Strawberry Muffins

5 from 6 votes

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A moist, tender strawberry muffin is the perfect treat any time of day; breakfast, snack, tea time, even dessert. 

Strawberry Muffins on a wire rack.

A moist, tender strawberry muffin is the perfect treat any time of day: breakfast, snack, tea time, or even dessert. These are ridiculously quick and easy to throw together. My family has been known to go through a batch of these in days, grabbing one at any hour. This recipe is also a perfect way to use up a pint of strawberries!

You can use other berries in place of the strawberries. If you choose blueberries or raspberries, leave them whole.

Strawberry Muffins on cooling rack

Strawberry Muffins: A moist tender strawberry muffin is the perfect treat any time of day; breakfast, snack, tea time, even dessert.

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Tips for Making Great Strawberry Muffins

  • Use a light touch: Don’t overmix the batter! You want to see faint streaks of flour and some small lumps in the batter when you stop mixing and scoop it into the muffin tins.
  • Cut the berries into about ½-inch dice. Very small berries can just be cut in half, medium berries can be quartered, and larger berries should be cut into smaller pieces.
  • Fill the muffin tins ⅔ to ¾ full. Don’t overfill the cups, or the muffin will flow over the edges
  • Mix the berries into the flour mixture before combining it with the wet ingredients. This will allow the strawberries to be coated with the dry ingredients, and then they will stay evenly distributed in the muffins and not sink to the bottom.
  • Lightly spray the muffin tins or the paper liners with nonstick cooking spray so the muffins don’t stick to the liners or the muffin tins.
Freshly baked Strawberry Muffins in muffin tin.

Muffins With Frozen Strawberries

You can use fresh or frozen strawberries in this recipe. If you use frozen strawberries, don’t defrost them. If you thaw them, they will release too much juice and make the muffins soggy. They will warm through when you bake the muffins. You will still want to cut them into small pieces, so you may need to let them thaw ever so slightly to make that easier.

How to Make Easy Strawberry Muffins

  1. In a medium bowl, combine the flour, sugar, baking powder, salt, and cinnamon. In a large bowl, mix together the cooled butter, eggs, milk, and vanilla. Add the berries to the dry ingredients, then add the flour-berry mixture to the egg mixture in two batches, stirring each batch into the wet mixture just until incorporated; you should still see a few streaks of flour. Do not overmix.
  2. Use a spoon or ice cream scoop to fill the prepared muffin tins ¾ full. Bake for 22 to 25 minutes, until a wooden skewer or toothpick inserted into the center of a muffin comes out clean or with just a crumb or two clinging to it.
  3. Cool in the tin on a wire rack for 10 minutes, then turn the muffins out of the tin and finish cooling on the rack. Serve warm or at room temperature.
Strawberry Muffins cooling on a wire rack.

Storage

These strawberry muffins keep in a tightly sealed container at room temp for 2 days. If you are keeping them longer than that, I suggest putting them in the fridge, as the berries will start to get mushy and affect the texture of the muffins. Bring the muffins to room temp on the counter before serving them for the best flavor. 

You can also freeze strawberry muffins. Place them in a freezer-proof bag, press out any excess air, label the bag, and freeze for up to 4 months. Defrost at room temperature for about 6 hours.

What to Serve With Strawberry Muffins

These muffins are great as is, but you can give them a swipe of jam or jelly (Double down on the strawberry if you want! Or pick another fruit flavor). Softened butter, whipped honey, or cream cheese are other options. A bit of butter with a sprinkle of kosher or Maldon salt is lovely! These would be great as part of a larger brunch spread, maybe with a frittata or another egg dish, a melon or fruit salad, and some crispy bacon.

Strawberry Muffin on pink serving plate.

More Strawberry Recipes

Also, see How to Cook with Strawberries.

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5 from 6 votes

Strawberry Muffins

A moist, tender strawberry muffin is the perfect treat any time of day; breakfast, snack, tea time, even dessert. 
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 15 minutes
Total Time: 50 minutes
Servings: 12 Muffins
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Ingredients 

  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 4 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • 1 cup sugar
  • 2 large eggs (beaten)
  • 6 tablespoons unsalted butter (melted and cooled)
  • cup milk
  • 1 teaspoon vanilla
  • 1 ½ cups diced strawberries (fresh or frozen, not thawed)

Instructions 

  • Preheat the oven to 400 F. Spray a 12-cup muffin tin with nonstick spray, or line the cups with paper liners and spray those with nonstick spray.
  • In a medium bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
  • In a large bowl, mix together the cooled butter, eggs, milk, and vanilla. Add the berries to the dry ingredients, then add the flour-berry mixture to the egg mixture in two batches, stirring each batch into the wet mixture just until incorporated; you should still see a few streaks of flour. Do not overmix.
  • Use a spoon or ice cream scoop to fill the prepared muffin tins 3/4 full.
  • Bake for 22 to 25 minutes, until a wooden skewer or toothpick inserted into the center of a muffin comes out clean or with just a crumb or two clinging to it.
  • Cool in the tin on a wire rack for 10 minutes, then turn the muffins out of the tin and finish cooling on the rack. Serve warm or at room temperature.

Notes

  • Use a light touch: Don’t overmix the batter! You want to see faint streaks of flour and some small lumps in the batter when you stop mixing and scoop it into the muffin tins.
  • Cut the berries into about 1/2-inch dice. Very small berries can just be cut in half, medium berries can be quartered, and larger berries should be cut into smaller pieces.
  • Fill the muffin tins 2/3 to 3/4 full. Don’t overfill the cups, or the muffin will flow over the edges
  • Mix the berries into the flour mixture before combining it with the wet ingredients. This will allow the strawberries to be coated with the dry ingredients, and then they will stay evenly distributed in the muffins and not sink to the bottom.
  • Lightly spray the muffin tins or the paper liners with nonstick cooking spray so the muffins don’t stick to the liners or the muffin tins.

Nutrition

Calories: 216kcal, Carbohydrates: 35g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 44mg, Sodium: 115mg, Potassium: 217mg, Fiber: 1g, Sugar: 18g, Vitamin A: 239IU, Vitamin C: 11mg, Calcium: 87mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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7 Comments

  1. Allison says:

    My local market had a major sale on foil muffin liners. Does using that change the baking time?

    1. Katie Workman says:

      It might shorten it a bit! But probably not all that much.

  2. Doreen Chance says:

    We can’t stop eating them…delicious! Followed recipe to a T…wouldn’t change anything. So quick and easy to make, will be making them for years to come. Thank you!

  3. Tammie Buckler says:

    This recipe has just replaced my go-to recipe!
    OMG best Strawberry Muffin recipe yet!

    1. Katie Workman says:

      so glad to hear it! woo hoo!

  4. Jen says:

    You mention vanilla in the instructions, but not in the ingredient list… how much is needed? (I guessed 1 tsp.)

    1. Katie Workman says:

      Thank you so much Jen, and you were right! It’s added now.