Fresh Strawberry Muffins Recipe

There’s something magical about the aroma of freshly baked muffins wafting through the kitchen. These fresh strawberry muffins are the perfect way to capture the sweetness of ripe strawberries in a soft, tender treat. Whether you’re enjoying them with a morning coffee or as an afternoon pick-me-up, these muffins are bursting with juicy berry goodness and a hint of cinnamon.

Fresh Strawberry Muffins Recipe

I first made these on a lazy summer morning when I had more strawberries than I knew what to do with. My kids had gone berry-picking the day before, and our kitchen was overflowing with bright red fruit. Instead of making the usual smoothies or jam, I decided to whip up a batch of muffins. The result? Sweet, moist, and flavorful muffins that barely lasted a day! Now, they’ve become a weekend tradition, especially when strawberries are at their peak.

A little history on strawberry muffins

While muffins have been around for centuries, fruit-filled muffins became particularly popular in American baking during the 19th century. Strawberries, being a delicate and seasonal fruit, weren’t commonly used in baked goods until refrigeration made it easier to store fresh produce. Today, strawberry muffins are a favorite in bakeries and home kitchens alike. Some recipes lean toward the cakey side, while others, like this one, strike the perfect balance between tender and slightly dense—just enough to hold up all those juicy berries.

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

Flour

Unbleached all-purpose flour is best for a soft but sturdy muffin. Bleached flour can make baked goods tougher, so I always stick with unbleached. If you’re out of all-purpose flour, whole wheat pastry flour works well for a slightly heartier texture.

Sugar

Granulated sugar provides the right amount of sweetness, but if you’re looking for a more complex flavor, try swapping half the sugar for light brown sugar. It adds a subtle caramel-like depth.

Baking powder & salt

Baking powder helps the muffins rise, while salt balances the sweetness. I use fine sea salt, but regular table salt works too.

Cinnamon

This little touch of spice makes the muffins extra cozy. If you want to switch it up, nutmeg or cardamom also pair beautifully with strawberries.

Eggs

Eggs give the muffins structure and moisture. If you need a substitute, applesauce or mashed banana can work in a pinch (about ¼ cup per egg).

Oil

Canola oil keeps the muffins moist, but coconut oil adds a lovely hint of flavor. If you prefer butter, melted unsalted butter works, though the texture will be slightly firmer.

Fresh strawberries

The star of the show! Fresh strawberries bring bursts of juicy sweetness. If using frozen strawberries, thaw and drain them well to prevent excess moisture.

Fresh Strawberry Muffins Recipe

Essential kitchen tools (no fancy gadgets needed!)

  • Mixing bowls – One large for dry ingredients, one small for wet.
  • Whisk – For evenly combining dry ingredients.
  • Measuring cups & spoons – Precision matters in baking.
  • Muffin tin – Standard 12-cup size works best.
  • Toothpick – The best tool for testing doneness!
  • Cooling rack – Helps prevent soggy bottoms.

If you don’t have a muffin tin, try using a greased baking dish and turn these into a strawberry muffin cake instead!

Step-by-step: making perfect strawberry muffins

Step 1: Preheat and prep

Set your oven to 425°F and grease or line your muffin tin. The high initial temperature helps create that bakery-style domed top.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. This step ensures even distribution of the leavening agent, so your muffins rise beautifully.

Step 3: Mix the wet ingredients

In a separate bowl, beat the eggs and mix in the oil. The oil helps keep the muffins moist and tender.

Step 4: Add the strawberries

Gently stir the sliced strawberries into the egg mixture. Slightly mashing them releases some juices, which adds extra flavor to the batter.

Step 5: Combine wet and dry

Gradually fold the wet mixture into the dry ingredients. Be careful not to overmix—stir just until there are no streaks of flour left. Overmixing can lead to dense muffins instead of light and fluffy ones.

Step 6: Fill the muffin cups

Spoon the batter into the prepared muffin tin, filling each cup nearly to the top. This helps create tall, bakery-style muffins.

Step 7: Bake in two stages

Start by baking at 425°F for 5 minutes, then reduce the heat to 350°F and bake for another 15-19 minutes. This two-step method encourages a high rise while ensuring the centers bake through.

