Strawberry Muffins

4.43 from 7 votes

These fresh Strawberry Muffins are perfect for a grab and go breakfast! They're easy to make and a great way to use up those strawberries!

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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!

Fresh strawberry muffins on a plate with more berries nearby.
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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.
  • 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

Step 1: In a medium bowl, sprinkle a little bit of flour over cut strawberries.
Step 2: Toss to fully coat and set aside.
Step 3: In a large bowl, add eggs, sugar, Greek yogurt, oil, milk, and vanilla. Whisk until well blended and smooth.
Step 4: In a separate bowl, whisk the remaining flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and fold until smooth.
Step 5: Add the flour-coated strawberries to the batter.
Step 6: Fold with a rubber spatula until evenly distributed. Rest batter for a few minutes. Gently fold the batter again.

Bake the Strawberry Muffins

Step 1: Fill each coated cupcake liner with the strawberry muffin batter. Bake until cooked through.
Step 2: Remove from oven and allow the muffins to cool for a few minutes before transferring them to a wire rack.

Tips for Making the Best Fresh Strawberry Muffins

  1. 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.
  2. Avoid sinking strawberries. Toss the strawberries in flour to prevent them from sinking to the bottom while they bake
  3. Adjust the heat. Bake at a higher temp to help the batter rise quickly and then lower it to finish baking evenly through.
  4. 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

How to store strawberry muffins?

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.

Can I freeze strawberry muffins?

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.

Can I make these with frozen strawberries?

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.

Can I make these easy strawberry muffins gluten-free?

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.

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Strawberry Muffins

These fresh Strawberry Muffins are perfect for a grab and go breakfast! They're easy to make and a great way to use up those strawberries!
4.4 from 7 votes
Servings 12 muffins
Course Breakfast
Calories 230
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
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Ingredients
  

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.

Notes

Storage: Once completely cooled, transfer the muffins to an airtight container and store them in the refrigerator for up to 4 days. If desired, reheat in a toaster oven until warmed through. 
Freezing: Place the muffins in a freezer bag and transfer to the freezer for up to 3 months. Thaw in the fridge. You can also wrap them individually to help prevent freezer burn. 
Tips:
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.

Nutrition

Serving: 1muffin, Calories: 230kcal, Carbohydrates: 31g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 184mg, Potassium: 81mg, Fiber: 1g, Sugar: 14g, Vitamin A: 51IU, Vitamin C: 11mg, Calcium: 65mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
4.43 from 7 votes

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Comments

  1. Thashni says:

    Can we use this recipe for raspberry muffins? =)

    1. Yumna J. says:

      I don’t see why not!

  2. Margie Cavanaugh says:

    Great muffin recipe. I made mini muffins they were very good. I will use this recipe again!

    1. Yumna J. says:

      Aww, mini strawberry muffins sound so cute and yummy! So happy you liked them, Margie!!

  3. Irina says:

    Absolutely delicious and so easy to make. Was a fun activity with my three year old!

    1. Yumna J. says:

      Aww, I’m so glad you and your three year old liked the recipe and had fun!!

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