These easy Strawberry Muffins are the perfect treat! Made with fresh strawberries, these muffins come together quickly and easily with just a few staple ingredients. Treat yourself!
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
There is never a bad time for a muffin and these strawberry ones are to die for! Perfectly light and moist, they are the perfect homemade baked goods.
I've been baking like crazy these last few weeks. I've made this banana bread recipe 3 times in one week and these strawberry muffins have been on repeat as well. The one thing I love about this recipe is the secret, not so secret, healthy ingredient I've added to this recipe, Greek Yogurt!
Using Greek yogurt in a baking recipe in place of butter, well some of the butter, helps keep the muffin moist and delicious. Greek Yogurt is a little healthier as it has less fat and calories than butter.
I chose to play around with the ratios of this strawberry muffin recipe and realized that these muffins would benefit with just a little bit of butter (for flavor) and Greek Yogurt (for tang and moisture).
Ingredients for Strawberry Muffins
These muffins are made with simple ingredients and come together easily.
- Fresh strawberries
- All-purpose flour
- Baking powder and salt
- Melted butter
- Greek yogurt
- Granulated sugar and brown sugar
- Eggs and milk
- Vanilla extract
How To Make Strawberry Muffins
- Preheat oven to 375 degrees Fahrenheit. Prepare 12 muffin tins with paper liners, set aside.
- Chop 1 lb strawberries. Reserve ¼ cup of strawberries for topping the muffins. Mix the remaining strawberries in 2 teaspoon of flour. Set aside.
- In a large bowl, mix 2 cups of all-purpose flour, 2 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In another bowl, stir 2 tablespoon melted butter, ½ cup greek yogurt, 1 cup granulated sugar, 2 large eggs, 1 ½ teaspoon vanilla extract, and ¼ cup milk until thoroughly combined.
- Slowly add in flour mixture and stir until thoroughly combined.
- Fold in the flour coated strawberries
- Add the mixture to the muffin cups, about ⅓ cup for each muffin. Top the muffins with the reserved strawberries and sprinkle 2 tablespoon brown sugar on top.
Bake in preheated oven for 23-25 minutes or until a toothpick comes out of the center clean. Allow muffins to cool on a rack for 10 minutes. Then remove and enjoy.
How long do they keep?
Once the muffins have cooled completely, transfer them to an airtight container. They will keep for a couple of days at room temperature, but if you store them in the fridge they will be good for up to a week.
Can you freeze them?
Homemade strawberry muffins freeze really well. Let them cool completely and then wrap them in foil and place in a freezer bag or container. They will keep well for up to 3 months.
You can thaw frozen muffins at room temperature, or heat them in the microwave for 30 seconds or in an oven at 350F for 10-15 minutes.
Can you use frozen strawberries?
Yes, you can use frozen strawberries if that's what you have. Prepare them in the same way and be sure to coat them in the flour to help absorb the moisture and make sure they don't sink.
Recipe Notes and Tips
- Be sure to coat the strawberries with flour. This will help them to not sink to the bottom of the muffins.
- Check the muffins after 20 minutes of baking. If an inserted toothpick comes out clean, they are ready.
- Let the strawberry muffins cool for 10 minutes before serving.
More Strawberry Recipes
Strawberry Muffins
Ingredients
- 1 lb strawberries separated
- 2 cups all-purpose flour plus 2 teaspoon for coating strawberries
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 Tablespoon melted butter
- ½ cup Greek yogurt
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ¼ cup milk
- 2 Tablespoon brown sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit. Prepare 12 muffin tins with paper liners, set aside.
- Chop strawberries. Reserve ¼ cup of strawberries for topping the muffins. Mix the remaining strawberries in 2 teaspoon of flour. Set aside.
- In a large bowl, mix 2 cups of flour, baking powder, and salt. Set aside.
- In another bowl, stir melted butter, greek yogurt, granulated sugar, eggs, vanilla extract, and milk until thoroughly combined. Slowly add in flour mixture and stir until thoroughly combined. Fold in the flour coated strawberries.
- Add the mixture to the muffin cups, about ⅓ cup for each muffin. Top the muffins with the reserved strawberries and sprinkle brown sugar on top.
- Bake in preheated oven for 23-25 minutes or until a toothpick comes out of the center clean. Allow muffins to cool on a rack for 10 minutes. Then remove and enjoy.
Notes
- Be sure to coat the strawberries with flour. This will help them to not sink to the bottom of the muffins.
- Check the muffins after 20 minutes of baking. If an inserted toothpick comes out clean, they are ready.
- Let the strawberry muffins cool for 10 minutes before serving.
Marie Smeets says
This is my husband's favorite muffin now! I served a double batch of these when my 6 neices and nephews stayed over night and they we devoured in 20 minutes. Delicious recipe - moist & flavorful! Don't need to change a thing! Thank you for sharing ❤
Tanya says
Thank you Marie 🙂 So glad you like the recipe.
gail webster says
Can these be made in the mini tins? If so how many muffins will it make? Thanks so much.Happy Thanksgiving .
Tanya says
Hi Gail, Happy Thanksgiving. I haven't made minis with this recipe but I'm sure it would work. The recipe as written will likely produce 32 mini muffins. You'll want to decrease the baking time as well, since they are smaller they will bake faster. I'd start checking at around 10 minutes.