Juicy Strawberry Muffins Recipe: A Sweet Morning Treat

Sweet mornings bloom with these irresistible fresh strawberry muffins that burst with summer’s vibrant flavor.

Juicy strawberries nestled in a tender, golden batter create a breakfast treat that delights the senses.

Each bite promises a perfect balance of soft crumb and fruity brightness.

Ripe strawberries add natural sweetness and a gorgeous pop of color to these homemade muffins.

The recipe combines simple ingredients to craft a breakfast classic that feels both comforting and exciting.

Bakers of all skill levels can easily master these delectable muffins that smell heavenly while baking.

Prepare to savor a breakfast masterpiece that celebrates the best of seasonal strawberries.

What Makes These Strawberry Muffins Extra Fresh

• Perfect for beginner bakers with straightforward steps that guarantee delicious, bakery-style muffins every single time.
• Utilize fresh strawberries to craft a delightful recipe that captures the essence of summer's sweetest produce in a simple, comforting baked good.
• Equally wonderful as a breakfast option, afternoon snack, or potluck contribution that appeals to kids and adults alike.

Ingredients That Bring These Strawberry Muffins to Life

• All-Purpose Flour: The base of the muffin that provides structure and volume.
• Granulated Sugar: Adds sweetness and helps with the golden brown color.
• Baking Powder: The leavening agent that helps the muffins rise and become fluffy.
• Salt: Enhances the overall flavor of the muffins.
• Ground Cinnamon: Provides a warm, aromatic background flavor.

• Eggs: Bind the ingredients together and add richness to the muffins.
• Vegetable Oil: Keeps the muffins moist and tender throughout.

• Fresh Strawberries: The star ingredient that adds natural sweetness and bright flavor to the muffins.

How to Make These Light, Fruit-Packed Muffins

Step 1: Preheat and Prepare Baking Space

Set the oven to 425°F.

Grab a muffin tin and generously coat with cooking spray or line with paper liners.

The high initial temperature creates those gorgeous bakery-style domed tops that everyone loves.

Step 2: Mix Dry Ingredients

Grab a large mixing bowl.

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Ground cinnamon

Blend these ingredients thoroughly to ensure even distribution and perfect rising.

Step 3: Combine Wet Ingredients

In a separate bowl, crack open the eggs and beat them.

Pour in vegetable oil and mix until smooth.

The oil ensures your muffins stay incredibly moist and tender.

Step 4: Incorporate Fresh Strawberries

Slice fresh strawberries and gently fold them into the egg mixture.

Lightly crush some berries to release natural juices, which will infuse extra flavor into the batter.

Step 5: Combine Wet and Dry Mixtures

Carefully pour the wet ingredients into the dry ingredients.

Use a gentle folding technique, mixing just until no flour streaks remain.

Stop stirring the moment everything looks combined to keep the muffins light and fluffy.

Step 6: Fill Muffin Tin

Spoon the batter into each muffin cup, filling them nearly to the top.

This technique helps create those tall, bakery-style muffins that look absolutely irresistible.

Step 7: Bake with Precision

Start baking at 425°F for 5 minutes.

Then reduce the oven temperature to 350°F and continue baking for 15-19 minutes.

This two-step method guarantees a beautiful rise and perfectly cooked centers.

Step 8: Cool and Serve

Allow muffins to rest in the tin for 5 minutes.

Transfer to a wire rack to cool completely.

Serve warm or at room temperature for maximum deliciousness.

Tips for Soft Muffins With Sweet Bites of Fruit

• Toss sliced strawberries in a bit of flour before adding to the batter to prevent them from sinking to the bottom of the muffins.
• Mix wet and dry ingredients gently and minimally to keep the muffins light and airy, stopping when just combined.
• Replace some oil with Greek yogurt or applesauce to add extra moisture and reduce fat content without compromising taste.
• Use room temperature eggs and strawberries for more even mixing and consistent baking results.
• Store muffins in an airtight container at room temperature for 2-3 days, or freeze for up to a month to maintain freshness.

How to Store and Refresh Strawberry Muffins

• Store cooled muffins in an airtight container, placing a paper towel between layers to absorb moisture, and keep in the refrigerator for 3-4 days.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months, ensuring no air pockets to prevent freezer burn.
• Warm muffins in the microwave for 15-20 seconds, or in a preheated oven at 350°F for 5-7 minutes to restore their fresh-baked texture.
• Remove muffins from the freezer and let them sit at room temperature for 30-45 minutes, or microwave on low power for 30-45 seconds until completely defrosted.

