Strawberry muffins make the perfect pick-me-up breakfast or snack. Filled to the brim with fresh strawberries, this easy muffin recipe is great for making ahead of time or devouring warm and fresh from the oven.
It is strawberry season again. Another sign that summer is near!
We haven’t visited our local orchard yet because I’m holding out a little longer for blackberry and peach season. (Just a few more weeks!)
However, I planted some strawberry seeds in a large whiskey barrel on our patio this spring. I’m so excited to be picking berries from our own garden. Unfortunately, though, we won’t get any fruit until next summer because this plant needs to focus on establishing and growing during its first year.
Believe me, that hasn’t stopped me from buying all the strawberries at the farmer’s market and supermarket lately. I still fully intend on creating plenty of strawberry recipes this season.
This easy muffin recipe, in particular, is my favorite…
It can be adapted in so many ways, from the add-ins to the type of milk and oil used.
Regardless, it is a simple recipe. Muffins are notoriously easy to bake, and this easy muffin recipe is easy to double for freezing half and then thawing at a later date.
Perfect additions to breakfasts or for on-the-go snacks, these strawberry muffins are packed full of flavor and wholesome sweetness.
Come see how I make them.
Tips for Making Strawberry Muffins
If you don’t have strawberries on hand, use any type of berry or even chocolate chips in place.
When using strawberries, fresh ones work better. Frozen ones can be thawed and diced up, but your batter may turn pink. And your bake time may need to be adjusted due to the extra moisture.
Always grease your muffin pans if you don’t use liners. Muffin pans can be a nuisance to clean if this isn’t done. Your muffins can become difficult to remove and become ruined without greasing the pan first.
The muffins will be delicate after they’re baked. Even after cooling, be careful when removing the muffins from the tins. You may find using a spoon helpful in scooping them out.
Ingredients – Easy Muffin Recipe
Strawberries – Diced strawberries are the perfect addition to a muffin. Fresh works best for this recipe.
Flour – All-purpose flour is my go-to flour in baking. It rises well and creates light, fluffy muffins.
Milk – I use 2% milk for this recipe, but whole milk will also work. I previously used a plant-based milk in this recipe so this can work, as well.
Eggs – Eggs are essential for baking because they help leaven the batter, allowing these muffins to puff up just enough.
Olive oil – Vegetable or canola oil will work for this, but I personally use olive oil in most of my cooking and baking.
Sugar – Granulated sugar helps sweeten these muffins throughout.
Baking Powder – Baking powder also helps the batter rise to the perfect height. It creates a light, airy texture.
Salt – Salt is essential to even sweet baked goods. It helps enhance the flavors. You can also use sea salt if you prefer.
Vanilla Extract – Vanilla extract also enhances flavor. I use a home-brewed vanilla extract, but any vanilla will do.
Tools You May Need
Muffin pan
Mixing bowl
Measuring cups and spoons
Whisk
Rubber spatula, optional
Muffin liners, optional
How to Make This Easy Muffin Recipe
Preheat the oven to 375º. Dice strawberries if you haven’t already done so. Line the muffin pan with liners or grease with cooking spray or butter. To combine the ingredients, start by measuring out the dry ingredients (flour, sugar, baking powder, and salt) into a large mixing bowl. Whisk all these together until thoroughly combined. Next, measure 1 cup of milk into a liquid measuring cup, along with ¼ cup olive oil (a 2-cup glass measuring cup works best). Add two eggs and vanilla extract into this and beat until well combined. Pour the wet mixture into the dry mixture, using the whisk to combine it all until smooth. Now, add in the diced strawberries, folding in gently using a rubber spatula. Spoon batter into muffin cups until they’re full. Bake at 375º for about 20-22 minutes. Insert a toothpick to check the center. When it comes out clean, not wet, the muffins are done. Allow muffins to cool for 10-15 minutes before removing from the pan. Serve warm. Store on the countertop, in an airtight container for 3 days or up to a week in the fridge. Can be frozen and later thawed, if desired.
More Baking Inspiration:
Healthy Chocolate Baked Oatmeal
Strawberry Muffins – Easy Muffin Recipe
Equipment
- muffin pan
- mixing bowl
- measuring cups and spoons
- whisk
- rubber spatula optional
- muffin liners optional
Ingredients
- 3/4 cup strawberries, diced
- 1 1/2 cups all-purpose flour
- 1 cup milk
- 2 eggs
- 1/4 cup olive oil
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp vanilla extract
Instructions
- Preheat the oven to 375º. Line the muffin pan with liners or grease with cooking spray or butter. Dice strawberries if you haven’t already done so.
- To combine the ingredients, start by measuring out the dry ingredients (flour, sugar, baking powder, and salt) into a large mixing bowl. Whisk all these together until thoroughly combined.
- Next, measure 1 cup of milk into a liquid measuring cup, along with the olive oil (a 2-cup glass measuring cup works best). Add two eggs and vanilla extract into this and beat until well combined.
- Pour the wet mixture into the dry mixture, using the whisk to combine it all until smooth. Now, add in the diced strawberries, folding in gently using a rubber spatula.
- Spoon batter into muffin cups until they're full. Bake at 375º for about 20-22 minutes.
- Insert a toothpick to check the center. When it comes out clean, not wet, the muffins are done. Allow muffins to cool for 10-15 minutes before removing from the pan. Serve warm.
- Store on the countertop, in an airtight container for 3 days or up to a week in the fridge. Can be frozen and later thawed, if desired.
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