Strawberry Muffins Recipe

These homemade strawberry muffins are soft, moist, and packed with fresh strawberry flavor. They are easy to make and perfect for breakfast, snacks, or a sweet treat. Unlike store-bought muffins, these have a natural fruit taste and a tender texture. You can enjoy them plain or with a light glaze for extra sweetness.

Ingredients and Substitutions

For the Muffins

  • 2 cups all-purpose flour – Gives structure. Use whole wheat flour for a denser texture.
  • 2 teaspoons baking powder – Helps the muffins rise.
  • 1/2 teaspoon baking soda – Adds lightness.
  • 1/2 teaspoon salt – Balances the flavors.
  • 1/2 cup unsalted butter (melted) – Keeps muffins moist. Use vegetable oil for a dairy-free option.
  • 3/4 cup granulated sugar – Adds sweetness. Reduce slightly for less sweet muffins.
  • 2 large eggs – Helps bind the batter.
  • 1 teaspoon vanilla extract – Enhances flavor.
  • 1/2 cup Greek yogurt or sour cream – Keeps muffins soft and moist.
  • 1/4 cup milk – Loosens the batter.
  • 1 1/2 cups fresh strawberries (diced) – The star ingredient. Frozen strawberries can be used but should be thawed and drained.

Optional Topping

  • 1 tablespoon granulated sugar – Adds a light crunch on top.
  • 1/2 teaspoon cinnamon – Gives a warm flavor.

Step-by-Step Instructions

Prepare the Muffin Batter

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk melted butter and sugar until combined.
  4. Add eggs, vanilla extract, yogurt, and milk. Mix until smooth.
  5. Gradually add the dry ingredients, stirring gently until just combined. Do not overmix.
  6. Fold in the diced strawberries.

Bake the Muffins

  1. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  2. Sprinkle the optional sugar-cinnamon topping over each muffin.
  3. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  4. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

  • Serve warm with butter or honey.
  • Drizzle with a light vanilla glaze for extra sweetness.
  • Pair with a cup of tea or coffee.

Storage and Reheating

Storing

  • Keep at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to a week for longer freshness.

Freezing

  • Wrap muffins individually and freeze for up to 2 months.
  • Thaw at room temperature or microwave for 20 seconds before eating.

Reheating

  • Microwave for 10-15 seconds to refresh the texture.
  • Warm in a 300°F (150°C) oven for 5 minutes.

Variations and Customizations

  • Strawberry Banana Muffins: Add 1/2 cup mashed banana for extra moisture.
  • Chocolate Chip Strawberry Muffins: Mix in 1/2 cup chocolate chips.
  • Lemon Strawberry Muffins: Add 1 teaspoon lemon zest for a fresh flavor.
  • Vegan Option: Use plant-based butter, almond milk, and flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them first to prevent excess moisture.

Why are my muffins dense?

Overmixing the batter can make muffins dense. Stir gently until just combined.

Can I make mini muffins?

Yes! Bake mini muffins at 375°F (190°C) for about 12-15 minutes.

How do I keep my muffins soft?

Store them in an airtight container with a paper towel to absorb moisture.

Can I reduce the sugar?

Yes, reduce by 1/4 cup for a less sweet muffin without affecting texture.

These strawberry muffins are soft, fluffy, and bursting with fresh fruit flavor. Try them today for a delicious homemade treat!

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