Go Back
Freshly baked Strawberry Muffins are displayed as a featured image, showcasing their golden tops and visible strawberry pieces.

Perfect Strawberry Muffins

These strawberry muffins are light, fluffy, and bursting with fresh strawberry flavor. This easy-to-make recipe will quickly become a family favorite. Enjoy these delightful muffins for breakfast, snack, or dessert.
Print Recipe Pin Recipe
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
  

  • ¾ cup 150g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup 120ml
  • ½ cup 120ml
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh strawberries, hulled and chopped
  • Turbinado sugar optional, for topping

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 12-cup muffin tin
  • Paper liners (optional)
  • Oven
  • Wire rack
  • Toothpick

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners or grease it well.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients.
  6. Gently fold the mixture together until just combined. Be careful not to overmix. A few streaks of flour are okay.
  7. Gently fold in the chopped strawberries.
  8. Fill each muffin cup about ¾ full.
  9. If using, sprinkle a bit of turbinado sugar over the top of each muffin before baking.
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  12. Enjoy warm or at room temperature.

Notes

For best results, avoid overmixing the batter to prevent tough muffins. If using frozen strawberries, do not thaw them before adding to the batter. To prevent strawberries from sinking, toss them with a tablespoon of flour before adding them to the batter. Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Variations: add chocolate chips, create a streusel topping, add lemon zest and juice, or use buttermilk instead of milk.