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Fresh Strawberry Muffins

Fresh Strawberry Muffins

Tender, berry-burst muffins studded with Fresh Strawberries, perfect for quick breakfasts or sweet snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 190 kcal

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.

Notes

For extra tenderness, swap ¼ cup of flour for almond flour. Leftovers freeze beautifully—thaw briefly on the counter before warming.

Nutrition

Calories: 190kcal
Keyword Baking, Fresh Strawberry Muffins, Homemade Muffins, Strawberry Breakfast, Strawberry Dessert
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