These delicious strawberry muffins are bursting with flavor. The recipe is versatile enough that other fruits can be interchanged.
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!
In a mixing bowl, combine all the dry ingredients.
One by one, slowly add all the wet ingredients, mixing with a rubber spatula.
TAKE CARE NOT TO OVERMIX THE BATTER.
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.
TIPS FOR MAKING HOMEMADE STRAWBERRY MUFFINS:
- 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 🙂
HOW TO STORE LEFTOVER STRAWBERRY MUFFINS:
Once cooled, place them in an airtight container, and store at room temperature for up to 3 days.
CAN YOU FREEZE STRAWBERRY MUFFINS?
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)
- 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
These are a few items I find helpful in my own kitchen when preparing Strawberry Muffins:
Don’t miss these additional Muffin here at When Is Dinner:
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