why make this recipe
Fresh Strawberry Muffins are bright, simple, and full of real fruit. They bake fast and smell great. They make a good breakfast, snack, or treat for guests.
introduction
This recipe uses fresh strawberries for real flavor and soft muffins. If you like fruit desserts, try this easy peach crisp with fresh peaches too. The muffins are moist, lightly spiced, and easy to share.
how to make Fresh Strawberry Muffins
Follow the steps below in short parts. Mix dry ingredients in one bowl. Mix eggs and oil in another. Add the strawberries to the wet mix. Combine the wet and dry mixes, then fill the muffin cups and bake. Do not overmix the batter. Bake high for a few minutes, then lower the heat to finish. Let the muffins cool a bit before eating.
Ingredients :
3 cups unbleached all-purpose flour, 1½ cups granulated sugar, 2 tsp baking powder, 1 tsp salt, 1 tsp ground cinnamon, 4 large eggs, beaten, 1¼ cups canola oil (or coconut oil), 2½ cups fresh strawberries, sliced and lightly mashed
Directions :
Preheat oven to 425°F. Grease or line 2 muffin tins with paper liners (spray liners lightly)., In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon., In a small bowl, mix eggs and oil. Stir in the strawberries., Combine wet ingredients with dry, stirring until just mixed (do not overbeat)., Spoon batter into muffin cups, filling nearly full., Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for another 15–19 minutes, or until a toothpick comes out clean., Let cool slightly before enjoying warm or room temp!
how to serve Fresh Strawberry Muffins
Serve warm or at room temperature. They taste great plain or with a little butter. You can also serve them with yogurt, jam, or a small bowl of fresh fruit on the side.
how to store Fresh Strawberry Muffins
Let muffins cool fully. Store in an airtight container at room temperature for 2 days. For longer storage, refrigerate up to 5 days. To freeze, wrap each muffin in plastic wrap and place in a zip-top bag for up to 3 months. Thaw at room temp or warm in the oven.
tips to make Fresh Strawberry Muffins
- Use ripe strawberries for the best flavor.
- Lightly mash the strawberries so you still get small chunks.
- Do not overmix once you add wet to dry. Stir until just combined.
- Fill the muffin cups nearly full for tall muffins.
- Check with a toothpick near the end of baking to avoid overbaking.
variation (if any)
- Add a streusel top: mix 2 tbsp flour, 2 tbsp sugar, 1 tbsp butter and sprinkle on top before baking.
- Fold in 1/2 cup chopped nuts for crunch.
- Replace cinnamon with lemon zest for a brighter flavor.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid before mixing so the batter is not too wet.
Q: Can I make these muffins without eggs?
A: You can try an egg substitute like flax eggs, but texture may change.
Q: How do I know when muffins are done?
A: Insert a toothpick in the center. It should come out clean or with a few crumbs, not wet batter.
Q: Can I use less sugar?
A: Yes. You can reduce sugar a little, but the muffins will be less sweet and may be denser.
Q: Can I make mini muffins?
A: Yes. Bake time will be shorter; start checking at 10 minutes.
Fresh Strawberry Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, moist muffins bursting with fresh strawberries, perfect for breakfast or a snack.
Ingredients
- 3 cups unbleached all-purpose flour
- 1½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 4 large eggs, beaten
- 1¼ cups canola oil (or coconut oil)
- 2½ cups fresh strawberries, sliced and lightly mashed
Instructions
- Preheat oven to 425°F. Grease or line 2 muffin tins with paper liners.
- In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon.
- In a small bowl, mix eggs and oil, then stir in the strawberries.
- Combine wet ingredients with dry, stirring until just mixed (do not overbeat).
- Spoon batter into muffin cups, filling nearly full.
- Bake at 425°F for 5 minutes, then reduce oven to 350°F and bake for another 15–19 minutes, or until a toothpick comes out clean.
- Let cool slightly before serving warm or at room temperature.
Notes
Store in an airtight container for 2 days or in the refrigerator for up to 5 days. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
