Strawberry Muffins

Homemade Strawberry muffins are the perfect muffin for breakfast, lunch, and snacks! Juicy strawberries in a tender muffin that is bursting with flavor. This strawberry muffin recipe is made with fresh strawberries and makes the perfect moist fluffy muffin recipe that is filled with juicy strawberries. This simple muffin recipe has just a few minutes of prep time and then you pop them in the oven.

Strawberry Muffins

Muffins are a staple in our house. We all enjoy them for breakfasts and snacks and with our lunches. If they are in the freezer ready to go then the kids can get them from the freezer and then pop them in the microwave for 30-45 seconds and they are good to go.

I have to admit that we are muffin snobs in our house. We do not use boxed muffin mix in our house, homemade muffins from scratch are the way to go. This muffin recipe is easy to make and doesn’t take much longer to make homemade strawberry muffins from scratch than it does to make strawberry muffins from a boxed mix.

Making homemade muffins in bulk and storing them in the freezer so that we can enjoy them anytime we want them is something I have done for many years. Not only does it make life easier but it also is a great way to keep the grocery budget down. 

I am sure you are going to love these muffins as much as my family does and they will become a staple in your house just like they are in mine.

With this easy strawberry muffin recipe, you are going to be enjoying moist, strawberry loaded muffins that the whole family is going to be asking you to make again and again.

Easy Strawberry Recipes

• White Chocolate covered Strawberries
• Strawberry Waffles
• Strawberry Poke Cake
• Chocolate Covered Strawberry Cupcakes
• Dark Chocolate Dipped Strawberries
• Strawberry Lemonade
• Spinach Strawberry Salad

How to Serve Homemade Muffins

I’m a big fan of eating muffins warm straight from the oven! Otherwise, I always pop them in the microwave for 30-60 seconds to warm them before enjoying them. Sometimes I’ll add butter, cream cheese, or even peanut butter to my muffins. In the case of these strawberry muffins, I think the berries keep them moist and flavorful enough to enjoy without anything added.

Tips for Making the Best Homemade Strawberry Muffins

Choose Ripe Strawberries. Selecting ripe, sweet strawberries is crucial for the success of your muffins. Look for berries that are firm, bright red, and have a sweet aroma. Dice them into small, uniform pieces to ensure an even flavor distribution.

Measure properly. When using a measuring cup to measure the flour be sure to fill the measuring cup and then use a knife to flatten it and remove the excess.

Avoid Overmixing. When combining the wet and dry ingredients, be mindful not to overmix the batter. Overmixing can lead to dense muffins. Gently fold in the strawberries at the end to prevent them from getting mashed up.

Easy Muffin tin filling. If you are looking for a less messy way to fill your muffin cups this Batter Dispenser with Measurement for Muffins is perfect!

Room temperature ingredients. Having room temperature milk, butter, and eggs when making muffins is going to give you perfectly fluffy muffins every time. It is important to have room temperature eggs, so be sure to pull the eggs out to warm up from the fridge for at least 30 minutes before making the muffin batter.

Use Muffin tin liners. I love using silicone muffin cups because they bake nicely and then we can reuse them, but you can also use paper liners when making muffins and they will work too.

Variations of this recipe

Add Chocolate chips. Make chocolate strawberry muffins by adding 1/2 a cup of chocolate chips to the muffin batter.

Add a Struesel topping. Before baking make a streusel topping and place on top of the muffins. 

Add a glaze topping. In a small bowl mix 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract and drizzle on top of the muffins after removing them from the oven. 

Ground cinnamon. Add a teaspoon of ground cinnamon to the muffin batter for an extra boost of flavor.

Turbinado sugar. Add a sprinkle of turbinado sugar on top of the muffin batter before putting the muffins into the oven.

How to store Strawberry Muffins

Before storing the muffins make sure they are completely cooled. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the muffins are cooled store the cooled muffins in an air tight container.

How long do muffins keep fresh?

These strawberry muffins will stay fresh for 2-3 days in an airtight container stored at room temperature. If you need to store the muffins for a longer period, you can refrigerate them. Place them in an airtight container or sealable plastic bag. This helps maintain their moisture and freshness. They will keep in the fridge for 3-4 days.

Can I Freeze Homemade Muffins?

I like to make multiple batches of muffins and freeze them so we have them for quick and easy breakfasts. These Strawberry Muffins are perfect for freezing. Allow them to cool completely, then place the muffins in freezer bags in a single layer. Lay the bag flat in the freezer to store muffins. They’ll last for up to 6 months frozen. To enjoy later, pop your frozen muffin in the microwave for 30-45 seconds and you’re good to go!

Strawberry Muffins Ingredients

• Fresh Strawberries. diced
• White sugar
• Salted Butter
• eggs
• Milk
• All-purpose Flour
• Vanilla Extract
• Baking Powder

How to make Strawberry Muffins

Place the muffin liners into your muffin pan. Preheat your oven to 350 degrees.

Wash and chop the strawberries and set aside.

In the bowl of a stand mixer add the butter and sugar. Turn the mixer to medium speed and cream together the butter and sugar until light and fluffy.

Add the egg and vanilla extract into the butter and sugar mixture and mix on medium speed until well combined.

In a separate bowl add the flour and baking powder, and stir to combine.

Add the flour mixture a little at a time to the muffin batter mixture in the mixing bowl, alternating with the milk until all of the flour and milk is in the muffin batter.

Stop the mixer and remove the bowl from the stand mixer. Gently fold in the strawberries into the muffin batter.

Fill the pan 2/3 of the way fill.

Bake for 25- 30 minutes or until a toothpick comes out mostly clean when inserted into the middle.

Remove from the pan and let them cool on a cooling rack.

Easy Muffin Recipes

• Blueberry Streusel Muffins
• Mini blueberry muffins
• Chocolate Zucchini Muffins
• Double Chocolate Banana Muffins
• Banana Coconut muffins
• Pumpkin Muffins
• Blueberry Banana Muffins