Easy Strawberry Muffins Recipe

I don’t know about you, but there’s something magical about biting into a soft, fluffy muffin packed with juicy strawberries. It’s the kind of treat that makes a regular morning feel just a little bit special. Whether you’re looking for a quick breakfast, an afternoon snack, or a sweet treat to share, these easy strawberry muffins check all the boxes.

this RECIPE

I first made these on a whim one summer when my fridge was overflowing with strawberries from a local farm. They were so ripe and sweet that I knew I had to bake something with them before they turned to mush. What I didn’t expect was how perfectly they’d bake into these light, golden muffins—sweet but not too sweet, with just the right amount of fluffiness. Since then, this recipe has become a staple in my kitchen, especially when strawberry season rolls around.

A little backstory on strawberry muffins

Muffins have been a beloved breakfast staple for centuries, evolving from simple bread-like bakes to the soft, cake-like versions we enjoy today. While blueberry muffins might get all the attention, strawberry muffins have a charm of their own. They bring a natural sweetness and a slight tartness that balances out beautifully with a soft, buttery crumb. Over time, bakers have experimented with different variations—some add yogurt for extra moisture, others toss in nuts for crunch. But this version keeps things simple, letting the strawberries shine.

Let’s talk ingredients (and a few handy swaps!)

Flour

Flour forms the base of these muffins, giving them their structure. I use all-purpose flour for a balanced texture, but if you want to make them a little heartier, try swapping half the flour for whole wheat.

Sugar

The sugar adds sweetness and helps with that golden, slightly crisp top. If you prefer a more natural option, you can use coconut sugar or even a little honey, though it will change the texture slightly.

Baking powder

This is what gives the muffins their rise and fluffiness. Make sure yours is fresh—old baking powder can lead to dense, sad muffins.

Salt

A little salt enhances all the flavors and keeps the sweetness from feeling overwhelming.

Vegetable oil

Oil keeps these muffins extra moist and soft. If you prefer, melted butter works too, but the texture will be slightly firmer.

Egg

One egg binds everything together and gives the muffins structure. If you need an egg-free version, a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) works well.

Milk

I use whole milk for richness, but you can substitute almond milk or oat milk if you’re dairy-free.

Vanilla extract

Vanilla brings warmth and depth to the flavor. Don’t skip it—it makes a difference!

Fresh strawberries

The star of the show! Make sure they’re ripe but not overripe. Frozen strawberries can work in a pinch, but they might release extra moisture, so toss them in a bit more flour before folding them in.

Extra sugar for sprinkling

A little sparkle on top makes these muffins look bakery-worthy and adds a delicate crunch.

The must-have kitchen tools

You don’t need anything fancy to make these muffins, but a few things will make the process easier:

• Mixing bowls – One for the dry ingredients, one for the wet.
• Whisk – Helps blend the batter smoothly.
• Muffin tin – Standard size works best, but you can also use mini or jumbo muffin tins (just adjust the baking time).
• Paper muffin liners – Makes cleanup easier, but greasing the tin works too.
• Cooling rack – Letting the muffins cool properly keeps them from getting soggy on the bottom.

How to make these easy strawberry muffins

Step 1: Prep your oven and muffin tin

Preheat your oven to 400°F and line a muffin tin with paper liners. If you don’t have liners, just grease the tin well with oil or butter.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together 1 ¼ cups of the flour, sugar, baking powder, and salt. This helps evenly distribute the baking powder so the muffins rise properly.

Step 3: Whisk up the wet ingredients

Add the oil, egg, milk, and vanilla extract to the bowl. Whisk until you get a smooth, thick batter. It might look slightly lumpy at first, but keep mixing until it’s uniform.

Step 4: Coat the strawberries in flour

In a separate bowl, toss the diced strawberries with the remaining ¼ cup of flour. This prevents them from sinking to the bottom of the muffins while baking.

Step 5: Fold in the strawberries

Gently fold the floured strawberries into the batter. Be careful not to overmix—too much stirring will turn the batter pink and make the muffins dense.

Step 6: Fill the muffin cups

Scoop the batter into the muffin tin, filling each cup about ¾ full. Sprinkle a little sugar on top for that extra golden crunch.

Step 7: Bake to perfection

Pop the muffins into the oven and bake for 16-18 minutes. You’ll know they’re done when the tops turn golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and enjoy!

Let the muffins sit in the pan for about 5 minutes before transferring them to a cooling rack. They taste amazing warm, but the flavor deepens even more as they cool.

Fun variations to try

• Make them healthier – Swap half the flour for whole wheat flour and use honey instead of sugar.
• Turn them into strawberry banana muffins – Add half a mashed banana for extra moisture and flavor.
• Add chocolate chips – Strawberries and chocolate? Yes, please.
• Go dairy-free – Use almond or oat milk instead of whole milk.
• Make a crumble topping – Mix butter, sugar, and flour for a crunchy streusel topping.

How to serve these muffins

These muffins are perfect on their own, but if you want to get fancy, try serving them warm with a pat of butter or a drizzle of honey. For brunch, pair them with scrambled eggs and fresh fruit. If you’re feeling indulgent, a little whipped cream and extra strawberries on top make them dessert-worthy.

What to drink with strawberry muffins

• Coffee – A classic pairing. Try a vanilla latte for extra warmth.
• Milk – You can’t go wrong with the classic milk-and-muffin combo.
• Iced tea – A lightly sweetened iced tea balances the muffin’s sweetness beautifully.
• Sparkling lemonade – If you want something refreshing, this is the way to go.

Storing and reheating

If you have leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. When ready to eat, just pop them in the microwave for 15-20 seconds or reheat in a 300°F oven for 5 minutes.

FAQ

1. Can I use frozen strawberries?
Yes! Just make sure to thaw and drain them well before adding them to the batter.

2. Can I make mini muffins instead?
Absolutely! Reduce the baking time to 10-12 minutes and keep an eye on them.

3. How do I prevent my muffins from being dense?
Avoid overmixing the batter—gentle folding is key.

4. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend, and they should turn out just as fluffy.

5. Why did my strawberries sink to the bottom?
Make sure to toss them in flour before adding them to the batter—this helps distribute them evenly.

Now, go grab some fresh strawberries and make a batch! You’re going to love these muffins.

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