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Home » Muffins

Published: Apr 26, 2021 by Kathy

Strawberry Muffins

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Muffins with strawberries on a white plate.

Easy to make strawberry muffins are moist and filled with bits of fresh strawberries.

These tasty muffins are perfect for breakfast and can be ready to eat in just 30 minutes.

Three muffins on a small white plate.

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 along with small bowls of ingredients for making muffins.
  • 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
A bowl filled with flour and sugar with a whisk in the middle of the flour.
  • In a separate bowl, combine oil, sour cream, eggs and vanilla
A white bowl with eggs, sour cream, oil and vanilla.
  • Combine wet ingredients with dry ingredients
Muffin batter being mixed in a glass bowl with a spatula.
  • Add strawberries
Chopped strawberries in a bowl with muffin batter.
Mixed muffin batter in a glass bowl.
  • Scoop batter into tins and bake for 15 minutes in a 400° oven
Muffin batter being scooped into a muffin tin.

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

Can I use frozen strawberries?

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.

Can I freeze strawberry muffins?

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 single layer in a freezer proof container.

More strawberry recipes

  • Strawberry scones
  • Strawberry shortcake
  • Strawberry roll cake
  • No bake berry delight
  • Strawberry French toast
Strawberry muffins on a white plate.

Be sure to check out all my delicious muffin recipes!

  • Chocolate Banana Muffin with chocolate chips on a white plate.
    Chocolate Banana Muffins
  • Almond Poppy Seed Muffins on a baking rack.
    Almond Poppy Seed Muffins
  • Cranberry Banana Muffins on a small plate next to a cup of coffee.
    Cranberry Banana Muffins
  • An apple banana muffin on a small blue plate.
    Banana Apple Muffins
Three muffins on a small white plate.

Strawberry Muffins

Kathy Berget
Delicious and moist muffins made with chopped strawberries.
5 from 25 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 206 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Muffin Tin
  • Cooling Rack
  • Cookie Scoop
Prevent your screen from going dark

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 bowl
    1 ½ cups flour, ½ cup sugar, 2 teaspoons baking powder, ¼ teaspoon salt
  • In another bowl, combine eggs, oil, sour cream and vanilla
    2 eggs, ½ cup oil, ½ cup sour cream, 1 teaspoon vanilla
  • Add wet ingredients to dry ingredients and mix just until combined
  • Fold in strawberries
    1 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.

Nutrition

Serving: 1muffinCalories: 206kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 68mgPotassium: 127mgFiber: 1gSugar: 9gVitamin A: 101IUVitamin C: 7mgCalcium: 48mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Muffins

  • Banana Nutella Muffins on a blue and white plate.
    Banana Nutella Muffins
  • A pumpkin banana muffin on a piece of parchment paper.
    Pumpkin Banana Muffins
  • Cinnamon muffins on a baking rack.
    Banana Cinnamon Muffins
  • A white platter filled with berry muffins with a crumbly topping.
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Reader Interactions

Comments

  1. Suzi says

    April 27, 2024 at 6:04 am

    5 stars
    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!

    Reply
    • Kathy says

      April 27, 2024 at 7:03 am

      Thanks so much! So glad you enjoyed them! 🙂

      Reply
  2. David @ Spiced says

    April 27, 2021 at 4:14 am

    5 stars
    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...

    Reply
    • Kathy says

      April 27, 2021 at 5:28 am

      Just remember, muffins are easy enough to whip together at the drop of a hat! I think it's time to get baking! 🙂

      Reply
  3. Dawn - Girl Heart Food says

    April 26, 2021 at 8:23 am

    5 stars
    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!

    Reply
    • Kathy says

      April 27, 2021 at 3:37 am

      I tend to be all about strawberries this time of year!

      Reply
5 from 25 votes (22 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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