easy strawberry muffins recipe

Written BySheba G Updated On
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The Best easy strawberry muffins recipe

I’ve been making these easy strawberry muffins for years, and they’re always a hit with my family. They’re the perfect treat for a quick breakfast, a snack, or even as a dessert. The recipe is simple to follow and requires minimal ingredients, making it a great option for busy mornings.

I love how the fresh strawberries add natural sweetness and flavor to the muffins, and the best part is that they’re incredibly easy to make. My kids love helping me mix the batter and scoop out the muffin dough, and they always can’t wait to sink their teeth into a warm, fresh-off-the-baker muffin. Whether you’re looking for a healthy breakfast option or just want something delicious to satisfy your sweet tooth, these strawberry muffins are a great choice.

I also appreciate that this recipe is adaptable to any occasion – whether it’s a family gathering, a holiday party, or just a Tuesday afternoon. And let’s be honest, who doesn’t love the idea of having freshly baked goods on hand all week long? It’s a game-changer for busy families like mine.

Plus, this recipe is packed with health benefits – strawberries are rich in antioxidants and vitamin C, making them an excellent addition to any meal. And with whole wheat flour and minimal added sugar, these muffins are a guilt-free treat that we can all feel good about enjoying. So go ahead, give this recipe a try – I promise you won’t be disappointed!

I make these muffins at least once a week during strawberry season (which in our neck of the woods runs from May to July), and they’re always met with rave reviews from my family and friends alike.

Easy Strawberry Muffins

4.8 from 1922 votes

Moist and delicious strawberry muffins are perfect for breakfast or a snack. Fresh strawberries give these muffins a burst of flavor and a delightful texture.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 tsp vanilla extract
1 cup fresh strawberries, chopped

For the Topping

1 tbsp granulated sugar
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2Line a muffin tin with paper liners or grease it with non-stick spray.
3In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
4Mix well to ensure the ingredients are evenly distributed.
5In a separate bowl, mix granulated sugar, vegetable oil, egg, and vanilla extract until well combined.
6The mixture should be smooth and slightly thick.
7Gently fold the wet ingredients into the dry ingredients until just combined.
8Be careful not to overmix.
9The batter should be thick and lumpy.
10Fold in the chopped strawberries.
11Distribute them evenly throughout the batter.
12The strawberries should be well incorporated but still visible in the batter.
13Divide the batter evenly among the prepared muffin cups.
14Fill each cup about 3/4 full.
15The batter should be level and smooth on top.
16In a small bowl, mix granulated sugar and ground cinnamon for the topping.
17Sprinkle the topping evenly over the muffin batter.
18The topping should be lightly pressed into the batter.
19Bake in the preheated oven for 20-25 minutes.
20The muffins are done when a toothpick inserted into the center comes out clean.
21The tops should be golden brown and slightly firm to the touch.
22Allow the muffins to cool in the tin for 5 minutes.
23Then, transfer them to a wire rack to cool completely.
24The muffins should be warm to the touch and slightly firm.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 15mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 4g

📝Notes

Tips: For an extra burst of flavor, add a handful of chopped nuts or a drizzle of glaze on top. You can also substitute Greek yogurt for the vegetable oil for a healthier option.

Watch Video Of How Easy Strawberry Muffins Works

These easy strawberry muffins are perfect for any occasion – whether you’re looking for a healthy breakfast option or just want something delicious to satisfy your sweet tooth.

They’re also incredibly easy to make and require minimal ingredients.

Plus, with whole wheat flour and minimal added sugar, these muffins are a guilt-free treat that we can all feel good about enjoying.

❓ Frequently Asked Questions About Strawberry Muffins

Q: What type of flour should I use for this recipe?

For this recipe, I recommend using whole wheat flour for its nuttier flavor and higher fiber content. You can also use all-purpose flour if you prefer a lighter texture.

Q: Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries in this recipe! Simply thaw them first by leaving them at room temperature for about an hour or by microwaving them for 10-15 seconds.

Q: How do I ensure my muffins don’t overmix?

To prevent overmixing, mix your wet ingredients separately from your dry ingredients until just combined. Then gently fold them together until there are no streaks of flour visible.

Q: Can I make these muffins ahead of time?

Yes, you can prepare the batter up to 24 hours in advance by mixing it as instructed in the recipe. Store it in an airtight container in the fridge until ready to bake.

Q: What’s the best way to store leftover muffins?

You can store leftover muffins at room temperature in an airtight container for up to 3 days or freeze them for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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