?
Absolutely! Just make sure to thaw and drain the excess moisture before folding them into the batter to prevent soggy muffins.
How do I prevent the strawberries from sinking?
Tossing diced strawberries in a little flour before adding them to the batter helps suspend them throughout the muffins rather than sinking to the bottom during baking.
Can I substitute vegetable oil with butter?
Yes, melted butter can be used instead of vegetable oil, but it may result in a slightly denser crumb and richer flavor. Be sure to cool melted butter before mixing.
What’s the best way to avoid overmixing the batter?
Mix gently and only until the dry ingredients are moistened. It’s okay if the batter is lumpy—this prevents tough muffins caused by overdeveloped gluten.
Can I make this recipe vegan?
To make it vegan, substitute eggs with flax eggs or a commercial egg replacer, use plant-based milk, and swap vegetable oil with a neutral oil. Keep in mind the texture may vary slightly.
Final Thoughts
If you’re looking for a cheerful, crowd-pleasing bake that’s as simple to whip up as it is delicious, this Strawberry Muffin Recipe is your new best friend. With just a few staple ingredients and fresh strawberries, you’ll create golden, tender muffins that brighten any occasion. I can’t wait for you to try it and savor those juicy strawberry bites that make every morning that much sweeter.
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Strawberry Muffin Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These homemade strawberry muffins are moist, tender, and bursting with fresh strawberry flavor. They have a light crumb with juicy strawberry pieces inside and a lovely fruity topping. Perfect for breakfast, brunch, or an afternoon snack, these muffins are quick to prepare and bake in just 30 minutes.
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). Line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt until evenly combined.
- Add Wet Ingredients: Pour in 1 cup milk, ½ cup vegetable oil, 2 large eggs (room temperature), and 1 teaspoon vanilla extract to the dry mixture. Stir gently until just combined, allowing some lumps to remain. Avoid overmixing to keep muffins tender.
- Toss Strawberries with Flour: Toss 1 ¼ cups diced strawberries with 2 teaspoons of flour to prevent them from sinking to the bottom of the muffins. Set aside ½ cup of these coated strawberries separately for topping.
- Fold Strawberries into Batter: Carefully fold the remaining coated strawberries into the muffin batter, ensuring they are evenly distributed without breaking them up too much.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Evenly sprinkle the reserved ½ cup strawberries on top of each muffin for a fresh strawberry topping.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 5 minutes to give them a quick rise. Then, lower the oven temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool on a wire rack before serving. This helps the muffins set and improves texture.
Notes
- Do not overmix the batter to avoid dense muffins; some lumps are okay.
- Coating strawberries with flour helps prevent them from sinking to the bottom of the muffins.
- Use fresh strawberries for best flavor and texture.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Reheat muffins briefly in the microwave for a fresh-baked taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
