Simple, juicy, and utterly irresistible, these Fresh Strawberry Muffins bring the bright flavor of summer straight to your breakfast table—or dessert plate. With tender crumbs and bursts of sweet berries in every bite, you’ll fall in love at first taste.
Why You’ll Love This Recipe
- Bursting with real Fresh Strawberry flavor—no artificial extracts here
- Quick to mix and bake—perfect for busy mornings or last-minute treats
- Made with pantry staples you likely already have on hand
- Light, tender crumb that stays moist for days (if they last that long!)
- Easy to customize with mix-ins like chocolate chips or lemon zest
- Kid-friendly and crowd-pleasing at bake sales and brunch gatherings
- Great for meal prep—grab one as you dash out the door
- A delightful homemade Breakfast or Dessert that feels a bit fancy
Ingredients
- 2 cups (250 g) all-purpose flour (King Arthur Flour recommended)
- ½ cup (100 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 large egg, lightly beaten
- ¾ cup (180 ml) milk (swap with Greek yogurt for extra tang)
- 3 tablespoons unsalted butter, melted and cooled (or coconut oil)
- 1 teaspoon pure vanilla extract
- 1 cup diced Fresh Strawberries (about 6–8 medium berries)
- 2 tablespoons coarse sugar or turbinado (optional, for sparkle on top)
Directions
- Preheat and prep
Preheat your oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or coat with nonstick spray—silicone liners work like a charm. - Whisk the dry mix
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. If you sense a clump or two, give it an extra sift to keep the crumb light. - Combine the wet ingredients
In a second bowl, whisk the egg, milk, melted butter, and vanilla until silky. Pour these into the dry ingredients and stir once or twice—just until you can’t see dry streaks. - Gently fold in strawberries
Use a spatula to fold the diced Fresh Strawberry pieces into the batter. Press lightly; you want berries intact, not mashed pink goo. - Portion the batter
Divide the batter evenly among the 12 cups. I use an ice-cream scoop for neat, equal muffins—no one likes one monster muffin and eleven tiny ones. - Add the sparkle (optional)
Sprinkle coarse sugar on top of each muffin for a little sparkle and crunch once they bake. - Bake to golden perfection
Slide the tin onto the middle rack and bake for 18–22 minutes, until the tops spring back when touched and a toothpick inserted in the center comes out clean (a few juicy crumbs are okay!). - Cool before digging in
Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack. This bit of breathing time keeps them from sweating on the bottom.
Servings & Timing
Makes 12 Fresh Strawberry Muffins
Prep Time: 15 minutes (plus a quick berry wash)
Bake Time: 20 minutes
Total Time: About 35 minutes
Variations
- Lemon-Zested Strawberry: Add 1 teaspoon lemon zest for a bright twist.
- Chocolate Drizzle: Stir in ½ cup mini chocolate chips for a dessert-style treat.
- Whole Wheat Swap: Replace half the flour with whole wheat for a nuttier note.
- Vegan Version: Use flax “egg” (1 tablespoon ground flax + 3 tablespoons water) and plant-based milk/butter.
- Strawberry-Banana Twist: Mash half a ripe banana into the wet mix for extra moisture.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer stints, freeze in a zip-top bag for up to 3 months. To reheat, microwave on a damp paper towel for 15–20 seconds or pop into a toaster oven at 325°F for 3–4 minutes—moist, warm, and ready.
FAQs
Q: Can I use frozen strawberries?
A: Absolutely—just thaw and pat dry first to avoid soggy batter.
Q: Why are my muffins dense?
A: Overmixing the batter develops gluten—stop stirring once flour disappears.
Q: How do I prevent berries from sinking?
A: Toss them in a teaspoon of flour before folding; that suspension trick really works.
Q: Can I halve the recipe?
A: Yes—batter scales nicely. Bake in a smaller tin or make 6 muffins and trim bake time by a few minutes.
Q: What’s the best way to wash strawberries?
A: Rinse in cool water, pat dry gently, then hull and dice. Moisture control is key.
Q: Can I reduce the sugar?
A: Feel free to drop to ⅓ cup if you prefer less sweetness; berries add natural sugars too.
Q: My muffins burned on top but were raw inside—help!
A: Try lowering the oven to 375°F and lengthening bake time by 3–5 minutes; use foil tent if tops brown too quickly.
Q: Are these dairy-free?
A: To make dairy-free, swap in almond or oat milk and a plant-based spread—same tender crumb.
Conclusion
These Fresh Strawberry Muffins are a simple pleasure that feels like a warm hug—bright, sweet, and just a touch nostalgic. Give them a whirl this weekend, and don’t forget to let me know how they turned out (or what mix-in you tried). Dive into more of my Homemade Baking adventures here or share a picture on Instagram with #StrawberryMuffinLove!
Fresh Strawberry Muffins
Ingredients
- 2 cups all-purpose flour 250 g
- 1/2 cup granulated sugar 100 g
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 large egg lightly beaten
- 3/4 cup milk or Greek yogurt
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract pure
- 1 cup Fresh Strawberries hulled & diced
- 2 tbsp coarse sugar optional topping
Instructions
- Heat oven to 400°F (205°C). Line a 12-cup muffin tin with liners or spray with nonstick.
- In a bowl, whisk flour, sugar, baking powder, and salt until light and even.
- Combine egg, milk, melted butter, and vanilla in another bowl until smooth.
- Pour wet mix into dry, stirring just until no dry streaks remain; avoid overmixing.
- Gently fold in diced Fresh Strawberries, keeping them intact for little bursts of color.
- Scoop batter evenly into the prepared cups, about ¾ full, for room to rise.
- Sprinkle coarse sugar on each for a crisp, glittery top.
- Bake 18–22 minutes until golden and a toothpick comes out clean or with a few moist crumbs.
- Let muffins rest in the pan 5 minutes before moving to a wire rack to cool completely.
