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Whenever strawberries come into season, I get this urge to bake something special with them. That’s how these strawberry muffins became my go-to treat. I remember mixing up the first batch on a whim with a punnet of fresh strawberries I got at the farmer’s market, Greek yogurt, and a splash of vanilla. If you’re looking for fresh strawberry muffins, this recipe is just SO good!
Table of Contents
Recipe at a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Sweet strawberries
Skill Level: Easy
- Summer flavors: With strawberries in peak season, these muffins are great for breakfast, snack, or dessert after dinner.
- Healthy-ish muffin: Greek yogurt adds a boost of protein, and olive oil offers healthy fats, plus the natural goodness of fresh strawberries.
- No-Fuss Baking: Another thing I love about these strawberry muffins is how easy they are to make. Grab a couple of mixing bowls, give things a stir, and you’re on your way. It’s laid-back baking at its finest.
Ingredients to Make Strawberry Muffins
- Flour: I use all-purpose flour to give these muffins structure. I also use a tablespoon to toss the strawberries before adding them to the batter.
- Sugar: White granulated sugar adds just the right amount of sweetness.
- Eggs: Room temperature eggs act as the binder, helping to hold the muffins together.
- Greek yogurt: Adds moisture and richness to the muffins and helps create a nice crumb.
- Olive oil: Provides moisture as well as a slightly fruity note that pairs well with the fresh strawberries.
- Milk: Just a touch of milk thins out the batter and helps to create a tender crumb in the muffins.
- Baking powder and salt: Baking powder helps the muffins rise while the salt enhances the flavor and balances sweetness.
- Vanilla: Pure vanilla extract adds a touch of sweet flavor and aroma.
- Strawberries: Diced fresh strawberries are the most important ingredient in these strawberry muffins with yogurt. Be sure to use strawberries free from blemishes and soft spots.
Popular Substitutions & Additions
- Add a nutty crunch: Chopped nuts like walnuts, toasted pecans, or almonds add crunch and texture. Fold them into the batter along with the strawberries.
- Citrus zest: Lemon and strawberries are a match made in summer heaven. Add a little lemon zest for a bright, citrusy flavor to complement the sweet strawberries.
- Spices: Try adding a pinch of cinnamon, nutmeg, or cardamom for a hint of warmth and depth of flavor. If adding, I recommend whisking them in with the dry ingredients first.
How to Make Strawberry Muffins
These muffins have very straightforward instructions. You’ll want to start by lightly tossing the strawberries with flour. Then, the wet and dry ingredient mixtures come together to form a batter that will be divided and baked. The hardest part is waiting for them to cool before you can actually enjoy one.
Make the Batter
Bake the Strawberry Muffins
Tips for Making the Best Fresh Strawberry Muffins
- Don’t overmix. When adding the dry ingredients to the wet mixture, fold just until smooth and no flour streaks remain, but take care not to over-stir.
- Avoid sinking strawberries. Toss the strawberries in flour to prevent them from sinking to the bottom while they bake
- Adjust the heat. Bake at a higher temp to help the batter rise quickly and then lower it to finish baking evenly through.
- Do a toothpick test. Insert a toothpick or a cake tester into the center of a muffin – if it comes out clean or with a few loose crumbs, the muffins are done.
Frequently Asked Questions
Let the muffins cool completely first. Then transfer them to an airtight container and store in the refrigerator for up to 4 days. You can reheat them if you prefer them warm. Just place them in a toaster oven for a few minutes until warmed through.
Yes, you can, but the texture of the strawberry pieces will be different upon thawing. To freeze, wrap them individually in plastic wrap or aluminum foil. Then, keep them in a freezer bag or storage container for up to 3 months. Thaw frozen muffins overnight in the fridge.
No, I don’t recommend using frozen strawberries because they release excess moisture during baking, which will affect the texture and consistency of the muffins. Fresh strawberry muffins are best with fresh berries as they provide better flavor, keeping the muffins moist and delicious.
Although I haven’t tried it myself, I’m confident these easy strawberry muffins will work with a 1:1 gluten-free flour blend. I don’t recommend using coconut flour or almond flour as the absorption rate is much different but if you go with an alternative flour blend that uses a 1:1 ratio, these muffins should work out.
Enjoy the taste of summer by making a batch of these healthy strawberry muffins. Whether serving them as a light afternoon snack or adding them to your picnic basket, these treats will be a wonderful addition to any summer table.
More Muffin Recipes:
- Bran Muffins
- Pumpkin Muffins
- Banana Nut Muffins
- Blueberry Muffins
- Healthy Banana Bread Muffins
- Vegan Chai Spiced Muffins
- Sweet Potato Muffins
- Apple Muffins
- Zucchini Muffins
- Chocolate Muffins
If you try this feel good Strawberry Muffin recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Strawberry Muffins
Ingredients
- 2 cups all-purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs at room temperature
- ¾ cup granulated sugar
- ½ cup Greek yogurt at room temperature
- ½ cup extra virgin olive oil
- ¼ cup milk at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups strawberries diced
Instructions
- Preheat the oven to 425°F. Lightly coat a 12 cup muffin pan with cooking spray or line with cupcake liners.
- Sprinkle 1 tablespoon flour over strawberries and toss to fully coat. Set aside
- In a large bowl, whisk together the remaining flour, baking powder, and salt. Set aside.
- In a separate bowl or large measuring cup, whisk together eggs, sugar, Greek yogurt, oil, milk, and vanilla, until well blended and smooth. Add the wet mixture to the dry ingredients until smooth and no flour streaks remain.
- Use a rubber spatula to fold the strawberries into the muffin batter until evenly distributed. Allow the batter to rest for 10 minutes. Gently fold the batter again and then fill each prepared muffin cup to the top.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 16-18 minutes or until a toothpick or cake tester inserted in the center comes out clean.
- Remove from oven and allow muffins to cool for about 5 minutes in the muffin pan before transferring to a wire rack to cool completely.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Can we use this recipe for raspberry muffins? =)
I don’t see why not!
Great muffin recipe. I made mini muffins they were very good. I will use this recipe again!
Aww, mini strawberry muffins sound so cute and yummy! So happy you liked them, Margie!!
Absolutely delicious and so easy to make. Was a fun activity with my three year old!
Aww, I’m so glad you and your three year old liked the recipe and had fun!!