Strawberry Muffins

A tender, moist muffin bursting with sweet and slightly tart strawberry flavor. These Strawberry Muffins are perfect for breakfast, brunch, or a light snack, offering a delightful way to enjoy fresh fruit in portable form.

Why You’ll Love This Recipe

• Fresh Fruit Flavor: Chunks of real strawberries lend natural sweetness and a vibrant color.

• Moist and Tender Crumb: A balance of oil and yogurt ensures each bite is soft and moist.

• Quick and Easy: Simple ingredients and straightforward steps—ready in under 40 minutes.

• Customizable: Adapt with mix-ins like chocolate chips, nuts, or citrus for new variations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Milk

• Plain yogurt (or sour cream)

• Vegetable oil (or melted butter)

• Large eggs

• Vanilla extract

• Fresh strawberries, hulled and diced

Directions

1. Preheat your oven to 375 °F (190 °C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

3. In a separate bowl, whisk the milk, yogurt, oil, eggs, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula—mix only until no large streaks of flour remain.

5. Fold in the diced strawberries, taking care not to overmix (small bits of flour on the berries are fine).

6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

7. Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes 12 muffins
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes

Variations

• Lemon-Strawberry: Add 1 teaspoon of lemon zest to the batter for a bright citrus note.

• Chocolate Chip: Fold in ½ cup of mini chocolate chips along with the strawberries.

• Almond Crunch: Top each muffin with sliced almonds and a sprinkle of coarse sugar before baking.

• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed freezer bag for up to 1 month. To reheat, thaw at room temperature, then warm in a 300 °F (150 °C) oven for 5–7 minutes or microwave on low power for 20–30 seconds.

FAQs

What type of strawberries work best in muffins?

Choose firm, ripe strawberries that hold their shape when diced. Avoid overly soft or mushy berries to prevent excess moisture in the batter.

Can I use frozen strawberries instead of fresh?

Yes. Thaw and drain frozen strawberries thoroughly, then pat dry before folding into the batter to minimize extra liquid.

How do I prevent the strawberries from sinking to the bottom?

Toss the diced strawberries in a tablespoon of flour before folding them into the batter; this helps them remain suspended.

Can I make these muffins gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking blend and add ½ teaspoon of xanthan gum if it’s not already included in the mix.

Is it possible to make these muffins dairy-free?

Use non-dairy yogurt (such as coconut or almond) and swap the milk for your preferred plant-based milk.

Can I halve the recipe?

Yes. Simply divide all ingredient amounts by two and bake in a smaller muffin tin, adjusting bake time by a few minutes as needed.

Why are my muffins dense instead of light?

Overmixing the batter or using expired baking powder can lead to dense muffins. Stir until just combined and ensure your leavening is fresh.

How do I adapt this recipe for jumbo muffins?

Fill jumbo muffin cups about two-thirds full and increase bake time to 25–30 minutes, checking doneness with a toothpick.

What’s the best way to dice strawberries evenly?

Use a sharp knife and cut uniform slices, then rotate and cut into small, even cubes of about ¼-inch size.

Can I prepare the batter the night before?

It’s not recommended to refrigerate the mixed batter overnight, as the leavening can lose effectiveness. Instead, measure and combine dry ingredients ahead of time and store them separately.

Conclusion

These strawberry muffins strike the perfect balance of ease and flavor. With fresh fruit tucked into a tender, moist crumb, they’re a crowd-pleaser for breakfast or snacks. Enjoy them as written or explore the variations for new taste experiences—either way, you’ll have a batch of delightful muffins in just over half an hour

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