Fresh Strawberry Muffins

103 Comments

In my never-ending quest to use up food instead of throwing it away, I had about 9 fresh strawberries to use up that were leftover from Green Salad with Fruit, Sugared Almonds and Orange Vinaigrette . So, I made fresh strawberry muffins. They would have been a tad better if I had a couple more strawberries to use but they’ll do. It was a great way to use up the berries and the muffins are very tender and delicious.

Fresh Strawberry Muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsps sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

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103 thoughts on “Fresh Strawberry Muffins

  1. This recipe is better than what you can find in a barkey! It made 20 muffins, Added 1/4 of a cup more mik, batter was a little thicker, than I would like, I added extra strawberrys on top of each muffin before baking. After baking they look picture perfect. The 2nd batch I added a 1/4 of a cup of sugar, this was the right balance. Sometime later, I think I try using blueberries instead. Thanks! These were a great hit!

  2. These are fabulous! Substituted cream for milk and added half strawberries and half peaches. This recipe can be the base for all kinds of muffins. Yummy!

  3. Made these this morning but used cream instead of milk and used half strawberries and half peaches. Yummy! This is a good base recipe for any kind of muffin.

  4. Just made these this morning and it is a great recipe, very light and flavorful. I did have to an extra tablespoon of milk and next time I might cut the berries up smaller. I ended up with 12 large muffins and 8 mini muffins. Highly recommend this recipe.

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  6. I just found this recipe and made a batch today. I had to write in a comment because these were so amazingly good! I think these are the best muffins I’ve ever tasted. Thank you for the great recipe!

  7. Such delicious muffins! I went strawberry picking this week and was searching google for a recipe, after checking out a few, I chose this one…YUM! So good that I pinned it to my pinterest board :).

  8. I had a packet of strawberries that I wanted to make use of so searched online for a good strawberry muffin recipe, after having looked at a few I finally came across this one and from reading most of the positive comments I thought I’d give it a go. I can honestly say they turned out very well and I will definitely be using this recipe again very soon :)

  9. How come my mixture was so dry? Is it supposed to be that way? I felt like I was kneading dough, and was worried (this is my first time ever making any muffins, sorry!) so I added 1/3 tbsp of milk and 1/3 more of oil. It turned out very badly although I’m sure it was my mistake. The muffins did not rise at all :( help!

    • Hmmm ~ I haven’t had any problems with this recipe. A couple things ~ make sure your butter is just softened. If it’s too soft, it won’t work as well. Make sure your baking powder is still working. I can’t remember what the test it to check it but if you google it, you’ll find it. Just follow the directions creaming the butter and sugar and adding the egg, then adding mixed dry ingredients alternately with the milk then adding the berries and it should work. Also make sure you sprinkle the extra sugar and cinnamon on top instead of adding to the batter. I’ve done that before. Also, don’t overmix or the muffins will be tough ~ mix until just combined. Let me know if you try it again!

  10. ok all, just to let you know that these are the best muffins ever. My daughter and I made them yesterday for her 4 h club. They were to make them for judges to judge them. She made the reciepe word for word and won first place. There were 27 kids who did this and she won. Thanks Nancy these are sure to be a family fav. in our home. Thanks for all and my daughter is pleased as well. She is in the 5th grade and she made them for all the students plus 6 judges and a teacher total 48. We had fun making them and I had fun eating them… Thanks Angela

  11. These were very, very yummy muffins (although mine were not nearly as pretty as yours because I foolishly overfilled the muffin tin)! Oh well–my oven needed cleaning anyway:)
    I did make a few minor changes to your original recipe–adding a little lemon zest and extra milk; using raw sugar instead of white granulated) and they tasted great! Already planning to bake some more…yum!
    Thank you, thank you for sharing this recipe…I put a link on my blog to yours as we are now getting our first fresh strawberries from California with many, many more months of them (and our local ones) to follow!
    Blessings, Aimee

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  13. For clarification is it saying 3 Tablespoons of Baking powder for the muffins and 3 tablespoons of sugar for the topping? Thanks

      • so we got both answers here, i had the same question. Seems the abbreviations used are different than what i and others and are used to using in the kitchen. Because where 2 tsp of baking power seems fine, 2 Tblsp seems a bit much, and 3 tsp sugar is far too little and 3 Tblsp is just right. can someone please clarify the abbreviations used in this recipe. Thanks

      • There is 3/4 cup sugar IN the muffins (2nd ingredient from the top) and 3 TEASPOONS sugar is sprinkled over the tops of the muffin before baking. Teaspoon is tsp and Tablespoon is tbsp. That’s the way I grew up writing them :) The recipe is correct and I hope this helps to clarify!

