Perfectly Sweet Strawberry Muffins for Summer Baking
Perfect for breakfast, snacks, or a delightful treat, these fluffy, homemade strawberry muffins are sure to become a family favorite.
In the kitchen, magic happens in the simplest forms – take strawberries and muffins, for example.
Who would have thought that combining these two could result in a treat so delightful, it could brighten up any morning or add a sweet treat to your afternoon tea?
That’s exactly what I’m going to share with you today: the ultimate strawberry muffins, that are as fun to make as they are to eat. We’re turning fresh, juicy strawberries into little baked treasures that promise to be a hit with everyone.
This recipe is straightforward, foolproof, and, most importantly, packed with the fresh, tangy sweetness of strawberries.
The beauty of strawberry muffins lies in their versatility. They’re perfect for breakfast on-the-go, a midday snack, or even a thoughtful edible homemade gift.
As we embark on this muffin-making adventure together, remember that baking is about experimentation and finding joy in the process.
Who knows? This simple recipe might just become your new favorite way to celebrate berry season.
Here’s what you’re going to need.
Ingredients
- 2 cups all purpose flour
- 2 tablespoons brown cane sugar
- 2 teaspoons baking powder
- 2 large eggs
- 3/4 cup cane sugar
- 1/2 cup coconut oil, melted
- 1/2 cup milk
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups strawberries, washed, and diced
For dairy free, use almond or oat milk in these. They turn out beautifully.
Store in an airtight container on the counter for up to three days. Store in the fridge for up to a week, and freeze for up to three months. When ready to eat, thaw overnight in the fridge, and heat in the microwave.
Get the printable recipe for these muffins below:
Strawberry Muffins
Equipment
- Cupcake scoop
Ingredients
- 2 cups all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 egg(s) large
- 3/4 cup granulated sugar
- 1/2 cup coconut oil melted
- 1/2 cup milk
- 1 1/2 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 cups strawberries washed, and diced
Instructions
- Preheat the oven to 400F. Line muffin tin with cupcake liners, and spray with non stick spray. Set aside.
- In a large bowl, whisk the dry ingredients together: flour, baking powder, salt, sugar, and brown sugar.
- Add the eggs, coconut oil, milk, and vanilla. Mix until just combined – a few little lumps are okay.
- Fold in 1 1/2 cups of the strawberries. Use a cupcake or cookie scoop to evenly distribute the batter into the cups. Top with a few chopped strawberries.
- Bake at 400F for 15 – 20 minutes or until the tops are golden brown, and when a toothpick is inserted in the center, it comes out clean.
- Remove from the oven, and cool about five minutes before transferring to a wire cooling rack to cool completely.
Nutrition
If you enjoyed these muffins, I’d love for you to let me know in the comments! I’d also love for you to check out these other muffin recipes:
Apple Cider • Chocolate Chip Mini • Gingerbread • Pumpkin Cranberry
