Strawberry Muffins

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These moist and fluffy 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 15

Cook Time 25

Cooling Time 20

Total Time 1

Servings muffins

Calories 160kcal

Author Blair Lonergan

Ingredients

2 cups all-purpose flour
1 cup granulated sugar (or reduce the sugar to ¾ cup or ⅔ cup for a less-sweet muffin)
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup vegetable oil
¼ cup (½ of a stick) salted butter, melted
1 teaspoon vanilla extract
2 large eggs
¾ cup whole milk
1 cup diced fresh strawberries
Coarse sugar, for sprinkling

Instructions

Preheat oven to 350°F. Lightly grease 15 standard muffin cups or line with paper muffin cups.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the oil, melted butter, vanilla extract, eggs, and milk.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients; mix just until combined (be careful not to overmix).
Gently fold in the strawberries.
With a large ice cream scoop or spoon, fill the prepared muffin cups about 2/3 full with batter. Sprinkle the tops with coarse sugar.
Bake for 25 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool. Enjoy warm or at room temperature.

Notes

Fresh summer berries are always best. You can substitute with frozen strawberries; however, be aware that the frozen berries may "bleed" and turn the batter a weird color. Do not thaw the frozen berries before adding them to the batter.
Dice the berries into small, bite-sized pieces so that they're easily distributed throughout the batter.
The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
Fill the muffin cups about ⅔ full. I like to use an ice cream scoop to make sure that each cup has an equal amount of batter, ensuring that the muffins bake evenly in the oven.
Don't skip the sugar topping on these muffins! It creates perfect sweet, crispy tops that contrast beautifully with the moist, tender insides.
To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.
Use the same batter to prepare a loaf of strawberry bread instead of individual muffins. Pour the batter into a greased 9 x 5-inch loaf pan. Bake at 350°F for about 1 hour.
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.
Use any fresh berries that you have available. A mix of blackberries, blueberries, strawberries, or raspberries is delicious.
Strawberry lemon muffins: to give these muffins a powerful lemon punch, add 1 tablespoon of fresh lemon zest to the batter and omit the cinnamon.
Strawberry muffins with crumble topping: sprinkle this streusel on top of your muffins before baking.
Strawberry banana muffins: fold the blackberries into this banana muffin batter.
For an earthy, savory complement to the berries, add some fresh herbs like thyme, rosemary, or basil.
Mini Muffins: bake the batter in mini muffin tins in a 350°F oven for about 12-15 minutes.

Nutrition