Homemade Strawberry muffins are the perfect muffin for breakfast, lunch and snack time! This strawberry muffin recipe is made with fresh strawberries, with golden tops, and as delicious as they are beautiful.
Strawberry season is here and the best thing ever is tasty recipes to use all the strawberries we pick when we go strawberry picking. I am so ready to start making strawberry recipes with all the fresh strawberries that we are planning on picking this year. The kids have been asking when we are going to pick strawberries and are super excited that as soon as we get home the plan is to make lots of strawberry recipes including this strawberry muffin recipe.
I have to admit that we are muffin snobs in our house. We do not use boxed muffin mix in our house, homemade muffins from scratch are the way to go. They are not hard to make at all and it doesn’t even take much longer to make homemade strawberry muffins from scratch than it does to make strawberry muffins from a boxed mix.
With this easy strawberry muffin recipe, you are going to be enjoying moist, strawberry loaded muffins that the whole family is going to be asking you to make again and again.
Easy Strawberry Recipes
- White Chocolate covered Strawberries
- Strawberry Waffles
- Strawberry Poke Cake
- Chocolate Covered Strawberry Cupcakes
- Dark Chocolate Dipped Strawberries
- Strawberry Lemonade
- Spinach Strawberry Salad
How to Serve Homemade Muffins
I’m a big fan of eating muffins warm straight from the oven! Otherwise, I always pop them in the microwave for 30-60 seconds to warm them before enjoying them. Sometimes I’ll add butter, cream cheese, or even peanut butter to my muffins. In the case of these strawberry muffins, I think the berries keep them moist and flavorful enough to enjoy without anything added.
How long do muffins keep fresh?
These strawberry muffins will keep for 3 days in an airtight container if they last that long after your family gets a taste of them!
Can I Freeze Homemade Muffins?
I like to make multiple batches of muffins and freeze them so we have them for quick and easy breakfasts. These Strawberry Muffins are perfect for freezing.
Allow them to cool completely, then place in a freezer ziploc bag in a single layer. Lay flat in the freezer. They’ll last for up to 6 months frozen – though if your house is anything like mine, they’ll disappear way before that.
To enjoy later, just pop your frozen muffin in the microwave for 30-45 seconds and you’re good to go!
Tips for Making the best homemade Muffins
Easy Muffin tin filling. If you are looking for a less messy way to fill your muffin cups this Batter Dispenser with Measurement for Muffins is perfect!
Gently stir the batter. When you are mixing the batter you don’t want to over stir. You also want to make sure you don’t mash the banana chunks when you add them in to the mix.
Room temperature ingredients. Having room temperature milk, butter and eggs when making muffins is going to give you perfectly fluffy muffins every time. When you use room temperature ingredients you get a smooth mixture that traps the air when mixing and then gives you fluffy muffins as they bake in the oven.
Best Muffin tin liners. When making muffins I love using silicone muffin cups because they bake nicely and then we can reuse them. I never have to worry about not having muffin cups when baking. You can also get the mini muffin silicone cups to use in the mini muffin pans, which are great for the younger kiddos or if you don’t want to have regular muffins.
Strawberry Muffins Ingredients
- 2 1/4 cup Strawberries diced
- 1 cup white sugar
- 1/2 Cup Salted Butter
- 2 eggs
- 1 Cup Milk
- 2 cups All-purpose Flour
- 1 tablespoon Vanilla Extract
- 2 teaspoons Baking Powder
How to make Strawberry Muffins
Place cupcake liners into your muffin pan. Preheat your oven to 350 degrees.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Beat in the egg, vanilla into the butter and sugar mixture until well combined.
Combine the flour and baking powder in a small bowl.
Add the flour mixture a little at a time to the butter mixture, alternating with the milk.
Fold in the berries.
Fill the pan 2/3 of the way fill.
Bake for 25- 30 minutes or until a toothpick comes out mostly clean when inserted into the middle.
Remove from the pan and let them cool on a cooling rack.
Easy Muffin Recipes
- Blueberry Streusel Muffins
- Mini blueberry muffins
- Chocolate Zucchini Muffins
- Double Chocolate Banana Muffins
- Banana Coconut muffins
- Pumpkin Muffins
- Blueberry Banana Muffins
- Place cupcake liners into your muffin pan. Preheat your oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla into the butter and sugar mixture until well combined.
- Combine the flour and baking powder in a small bowl.
- Add the flour mixture a little at a time to the butter mixture, alternating with the milk.
- Fold in the berries.
- Fill the pan 2/3 of the way fill.
- Bake for 25- 30 minutes or until a toothpick comes out mostly clean when inserted into the middle.
- Remove from the pan and let them cool on a cooling rack.