  14. made them last week and they were perfect.. so moist & fluffy. i did add 1/8 cup of milk by the way, because the batter was a bit dry.
    thank you for sharing the recipe

  15. Awesome recipe! I veganized it with almond milk, ground flaxseed and grapeseed oil! You cannot tell the difference between the regular vs vegan variation.

  16. I wanted to make muffins and I had a lot of strawberries, so when I looked at all of these reviews, I thought, they probably just taste like plain strawberry muffins but they make them sound like heaven….I just made these because they were the first to pull up on the search…Oh my gosh, these were the best tasting muffins I ever ate! (The batter was even better :) However, I used the 1/2 Cup of milk and the “batter” was a solid dough…it was drier than cookie dough. I did use 2 TBLS of corstartch rather than an egg, but still even with a regular egg, it still would have been dry. I used an additional 3/4 Cup of milk. But other than that, great recipe!

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  19. my granddaughter went strawberry picking yesterday with her daddy and brought me way too many strawberries to do something with..she and I will try your recipe tomorrow, it sounds just yummy and everyone loves muffins so I’m sure it will be a big hit..thank you for sharing..

  20. These are awesome! I added a tsp of grated lemon peel. I thought I died and went to heaven! This was my lunch today with a glass of homeade lemonade. Awww, summer :)

  21. Hello. Sorry if I write not so well (I’m from Lithuania). I want to ask about sugar in this recipe. It needs just 3 teaspoon sugar? It is not too litlle?

  22. Absolutely love these! make them every year (Sometimes 2x) during strawberry season!! They are also fabulous w/ blueberries or raspberries!

  23. Awesome recipie!! I too did the homemade buttermilk (milk/lemon juice) and they are awesome! I had strawberries that would have been bad in a few days and wanted to use them up. I will keep this to make other berry muffins. My three yr old loved to help and eat them too.

  24. Just made these tonight. Absolutely amazing! I suppose I can’t really say anything that hasn’t already been said, but I just wanted to leave a note about how much I enjoyed these! So easy to make and absolutely delicious!!! My oven is a bit wonky so I only baked them for about 15 minutes which left them super moist and yummy!! Also I chopped my strawberries up in various sizes which I think made for a good texture/flavor. Thank you for this recipe!

  25. wow!!!! so light and fluffy. mine came out abit darker than the ones on the pic (due to my crappy cooker) but they are still yummy!

  26. These are the best muffins I have ever tasted. I added a couple of tablespoons of seedless strawberry preserves into the butter creamed mixture, and added a teaspoon of banana extract (in addition to the vanilla). I also increased strawberries to 2 cups. I baked them in foil liners – which was good because the couple I had to bake in paper liners were a bit greasy on the bottom.

    Thanks for a terrific recipe!

  27. I was in the mood for muffins and I had a pound package of strawberries, so I did a search and your recipe came up. It looked the best, so I tried it, except I used coconut oil instead of butter and a whole tsp of vanilla. I used the whole package of strawberries, probably about 2 cups chopped! Very yummy.
    I found the batter way to dry though, so I ended up adding another 1/2 cup of milk…perhaps because I used coconut oil instead?

  28. I adore these muffins! They are my favorite strawberry recipe, and my only homemade muffin recipe. Oh, and a little tip. Don’t try the batter. You might end up having to make another batch to make. Not that I would know or anything.

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  30. Wow. Just had to pop in and agree with the other comments . . . these are AWESOME! So tasty! I made mine with half white and half brown flour and they still came out light and fluffy.

  31. These were absolutely yummy!!!! I could eat all 12 in one sitting but I will control myself and leave a few for my kids and husband. Perfect recipe for summer strawberries!!! Thanks!

