Light, tender, and bursting with fresh strawberry flavor, these Delicious Strawberry Muffins are an easy treat to bake any time. The muffins have a soft crumb, a sweet aroma of ripe strawberries, and a golden top. They work for breakfast, snacks, or a simple dessert. This recipe is quick to make and forgiving, so bakers of any skill level can enjoy warm, fruity muffins in under an hour.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 230 kcal (approx.)
- Protein: 3.5 g
- Carbohydrates: 34 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 180 mg
Why Make This Delicious Strawberry Muffins
These muffins highlight fresh strawberries in a simple batter so the fruit shines through. They bake up moist and light with a slightly crisp top. The recipe is fast and uses common pantry ingredients. You can make them when strawberries are in season for a bright, juicy flavor. They taste like home — sweet, buttery, and fragrant.
How to Make Delicious Strawberry Muffins
This recipe follows a simple wet-to-dry mixing method that keeps the muffins tender. The key is not to overmix the batter and to fold in the strawberries gently so you keep small fruit pieces and avoid turning the batter pink and watery. Use chilled strawberries if you want firmer fruit pieces in each bite.
Ingredients:
- 1 cup fresh strawberries, chopped
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, melted
- 1 cup milk
- 1 large egg
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. Chop the strawberries into small, even pieces and set them on a paper towel to drain a little if very juicy.
Step 2: Mixing
In a bowl, mix together the flour, sugar, baking powder, and salt. In another bowl, combine the melted butter, milk, and egg. Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix — a few lumps are fine.
Step 3: Baking
Gently fold in the chopped strawberries to distribute them without crushing. Fill each muffin cup about 2/3 full with batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Step 4: Cooling
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
How to Serve Delicious Strawberry Muffins
- Serve warm with a pat of butter or a light dusting of powdered sugar.
- Pair with coffee, tea, or a glass of cold milk for breakfast.
- Add a spoonful of whipped cream and fresh strawberry slices for an easy dessert.
- Pack one for lunches or a picnic; they travel well when fully cooled.
How to Store Delicious Strawberry Muffins
- At room temperature: Store in an airtight container for up to 2 days.
- In the refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving.
- To freeze: Wrap individually in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the fridge or reheat briefly in the microwave.
Expert Tips for Perfect Delicious Strawberry Muffins
- Use fresh, firm strawberries for the best texture. If berries are very ripe, pat them dry first.
- Toss chopped strawberries in 1 teaspoon of flour before folding in. This prevents them from sinking and keeps the batter from turning very wet.
- Do not overmix the batter. Overmixing makes muffins dense and tough.
- Fill each cup 2/3 full for a rounded top. Too little batter gives flat muffins.
- Rotate the pan halfway through baking if your oven has hot spots for even browning.
- For lighter muffins, use buttermilk or add 1/2 teaspoon vanilla for extra flavor.
- If using frozen strawberries, do not thaw fully; fold them in frozen to reduce added moisture.
Delicious Variations
- Lemon-Strawberry: Add 1 tablespoon grated lemon zest and replace 2 tablespoons of milk with lemon juice.
- Streusel Topping: Mix 1/3 cup flour, 2 tablespoons sugar, and 2 tablespoons cold butter; sprinkle on top before baking.
- Chocolate Chip: Add 1/2 cup mini chocolate chips along with the strawberries.
- Whole Wheat: Replace 1 cup of all-purpose flour with whole wheat flour for a heartier muffin.
- Almond: Add 1/2 teaspoon almond extract and sprinkle sliced almonds on top before baking.
Frequently Asked Questions
Q: Can I substitute frozen strawberries?
A: Yes. Use frozen strawberries but do not thaw completely. Fold them in frozen to prevent excess juice. Baking time stays about the same.
Q: How do I prevent the strawberries from bleeding into the batter?
A: Toss the chopped strawberries with a teaspoon of flour before folding them into the batter. This absorbs extra juice and helps the berries hold shape.
Q: Can I use oil instead of butter?
A: Yes. Substitute an equal amount of neutral oil (vegetable or canola) for melted butter. Oil yields a moister muffin.
Q: Why are my muffins dense?
A: Likely from overmixing the batter or using too much flour. Mix until the ingredients are just combined. Measure flour by spooning into the cup and leveling, not scooping.
Q: How do I reheat muffins?
A: Warm a muffin for 10–20 seconds in the microwave or 5–7 minutes at 325°F (160°C) in the oven. Wrap in foil for the oven to keep them moist.
Q: Can I reduce the sugar?
A: You can reduce sugar by 1/4 cup without a big change in texture. The muffins will be less sweet; taste the batter and adjust if needed.
Q: What pan and liners are best?
A: A standard 12-cup muffin tin yields uniform muffins. Use paper liners or lightly grease the wells to prevent sticking.
Conclusion
These Delicious Strawberry Muffins are simple to make and full of fresh, fruity flavor. They bake up moist and tender with a sweet strawberry aroma that fills the kitchen. Try them for breakfast, snack time, or a light dessert. For another great version and more tips, check out Best Strawberry Muffins Recipe. Enjoy baking — and don’t be afraid to make this recipe your own!
Print
Delicious Strawberry Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Light, tender muffins bursting with fresh strawberry flavor, perfect for breakfast or a sweet snack.
Ingredients
- 1 cup fresh strawberries, chopped
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, melted
- 1 cup milk
- 1 large egg
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. Chop the strawberries into small, even pieces and set them on a paper towel to drain a little if very juicy.
- In a bowl, mix together the flour, sugar, baking powder, and salt. In another bowl, combine the melted butter, milk, and egg. Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix — a few lumps are fine.
- Gently fold in the chopped strawberries to distribute them without crushing. Fill each muffin cup about 2/3 full with batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Use fresh, firm strawberries for the best texture. Toss chopped strawberries in a little flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 30mg
