Go Back
+ servings
Three muffins on a small white plate.
Print Recipe
5 from 2 votes

Strawberry Muffins

Delicious and moist muffins made with chopped strawberries.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 206kcal
Author: Kathy


  • 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


  • 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


  • 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!


Serving: 1muffin | Calories: 206kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 68mg | Potassium: 127mg | Fiber: 1g | Sugar: 9g | Vitamin A: 101IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg