Easy Homemade Strawberry Muffins Recipe

I just baked Muffins With Strawberries that are absurdly moist and bright and I promise you will want the recipe so keep scrolling.

I adore these messy, syrupy muffins that actually taste like summer. I make them when I want bright, jammy bites studded with fresh strawberries and a hit of vanilla extract.

And I eat them cold from the fridge, warm from the tin, anywhere. I’m obsessed with how simple they feel but how much personality they have.

They’re my go-to on slow weekend mornings and show-offs for Womans Brunch Ideas or a rowdy bake sale. Muffins With Strawberries that never pretend to be fancy.

Pure fruit, soft crumb, juice that drips down your fingers. Worth every crumb.

No regrets, ever, seriously.

Ingredients

• Flour: Basic backbone, gives structure so muffins hold together and feel satisfying.
• Sugar: Adds sweetness and light browning, makes each bite feel like a treat.
• Baking powder: Makes them rise and stay fluffy, so they’re not dense.
• Salt: Tames the sweetness and makes flavors pop, even when subtle.
• Milk: Brings tenderness and moistness, it’s where the batter comes alive.
• Oil or melted butter: Keeps muffins soft and rich, no dry crumbs.
• Egg: Binds everything and gives some protein, helps them set nice.
• Vanilla extract: Adds warm, familiar aroma, basically comfort in a drop.
• Strawberries: Fresh fruity bursts and color, a little juicy surprise in each bite.
• Yogurt or sour cream: Optional extra moisture, makes them creamier and tender.
• Optional note: Use yogurt if you want tang and extra softness, trust me.

Ingredient Quantities

• 2 cups all purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk (whole or 2%)
• 1/3 cup vegetable oil or melted butter
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and chopped
• Optional: 1/4 cup plain yogurt or sour cream for extra moistness

How to Make this

1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with liners or lightly grease the cups.

2. In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly mixed.

3. In a medium bowl combine 1/2 cup milk, 1/3 cup vegetable oil or melted butter, 1 large egg (lightly beaten) and 1 teaspoon vanilla extract; if you want extra moist muffins stir in the optional 1/4 cup plain yogurt or sour cream.

4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined; it should be lumpy, do not overmix or the muffins will get tough.

5. Fold in 1 cup fresh strawberries, hulled and chopped, using a few quick strokes so they stay in pieces and don’t bleed too much color into the batter.

6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full; a small ice cream scoop makes this easy and keeps things pretty even.

7. Optional trick: sprinkle a little extra sugar on top of each muffin for a tiny crunchy crust, or add a few small strawberry pieces on top so they look pretty.

8. Bake in the preheated oven for 16 to 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs.

9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm right away; they keep well in an airtight container for 2 days or freeze for up to 3 months.

10. To reheat frozen muffins microwave for 30 to 45 seconds from thawed, or 60 to 90 seconds from frozen, or warm them in a 350°F oven for about 10 minutes for better texture.

Equipment Needed

1. Oven (preheat to 400°F) — okay, sorry, no em dash — use “to” instead
2. 12-cup muffin tin (liners or grease the cups)
3. Large mixing bowl and medium mixing bowl (two bowls make it easier)
4. Measuring cups and measuring spoons (for flour, sugar, oil, etc.)
5. Whisk (for the dry mix) and fork or small whisk for the egg
6. Spatula or wooden spoon (to fold batter, dont overmix)
7. Small ice cream scoop or tablespoon (for even muffin portions)
8. Wire cooling rack (cool muffins after 5 minutes)
9. Toothpick (to test for doneness)

FAQ

Easy Homemade Strawberry Muffins Recipe Substitutions and Variations

• All purpose flour → whole wheat pastry flour or a 1-to-1 gluten free baking blend. Whole wheat pastry gives a nuttier taste and keeps muffins tender, but they might be a little denser. If using GF blend, use same cup measurement.
• Granulated sugar → honey or maple syrup. Use about 2/3 cup liquid sweetener for 3/4 cup sugar and cut 2 tbsp of the milk or oil to balance moisture. Muffins will brown faster so watch baking time.
• Milk → buttermilk or unsweetened almond milk. Buttermilk adds tang and helps rise, use same amount but drop baking powder to 1 1/2 tsp and add 1/4 tsp baking soda. Almond milk works cup for cup for a dairy free option.
• Vegetable oil → applesauce or melted coconut oil. Use equal amounts applesauce for less fat and denser, moister muffins, or swap melted coconut oil 1:1 for a subtle coconut flavor.

