Strawberry Muffin Recipe | SaraTasty
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Strawberry Muffin Recipe

Strawberry Muffin Recipe
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Why You’ll Love This Recipe

  • Soft, fluffy muffins with a delicious fruity burst in every bite.
  • Easy to make with simple pantry ingredients and fresh strawberries.
  • Baking at a high temperature initially creates perfectly domed tops.
  • Versatile for breakfast, snacks, or even a light dessert.
  • Freezable and easy to store for later enjoyment.

Ingredients

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups diced strawberries
  • 2 teaspoons all-purpose flour (for tossing strawberries)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Strawberry Muffin Recipe this Recipe

Directions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add milk, vegetable oil, eggs, and vanilla to the dry ingredients. Stir gently until just combined—some lumps are okay. Avoid overmixing.
  4. Toss diced strawberries with 2 teaspoons flour to prevent sinking. Remove ½ cup of the strawberries and set aside. Fold the remaining strawberries into the batter carefully.
  5. Spoon batter into muffin liners, filling each about ⅔ full. Sprinkle the reserved strawberries on top of each muffin.
  6. Bake at 425°F for 5 minutes, then lower the temperature to 350°F (175°C) and bake for another 15–18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool muffins on a wire rack before serving.

Servings and Timing

  • Yield: 12 muffins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Tips

  • Store leftover muffins in an airtight container with a paper towel to absorb moisture for up to 4 days.
  • Avoid refrigerating muffins as it can dry them out.
  • Freeze muffins in a ziplock bag for up to 3 months; thaw before eating.

Nutrition Information (Per Muffin)

  • Calories: 136 kcal
  • Carbohydrates: 27g
  • Protein: 4g
  • Fat: 1g
  • Saturated Fat: 1g
  • Cholesterol: 29mg
  • Sodium: 118mg
  • Fiber: 1g
  • Sugar: 10g
  • Vitamin C: 9mg
  • Calcium: 77mg
  • Iron: 1mg

Conclusion

These strawberry muffins are a delightful combination of soft, tender crumb and fresh fruit flavor. Quick to prepare and perfect for sharing, they’re an easy way to brighten your breakfast or snack time with homemade goodness.

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Strawberry Muffin Recipe

Strawberry Muffin Recipe

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  • Author: Chef Sara
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian
Print Recipe

Description

Homemade strawberry muffins that are tender, light, and bursting with fresh strawberries, perfect for breakfast or a sweet snack any time of day.

Ingredients

2 cups all-purpose flour

½ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

½ cup vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

1 ¼ cups diced strawberries

2 teaspoons all-purpose flour (for tossing strawberries)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add milk, vegetable oil, eggs, and vanilla to dry ingredients. Stir gently until just combined; some lumps are okay. Avoid overmixing.
  4. Toss diced strawberries with 2 teaspoons flour to prevent sinking. Remove ½ cup of strawberries and set aside.
  5. Fold remaining strawberries carefully into the batter.
  6. Spoon batter into muffin liners, filling each about ⅔ full. Sprinkle reserved strawberries on top of each muffin.
  7. Bake at 425°F for 5 minutes, then lower temperature to 350°F (175°C) and bake for 15–18 minutes or until toothpick inserted comes out clean.
  8. Cool muffins on wire rack before serving.

Notes

Store leftover muffins in an airtight container with a paper towel to absorb moisture for up to 4 days.

Avoid refrigerating muffins as it can dry them out.

Freeze muffins in a ziplock bag for up to 3 months; thaw before eating.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 136
  • Sugar: 10g
  • Sodium: 118mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 29mg

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