Name: Fresh Strawberry Muffin Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Ingredients: ¼ cup vegetable oil; ½ cup whole milk; 1 egg; ½ tsp salt; ½ tsp vanilla; ½ tsp cinnamon; 2 tsp baking powder; ½ cup granulated sugar; ¼ cup light brown sugar; 1 ½ cups all purpose flour, (or your favorite mix of gluten free flour); 1 cup diced strawberries

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In this post: There’s nothing quite like homemade baked goods! This fresh strawberry muffin recipe is perfect for lazy summer mornings, picnics, and more.

What’s better than strawberries in the summertime? Based on my abundance of strawberry recipes (punch, sorbet, chia pudding, etc.), my family obviously loves strawberries! So, of course, I need an amazing fresh strawberry muffin recipe to go with all the summer strawberries. And this strawberry muffin recipe is SUPER easy – even for beginner bakers! Learn to make it for yourself with step-by-step instructions below.

Strawberry muffins on the counter with fresh strawberries in background.

Why You’ll Love This Recipe

This fresh strawberry muffin recipe:

is quick and easy to make
doesn’t include complicated instructions or hard-to-find ingredients
is adaptable to many common food allergens

Ingredients

Vegetable oil: try coconut oil, olive oil, or soy oil.
Whole milk: adds fat which makes the muffins moister.
Egg: stabilizes and binds the batter.
Sea salt: balances the sweetness of the muffins.
Vanilla extract: complements the milk and sugar.
Cinnamon: adds subtle spice and a warm brown color.
Baking powder: creates air bubbles to make the muffins lighter.
Granulated sugar: sweetens the muffins and makes them crispier.
Light brown sugar: sweetens and adds moisture to the muffins.
All-purpose flour: you could also try using pastry flour.
Strawberries: fresh summer strawberries are the best for this recipe.

Substitutions and Variations

Milk – you can use whole milk, almond milk, coconut milk, or whatever milk you prefer!
Egg – try egg substitutes like flax eggs, chia eggs, or egg replacer.
Flour – replace the all-purpose flour with your favorite gluten-free flour blend.
Baking spices – along with cinnamon, you can try nutmeg, allspice, and/or cloves.
Fruits – though this is a strawberry muffin recipe, you can use other fruits like blueberries, cherries, blackberries, raspberries, and peaches.

Strawberry Muffin Recipe

Preheat the oven to 375°F degrees.
Prepare a muffin pan with paper liners, unsalted butter, or non-stick spray.
In a large mixing bowl, whisk together the oil, vanilla, milk, and egg. Set aside.
In a medium bowl, stir together the dry ingredients – flour, salt, baking powder, cinnamon, brown sugar, and white sugar.
Toss the fresh strawberries in the flour mixture until well coated.
Fold the wet ingredients into the dry mixture until well combined.
Fill the muffin cups about ¾ of the way full – this should give you about 10 muffins.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Put the partially cooled muffins on a wire rack to finish cooling.

Fresh strawberry muffins stacked on a dark wood counter.

How to Serve Strawberry Muffins

You can serve these strawberry muffins with refreshing drinks like:

Or serve the muffins with hot drinks like:

Recipe Tips

For the best results, use fresh, sweet strawberries.
Sprinkle a bit of sugar on top for an extra sweet taste.
If you can’t get strawberries – or another fruit is in season right now – then you can add other fruits to this recipe!
Don’t fill your muffin tins more than 3/4 of the way or they will overflow.
Your oven may be a little different from mine so don’t forget to check your muffins using a toothpick rather than depending fully on the time listed in this recipe.
Avoid overmixing the muffin batter or the muffins will become tough and dense.
Set your egg out 30 minutes before baking so it returns to room temperature (but don’t leave it out for more than 1 hour). Eggs at room temperature will mix into the other ingredients better.
Preheat your oven and wait for it to reach temperature before you put the muffins in the oven.

How to Store Muffins

Counter and fridge storage: place the muffins in an airtight container and store them on the counter for 2 days or in the fridge for 1 week.
Freezer storage: wrap each individual muffin in plastic wrap and then place them all in a freezer bag for 1-2 months.
Reheating: thaw the frozen muffins overnight. Reheat either in the microwave (15-45 secs) or a 300°F oven for 5-8 minutes.

Strawberry muffins scattered on counter, photo taken from above.

FAQs

When is national strawberry month?

Though National Strawberry Day is (strangely) in February, National Strawberry Month is May.

When are strawberries in season?

The best strawberries in the United States are harvested between April and June. Here in Ontario, the best strawberries are picked in June and July. Generally, you can find good strawberries in the summer weather months: May, June, July, August, and September.

Can I use freeze-dried strawberries?

Absolutely! Because freeze-dried strawberries are dehydrated, they won’t make the muffins soggy like frozen strawberries do. Plus, freeze-dried strawberries keep their bright color and are less likely to sink to the bottom of the muffins!

Will this recipe work with frozen strawberries?

Frozen strawberries will result in soggy muffins because of the higher water content. That being said, it’s not impossible to use frozen strawberries, it just takes a little more work! You’ll have to thaw the strawberries, drain them, and dry them off with paper towels before adding them to the batter.

Can I use blueberries instead?

For sure! You could also use other fruits like peaches, blackberries, cherries, etc.

Should I chill the muffin batter before baking?

No, you don’t need to chill the muffin batter before baking. The aim of this recipe is to be super simple – so, no long wait for your muffins!

How full should I fill the muffin tins?

Fill your muffin tins no more than 3/4 of the way. Any more will cause the batter to overflow and make a mess!

Can I make mini muffins instead?

Yes, you can make mini muffins with this recipe! Just make sure to reduce the baking time to around 10 minutes (a toothpick inserted into the center of the muffins should come out clean).

Can I freeze the muffins?

Absolutely! Just wrap each individual muffin in plastic wrap and then place them all in a freezer bag in the freezer. The muffins will last in the freezer for 1-2 months.

How do I reheat strawberry muffins?

You can microwave them for 15-45 seconds or put them in the oven at 300°F for 5-8 minutes.

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