If you’re craving a delightful treat that bursts with fresh fruit and tender crumb, this Strawberry Muffin Recipe is going to steal your heart. Imagine waking up to perfectly golden muffins filled with juicy, sweet strawberries that melt in your mouth. These muffins capture the essence of spring or summer any time of the year, making them an irresistible choice whether for breakfast, a snack, or a cozy afternoon coffee break. The balance of fluffy texture and fresh strawberry flavor is simply unbeatable, and once you try this recipe, I promise these muffins will quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you — each one plays a vital role in creating the perfect strawberry muffin. From the all-purpose flour that gives structure to the juicy strawberries that add natural sweetness and vibrant color, every element contributes to the final magic.
- 2 cups all-purpose flour: The foundation that creates a light but firm texture for your muffins.
- ½ cup granulated sugar: Adds just the right amount of sweetness without overpowering the strawberries.
- 1 tablespoon baking powder: Helps your muffins rise beautifully and stay fluffy.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup milk: Moisturizes the batter and keeps the crumb tender.
- ½ cup vegetable oil: Contributes to the moistness while keeping the muffins soft for days.
- 2 large eggs, room temperature: Adds richness and aids in binding the ingredients.
- 1 teaspoon vanilla extract: A flavor booster that complements the strawberry without stealing the spotlight.
- 1 ¼ cups diced strawberries: The star ingredient that infuses each bite with fresh fruit goodness.
- 2 teaspoons all-purpose flour (for tossing strawberries): Prevents the fruit from sinking to the bottom, ensuring strawberries are evenly distributed.
How to Make Strawberry Muffin Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to a high temperature of 425°F (220°C). This initial burst of heat helps create a lovely top crust for your muffins. Line a 12-cup muffin tin with paper liners to make removal and cleanup simple, while keeping your muffins perfectly shaped.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This blend of dry ingredients ensures your muffins rise properly and have just the right touch of sweetness and flavor balance.
Step 3: Mix Wet Ingredients Into Dry
Add the milk, vegetable oil, eggs, and vanilla extract to the dry components. Stir gently with a wooden spoon or spatula until the mixture just comes together—don’t worry if there are a few lumps. Overmixing can develop gluten and make your muffins tough, so keep it light and easy.
Step 4: Prepare the Strawberries
To prevent your diced strawberries from sinking to the bottom, toss them with 2 teaspoons of flour. This little trick makes sure the juicy bits stay suspended throughout the batter. Once tossed, reserve about half a cup of these strawberries to sprinkle on top of the muffins later for extra fruitiness and visual appeal.
Step 5: Fold Strawberries Into Batter
Carefully fold the remaining floured strawberries into the batter. Be gentle to avoid crushing the fruit while still ensuring every muffin will be packed with that bright, fresh strawberry flavor we all love.
Step 6: Fill Muffin Cups and Add Topping
Spoon the batter into the lined muffin tin, filling each cup about two-thirds full. This provides enough room for the muffins to rise without overflowing. Then, sprinkle the reserved strawberries evenly on top of each muffin for an inviting, fresh look.
Step 7: Bake in Two Stages
Pop the muffins into your preheated oven at 425°F for exactly 5 minutes — this high heat jump-starts the rise. Then lower the temperature to 350°F (175°C) and bake for another 15 to 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool Before Enjoying
Once baked, allow your muffins to cool on a wire rack. This step prevents sogginess and helps the muffins set properly, so your first bite will be tender with a slight crusty top.
How to Serve Strawberry Muffin Recipe
Garnishes
To elevate the experience, top your muffins with a light dusting of powdered sugar or a small pat of butter melting on warm muffins. For extra flair, a drizzle of honey or a swirl of fresh whipped cream pairs beautifully with their natural sweetness.
Side Dishes
These strawberry muffins shine solo but also make a wonderful side alongside a fresh fruit salad or a tangy yogurt parfait. For breakfast or brunch, pair them with scrambled eggs or a smooth latte to balance the fruity flavors.
