Perfect Strawberry Muffins for Summer

Perfect for breakfast, snacks, or a delightful treat, these fluffy, homemade strawberry muffins are sure to become a family favorite.

In the kitchen, magic happens in the simplest forms – take strawberries and muffins, for example. Who would have thought that combining these two could result in a treat so delightful, it could brighten up any morning or add a sweet treat to your afternoon tea?

That’s exactly what I’m going to share with you today: the ultimate strawberry muffins, that are as fun to make as they are to eat. We’re turning fresh, juicy strawberries into little baked treasures that promise to be a hit with everyone.

This recipe is straightforward, foolproof, and, most importantly, packed with the fresh, tangy sweetness of strawberries.

The beauty of strawberry muffins lies in their versatility. They’re perfect for breakfast on-the-go, a midday snack, or even a thoughtful edible homemade gift.

This recipe is a celebration of flavor and texture, combining the soft, moist crumb of the muffin with the tartness of strawberries in a way that’s hard to resist.

As we embark on this muffin-making adventure together, remember that baking is about experimentation and finding joy in the process. Who knows? This simple strawberry muffin recipe might just become your new favorite way to celebrate berry season.

Tips for Making Delicious Muffins

Before we dive into the recipe, I wanted to share some important tips for making muffins. If you’re more experienced with baking, you might already know this stuff and can just scroll down to the recipe.

Otherwise, I hope these tips help result in the most delicious baked goods you’ve ever had!

Use Fresh Ingredients

Start with fresh and high-quality ingredients, including flour, baking powder, eggs, and dairy products. Using fresh ingredients can significantly impact the flavor and texture of your muffins.

Measure Accurately

Use precise measurements for both dry and wet ingredients. Invest in a kitchen scale for the most accurate measurements, especially for flour and sugar.

Room Temperature Ingredients

Allow eggs and dairy products to come to room temperature before using them. This helps with proper mixing and texture.

Don’t Overmix the Batter

Mix ingredients until just mixed. This means right when they are combined, stop and resist the temptation to go further. If you overmix the batter, it can add air. Your muffins will flatten as they bake. If there are some lumps in the final mix, that is fine.

Grease the Muffin Tin or Use Liners

I’ve been asked several times if non stick means you don’t have to grease. Grease the muffin tin generously to prevent sticking. You can use butter, oil, or non-stick cooking spray.

Don’t Overfill Cups

Fill the muffin cups about 2/3 full to allow room for the muffins to rise and prevent overflow. You can go up to about 75% full to get more round tops.

Check with a Toothpick

Follow the recipe’s recommended baking time and temperature closely. Use a toothpick or cake tester to check for doneness. Insert it into the center of a muffin; if it comes out clean or with a few crumbs, they’re done.

Cool Properly

Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy.

Store Well

Store your muffins in an airtight container to keep them fresh. If they have a high moisture content, consider adding a piece of bread to help maintain moisture.

Remember that practice makes perfect, so don’t be discouraged if your first batch isn’t perfect. With time and experience, you’ll become a master muffin baker.

To make this strawberry muffin recipe, here’s what you’re going to need.

Ingredients

• 2 cups all purpose flour
• 2 tablespoons brown cane sugar
• 2 teaspoons baking powder
• 2 large eggs
• 3/4 cup cane sugar
• 1/2 cup coconut oil, melted
• 1/2 cup milk
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon salt
• 2 cups strawberries, washed, and diced

Tips and Thoughts on This Recipe

For dairy free, use almond or oat milk in these and they turn out beautifully.

Store in an airtight container on the counter for up to three days. Store in the fridge for up to a week, and freeze for up to three months. When ready to eat, thaw overnight in the fridge, and heat in the microwave.

Get the printable recipe for these muffins below:

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If you enjoyed these muffins, I’d love for you to let me know in the comments! I’d also love for you to check out these other muffin recipes:

Apple Cider • Cake Mix Banana • Chocolate Chip Mini • Coconut Banana • Gingerbread • Lemon Blueberry • Pumpkin Cranberry