Pro Tips

1. Toss the chopped strawberries in a teaspoon of flour before folding them into the batter so they don’t all sink to the bottom or bleed into the batter. It sounds silly but it helps keep the muffins looking and tasting fresher.

2. Don’t overmix. Stir until the dry streaks are mostly gone, lumps are fine. If you mix too long the muffins get chewy, not soft. Also, fill the cups evenly — use a small scoop or a measuring cup so some muffins don’t end up flat while others tower.

3. For extra moistness and a little tang, swap half the milk for the optional yogurt or sour cream, or add it in even if you use melted butter. If you do add yogurt, reduce oven time by a minute or two and check early so they don’t dry out.

4. If you like a bit of texture on top, sprinkle coarse sugar on each muffin before baking or press a couple extra strawberry bits on top. And let them cool in the tin for 5 minutes before moving to a rack so they don’t fall apart, but don’t leave them in too long or the steam will make the bottoms soggy.

Easy Homemade Strawberry Muffins Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I just baked Muffins With Strawberries that are absurdly moist and bright and I promise you will want the recipe so keep scrolling.

Pin

Servings

12

servings

Calories

196

kcal

Equipment: 1. Oven (preheat to 400°F) — okay, sorry, no em dash — use “to” instead
2. 12-cup muffin tin (liners or grease the cups)
3. Large mixing bowl and medium mixing bowl (two bowls make it easier)
4. Measuring cups and measuring spoons (for flour, sugar, oil, etc.)
5. Whisk (for the dry mix) and fork or small whisk for the egg
6. Spatula or wooden spoon (to fold batter, dont overmix)
7. Small ice cream scoop or tablespoon (for even muffin portions)
8. Wire cooling rack (cool muffins after 5 minutes)
9. Toothpick (to test for doneness)

Ingredients

• 2 cups all purpose flour

• 3/4 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup milk (whole or 2%)

• 1/3 cup vegetable oil or melted butter

• 1 large egg, lightly beaten

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, hulled and chopped

• Optional: 1/4 cup plain yogurt or sour cream for extra moistness

Directions

• Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with liners or lightly grease the cups.
• In a large bowl whisk together 2 cups all purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly mixed.
• In a medium bowl combine 1/2 cup milk, 1/3 cup vegetable oil or melted butter, 1 large egg (lightly beaten) and 1 teaspoon vanilla extract; if you want extra moist muffins stir in the optional 1/4 cup plain yogurt or sour cream.
• Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined; it should be lumpy, do not overmix or the muffins will get tough.
• Fold in 1 cup fresh strawberries, hulled and chopped, using a few quick strokes so they stay in pieces and don’t bleed too much color into the batter.
• Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full; a small ice cream scoop makes this easy and keeps things pretty even.
• Optional trick: sprinkle a little extra sugar on top of each muffin for a tiny crunchy crust, or add a few small strawberry pieces on top so they look pretty.
• Bake in the preheated oven for 16 to 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
• Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm right away; they keep well in an airtight container for 2 days or freeze for up to 3 months.
• To reheat frozen muffins microwave for 30 to 45 seconds from thawed, or 60 to 90 seconds from frozen, or warm them in a 350°F oven for about 10 minutes for better texture.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 66g
• Total number of serves: 12
• Calories: 196kcal
• Fat: 7.5g
• Saturated Fat: 1.2g
• Trans Fat: 0.02g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.4g
• Cholesterol: 16.5mg
• Sodium: 177mg
• Potassium: 52mg
• Carbohydrates: 29.2g
• Fiber: 0.8g
• Sugar: 13.6g
• Protein: 2.9g
• Vitamin A: 43IU
• Vitamin C: 7.3mg
• Calcium: 22mg
• Iron: 0.33mg