Skip to Content

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.

strawberry muffins

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.

homemade strawberry muffins

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.

strawberry muffin recipe

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.

muffin recipe strawberry

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.


  • 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.

strawberry muffins healthy

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.

easy recipe for strawberry muffins

Get the printable recipe for these muffins below:

Yield: 24 muffins

Strawberry Muffins

strawberry muffins healthy

You're going to love this fruity and fluffy strawberry muffin recipe. Get ready to fill your kitchen with the sweet aroma of baking strawberries!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  1. Preheat the oven to 400F. Line muffin tin with cupcake liners, and spray with non stick spray. Set aside.Muffin tin with white liners inserted
  2. In a large bowl, whisk the dry ingredients together: flour, baking powder, salt, sugar, and brown sugar.Whisk together the flour, baking powder, salt, sugar, and brown sugar
  3. Add the eggs, coconut oil, milk, and vanilla. Mix until just combined - a few little lumps are okay.Add the eggs, coconut oil, milk, and vanilla
  4. Fold in 1 1/2 cups of the strawberries. Use a cupcake or cookie scoop to evenly distribute the batter into the cups. Top with a few chopped strawberries.Fold the strawberries into the batter
  5. Bake at 400F for 15 - 20 minutes or until the tops are golden brown, and when a toothpick is inserted in the center, it comes out clean.Baked muffins in a muffin tin
  6. Remove from the oven, and cool about five minutes before transferring to a wire cooling rack to cool completely.Remove muffins from the pan to cool

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 138mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 2g

Did you make this recipe?

Please leave a rating or share a photo on Pinterest!

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 CiderCake Mix BananaChocolate Chip MiniCoconut BananaGingerbreadLemon BlueberryPumpkin Cranberry

Indya | The Small Adventurer

Thursday 21st of March 2024

Firstly, I'm SO excited that the other side of the world is going into Summer! I'm from Australia, but my audience is certainly not, so I tailor my content to suit them and I actually have a lot of fun with it! I can't wait to create more fun, colourful, more-suited-for-Summer posts ☺️ because when I was making certain recipes during *our* Summer, people were saying it was too cold for them 😅

Whereas here in Melbourne, the weather drastically changes each day - sometimes DURING the day - so we have to be equipped for anything! I can have the air con on all day, then suddenly need to rug up with a hot drink because it became freezing out of nowhere. So my posts are a bit of everything to suit people from all around the world!

Anyway, if muffins mean Summer (although, I'd happily eat them all year long 😋) I am a-okay with that! These look delicious, and whilst I LOVE berry muffins, I don't actually think I've had strawberry muffins before 😯 They look so delicious and beautifully coloured!

Skip to Recipe