Strawberry Muffins

These Strawberry Muffins are so easy to make – bake them fresh for breakfast or have them as dessert. They are freezer-friendly, so make a double batch!

Strawberry Muffins

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I can’t tell you how much I love strawberry season! I think this is what I look forward to most of all every summer. Strawberry season seems to go so fast here in southern Indiana, so I am very glad that we can get delicious strawberries in our local grocery store all year long.

These Strawberry Muffins are so easy to make and are a fun change from blueberry muffins. It takes just a little bit of pre-planning… You’ll want to chop up some strawberries, mix them with sugar, and let them sit in the refrigerator for at least an hour before baking these muffins. (Longer is perfectly fine – chop the strawberries before you go to bed, and make fresh muffins super-fast for breakfast in the morning!)

The rest of the prep is so simple – mix a bunch of stuff together, put it in a greased muffin pan, and that’s it! I like to use Baker’s Joy non-stick spray. It has a little bit of flour, so baked goods just slide right out of the pan.

When you take the muffins out of the oven, put the muffin pan on a wire cooling rack and let them sit there for a few minutes. As the muffins start to cool, they will pull away from the sides of the pan and they will be much easier to get out. Then just turn the muffins out onto the wire rack and let them cool a little longer… or eat them while they are still warm!

These muffins also freeze well. Bake up a double batch and freeze the extras in a single layer in a large Ziploc freezer bag. Just thaw overnight and you’ll have “fresh” muffins in a snap!

Enjoy!

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• Summer Berry Greek Yogurt Parfait
• Strawberry Walnut Salad

Printable Recipe Card for Strawberry Muffins

Strawberry Muffins

Marybeth Feutz

These Strawberry Muffins are so easy to make - bake them fresh for breakfast or have them as dessert. They are freezer-friendly, so make a double batch!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 18 minutes mins

Total Time 1 hour hr 33 minutes mins

Course Breakfast

Servings 12 muffins

Ingredients

  

1x2x3x

• 1 cup strawberries hulled and chopped
• 1/2 cup sugar divided
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 2 Tablespoons butter melted

Instructions

 

• In a small bowl, mix chopped strawberries with 1/4 cup of the sugar. Cover and refrigerate for at least 1 hour.
• In a large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, and salt.
• In a small bowl, lightly whisk together eggs and milk.
• Pour milk mixture into flour mixture and stir to combine. (Batter will be slightly lumpy.)
• Mix in melted butter.
• Gently fold in strawberry mixture.
• Lightly grease a muffin pan. (I like Baker's Joy non-stick spray.)
• Pour batter into muffin cups, filling approximately 3/4 full.
• Bake at 400 degrees for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• Cool for 5 minutes in the muffin pan on a wire cooling rack.
• Turn out on wire rack.
• Serve immediately, or let cool completely and store in an air-tight container.

Tried this recipe?Let us know how it was!

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