Strawberry Muffins

These light and buttery bakery style Strawberry Muffins are an easy make ahead breakfast or snack!

Total Time: 30 minutes

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These light and buttery bakery style Strawberry Muffins are an easy make ahead breakfast or snack! Add them to your brunch buffet, tuck them inside lunch boxes, or stash them in your kitchen for grab-and-go treats when a craving strikes!

Strawberries are definitely the most popular fruit in our house, and nothing beats the sweetness of a freshly-picked berry from a local farm here in Virginia during the spring months.

This easy Strawberry Muffins recipe takes advantage of the fresh, ripe fruit for a quick breakfast or snack that the whole family will enjoy!

How to make Strawberry Muffins:

This easy muffins come together in about 10 minutes with just a handful of ingredients that you probably already have in your pantry!

First, whisk together the dry ingredients in a large bowl: flour, sugar, baking powder and salt.

In a separate bowl, whisk together the wet ingredients: egg, milk, melted butter and vanilla extract.

Add the wet ingredients to the dry ingredients and stir just until moistened.

Next up: the strawberries! I like to chop the berries into fairly small pieces so that they’re evenly distributed throughout the batter.

Gently fold the strawberries into the batter.

Divide the batter evenly among 12 standard-size muffin cups.

I like to use an ice cream scoop to make sure that each muffin is the same size (and therefore bakes in the same amount of time).

Finally, the cinnamon-sugar topping! Don’t skip this step, because it adds the perfect sweet, crisp texture to your muffin tops. Plus, you can’t beat the taste!

Bake the muffins in 400 degree F oven for about 20 minutes, and then allow them to rest on a wire rack until they’re cool enough to handle. Slather on some butter and devour!

How to store Strawberry Muffins:

To store the muffins, cool completely and then place them in an airtight plastic bag. Keep the muffins at room temperature for up to 3 days.

Can you freeze Strawberry Muffins?

Yes! To freeze the muffins, wrap them tightly in foil or place them in freezer bags. They will keep in the freezer for up to 3 months.

What to serve with Strawberry Muffins:

We love these muffins with some butter and strawberry preserves! If you’d like to include them in a larger brunch menu, the muffins also go well with:

• Baked Ham and Cheese Omelet
• Spring’s Finest Baked Omelet
• Quiche Lorraine
• Honey Lemon Fruit Salad
• Strawberry Spinach Salad and Poppy Seed Dressing

Cook’s Tips and Recipe Variations:

• You can use the same batter to prepare a loaf of Strawberry Bread instead of individual muffins. Those instructions are included below.
• Be careful that you don’t over-mix the batter when combining the ingredients. Otherwise, you’ll end up with tough, dry muffins.
• Dice the berries into small, bite-sized pieces so that they’re easily distributed throughout the batter.
• For Whole Wheat Strawberry Muffins, you can substitute half of the all-purpose flour (1 cup) for an equal amount of whole wheat flour. I don’t recommend using 2 full cups of whole wheat flour, because it will make the muffins a bit too dry and dense.
• Don’t skip the cinnamon-sugar topping on these muffins! It creates perfect sweet, crispy tops that contrast beautifully with the moist, tender insides.

Other muffin recipes that you might enjoy:

• Healthy Apple Muffins
• Two-Ingredient Pumpkin Muffins
• Orange Cranberry Corn Muffins
• Whole Wheat Banana Blueberry Muffins

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

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Strawberry Muffins

These light and buttery bakery style Strawberry Muffins are an easy make ahead breakfast or snack!

Course Breakfast, Brunch

Cuisine American

Keyword easy strawberry recipe, strawberry muffin recipe, strawberry muffins

Prep Time 10 minutes

Cook Time 20 minutes

Cooling Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 170.2 kcal

Author Blair

Ingredients

For the Muffins or Quick Bread:

• 2 cups all-purpose flour (may substitute with 1 cup of whole wheat flour and 1 cup of all-purpose flour)
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 egg
• ¾ cup milk
• 6 tablespoons melted butter, cooled to room temperature
• 1 teaspoon vanilla extract
• 1 cup chopped fresh strawberries

For the Topping:

• 1 ½ teaspoons sugar
• 1/8 teaspoon cinnamon

Instructions

TO MAKE MUFFINS:

1. Preheat oven to 400 degrees F.
2. Line a 12-cup muffin tin with paper liners or spray with non-stick spray. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, butter and vanilla extract. Add wet ingredients to dry ingredients and stir just until combined (careful not to overmix).
4. Gently fold in the strawberries.
5. Divide batter evenly among prepared muffin cups.
6. For topping, combine sugar and cinnamon in a small bowl. Sprinkle mixture over the batter in the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

TO MAKE A LOAF OF QUICK BREAD:

1. Preheat oven to 350 degrees F.
2. Spray a large loaf pan with nonstick spray. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg, milk, butter and vanilla extract. Add wet ingredients to dry ingredients and stir just until combined (careful not to overmix).
4. Gently fold in the strawberries.
5. Pour batter into the prepared loaf pan.
6. For topping, combine sugar and cinnamon in a small bowl. Sprinkle mixture over the batter.
7. Bake for 45 minutes – 1 hour, or until golden brown and toothpick inserted in center comes out clean. Cool on a wire rack. Remove from pan; slice and serve.

Recipe Notes

• Be careful that you don’t over-mix the batter when combining the ingredients. Otherwise, you’ll end up with tough, dry muffins.
• Dice the berries into small, bite-sized pieces so that they’re easily distributed throughout the batter.
• For Whole Wheat Strawberry Muffins, you can substitute half of the all-purpose flour (1 cup) for an equal amount of whole wheat flour. I don’t recommend using 2 full cups of whole wheat flour, because it will make the muffins a bit too dry and dense.
• Don’t skip the cinnamon-sugar topping on these muffins! It creates perfect sweet, crispy tops that contrast beautifully with the moist, tender insides.

How to store Strawberry Muffins:

To store the muffins, cool completely and then place them in an airtight plastic bag. Keep the muffins at room temperature for up to 3 days.

Can you freeze Strawberry Muffins?

Yes! To freeze the muffins, wrap them tightly in foil or place them in freezer bags. They will keep in the freezer for up to 3 months.

Recipe adapted from The Pampered Chef

Nutrition Facts

Strawberry Muffins

Amount Per Serving (1 muffin)

Calories 170.2 Calories from Fat 59

% Daily Value*

Fat 6.5g10%

Saturated Fat 4g25%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1.7g

Cholesterol 32.3mg11%

Sodium 152.9mg7%

Potassium 85.1mg2%

Carbohydrates 25.4g8%

Fiber 1g4%

Sugar 10.3g11%

Protein 3.3g7%

* Percent Daily Values are based on a 2000 calorie diet.