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Strawberry muffins are a fruit-filled breakfast treat. This easy muffin recipe is ready for the table in minutes!
Muffins have been a go-to breakfast at my house for years.
It doesn’t hurt that you can customize them however you like depending on the season or your whims, from blueberry muffins to pumpkin muffins.
In the summer, that means strawberry muffins are on the menu, especially after we’ve gone to the U-pick farm!
I love homemade muffins because they are so easy to whip up and take care of breakfast for a few days. Plus, what is better than a muffin warm from the oven?
What makes this strawberry muffin recipe different?
These strawberry muffins are prepared a little differently than other fruit muffins, because you macerate the berries before adding them to the batter.
Maceration is a way of drawing out the juices from the berries, intensifying their sweetness and flavor.
All you need to macerate berries is some sugar and strawberries. I also add a bit of lemon juice because I love the combination of lemon and strawberries.
After slicing the berries, add them to a bowl with the sugar and lemon juice. Then, let it rest while you prepare the rest of the recipe.
Once you’ve mixed up the muffin batter, stir in the strawberries and any collected juices. Don’t skip the juices, because it adds flavor and moisture to the muffins!
To make this recipe, you’ll need:
- Granulated sugar
- Lemon juice
- Vegetable oil
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
If you prefer, you can swap the vegetable oil for melted butter.
Make this recipe gluten free by using your favorite gluten-free all-purpose flour blend.
How to make strawberry muffins
Preheat oven to 375°F. Line a muffin pan with papers, or coat with nonstick spray.
Combine the chopped strawberries, 1 ½ tablespoons sugar, and lemon juice in a bowl. Let rest for 10 minutes while you mix the batter.
In a large bowl, whisk together remaining sugar, vegetable oil, eggs, vanilla, and milk.
In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir just long enough to moisten. You don’t want to overmix, or the muffins can turn out tough.
At this point the batter might seem thick. Add the strawberries and collected juices, folding into the batter to mix well.
Divide the batter among the muffin cups. Place the pan in the oven and bake for 15-20 minutes, until risen and golden brown.
Let the muffins cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
Can I use frozen strawberries to make muffins?
When I’m craving muffins but don’t have fresh fruit on hand, I use frozen fruit!
You can swap in frozen strawberries in this recipe. Thaw the berries completely, draining in a colander to remove excess moisture.
You do not need to macerate if using frozen strawberries. The additional sugar can be added to the main recipe, or left out. Add the lemon juice along with the vanilla.
Muffins are best the day they are made, cooled slightly from the oven.
If you have leftovers, store them in an airtight container. They will last on the kitchen counter for about 3 days.
For longer storage, keep them in the refrigerator. Or, if you’d like to enjoy them later, place them in the freezer.
To freeze, make sure the strawberry muffins are completely cooled. Place them in a freezer bag, or portion into smaller bags — I like to freeze in packs of four.
Thaw overnight in the refrigerator, or heat in the microwave for 30 seconds.
More delicious muffin recipes
- Banana Muffins
- Lemon Poppy Seed Muffins
- Raspberry Bran Muffins
- Strawberry Cheesecake Muffins
- Peaches and Cream Muffins
Make these strawberry muffins while strawberry season is still in full swing!
- 1 1/2 cups diced fresh strawberries
- 1/3 cup plus 1 1/2 tablespoons sugar, divided use
- 1 teaspoon lemon juice
- 2 eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Preheat oven to 375°F and grease or line muffin pan.
- Stir together berries, 1 1/2 tablespoons sugar, and lemon juice in a bowl and let sit 10 minutes, while you make the rest of the recipe.
- In a large bowl, combine remaining sugar, eggs, milk, oil, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Gently mix into wet ingredients just until combined.
- Fold in strawberries and any accumulated juices, being careful not to overmix batter.
- Divide batter among muffin cups. Bake for 15-20 minutes, until golden brown.