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A close-up shot showcases freshly baked Strawberry Muffins with visible strawberry pieces and a golden-brown top, perfect for breakfast or a sweet treat.

Easy Strawberry Muffins

These strawberry muffins are bursting with fresh flavor and have a soft, tender crumb. This easy recipe is perfect for beginner bakers and results in a delightful treat that everyone will love, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1 tbsp all-purpose flour for tossing with strawberries

Equipment

  • Muffin tin (12-cup)
  • Muffin liners (paper or silicone)
  • Mixing Bowls (at least 2)
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Oven
  • Wire rack
  • Small bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. Gently wash and hull the strawberries. Chop them into small, even pieces. In a small bowl, toss the chopped strawberries with 1 tablespoon of flour.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix! A few streaks of flour are okay.
  6. Gently fold the floured strawberries into the batter until they are evenly distributed.
  7. Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.
  8. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. The tops of the muffins should be golden brown.
  9. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch of sweetness, sprinkle a little coarse sugar on top of the muffins before baking. This adds a nice crunch and sparkle! Muffins can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 2 months. Thaw frozen muffins at room temperature before serving. Variations: Add 1/2 cup chocolate chips, substitute other berries, add 1 teaspoon of lemon zest, or make a crumble topping.