These are easy everyday strawberry muffins. They require no electric mixer, and come together in a few steps. The muffins are super soft, fluffy, and perfectly sweet from the strawberries.
It's hard to beat a classic strawberry muffin. These ones hit the spot every time!
These muffins are great for breakfast, a snack, or an after dinner treat. They're perfectly fluffy and the pairing of strawberries with vanilla is so delicious! I like to make them ahead of time to enjoy throughout the week.
Ingredients Notes
Here are a few key ingredients needed for these easy strawberry muffins. For a full recipe card, continue scrolling.
- Eggs: Large eggs at room temperature.
- Flour: All-purpose flour is used.
- Baking powder: Make sure it's not expired.
- Strawberries: Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
- Milk: Dairy or non-dairy both work. Make sure it's at room temperature before beginning.
- Oil: I used a flavourless oil. Makes the muffins more moist.
Step by step instructions
Here is how to make and bake these Easy Strawberry Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Slice the strawberries into small pieces and set aside.
Step 2 – Mix dry ingredients. In a small bowl, whisk together the dry ingredients. Set aside.
Step 3 – Whisk wet ingredients. In a large bowl, whisk eggs, oil, white sugar, milk, and vanilla. Whisk for 2-3 minutes until well combined.
Step 4 - Combine. Mix the dry and wet ingredients together until a soft muffin batter forms. Don't over-mix!
Step 5 - Coat the strawberries. In the bowl with the sliced strawberries, add 1 tbsp of flour. Evenly coat the berries in the flour. This will prevent them from sinking as they bake.
Step 6 - Mix in strawberries. Add the strawberries into the bowl and distribute evenly. Don't over-mix! Allow the batter to rest for 15 minutes.
Step 7 - Scoop and bake. After resting, scoop the muffin batter into the liners. There should be 12 muffins total. Add extra strawberries and a sprinkle of white sugar on top (optional, but recommended).
Step 8 - Bake. Bake the muffins at 400°F for 5 minutes, then at 375°F for another 20-25 minutes or until a toothpick inserted comes out clean.
FAQ
How do I store these muffins?
These strawberry muffins are best enjoyed fresh. They stay good on the counter for 3 days, and in the refrigerator in an airtight container for up to 5 days.
Can I use another berry?
Of course. Feel free to use blueberries, raspberries, or blackberries. You can also leave them out completely for plain vanilla muffins.
Why do you rest the batter?
There are several reasons. Allowing the batter to rest helps the muffin structure. When the starches in the flour get more time to absorb, the batter turns thicker. This results in a taller and softer muffin crumb.
Easy Strawberry Muffins
Ingredients
- 2 1/4 cups all-purpose flour plus 1 tbsp for dusting
- 3 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 cups white sugar
- 2/3 cups oil
- 2 large eggs room temperature
- 3/4 cups milk room temperature
- 1 tbsp vanilla
- 1 1/2 cups fresh strawberries sliced
Instructions
- Line the muffin tin with liners. Slice the strawberries into small pieces and set aside.1 1/2 cups fresh strawberries
- In a small bowl, add the flour, baking powder, and cinnamon. Stir together and set aside.2 1/4 cups all-purpose flour, 3 tsp baking powder, 1/2 tsp cinnamon
- In a large bowl, add the eggs, white sugar, oil, milk, and vanilla. Whisk for 2-3 minutes until well combined.3/4 cups white sugar, 2/3 cups oil, 2 large eggs, 3/4 cups milk, 1 tbsp vanilla
- Add the dry and wet ingredients together until a soft muffin batter forms. Don't over-mix!
- In the bowl with the sliced strawberries, add 1 tbsp of flour. Mix around to evenly coat the berries. Then add into the batter and stir to combine. Don't over-mix! Allow the batter to rest for 15 minutes.
- Preheat the oven to 400℉/205℃. Scoop the batter into the prepared liners and top with extra strawberry slices and white sugar (optional, but recommended).
- Bake the muffins at 400℉ for 5 minutes, then lower the oven to 375℉ and continue baking for 20-25 minutes. Every oven is different, so begin checking with a toothpick after the 15 minute mark. A toothpick inserted in the middle will come out clean when they are ready. Mine took 26 minutes total.
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