If you are searching for a delightful way to brighten your mornings or impress guests with a sweet treat, this Strawberry Muffin Recipe is a winner. Bursting with juicy strawberries and a tender crumb, these muffins capture the perfect balance of freshness and comforting sweetness. Every bite delivers a moist texture enriched by vanilla and just the right amount of sugar, making these muffins a timeless classic you’ll want to bake again and again. Whether you’re a beginner or a seasoned baker, this recipe invites you to enjoy the joy and simplicity of baking homemade strawberry muffins.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating a batch of muffins that are as delicious as they are beautiful. Each ingredient plays an essential role, from the fluffy texture created by the flour and baking powder to the vibrant sweetness and color from fresh strawberries.
- 2 cups all-purpose flour: The foundation for a tender and soft muffin crumb.
- ½ cup granulated sugar: Adds just the right level of sweetness without overpowering the natural strawberry flavor.
- 1 tablespoon baking powder: Helps the muffins rise and become delightfully fluffy.
- ½ teaspoon salt: Enhances overall flavor and balances sweetness.
- 1 cup milk: Introduces moisture and richness for that perfect batter consistency.
- ½ cup vegetable oil: Keeps muffins moist and tender without adding heavy butter flavor.
- 2 large eggs, room temperature: Provides structure and helps bind all ingredients together.
- 1 teaspoon vanilla extract: Lifts the flavor profile with warm, fragrant notes.
- 1 ¼ cups diced strawberries: The star ingredient that delivers juicy bursts of fresh fruit goodness.
- 2 teaspoons all-purpose flour (for tossing strawberries): Prevents strawberries from sinking to the muffin bottom while baking.
How to Make Strawberry Muffin Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a 12-cup muffin tin with liners. This ensures even baking and easy cleanup, setting the stage for perfectly shaped muffins with minimal effort.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Combining these ingredients thoroughly helps the muffins rise evenly and gives them a light crumb texture we all love.
Step 3: Combine the Wet Ingredients
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently until just combined. It’s important not to overmix here; a few lumps are perfectly fine and help keep the muffins tender rather than dense.
Step 4: Prepare the Strawberries
Toss the diced strawberries with 2 teaspoons of flour. This simple step prevents the fruit from sinking to the bottom of the muffins during baking. Set aside ½ cup of the strawberries to sprinkle on top later for that extra pop of color and flavor.
Step 5: Incorporate the Strawberries into the Batter
Fold the remaining flour-coated strawberries carefully into the muffin batter. Folding gently keeps the fruit intact without bruising, making sure every bite bursts with fresh strawberry goodness.
Step 6: Fill the Muffin Liners
Divide the batter evenly among the muffin liners, filling each about two-thirds full. Then, evenly sprinkle the reserved strawberries on top of each muffin. This creates a gorgeous, inviting finish before baking.
Step 7: Bake Your Muffins
Bake at 425 degrees Fahrenheit for 5 minutes initially to give the muffins a strong rise. Then reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. This two-stage baking yields a beautifully domed top and moist interior every time.
Step 8: Cool and Enjoy
After baking, transfer the muffins to a wire rack to cool. This helps avoid sogginess and keeps the texture just right for eating straight away or storing.
How to Serve Strawberry Muffin Recipe
Garnishes
Add a dusting of powdered sugar or a light spread of butter for a simple yet elegant touch. Fresh mint leaves or a drizzle of strawberry glaze can also elevate your muffins when serving to friends or for a special occasion.
Side Dishes
These strawberry muffins pair beautifully with a warm cup of coffee, tea, or fresh milk. For breakfast or brunch, consider serving alongside creamy yogurt, a fruit salad, or even scrambled eggs to balance sweet and savory flavors.
Creative Ways to Present
Serve your muffins in a charming basket lined with a colorful napkin to highlight the bright strawberry hues. Alternatively, slice them in half and create a strawberry cream cheese sandwich for a fun twist that doubles as a snack or light dessert.
Make Ahead and Storage
Storing Leftovers
Keep leftover muffins in an airtight container at room temperature for up to two days. This helps maintain their moisture and freshness. If you want to keep them longer, refrigeration is an option but can sometimes dry them out.
Freezing
Strawberry muffins freeze exceptionally well. Wrap them individually in plastic wrap and place in a freezer-safe bag for up to three months. When you want a quick treat, just thaw at room temperature or heat gently in the oven.
Reheating
To bring frozen or refrigerated muffins back to life, warm them in a 350 degree Fahrenheit oven for about 5 to 7 minutes. This restores their soft texture and restores that fresh-baked feel that’s so satisfying.
FAQs
Can I use frozen strawberries in this Strawberry Muffin Recipe?
Yes! Frozen strawberries can be used, but be sure to thaw and drain them well to avoid extra moisture, which can affect the batter consistency and baking time.
How do I prevent strawberries from sinking to the bottom of the muffins?
Tossing the diced strawberries in a little flour before folding them into the batter helps suspend them evenly throughout the muffins instead of sinking to the bottom.
Can I substitute vegetable oil with butter?
Absolutely! Melted butter can be used instead of vegetable oil for a richer flavor, though it might slightly alter the moist texture of the muffins.
What’s the best way to tell when these muffins are done?
The muffins are ready when they turn golden brown, spring back when lightly touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
How long do these strawberry muffins stay fresh?
When stored properly in an airtight container, fresh strawberry muffins are best enjoyed within two days, although refrigeration can extend freshness a little longer.
Final Thoughts
There’s something truly joyful about baking muffins packed with fresh strawberries, and this Strawberry Muffin Recipe makes it easy for anyone to bring a bit of homemade happiness to their table. Whether it’s for breakfast, a snack, or a simple dessert, these muffins are a delicious way to celebrate the sweet taste of strawberries all year round. I can’t wait for you to try making them and to hear how they brighten up your day!
Print
Strawberry Muffin Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Muffin recipe yields 12 moist and fluffy muffins bursting with fresh strawberry flavor. Perfect for breakfast or an afternoon snack, these muffins combine a tender crumb with juicy, diced strawberries throughout and a delightful strawberry topping. The recipe uses simple pantry ingredients and requires just 30 minutes total, including preparation and baking, making it an easy and quick treat to enjoy any time.
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 and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt until evenly combined.
- Add Wet Ingredients: Add 1 cup milk, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Stir gently until just combined—it’s okay if the batter has some lumps. Be careful not to overmix to keep the muffins tender.
- Toss Strawberries with Flour: Toss the 1 ¼ cups diced strawberries with 2 teaspoons of flour to keep them from sinking to the bottom during baking. Then set aside ½ cup of the floured strawberries to use as a topping.
- Fold Strawberries into Batter: Carefully fold the remaining strawberries into the muffin batter, distributing them evenly without breaking them up.
- Fill Muffin Liners and Add Topping: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Sprinkle the reserved ½ cup floured strawberries evenly on top of each muffin for a fresh strawberry garnish.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 5 minutes to give them a nice rise, then reduce the oven temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool on a wire rack before serving. This will help them set and prevent crumbling.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Tossing the strawberries with flour prevents them from sinking to the bottom of the muffins while baking.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- You can substitute vegetable oil with melted butter for a richer taste if desired.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