  32. Just made these tonight, and they were fabulous! I read the comment suggesting buttermilk, so I “made” some with milk and lemon juice. The muffins were so moist and rich! I made a batch with blueberries too and they were just as good. Thanks so much for this recipe!

  33. haven’t made them yet but i can’t wait! they look great in the picture and the comments are spectacular!

  34. Ok. These are fantastic. We went strawberry picking over the weekend and I found myself with way too many berries. This is a great way to use your extra berries. We also have lots of black raspberries, so maybe I’ll try it again with those.

    Thanks for the recipe.

  35. I’ve tried buttermilk in place of regular milk and it tastes just like my mom’s strawberry shortcake! You should give it a try.

  36. I’ve tried buttermilk instead of regular milk and I find they taste just like my mom’s strawberry shortcake! You should give it a try.

  37. Has anyone tried to freeze these? Looking to make things ahead of time before a newborn comes this summer and would love to have muffins for breakfast or snacks this summer. Thanks!

  38. These were amazing! I made them last night and cooled them overnight for my boys this morning. Everyone raved about them. The strawberries were like baked in jam. They were moist, delicate, and not too sweet. The muffin recipe itself is a great base for other muffins too. I can’t wait to try this with some blueberries!

  39. Hi Nancy, i made these muffins somtime back n they turned out really good n delicious.Me and my frens enjoyed eating them.Im planning to make them soon again.Thnks for the lovely recipie.:-)

  40. These are our new favorite muffins! I replace 1/2 of the butter with 1/4 c. applesauce and they turn out perfect everytime! Very moist! Thanks for the recipe!

  41. I tried these with frozen strawberries and it didn’t work at all. They wouldn’t cook inside and stayed mushy until they were almost burned. I guess this is only for fresh strawberries. I will try it again.

    • I think frozen strawberries would be too wet for this recipe ~ try it with fresh and see if it doesn’t work better for you.

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  44. These muffins were amazing! My kids asked for strawberry muffins and I honestly didn’t know how to deliver…I quickly searched the web and found this great recipe…needless to say they were all done that same night! Thanks!

  45. I made the muffins. They were just like you said, very tender! I used about 10 strawberries but next time I will use a full container–16oz! I found it was best to let them cool completely in the tins before you take them out, otherwise they just fall apart. Great recipe, thanks! My kids loved them!

  46. made these with strawberries and a banana.Some lemon zest.1/4 skim milk and 1/4 cup yogurt.I used splenda instead of sugar and mixed brown sugar with white sugar for the topping.Took them out of the oven 20 minutes ago and there are 2 muffins left.

  47. I tried these muffins last week and they were too good..Very delicious and fluffy.My husband n friends loved them v.much.Thanks for the recipie :-)

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  50. hey, these muffins luk gr8..want to try them soon as i love strawberries n was lukng for som gud strawberry muffins recipie….As one of ur readers has mentioned in d comments, Can i add some rose water to the batter….wud that help to enhance the taste really or u dnt suggest it ..? Pls let me know. Thnks for the recipie.

  51. these are delicious! I just made these muffins after searching for a strawberry recipe, so well worth it, very quick and easy – a must! thanks so much for positing this recipe

  52. These are soooo good! Thanks a lot for sharing. What a nice change from the usual chocolate chips or raisin bran muffins!

  53. I know it’s been ages since this was originally posted, but a friend pointed me here because I had extra strawberries. YUM! I actually found out that I had no milk 1/2 way through prepping the dry ingredients, but I had sour cream, and it worked REALLY well. They are a huge hit, and we can’t wait to make them again next time we have strawberries!

  54. Stumbled across your site when looking for strawberry muffin recipes. These were very yummy and my husband said they are the best he’s ever had. Thanks for sharing.

  55. Could you do this w/ whole wheat flour?? or 1/2 white 1/2 whole wheat. I really try to get whole grains into my foods.

    • I would try it with the 1/2 white and 1/2 wheat first and if that worked, then I’d try all wheat. Let me know how it turns out!

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  58. WOW! These muffins are great. I made a batch yesterday. They are very light and fluffy and so moist. So yummy! Thanks for the recipe.

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