Strawberry Muffins
Updated May 25, 2026
Fresh strawberry muffins with Greek yogurt, olive oil, and a flour trick that keeps the berries from sinking. No mixer needed.
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Love using fresh strawberries to make muffins!
My kids can spot a “healthy” version of something from a mile away and immediately decide they don’t want it. These fresh strawberry muffins get past them every time. They’re made with Greek yogurt and olive oil instead of butter, but the texture is soft and tender, not dense, and they stay that way for a few days after baking. Seriously soo good.
I make a batch on weekends and they’re usually gone by Monday. These easy strawberry muffins work for breakfast, school lunchboxes, and an after-school snack. They travel well and don’t need to be warmed up. I do try to freeze half the batch while I still have good intentions, but that almost never actually happens.
Happy Cooking!
– Yumna
Strawberry Muffins Ingredients
- Strawberries: Fresh strawberries work best here. Dice them small so they distribute more evenly through the batter (for help, see my tips on how to hull and cut strawberries). Before folding them in, toss them in a bit of the measured flour first. This is what keeps them from sinking to the bottom during the bake. If the strawberries are very ripe or juicy, pat them dry after washing so the extra moisture doesn’t thin the batter. I don’t recommend using frozen.
- Dry ingredients: All-purpose flour, granulated sugar, baking powder, and salt. Make sure the baking powder is fresh and aluminum-free so you get a clean rise without any aftertaste. The flour in this recipe gets divided: a small amount goes to coat the strawberries, and the rest goes into the batter.
- Wet ingredients: Eggs, Greek yogurt, extra virgin olive oil, milk, and vanilla extract. Everything should be at room temperature so the batter blends smoothly. Cold eggs or yogurt can make the batter uneven when the oil goes in. Whole milk or 2% both work fine. Full-fat Greek yogurt is best for texture, but 2% works too. Regular plain yogurt can work but the muffins will be slightly less tender. You can swap the olive oil for avocado oil or any neutral oil if needed.
How to Make Strawberry Muffins
The photos below walk you through each step of the recipe. For the full ingredient list and detailed instructions, jump to the → Strawberry Muffins Recipe
1. Toss the Strawberries in Flour
The flour coating is what keeps the berries from sinking to the bottom while the muffins bake. Do this first, before mixing anything else together.
2. Mix Wet and Dry Ingredients
The dry ingredients go in one bowl and the wet in another. Once both are ready, pour the wet into the dry. The batter is done when it looks smooth and no flour streaks remain. Stop mixing there.
3. Add Strawberries to Batter
Give the batter 10 minutes to rest before the strawberries go in. This lets the flour hydrate and makes the batter easier to fold without overworking it.
4. Fold in the Strawberries
Use a rubber spatula and work from the bottom of the bowl up, turning the batter over gently until the strawberries are evenly distributed. Try not to break the berries up or keep going past the point where everything looks evenly mixed.
5. Fill the Muffin Cups
Use a spoon or cookie scoop and go all the way to the top of each cup. A full cup is what gives you the high dome.
6. Bake Lightly Golden
The muffins start in a hot oven to get that rise, then the temperature drops to finish them through. They’re done when the tops look lightly golden and a toothpick inserted in the center comes out clean.
Full Fresh Strawberry Muffin Recipe
Strawberry Muffins Recipe
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.
Recipe Variations
- Add lemon zest. Stir 1 tablespoon of fresh lemon zest into the wet ingredients before combining with the dry. It makes the flavor brighter without changing the texture.
- Add white chocolate chips. Fold ⅓ cup of white chocolate chips in along with the strawberries. They melt slightly during baking and pair really well with the fruit.
- Make a streusel topping. Combine 2 tablespoons of flour, 2 tablespoons of brown sugar, and 1 tablespoon of cold butter with your fingers until crumbly, then scatter it over each cup before baking.
- Try a mixed berry version. Use ¾ cup of strawberries and ¾ cup of blueberries or raspberries instead of all strawberries. Keep the total fruit amount the same as the original recipe.
- Add a vanilla glaze. Whisk 1 cup of powdered sugar with 1 to 2 tablespoons of milk and ¼ teaspoon of vanilla, then drizzle over the cooled muffins.
Recipe Tips
- Try not to over-mix your batter. When adding your dry ingredients to the wet mixture, fold just until smooth and no flour streaks remain, but take care not to over-stir.
- Adjust the heat. Bake at a higher temp to help the batter rise quickly and then lower it to finish baking evenly through.
- Fill the cups all the way to the top. This is what creates the bakery-style dome. If the cups are only half or three-quarters full, the muffins bake up flat.
- Do a toothpick test. Insert a toothpick or a cake tester into the center of a muffin when you’re nearing the end of your baking time. If it comes out clean or with a few loose crumbs, the muffins are done.
Serving Ideas
- Serve with other breakfast favorites. These strawberry muffins are such a good addition to a breakfast spread with fruit and yogurt parfaits, sheet pan eggs, or easy overnight oats.
- Pair with a caffeinated drink. For a morning pick-me-up, these grab-and-go muffins taste great alongside cold brew coffee, an iced matcha latte, or even whipped coffee.
FAQs
I don’t recommend using frozen strawberries for this muffin recipe 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.
Comments
Can we make these with frozen strawberries ?
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 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!!
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