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There’s nothing like fresh strawberries to brighten up your baking. These strawberry muffins are soft, tender, and filled with bits of juicy berries in every bite. They’re easy to whip up and make a great snack or breakfast treat any time of year.
These tasty muffins are perfect for breakfast and can be ready to eat in just 30 minutes.
Why make these muffins
Muffins are such an easy treat to make. These muffins can be whipped together with just a spoon - no mixer needed, which means easy peasy!
Fresh strawberries shine in these muffins and are perfect eaten plain or with a dollop of butter and homemade strawberry jam.
These muffins are perfect for breakfast, snack or can even pass for a dessert.
Key ingredients
- Fresh strawberries
- Sour cream - helps keep the muffins moist
- Flour - all-purpose flour
- Oil - use a very light flavored oil. I used canola oil.
- Vanilla - adds the perfect balance of flavors
Step by step directions
- Combine flour, sugar, baking powder and salt together in a bowl
- In a separate bowl, combine oil, sour cream, eggs and vanilla
- Combine wet ingredients with dry ingredients
- Add strawberries
- Scoop batter into tins and bake for 15 minutes in a 400° oven
Tips for making muffins
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix the batter. Just stir until everything is mixed in. Over-mixing can cause tough muffins.
- Use an ice cream scoop for even-sized muffins. Plus it makes putting the batter in the tins easy peasy!
Recipe Faqs
I make these muffins with fresh strawberries, but you can use frozen too. Allow berries to fully thaw first and drain off excess liquid before using.
These muffins can be frozen for up to two months. Any longer will still be edible, but they may begin to dry out.
To freeze, bake, and then allow muffins to fully cool. Place in a single layer in a freezer-proof container.
More strawberry recipes
- Strawberry pancakes
- Strawberry scones
- Strawberry shortcake
- Strawberry roll cake
- No-bake berry delight
- Strawberry French toast
Be sure to check out all my delicious muffin recipes!
Strawberry Muffins
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 ½ cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup oil (canola or vegetable oil)
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 cup strawberries (finely chopped)
Instructions
- Preheat oven to 400°
- Combine flour, sugar, baking powder and salt in a large mixing bowl1 ½ cups flour, ½ cup sugar, 2 teaspoons baking powder, ¼ teaspoon salt
- In another bowl, combine eggs, oil, sour cream and vanilla2 eggs, ½ cup oil, ½ cup sour cream, 1 teaspoon vanilla
- Add wet ingredients to dry ingredients and mix just until combined
- Fold in strawberries1 cup strawberries
- Divide batter into greased or paper lined muffin tin
- Bake in preheated 400° oven for 15-18 minutes
- Allow muffins to cool for 5 minutes and then remove from tin and continue cooling on a baking rack
Notes
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not over mix batter. Just stir until everything is mixed in. Over stirring can cause tough muffins.
- Use an ice cream scoop for even sized muffins. Plus it makes putting the batter in the tins easy peasy!
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Suzi says
These muffins turned out great! I was worried the berries would be too moist in the muffins but they came out perfect! A keeper recipe for sure!
Kathy says
Thanks so much! So glad you enjoyed them! 🙂
David @ Spiced says
Ah, the muffin queen strikes again! 🙂 Every time you post a muffin recipe, it makes me want to drop everything and go bake a batch! This one sounds especially delicious...I can't wait for strawberry season. Now if I could only figure out how to make one of these muffins appear next to my morning coffee right now...
Kathy says
Just remember, muffins are easy enough to whip together at the drop of a hat! I think it's time to get baking! 🙂
Dawn - Girl Heart Food says
These look and sound lovely! All I need now is a cuppa coffee to go with and I'm set! I love strawberries and so excited for the season!
Kathy says
I tend to be all about strawberries this time of year!