Creative Ways to Present
Try serving your muffins nestled in a rustic basket lined with a cheerful cloth napkin for a charming, homemade vibe. Consider slicing them horizontally and adding cream cheese or mascarpone spread along with thin strawberry slices for a delightful twist on classic strawberry shortcake in muffin form.
Make Ahead and Storage
Storing Leftovers
These muffins stay moist and tender for up to 2 days when stored in an airtight container at room temperature. If you want to extend their freshness, keep them refrigerated but allow them to come back to room temperature before eating to enjoy full flavor and soft texture.
Freezing
Strawberry muffins freeze wonderfully. Wrap each muffin tightly in plastic wrap, then place in a freezer-safe bag or container. They can be frozen for up to 3 months — perfect for making batches ahead of time.
Reheating
To bring frozen or refrigerated muffins back to life, microwave for about 20 seconds or warm in a preheated oven at 350°F (175°C) for 5 to 7 minutes. This will refresh their softness and enhance the strawberry aroma beautifully.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain excess liquid before tossing them in flour and folding into the batter. This will help keep your muffins from becoming too wet and ensure even baking.
What if I don’t have vegetable oil? Can I substitute it?
You can swap vegetable oil with melted butter or a neutral oil like canola. Keep the quantity the same for moist muffins, but be mindful that melted butter might add a richer flavor.
How do I prevent strawberries from sinking to the bottom?
Tossing diced strawberries lightly in flour before adding them to the batter is the best method. It gives the fruit something to cling to in the thick batter, helping them stay distributed evenly while baking.
Can I make these muffins gluten-free?
Yes, by replacing the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can enjoy gluten-free strawberry muffins. Just be sure the blend is suitable for baking to get similar texture results.
Why is the batter supposed to be lumpy?
Unlike some batters, muffin batter should be mixed just enough to combine ingredients. Lumps mean you haven’t overmixed, which keeps the muffins tender and soft by preventing excess gluten development.
Final Thoughts
Whether you’re a seasoned baker or just starting out, this Strawberry Muffin Recipe offers a delicious way to bring bright, fruity joy to your day with minimal fuss. The balance of sweet strawberries, tender crumb, and moist texture makes every bite feel like a little celebration. I encourage you to dive in, experiment with your favorite tweaks, and share these muffins with those you cherish. Happy baking and even happier eating!
Print
Strawberry Muffin Recipe
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade strawberry muffins are a delightful breakfast or snack treat featuring fresh diced strawberries folded into a tender, moist batter. With a perfectly golden crust and juicy strawberry bits both inside and on top, these muffins offer bursts of sweet berry flavor in every bite. They are quick to prepare and baked to fluffy perfection, making them an ideal choice for a wholesome morning boost or an anytime indulgence.
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: Preheat your oven to 425°F (220°C) and prepare a 12-cup muffin tin by lining it with muffin liners for easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, ½ cup granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon salt to combine all the dry ingredients evenly.
- Add Wet Ingredients: Pour in 1 cup of milk, ½ cup vegetable oil, 2 large eggs (at room temperature), and 1 teaspoon vanilla extract into the dry ingredients. Stir gently until just combined, making sure to keep some lumps to avoid overmixing which can toughen the muffins.
- Toss Strawberries: Toss 1 ¼ cups diced strawberries with 2 teaspoons of all-purpose flour to coat them. This helps prevent the strawberries from sinking to the bottom during baking. Remove ½ cup of the tossed strawberries and set aside for topping the muffins later.
- Fold Strawberries into Batter: Carefully fold the remaining strawberries into the batter to distribute them evenly without breaking them down.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising. Sprinkle the reserved ½ cup strawberries over the tops of each muffin for a fresh strawberry finish.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 5 minutes to create an initial rise, then reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 18 minutes. Insert a toothpick into the center of a muffin to check doneness; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For best results, use room temperature eggs so they mix into the batter evenly.
- Do not overmix the batter to keep the muffins light and fluffy.
- Coating the strawberries in flour prevents them from sinking during baking.
- You can substitute milk with any dairy or non-dairy milk alternative.
- These muffins are best enjoyed within 2 days or can be frozen for longer storage.
