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Strawberry Muffins

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These delicious strawberry muffins are bursting with flavor. The recipe is versatile enough that other fruits can be interchanged.

Strawberry MuffinsStrawberry Muffins

This is a pretty versatile Strawberry Muffin recipe, they are moist and very flavorful.

I use the same base recipe, swapping out the strawberries for whatever fruit I have on hand (Blueberry, Raspberry, or even any kind of chips: chocolate chips, peanut butter, etc.)

You can also add bananas or nuts, whatever your taste preferences. Just use 3/4 cup to keep the proportions similar. Additionally, I normally use fresh fruit, because I can get it locally at a small farm near my home.

Frozen berries will work 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.

We pop them in the microwave to quickly reheat or just grab and go.

For an added bonus when eating them warm, slide a small dab of butter inside – SO GOOD!

Strawberry Muffins

In a mixing bowl, combine all the dry ingredients.

One by one, slowly add all the wet ingredients, mixing with a rubber spatula. 


The more you mix, the heavier and tougher the muffins will be.

The mixture should be quite thick and lumpy.

Mix just until all combined, then fold in the strawberries gently.


  • Be sure to thoroughly wash all of the strawberries and dry them well with paper towels.
  • Carefully chop them and stir in 1/4 cup of your flour to help prevent the berries from sinking to the bottom of the muffin when you scoop into the muffin pan. That will be a very soggy muffin bottom and the top will not have berries in it. 
  • Be sure to gently stir with a rubber spatula, stirring until just combined. I know I mentioned this before, but it’s important not to overmix the batter 🙂 


Once cooled, place them in an airtight container, and store at room temperature for up to 3 days.


Yes! These freeze really well. Once cooled, place in an airtight container – I use freezer ziplock bags, carefully label, and place 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 oven for about 7 minutes (or until desired temperature is reached)

Strawberry Muffins

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Yield: 12

Strawberry Muffins

Strawberry Muffins
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes


  • 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)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 204Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 220mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 3g

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Renee Rousseau

Saturday 15th of July 2017

What a great basic recipe to use with all seasonal fruit that is available. Strawberries today and peaches tomorrow! Thanks for sharing!

rhonda miotke

Saturday 15th of July 2017

Oh geez these look yummy, i will be making these next weekend. Thanks for sharing the recipe.

Linda Manns Linneman

Saturday 15th of July 2017

I really want to try this great recipe with blueberries. This sounds so good to me. Thank you again for sharing

Lyndsey R.

Thursday 13th of July 2017

These look great! Those silicone baking pans are the best!

Cynthia R

Thursday 13th of July 2017

I love strawberry season in NC, it's my favorite fruit. These look great!

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