These simple strawberry muffins taste delicious, are super easy to make, and are perfect for any occasion. This recipe really reminds me of summer when strawberries are ripening and when fresh strawberries create the best dishes and desserts out there (even though strawberries are also good on their own!). This recipe makes amazing strawberry muffins that are good as a breakfast option and even better, they make perfect snacks!
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Prep Time: 15min / Cook Time: 25-30min / Total Time: 45min Yield: 6 Large Muffins
Why I LOVE This Recipe:
These strawberry muffins are super moist and soft, have incredible strawberry flavor, and are super simple to make. These can seriously be made in under an hour, which gives you no excuse to not make them! Another thing I love about these muffins is that they can be made year-round, and you can also control the quality of the ingredients you are using (the strawberries!). These bad boys are perfect for a quick breakfast item, snacks, OR healthier dessert! You definitely have to give them a try!
Best Time To Make Strawberry Muffins:
This recipe is perfectly fine to make year-round, which is what I’d even recommend because it’s so simple and they taste fantastic. Although, we all know strawberries taste better at certain times throughout the year. If I were to recommend the BEST time to make these muffins, it would definitely be when strawberries are ripening around your area. Sometime late spring, into the summer. Personally, I like to go to the strawberry patch when it’s strawberry picking time and pick my own strawberries. I like to make this recipe around that time. Not only does the final product taste much better, but you also get to have the experience of picking your own strawberries (AND you get to pick the BEST strawberries in the field). Long story short, you can make this recipe whenever you want, but the best time is when strawberries are ripe for picking in the fields! Go pick your own 🙂
Recipe Tip:
This recipe makes 6 large muffins. I would recommend using a 6-cup muffin tin that is larger than 12-cup muffin tins. If using a 12-cup muffin tin, you will have ~4 empty cups. Place ~1 tablespoon of water in each empty cup to ensure even baking. Muffins burn easier when there are empty cups!
How To Store Strawberry Muffins:
Storing muffins – Store in one layer in an airtight container, avoiding stacking the muffins, for up to four days at room temperature. Optionally, you can add a couple of saltine crackers into the container to absorb any excess moisture.
Strawberry Muffin Ingredients:
- For the muffins – all-purpose flour, granulated sugar, baking powder, salt, vegetable oil, eggs, whole milk, and strawberries!
- For the topping – butter, cinnamon, granulated sugar, and all-purpose flour, cinnamon.
How Do You Make Strawberry Muffins:
This is a brief overview of how to make strawberry muffins.
- Combine the dry ingredients in a large bowl or stand mixer.
- In a small bowl combine the wet ingredients.
- Add the wet ingredients to the dry ingredient mixture. Fold in chopped strawberries.
- Make the topping in a small bowl.
- Portion the batter into a muffin pan.
- Bake in a preheated oven until a toothpick inserted comes out clean.
Can You Freeze Strawberry Muffins?
Why yes, yes you can! After baking, let the muffins cool completely. Wrap them individually in plastic wrap and freeze in a freezer-safe container. They are good for up to 2 months frozen.
Thawing – To thaw, let them sit at room temperature until thawed completely. Or thaw in a microwave by microwaving them in small time intervals until thawed. Enjoy!
Essentials for this Recipe:
- Rubber Spatulas
- 6-Cup Muffin Tin / 12-Cup Muffin Tin
- Hand Mixer
- Large Whisk
I hope you all enjoy this recipe as much as I did!
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As always, happy baking!
–Rian
Ingredients:
Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk, or more as needed
- 1 cup fresh strawberries, chopped
Crumb Topping:
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 teaspoons ground cinnamon
Instructions:
- Preheat oven to 400° F
- In a large bowl or stand mixer, combine all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, combine oil, milk, and egg.
- Add wet ingredients (all ingredients in step 2) to the dry mixture. Mix well until combined and homogenous.
- Fold in chopped strawberries. Set batter aside.
- For the topping, in a small bowl combine granulated sugar, all-purpose flour, cinnamon, and butter. Mix until crumbly.
- Portion out batter into a muffin tin lined with cupcake liners. (Either 6-cup muffin tin or 12-cup muffin tin. *See instructions above for more detail*)
- Top muffins with topping mixture.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool for ~15 minutes and serve!