What Goes Great With Fresh Strawberry Muffins

• Pair with Creamy Vanilla Latte: Smooth, rich espresso with vanilla undertones perfectly complements the sweet strawberry notes, creating a delightful breakfast experience.
• Serve Alongside Fresh Whipped Cream: Dollop light, airy whipped cream on the side to enhance the muffin's fruity flavor and add a luxurious texture contrast.
• Match with Almond Butter Spread: Drizzle or spread creamy almond butter for a nutty, protein-rich accompaniment that balances the muffin's sweetness and adds depth.
• Create Breakfast Plate with Greek Yogurt: Add a small bowl of tangy Greek yogurt to cut through the muffin's richness and provide a protein-packed morning boost.

Ways to Change the Texture or Flavor Combo

• Gluten-Free Berry Bliss: Swap wheat flour with almond or coconut flour for a low-carb, gluten-free option that maintains the muffin's tender texture.
• Vegan Strawberry Sunrise: Replace eggs with mashed banana or applesauce and use plant-based oil to create a dairy-free, egg-free version that's packed with fruity goodness.
• Low-Sugar Strawberry Sensation: Substitute sugar with monk fruit sweetener or stevia and add extra diced strawberries to boost natural sweetness without increasing calories.
• Whole Grain Health Boost: Use whole wheat flour or a mix of whole wheat and all-purpose flour to increase fiber content and add a nutty undertone to the classic strawberry muffin recipe.

FAQs

• Why do I start baking at a high temperature of 425°F?

The high initial temperature creates steam that helps the muffins rise quickly and develop a beautiful domed top, mimicking bakery-style muffins.

• How ripe should my strawberries be for this recipe?

Choose fresh, slightly soft strawberries that are bright red and fragrant. Overly soft or mushy strawberries might make the batter too wet.

• Can I use frozen strawberries instead of fresh?

Fresh strawberries work best, but if using frozen, don’t thaw them first. Add them frozen and reduce mixing to prevent color bleeding and maintain texture.

• What happens if I overmix the batter?

Overmixing develops gluten, which makes muffins tough and dense instead of light and tender. Stir just until dry ingredients are incorporated to keep them soft.

Fresh Strawberry Muffins Recipe

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4.7 from 18 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Delightful Strawberry Muffins bring sweet, homemade comfort straight from your kitchen with juicy berries nestled in tender crumb. Warm, golden morsels promise a perfect breakfast or afternoon treat that will make strawberry lovers swoon.

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Ingredients

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Main Ingredients:

• 4 large eggs
• 2 1/2 cups fresh strawberries (sliced and slightly mashed)
• 1 1/4 cups canola oil or coconut oil

Dry Ingredients:

• 3 cups unbleached all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon

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Instructions

1. Preheat oven to 425°F and prepare muffin tin with grease or liners, focusing on creating a signature bakery-style domed top.
2. Combine dry ingredients – flour, sugar, baking powder, salt, and cinnamon – in a large mixing bowl, whisking thoroughly to distribute leavening agents evenly.
3. In a separate bowl, whisk eggs and incorporate oil, creating a smooth liquid base that guarantees moisture in the final baked product.
4. Gently fold sliced strawberries into the egg mixture, lightly crushing some berries to release natural juices and intensify flavor profile.
5. Pour wet ingredients into dry ingredients, mixing minimally until flour streaks disappear. Avoid overmixing to maintain a light, tender texture.
6. Fill muffin cups nearly to the rim, ensuring substantial, bakery-style muffin tops will develop during baking.
7. Bake at 425°F for 5 minutes, then reduce temperature to 350°F and continue baking for 15-19 minutes, allowing proper rise and complete internal cooking.
8. Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack for cooling. Serve warm or at room temperature for optimal enjoyment.

Notes

• Gently fold strawberries to prevent breaking them completely, maintaining beautiful fruit chunks throughout the muffins.
• High initial baking temperature creates those gorgeous bakery-style domed tops by causing quick rise before settling.
• Using oil instead of butter guarantees super tender, soft muffins that stay deliciously moist for several days.
• Swap regular flour with a 1:1 gluten-free baking blend to make these muffins suitable for those with wheat sensitivities.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 276
• Sugar: 21 g
• Sodium: 155 mg
• Fat: 13 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 11.8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1.5 g
• Protein: 4.6 g
• Cholesterol: 70 mg