Sweet Homemade Strawberry Muffins Recipe for Fresh Mornings

Baking delightful strawberry muffins with fresh strawberries brings pure morning joy.

Sweet berries burst with flavor in every tender crumb.

These simple muffins offer a delectable breakfast or afternoon treat.

Homemade goodness fills your kitchen with an irresistible aroma.

Ripe strawberries create a moist and delicious base for this quick recipe.

You’ll love how effortlessly these muffins come together in just minutes.

Savor each bite of these warm, fruity delights that promise to brighten your day.

Why Strawberry Muffins Make the Morning Better

• Strawberry Muffins Shine
• Perfect for novice bakers with simple steps and minimal kitchen skills, this recipe transforms strawberries into delectable treats without complicated techniques.
• Swap strawberries for blueberries or raspberries, adjust sweetness levels, or add nuts for a personal touch that makes each batch uniquely yours.
• Minimal prep time and maximum flavor make these muffins ideal for lazy mornings, brunch gatherings, or unexpected guest surprises that will earn instant culinary praise.
• Using basic pantry staples and fresh strawberries, this recipe eliminates complex shopping trips and reduces kitchen stress while delivering homemade goodness.

Everything You’ll Need for Fresh Muffins

• All-Purpose Flour: The foundational ingredient that provides structure and texture to the muffins.
• Sugar: Adds sweetness and helps create a golden-brown crust.
• Baking Powder: Ensures the muffins rise and become light and fluffy.
• Salt: Enhances the overall flavor of the muffins.

• Vegetable Oil: Keeps the muffins moist and tender.
• Egg: Binds the ingredients together and adds richness.
• Milk: Provides moisture and helps create a smooth batter.
• Vanilla Extract: Adds a warm, sweet flavor to the muffins.

• Fresh Strawberries: Brings a burst of fresh, sweet flavor and vibrant color to the muffins.

• Extra Flour, Sugar: Used for coating strawberries and topping the muffins for added texture and sweetness.

Simple Steps to Make Fluffy Strawberry Muffins

Step 1: Prepare Baking Space

Warm up the oven to 400°F.

Grab a muffin tin and line it with colorful paper liners or give it a quick spray of cooking oil to prevent sticking.

Step 2: Mix Dry Ingredients

Grab a large mixing bowl and whisk together the dry ingredients until they’re perfectly blended.

This helps create those light and fluffy muffins everyone loves.

Step 3: Combine Wet Ingredients

Pour the liquid ingredients into the dry mixture.

Whisk with enthusiasm until the batter looks smooth and inviting.

Don’t worry about a few tiny lumps – they’re totally okay!

Step 4: Coat Strawberries

In a separate bowl, gently toss the fresh strawberries with a sprinkle of flour.

This little trick keeps the berries from sinking to the bottom of your muffins.

Step 5: Fold Strawberries

Carefully fold the flour-coated strawberries into the batter.

Use a gentle hand to keep the mixture light and airy.

Avoid overmixing – you want those muffins to stay tender!

Step 6: Fill Muffin Tin

Scoop the batter into each muffin cup, filling them about three-quarters full.

For an extra touch of magic, sprinkle a bit of sugar on top for a delightful golden crunch.

Step 7: Bake to Perfection

Slide the muffin tin into the oven and bake for 16-18 minutes.

You’ll know they’re ready when the tops turn a beautiful golden brown and a toothpick comes out clean when inserted.

Step 8: Cool and Enjoy

Let the muffins rest in the pan for a few minutes, then transfer to a cooling rack.

These treats are delicious warm, but the flavors become even more incredible as they cool down.

Tips to Keep Muffins Moist and Berry-Packed

• Coat diced strawberries in flour before adding to batter to ensure even distribution throughout the muffins without falling to the bottom.
• Use vegetable oil instead of butter to create a softer, more tender muffin texture that stays fresh longer.
• Insert a toothpick into the center of a muffin – if it comes out clean with no wet batter, your muffins are perfectly baked.
• Add a splash of almond extract alongside vanilla to complement the strawberry's natural sweetness and create a more complex taste profile.
• Cool muffins completely, then store in a freezer-safe bag for up to 3 months – just thaw at room temperature for a quick breakfast or snack.

How to Store and Reheat Muffins Without Drying Out

• Store muffins in an airtight container, layering between parchment paper to prevent sticking, for up to 3-4 days in the refrigerator.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. They'll stay fresh for 2-3 months in the freezer.
• Keep muffins at room temperature in a sealed container for 1-2 days, ensuring they remain soft and fresh.
• Warm refrigerated or frozen muffins in the microwave for 15-20 seconds, or in a preheated oven at 350°F for 5-7 minutes until heated through.

