Introduction

Strawberry muffins are a delightful treat perfect for breakfast or a sweet snack. Bursting with fresh strawberry flavor, these muffins are light, fluffy, and easy to make.

Delicious Strawberry Muffins Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 large eggs
1 cup milk
1 cup fresh strawberries, chopped

Instructions

Step 1: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
Step 2: In a large bowl, combine the flour and sugar. In a separate bowl, whisk together the eggs and milk until well blended.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Step 4: Carefully fold the chopped strawberries into the batter, distributing them evenly without crushing.
Step 5: Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Step 6: Bake for 20 to 25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
Step 7: Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use frozen strawberries if fresh are unavailable—just thaw and drain excess juice before folding into the batter.
Add a teaspoon of vanilla extract or lemon zest to enhance the flavor.
For a crunchier topping, sprinkle a mixture of sugar and cinnamon on top before baking.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped for up to 2 months. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute Greek yogurt or sour cream for milk?

Yes, substituting with Greek yogurt or sour cream can add moistness and a slight tang to the muffins. Adjust the amount slightly to maintain the batter consistency.

How do I prevent the strawberries from sinking to the bottom?

Coat the chopped strawberries lightly with flour before folding them into the batter. This helps suspend them evenly and prevents sinking during baking.

Delicious Strawberry Muffins Recipe

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★★★★★

4.5 from 90 reviews

Delight in these homemade strawberry muffins, perfect for breakfast or a sweet snack. Soft and fluffy, packed with fresh strawberries folded into a tender batter, these muffins offer a burst of fruity flavor in every bite. Simple ingredients combine to create a classic treat that’s easy to make and sure to please.

Author: Stella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar

Wet Ingredients

2 large eggs
1 cup milk
1/2 cup unsalted butter, melted

Fruit

1 cup fresh strawberries, hulled and chopped

Instructions

Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour and sugar until well combined to ensure even distribution in the batter.
Combine Wet Ingredients: In another bowl, beat the eggs, then stir in the milk and melted butter until fully blended.
Make the Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to keep muffins tender.
Fold in Strawberries: Gently fold the chopped strawberries into the batter using a spatula, distributing evenly without crushing the fruit.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
Cool and Serve: Remove the muffins from the oven, let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Use fresh, ripe strawberries for the best flavor and texture.
Do not overmix the batter to avoid dense muffins.
If desired, sprinkle a little sugar on top of each muffin before baking for a crunchy crust.
Leftover muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
To make the recipe dairy-free, substitute milk with any plant-based milk and use dairy-free butter.

Keywords: Strawberry muffins, homemade muffins, berry muffins, breakfast muffins, fruit muffins, easy muffin recipe