These cinnamon-spiced and perfectly sweet homemade fresh strawberry muffins are so quick and easy to make. They make a great breakfast, coffee snack, afternoon pick-me-up, or dessert.
I hope your week is off to a great start. If it isn’t these muffins are certainly going to change that! This fresh strawberry muffin recipe is perfect for the upcoming strawberry season. One of my favorite signs of spring (apart from sunshine and flowers) is fresh strawberries.
We have a great local farm that sets up a strawberry stand near my house as soon as the season starts. My favorite thing is buying two gallons: one to use in recipes and the other to simply eat. There is nothing like locally grown strawberries. Make sure you save this recipe so you can make use of it as soon as they come in where you are!
Besides the fresh strawberries, the remaining ingredients are staples I bet you already have waiting in your kitchen! This includes flour, oil, an egg, milk, vanilla, cinnamon, baking powder, sugar, and salt. The instructions are as simple as the ingredients. We combine the wet ingredients, combine the dry ones, fold in the chopped strawberries, and then combine the two bowls.
Then pop those muffins in the oven and you’ll have freshly baked strawberry muffins in 25 minutes. They’re moist, they’re fluffy, they’re slightly spiced, and they’re perfectly sweet thanks to two types of sugar. I’ve been known to enjoy them for breakfast, a snack, and dessert. I simply can’t get enough! Keep scrolling for some fun ways you can make this recipe work for you. Now let’s get baking!
- Fresh strawberries
- All-purpose flour
- Vegetable oil
- Whole milk
- Egg (at room temperature)
- Granulated sugar
- Brown sugar
- Baking powder
- Ground cinnamon
- Vanilla extract
Helpful Kitchen Tools
How To Make Fresh Strawberry Muffins
Preheat the oven to 375 degrees and prepare a muffin pan with either liners or non-stick spray.
In a bowl, mix together the oil, vanilla, milk, and egg.
In another bowl, mix together the dry ingredients: flour, salt, baking powder, cinnamon, brown sugar, and granulated sugar.
Toss the strawberries into the dry mixture until well coated.
Then add in the liquid mixture, folding lightly until well combined.
Fill the liners about ¾ of the way full, which should give you about 10 muffins.
Bake for 25 minutes.
Cool for about 10 minutes and then remove them from the pan to cool completely on a wire rack.
- Store baked muffins in an airtight container in the fridge for up to 3 days. You can serve them cold or reheat them briefly in the microwave before serving them.
- You can also freeze muffins for up to 3 months. Double-wrap them in plastic wrap and then aluminum foil. Then thaw them at room temperature before serving.
- I don’t have an issue with the strawberries sinking into the batter. But you can toss them with 2 tablespoons of flour before folding them into the mixture if you like.
- Ensure you don’t overfill the muffin tin as the muffins will expand and thus overflow while baking.
- To make chocolate strawberry muffins, fold up to a cup of mini or regular chocolate chips into the muffin batter when you add the strawberries.
- Instead of vanilla extract, try substituting it for almond extract.
Can I use frozen strawberries instead?
Yes, you can use frozen instead. However, you’ll want to thaw them at room temperature first. I recommend thawing them on paper towels so they absorb all that extra moisture.
Can I use a different type of fruit?
Absolutely! Substitute the fresh strawberries for other fresh berries instead, like blueberries, raspberries, or blackberries. Peaches and mangoes would also work so well. Another substitute is 2 tablespoons of fresh jam instead of fresh fruit.
How do you make strawberry banana muffins?
For strawberry banana muffins, use 1/2 cup of fresh strawberries and 1 small chopped banana.
What toppings can I add to my fresh strawberry muffins?
There are so many options:
- For a golden top and a little extra sweetness, sprinkle the unbaked muffins with granulated sugar or sanding sugar before baking.
- Dust the baked muffins with powdered sugar.
- Drizzle the cooled muffins with a simple vanilla glaze. Mix together 1/4 cup of powdered sugar with a dash of vanilla extract and a teaspoon of milk. Then drizzle this over the muffins.
- Add a crumb topping. Our pumpkin muffins come with the most delectable streusel topping.
You may also like these sensational strawberry desserts:
- 1/4 cup vegetable oil
- 1/2 cup whole milk
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1.5 cups all-purpose flour
- 1 cup diced strawberries
- Preheat the oven to 375 degrees and prepare a muffin pan with either liners or non-stick spray.
- In a large bowl, mix together the oil, vanilla, milk, and egg. Set aside.1/4 cup vegetable oil, 1/2 cup whole milk, 1/2 teaspoon vanilla extract, 1 egg
- In another bowl, mix together the dry ingredients: flour, salt, baking powder, cinnamon, brown sugar, and granulated sugar.1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 2 teaspoons baking powder, 1/4 cup light brown sugar, 1.5 cups all-purpose flour, 1/2 cup granulated sugar
- Toss the strawberries into the dry mixture until well coated and then add in the liquid mixture, folding lightly until well combined.1 cup diced strawberries
- Fill the liners about 3/4 of the way full, which should give you about 10 muffins. Baked for 25 minutes.
- Cool slightly and then remove them from the pan. They're great served either warm or cool.
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