Best Drinks and Sides for Strawberry Muffins

• Pair Creamy Vanilla Latte: A smooth, velvety vanilla latte complements the sweet strawberry muffins perfectly, balancing their fruity brightness with rich, creamy notes.
• Serve Fresh Whipped Cream: Top the warm muffins with a dollop of homemade whipped cream, adding a luxurious, light texture that enhances the strawberry's natural sweetness.
• Drizzle Honey Butter Spread: Create a quick honey butter by mixing softened butter with pure honey, spreading it on the warm muffins for an extra layer of decadent, golden flavor.
• Garnish with Candied Almonds: Sprinkle finely chopped candied almonds on top of the muffins, introducing a delightful crunch and nutty undertone that elevates the entire dessert experience.

Muffin Variations to Try With Different Mix-Ins

• Gluten-Free Berry Muffins: Replace wheat flour with almond or gluten-free blend, ensuring the same tender texture while accommodating celiac or gluten-sensitive individuals.
• Vegan Strawberry Delight: Swap egg with mashed banana or flax egg, use plant-based milk, and substitute oil with applesauce for a dairy-free, egg-free version that's equally moist.
• Low-Sugar Fruity Option: Reduce sugar content by using stevia or monk fruit sweetener, adding extra fresh strawberries for natural sweetness without compromising flavor profile.
• Whole Grain Nutrition Boost: Incorporate whole wheat flour or oat flour for added fiber and nutrients, creating a heartier muffin with robust nutritional value.

FAQs

• Why do I need to coat strawberries in flour before adding them to the batter?

Coating strawberries with flour helps prevent them from sinking to the bottom of the muffins during baking. The flour creates a light barrier that keeps the fruit suspended throughout the muffin.

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely before coating with flour. Pat them dry with paper towels to remove excess moisture, which could make your muffins soggy.

• What if I don't have vanilla extract?

You can substitute vanilla extract with an equal amount of maple syrup or use almond extract for a different flavor profile. If you have no substitutes, you can simply omit it without significantly affecting the muffin’s taste.

• How do I know when the muffins are perfectly baked?

Check the muffins around 16-18 minutes. They’re done when the tops are golden brown and a toothpick inserted into the center comes out clean, with no wet batter clinging to it.

Easy Strawberry Muffins Recipe

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4.5 from 36 reviews

• Total Time: 33 minutes
• Yield: 12 1x

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Description

Sweet strawberry muffins bring summer’s essence right to your breakfast table, blending juicy berries with tender, golden crumb. Homemade comfort waits for you in these simple, irresistible morning treats that promise delightful satisfaction with each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups (190 grams) flour
• 2/3 cup (130 grams) sugar
• 1 1/2 cups (225 grams) diced fresh strawberries

Wet Ingredients:

• 1/3 cup (80 milliliters) vegetable oil
• 1 large egg
• 1/2 cup (120 milliliters) whole milk
• 2 teaspoons vanilla extract

Leavening and Seasoning:

• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Extra sugar for sprinkling

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Instructions

1. Warm the oven to 400°F and arrange paper liners inside a muffin tin, ensuring complete coverage or thoroughly grease the surface with cooking lubricant.
2. Combine dry ingredients – flour, sugar, baking powder, and salt – in a spacious mixing vessel, whisking thoroughly to guarantee uniform distribution.
3. Incorporate liquid components: oil, egg, milk, and vanilla extract into the dry mixture, blending until achieving a smooth, slightly textured consistency.
4. Prepare strawberries by coating them with remaining flour in a separate container, preventing potential sinking during baking process.
5. Delicately integrate floured strawberries into batter, employing gentle folding techniques to maintain structural integrity and prevent color bleeding.
6. Distribute batter evenly across muffin compartments, filling approximately three-quarters full, then sprinkle a light dusting of sugar atop each section for caramelized texture.
7. Position muffin tin in preheated oven, baking for 16-18 minutes until surfaces transform into rich golden hues and a inserted toothpick emerges completely clean.
8. Allow muffins to rest within tin for approximately 5 minutes, facilitating easier removal, then transfer to cooling rack where flavors will continue developing and intensifying.

Notes

• Dust strawberries with flour to prevent sinking and ensure even distribution throughout the muffin.
• Use room temperature ingredients like eggs and milk for smoother, more consistent batter mixing.
• Avoid overmixing the batter to maintain a light, tender muffin texture and prevent tough, dense results.
• Swap fresh strawberries with frozen ones during off-season, but don’t thaw them to prevent color bleeding into the batter.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180
• Sugar: 9 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 25 mg