If you are searching for the perfect burst of fresh, sweet flavor encased in a moist, tender bite, this Strawberry Muffin Recipe is exactly what you need. It’s a delightful treat that balances the natural juicy sweetness of strawberries with a fluffy, golden crumb that makes every bite feel like a little celebration. Whether you’re making breakfast for your loved ones or craving a mid-afternoon pick-me-up, these muffins deliver a comforting, homemade charm that’s impossible to resist.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to whip up these delicious muffins. Each element plays a vital role, from the flour creating the perfect structure to the fresh strawberries adding vibrant color and irresistible flavor.
- 2 cups all-purpose flour: The backbone of your muffins, providing a soft yet sturdy crumb.
- ½ cup granulated sugar: Adds just the right touch of sweetness without overpowering the fruit.
- 1 tablespoon baking powder: The magic agent that helps your muffins rise beautifully.
- ½ teaspoon salt: Enhances all the flavors for a balanced taste.
- 1 cup milk: Keeps the batter moist and tender.
- ½ cup vegetable oil: Adds richness and keeps the texture soft for days.
- 2 large eggs, room temperature: Provides structure and helps bind all ingredients together.
- 1 teaspoon vanilla extract: Brings a warm, fragrant depth to the muffins.
- 1 ¼ cups diced strawberries: Fresh and juicy, these are the star ingredient that makes this Strawberry Muffin Recipe truly special.
- 2 teaspoons all-purpose flour (for tossing strawberries): Prevents the berries from sinking to the bottom of the muffins during baking.
How to Make Strawberry Muffin Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 425°F (220°C) and lining a 12-cup muffin tin with liners. This ensures your muffins won’t stick and makes cleanup a breeze. A hot oven at the start helps give your muffins a beautiful rise.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Combining these dry ingredients first ensures an even distribution so every muffin has just the right texture and sweetness.
Step 3: Add Wet Ingredients
Pour in the milk, vegetable oil, eggs, and vanilla extract into the dry mixture. Stir gently until the ingredients are just combined; it’s okay if the batter is a little lumpy. This careful mixing prevents dense muffins and keeps them light and airy.
Step 4: Prepare the Strawberries
Toss the diced strawberries with 2 teaspoons of flour. This simple step helps keep the strawberries suspended in the batter instead of sinking to the bottoms of your muffins. Set half the coated berries aside for topping later.
Step 5: Fold Strawberries into Batter
Carefully fold the remaining strawberries into the batter using a spatula. Be gentle so the berries stay intact and distribute evenly throughout your muffins for delicious bursts of fruity goodness in every bite.
Step 6: Fill Muffin Cups and Add Topping
Spoon the strawberry-studded batter into the muffin liners, filling each about two-thirds full. Sprinkle the reserved strawberries on top of each muffin; this adds extra color and flavor to the finished muffins.
Step 7: Bake to Perfection
Bake at 425°F for 5 minutes to set the muffin tops, then lower the oven temperature to 350°F (175°C) and continue baking for 15 to 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. This two-temperature bake method ensures the muffins rise well and stay moist.
Step 8: Cool and Enjoy
Let the muffins cool on a wire rack before serving. This allows the crumb to set perfectly, making them easier to handle and even more enjoyable to eat.
How to Serve Strawberry Muffin Recipe
Garnishes
Top your muffins with a light dusting of powdered sugar or a small dollop of whipped cream for a little extra flair. A fresh strawberry on top adds a lovely decorative touch and an extra burst of fruity flavor to each muffin.
Side Dishes
Pair these strawberry muffins with a side of creamy yogurt or a fresh fruit salad for a refreshing contrast. A hot cup of tea or coffee makes a perfect beverage companion, elevating breakfast or snack time into a delightful experience.
Creative Ways to Present
Try serving the muffins at a brunch by arranging them on a tiered stand with fresh berries and edible flowers. Or, cut them in half and lightly toast before spreading with butter or cream cheese for a fun twist on the classic muffin presentation.
