These Strawberry Muffins are soft, fluffy, and bursting with fresh fruit flavor—perfect for a quick breakfast, snack, or light dessert.
Strawberries are a delicious and thankful fruit that you can make virtually anything you want. Perfect for fresh salads, cakes, and desserts, ice cream. Therefore, my blog must not be complete without a recipe for strawberry muffins. I present quick strawberry muffins as tasty and fluffy as other muffins on my blog.
Why We Love This Recipe
Quick Strawberry Muffins—just like the name suggests—are incredibly easy and fast to make. They’re soft, fluffy, and full of fresh strawberry flavor, bringing a taste of spring and summer to every bite. A simple trick in the recipe helps keep them moist and fresh for longer than typical baked goods.
If you love strawberries, this is a must-try. It’s a simple recipe that delivers truly delicious results every time.
How to choose the best ingredients for Strawberry Muffins recipe
All-purpose flour: You can use all-purpose flour, but make sure to sift it before using. For best results, sift it together with baking powder and baking soda to create a lighter, fluffier texture.
Buttermilk: Buttermilk can be replaced with yogurt or kefir. The key is to use it at room temperature—take it out of the fridge in advance or place the measured amount in warm (not hot) water to gently bring it to temperature.
Dairy-free option: If you don’t consume dairy, use a plant-based milk like almond milk and add 1 tablespoon of apple cider vinegar or wine vinegar. Let it sit for 1–2 minutes to mimic buttermilk.
Starch: Starch helps keep the muffins soft and fluffy for longer. You can use either cornstarch or potato starch—both work equally well.
Strawberries: Use fresh, good-quality strawberries. Smaller varieties work great, as they can be easily sliced and evenly distributed throughout the muffins. Frozen strawberries are not recommended for this recipe.
Vegetable oil: Use a neutral-flavored oil like canola, grapeseed, or coconut oil. You can also use melted unsalted butter for a richer taste.
Vanilla extract: For the best flavor, use natural vanilla extract or half a vanilla pod. It adds a beautiful aroma and enhances the sweetness of the muffins.
Sugar: Regular granulated sugar works perfectly, but you can also use brown or cane sugar for a slightly caramel-like flavor.
Eggs: Use fresh eggs, size L or M, at room temperature. If you store eggs in the fridge, let them warm up before using or place them briefly in warm (not hot) water to bring them to room temperature.
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- Take the buttermilk out of the fridge about an hour before baking so it reaches room temperature. If you forget, place it in warm (not hot) water and stir occasionally to warm it evenly.
- If your strawberries are slightly soft or overripe, don’t throw them away—just trim any damaged parts. They will still work perfectly in muffins and add great flavor.
- Mix the batter gently—whether by hand or with a mixer on low speed. Overmixing can make the muffins dense instead of light and fluffy.
- Use a spatula to fold in the strawberries to keep their shape and distribute them evenly.
- Fill the muffin cups evenly, so they bake at the same rate.
- For extra softness, avoid overbaking—check the muffins a few minutes before the end of baking time.
- Let the muffins cool slightly before removing them from the pan to prevent breaking.
- All ingredients have to be at room temperature
How to store leftover Strawberry Muffins?
I think these muffins will not be on the table for long and will disappear quickly. However, if you need to store them because, for example, you made them the day before for a party or for guests, it is worth closing them in an airtight container so that they do not dry out.
More Delicious Muffin Recipes:
Moist white chocolate muffins with blueberry
Chocolate Chunk Banana Muffins
FAQ
Can you freeze Strawberry Muffins?
If you also plan to make this baking much earlier, like 2-3 days, I recommend simply freezing the muffins and taking them out before serving.
To freeze, let the muffins cool completely and then place them in an airtight container or freezer bag.
I do this when I have a lot of pastries and I know that time will limit me and I won't be able to do everything on time. There are very few baked goods that cannot be frozen.
I certainly do not recommend cheese-based or frosted ones.
Can I use frozen strawberries in this recipe?
Frozen strawberries will not compose in these muffins because after thawing they lose their structure and have too much juice that thins the cake. Even after draining, it may happen that the strawberries will completely mix with the dough, making it not feel like those strawberry pieces.
It is these sweet strawberry pieces that make these muffins taste perfect.
Strawberry Muffins Recipe
Ingredients
Method
- You need to prepare a large bowl and something to mix. It can be a fork, whisk, or mixer.
- It is important to use these tools to make muffins. The mixer can not be makeshift at the highest speeds and let's take care not to mix the dough too much.
- This ensures that the ingredients are evenly distributed in the batter and to prevent overmixing, which can result in tough or dense muffins.
- Beat the eggs to a fluffy mass, and add granulated sugar.
- Then gently add oil and butter at room temperature.
- The next step is to add dry ingredients (the sifted make, baking powder, and baking soda). You mix thoroughly with a mixer.
- Next, you wash the fresh strawberries thoroughly and dry them (the strawberries have juice, and when they are wet, it also dilutes our dough).
- You peel them from the stalks and cut them into small pieces.
- Put the diced strawberries in the muffin dough bowl and gently stir the spoon.
- Then prepared muffin cups (silicone) or muffin tin.
- Lay out the dough gently, trying to distribute the fruit evenly in each muffin
- Ideally, the dough will reach ⅔ of the height of the muffin cups.
- This is serving for 12 standard muffins.
- Preheated oven to 180 degrees C / 360 degrees F / Gas 5 and baking time will be 20-25 min.
- Bake in the preheated oven until the tops bounce back from the touch and a toothpick inserted into the center comes out clean, about 25 minutes.
- Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely. Such a collection guarantees that the muffin cup will not get wet.Enjoy!
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