These Easy Strawberry Muffins are delicious and bursting with fresh fruit flavor. Fresh strawberries are combined with vanilla for a great tasting muffin. This easy bake muffin recipe is versatile and can be easily adapted to work with other flavors like Blueberries, Raspberries, Chocolate Chips, and Peanut Butter chips.
Easy Strawberry Muffins
This is my favorite Easy Strawberry Muffin recipe, as it results in moist and flavorful muffins every time.
I use the same base recipe for most of my muffins, swapping out the strawberries for whatever fruit I have on hand. This recipe would work with blueberries, raspberries, or even chocolate chips, or peanut butter chips.
Frozen berries will work in this easy muffin recipe too, just make sure you thaw them and dry them thoroughly before baking with them.
These muffins make a delicious breakfast to start the day. We like them fresh out of the oven, but if I know we have a busy morning coming up, I’ll bake ahead the night before. Then I just pop them in the microwave to quickly reheat or just grab and go.
How to make Easy Strawberry Muffins
- Pre-heat the oven to 375 degrees F and line a 12 hole muffin tray with paper baking cups.
- In a large bowl, combine the sugar, oil, vanilla extract, and eggs and mix well.
- Finely chop fruit into tiny pieces before adding into mixture (the mixture will be quite thick and lumpy).
- Take care not to over-mix the muffin batter!
- Pour the batter into baking cups – a small melon or ice cream scoop makes this a breeze.
- Place the tray into the hot oven and bake for about 16 minutes until done, or until a toothpick comes out clean.
- Remove the tray from the oven and remove the muffins from the tin and place on a wire rack to cool.
Strawberry Muffins Ingredients:
- SUGAR: I use granulated white sugar to sweeten these muffins.
- OIL: I use oil in this muffin batter. Use a light flavored oil, like sunflower oil. Don’t use a heavily flavored oil like extra virgin olive oil as it has too strong a flavor for the cake batter.
- EGGS: 2 eggs are added to the muffin batter.
- VANILLA: I use vanilla extract as it has the best flavor. You can use vanilla essence at a push.
- FLOUR: I use self raising flour, if you use all purpose flour you will need to add 1 teaspoon of baking soda and 1/2 teaspoon of salt.
- FRUIT: Use fresh strawberries as they work best and will hold their shape. You can use frozen berries, just defrost them and ensure you dry off any water to stop the batter becoming too runny.
This is a really simple muffin recipe that can be easily adapted. Here are some ideas:
- Swap the fresh strawberries for other berries like raspberries, blackberries or blueberries.
- It can work with stone fruits too, try chopping up some peaches, nectarines or apricots.
- Add any flavor of chocolate chip or try some peanut butter chips.
- Dried fruits like raisin, cranberry or chopped apricot.
- Add nuts or seeds, like chopped pecans or walnuts; pumpkin or sunflower seeds.
Recipe hints & tips:
- Be sure to thoroughly wash all of the strawberries and dry them well with paper towels. You don’t want to use fruit that is too wet as this will make the batter too runny.
- Gently stir the muffin batter with a rubber spatula, stirring until just combined. I know I mentioned this before, but it’s important not to over-mix the batter or you will end up with tough and dense muffins.
- I’ve used a 12-hold muffin tray lined with paper muffin cases, you could also use silicone muffin cases if you have them.
- You can easily grease the muffin tray with butter, but I prefer to use paper muffin liners. This makes getting the muffins out of the tray a whole lot easier.
What makes muffins rise?
I use self raising flour, which contains raising agents to help these muffins rise. It’s also important not to over-mix the muffin batter, as beating too hard can result in tough, dense muffins.
Should I chill muffin batter before baking?
You don’t have to, however muffin batter can be chilled overnight in the refrigerator. Then it’s ready to make a batch of freshly baked muffins the following morning.
How full should you fill muffin tins?
Fill each cup between 2/3 to 3/4 full, no more or it will spill over the sides. I like to use an ice-cream scoop to measure out the batter and keep the muffins to a consistent size.
How to store leftover strawberry muffins?
Once cooked and cooled, place the muffins into an airtight container, and store at room temperature for up to 3 days.
Can you freeze strawberry muffins?
Yes! These muffins freeze really well. Once cooled, place in an airtight container. I like to use freezer Ziploc bags, carefully label, and placed in the freezer. They will store for up to 3 months.
How to reheat strawberry muffins?
Strawberry muffins can be reheated in the microwave or in a 300 degree F oven for about 7 minutes (or until desired temperature is reached).
Don’t miss these additional Muffin here at When Is Dinner:
- Chunky Monkey Muffins
- Banana Chocolate Chip Muffins
- Vanilla Bean Ice Cream Muffins
- Butter Pecan Ice Cream Muffins
- Neapolitan Ice Cream Muffins
- Lemon Poppyseed Muffins
- Apple Oatmeal Muffins
- 2/3 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 tsp vanilla extract
- 1 2/3 cup self rising flour (for all purpose add 1 tsp baking soda, 1/2 tsp salt)
- 3/4 cup Strawberries
Pre-heat oven to 375
Line 12 muffin cups with paper baking cups
Combine sugar, oil, vanilla extract, and eggs mixing well
Finely chop fruit into tiny pieces before adding into mixture (chips should be fine the size they are)
Pour batter into baking cups – a small melon or ice cream scoop makes this a breeze
Bake for about 16 minutes until done (these freeze well too)
Amount Per Serving: Calories: 204Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 220mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 3g