Make Ahead and Storage
Storing Leftovers
These muffins stay wonderfully fresh stored in an airtight container at room temperature for up to two days. To keep them moist longer, consider refrigerating, but bring them to room temperature before serving for the best flavor and texture.
Freezing
If you want to enjoy this Strawberry Muffin Recipe anytime, freeze the cooled muffins individually wrapped in plastic wrap and placed in a freezer bag. They keep well for up to three months and thaw quickly when you’re ready for a sweet treat.
Reheating
For a warm, freshly baked taste, reheat muffins in the microwave for about 20 seconds or pop them in a toaster oven until warmed through. This brings back that just-baked softness and flavor in seconds.
FAQs
Can I use frozen strawberries instead of fresh for this Strawberry Muffin Recipe?
You can use frozen strawberries, but make sure to thaw and drain them well to avoid extra moisture that could make the muffins soggy. Toss them lightly in flour just like fresh berries to help maintain the batter’s texture.
How do I prevent the strawberries from sinking to the bottom?
Tossing the diced strawberries in a bit of flour before folding them into the batter is the key to preventing sinking. The flour coating helps suspend the berries evenly throughout the muffins while baking.
Can I substitute the vegetable oil with butter?
Yes, melted butter can be used instead of vegetable oil for a richer flavor. Just be sure to use it slightly cooled before combining with the other wet ingredients to avoid cooking the eggs.
How do I know when the muffins are perfectly baked?
The best test is inserting a toothpick into the center; if it comes out clean or with just a few crumbs, the muffins are ready. They should be golden on the outside and spring back gently when touched.
Can I add other fruits or mix-ins to this Strawberry Muffin Recipe?
Absolutely! Blueberries, raspberries, or even chopped nuts make excellent additions. Just be sure to adjust quantities to keep the batter balanced and avoid overloading the muffins.
Final Thoughts
There is something truly heartwarming about making and sharing this Strawberry Muffin Recipe. Its simplicity and fresh flavors make it a classic that everyone will love, whether you’re baking for a cozy morning or a festive gathering. I hope these muffins find a happy spot in your kitchen and on your table as they have in mine.
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Strawberry Muffin Recipe
- Total Time: 30–33 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
This delightful Strawberry Muffin recipe offers moist and fluffy muffins studded with fresh, juicy strawberries. Perfect for breakfast or a sweet snack, these muffins combine the subtle sweetness of vanilla with the freshness of strawberries, creating a treat that’s both easy to prepare and delicious.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons all-purpose flour (for tossing strawberries)
Wet Ingredients
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Fruit
- 1 ¼ cups diced strawberries
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently with a spoon just until the mixture is combined; it’s okay if the batter has some lumps. Avoid overmixing to keep muffins tender.
- Prepare Strawberries: Toss the diced strawberries with 2 teaspoons of flour to prevent them from sinking during baking. Reserve ½ cup of these coated strawberries for topping the muffins later.
- Fold Strawberries into Batter: Carefully fold the remaining floured strawberries into the muffin batter, ensuring an even distribution without breaking them up.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about two-thirds full for proper rising. Sprinkle the reserved strawberries on top of each muffin for an attractive look and extra strawberry flavor.
- Bake Muffins: Bake in the preheated oven at 425°F (220°C) for 5 minutes to start the rising. Then reduce the temperature to 350°F (175°C) and continue baking for 15–18 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool on a wire rack before serving to ensure they set properly and are easier to handle.
Notes
- Do not overmix the batter; some lumps are okay and will help keep the muffins tender.
- Tossing the strawberries in flour prevents them from sinking to the bottom of the muffins.
- If fresh strawberries are not available, frozen can be used but do not thaw them before adding to batter.
- Ensure eggs are at room temperature for better batter consistency and rise.
- Use muffin liners for easier removal and less mess.
- Prep Time: 10 minutes
- Cook Time: 20–23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
