You know that feeling when you have a basket of fresh strawberries and no idea what to do with them? That’s how this recipe came to me.
I didn’t want to make the usual smoothies or fruit bowls. I wanted something warm, soft, and sweet. Muffins felt perfect. And honestly, once I made them, I couldn’t stop eating them.
That’s why I’m sharing this with you—because if you love strawberries even half as much as I do, you’ll thank yourself for making these muffins.
What Makes These Muffins Special
These aren’t just plain muffins with a few berries thrown in. The strawberries melt inside, turning each bite juicy and soft.
The muffins are fluffy, slightly sweet, and filled with fruit in every bite. They are also easy to make—no fancy steps, no confusing tricks. Just simple baking at home that feels like a hug.
Ingredients You’ll Need
Here’s the list of what you need. Most of this you probably already have in your kitchen.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- 1 large egg
- ½ cup milk (any kind works)
- ⅓ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped small
👉 Tip: If your strawberries are very juicy, pat them dry with a paper towel so your muffins don’t turn soggy.
Step-by-Step Recipe
Step 1: Prepare Your Oven
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2: Mix the Dry Ingredients
In one bowl, whisk together flour, baking powder, baking soda, salt, and sugar. This keeps the muffins light and fluffy.
Step 3: Mix the Wet Ingredients
In another bowl, whisk egg, milk, oil, and vanilla until smooth.
Step 4: Combine Everything
Pour the wet mix into the dry mix. Stir gently—don’t overmix or your muffins will turn dense. Then fold in the strawberries carefully.
Step 5: Bake
Spoon the batter into the muffin tin, filling each about ¾ full. Bake for 18–22 minutes or until a toothpick comes out clean.
Step 6: Cool and Enjoy
Let them cool for 5 minutes, then enjoy while they’re still warm. The strawberries will be soft and juicy inside.
Variations You Can Try
- Add chocolate chips for a sweeter twist.
- Sprinkle sugar on top before baking for a crunchy top.
- Use whole wheat flour for a healthier version.
- Try blueberries or raspberries if you want to switch things up.
Why You’ll Love Them Too
If you love quick recipes that actually taste like something special, these muffins will be your favorite. They are not too sweet, the strawberries make them juicy, and they’re perfect for breakfast, snacks, or even late-night cravings. Once you try them, you’ll keep coming back to this recipe again and again.
FAQs About Strawberry Muffins
Q: Can I use frozen strawberries?
Yes, but don’t thaw them first. Chop and add them frozen to prevent extra liquid.
Q: How do I store these muffins?
Keep them in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Q: Can I freeze them?
Yes! Wrap them and freeze for up to 2 months. Just reheat before eating.
Q: Can I make them vegan?
Yes. Use almond milk, coconut oil, and a flax egg instead of a regular egg.
Q: Why did my muffins turn dense?
You probably overmixed the batter. Stir only until everything is combined.