Step 8: Cool and enjoy!

Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack. Enjoy warm or at room temperature!

Fresh Strawberry Muffins Recipe

Fun variations to try

  • Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
  • Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use coconut oil.
  • Lemon-strawberry muffins: Add zest of one lemon for a bright citrus twist.
  • Chocolate chip strawberry muffins: Fold in ½ cup mini chocolate chips for an extra treat.
  • Nutty version: Mix in ½ cup chopped pecans or walnuts for crunch.

Serving & presentation ideas

For a beautiful presentation, lightly dust the muffins with powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice. Serve them on a wooden board with fresh strawberries for a rustic brunch feel.

Best drink pairings

Pair these muffins with a hot cup of coffee, iced vanilla latte, or fresh strawberry smoothie for a delightful breakfast. If you’re feeling indulgent, try them with a glass of cold milk or a chai latte for a cozy pairing.

Storage & reheating tips

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds for that fresh-from-the-oven taste.

Scaling the recipe

Want more muffins? Double the recipe, but be mindful of oven space—you may need to bake in batches. If halving the recipe, use 2 eggs instead of trying to split 4 in half.

Common issues & how to fix them

  • Muffins too dense? You may have overmixed the batter. Stir just until combined.
  • Soggy bottoms? Let them cool on a wire rack instead of leaving them in the tin.
  • Berries sinking? Toss them in a bit of flour before mixing into the batter.

Give these muffins a try!

These fresh strawberry muffins are the perfect balance of sweet, soft, and fruity. Whether you’re baking for a lazy weekend breakfast or a special occasion, they’re guaranteed to be a hit. Try them out, experiment with flavors, and let me know how they turn out!

Fresh Strawberry Muffins Recipe

FAQs

1. Can I use frozen strawberries?
Yes! Just thaw, drain, and pat them dry before adding them to the batter.

2. Why start at 425°F?
It helps the muffins rise quickly, giving them that classic domed top.

3. Can I reduce the sugar?
Yes! Try using 1 cup instead of 1½ cups for a less sweet version.

4. What if I don’t have muffin liners?
Grease the muffin tin well with butter or non-stick spray.

5. Can I make these into mini muffins?
Absolutely! Bake at 350°F for 10-12 minutes instead.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fresh Strawberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 These fresh strawberry muffins are soft, moist, and bursting with juicy berries. An easy homemade muffin recipe!

  • Total Time: 30-35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 4 large eggs beaten
  • 1 1/4 cups canola oil or coconut oil
  • 2 1/2 cups fresh strawberries sliced and slightly mashed

Instructions

Step 1: Preheat and prep

Set your oven to 425°F and grease or line your muffin tin. The high initial temperature helps create that bakery-style domed top.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. This step ensures even distribution of the leavening agent, so your muffins rise beautifully.

Step 3: Mix the wet ingredients

In a separate bowl, beat the eggs and mix in the oil. The oil helps keep the muffins moist and tender.

Step 4: Add the strawberries

Gently stir the sliced strawberries into the egg mixture. Slightly mashing them releases some juices, which adds extra flavor to the batter.

Step 5: Combine wet and dry

Gradually fold the wet mixture into the dry ingredients. Be careful not to overmix—stir just until there are no streaks of flour left. Overmixing can lead to dense muffins instead of light and fluffy ones.

Step 6: Fill the muffin cups

Spoon the batter into the prepared muffin tin, filling each cup nearly to the top. This helps create tall, bakery-style muffins.

Step 7: Bake in two stages

Start by baking at 425°F for 5 minutes, then reduce the heat to 350°F and bake for another 15-19 minutes. This two-step method encourages a high rise while ensuring the centers bake through.

Step 8: Cool and enjoy!

Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack. Enjoy warm or at room temperature!

Notes

Serving & presentation ideas

For a beautiful presentation, lightly dust the muffins with powdered sugar or drizzle with a simple glaze made from powdered sugar and lemon juice. Serve them on a wooden board with fresh strawberries for a rustic brunch feel.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 20-24 minutes
  • Category: Dessert

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star