Best 6 Fresh Strawberry Muffins Recipes

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Indulge in the delightful aroma of freshly baked strawberry muffins, a classic treat that combines the sweetness of ripe strawberries with a soft and fluffy muffin texture. These muffins are not only a delectable snack but also a perfect grab-and-go breakfast option. With variations ranging from classic to streusel-topped and even gluten-free, there's a recipe for every taste and dietary preference. Prepare to tantalize your taste buds with these delightful strawberry muffin recipes that offer a burst of flavor in every bite.

Here are our top 6 tried and tested recipes!

FRESH STRAWBERRY MUFFINS



Fresh Strawberry Muffins image

Fresh strawberry muffins.

Provided by Jen Pretty

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

¾ cup white sugar
½ cup butter, softened
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract
1 ½ cups chopped strawberries
3 teaspoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
  • Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
  • Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 214 calories, Carbohydrate 31.6 g, Cholesterol 36.6 mg, Fat 8.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 243.3 mg, Sugar 15 g

FRESH STRAWBERRY MINI MUFFINS



Fresh Strawberry Mini Muffins image

These muffins are really easy make and don't taste as sweet as some. The recipe says it makes 36 but I usually get about 22 out of this recipe.

Provided by Lvs2Cook

Categories     Quick Breads

Time 31m

Yield 36 muffins

Number Of Ingredients 8

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup canola oil
1 egg
1 cup chopped fresh strawberries

Steps:

  • Heat oven to 375º and spray 36 mini muffin cups with cooking spray.
  • In a large bowl, mix the flour, sugar, baking powder and salt.
  • In another smaller bowl, mix the milk, oil, and egg.
  • Add wet mixture to dry, stirring just enough to mix it together.
  • Do not over mix or the muffins will be tough.
  • Gently fold in the chopped strawberries.
  • Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.
  • Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean.
  • Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

FRESHLY FRESH STRAWBERRY MUFFINS



Freshly Fresh Strawberry Muffins image

These moist and tasty muffins are made with tangy strawberry yogurt and fresh strawberries. A perfect breakfast treat.

Provided by sal

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 9

½ cup butter
½ cup white sugar
2 eggs
½ cup buttermilk
1 (8 ounce) container strawberry flavored yogurt
1 tablespoon lemon juice
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 ½ cups chopped strawberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, yogurt, and lemon juice. Combine the flour and baking powder; stir into the yogurt mixture until just blended. Fold in strawberries. Spoon the batter into the prepared muffin cups.
  • Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the pan over a wire rack.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 32.3 g, Cholesterol 52.2 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 5.2 g, Sodium 174.7 mg, Sugar 11.2 g

HEALTHIER FRESH STRAWBERRY MUFFINS



Healthier Fresh Strawberry Muffins image

This is my two-year-old's favorite fresh strawberry muffin recipe! While it's a sweet muffin, the ingredients are healthy enough that I feel good about giving her one for breakfast. They only last a couple of days fresh, but freeze beautifully - I usually put half in the freezer right away and enjoy them for months!

Provided by skyegirl1999

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ cups rolled oats
1 ¼ cups whole wheat flour
⅔ cup white sugar
¼ cup flax seed meal
2 tablespoons baking powder
1 teaspoon salt
1 ½ cups milk
¾ cup coconut oil, melted
½ cup applesauce
2 eggs, lightly beaten
2 cups fresh strawberries, chopped, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
  • Mix all-purpose flour, oats, whole wheat flour, sugar, flax seed meal, baking powder, and salt together in a large bowl. Stir in milk, coconut oil, applesauce, and eggs. Fold in strawberries.
  • Fill the prepared muffin tins evenly with batter, about 3/4 full.
  • Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 184.5 calories, Carbohydrate 24.4 g, Cholesterol 14.9 mg, Fat 8.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 6.3 g, Sodium 231.6 mg, Sugar 7.6 g

FRESH STRAWBERRY MUFFINS



Fresh Strawberry Muffins image

This is a great recipe for muffins using fresh strawberries. It is a bit different from the other strawberry muffin recipes posted as it uses whole wheat flour, buttermilk and almond extract. These are really good warm from the oven for a special breakfast/brunch. As usual, I have modified the original to use sugar and egg substitutes and whole wheat flour. My family loves these and asks for them often in the summer when strawberries are in season.

Provided by Simply Chris

Categories     Quick Breads

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 13

3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup sugar substitute
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup egg substitute
1/2 teaspoon almond extract
3/4 cup low-fat buttermilk
1/4 cup canola oil
1 cup fresh strawberries, chopped
1 teaspoon cinnamon
3 tablespoons sugar substitute

Steps:

  • Pre-heat oven to 375 degrees.
  • Spray muffin tin with cooking spray.
  • Mix together flour, sugar, baking powder, backing soda and salt.
  • In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
  • Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
  • Gently fold in the strawberries.
  • Fill prepared mussin tins about 2/3 full.
  • Top with cinnamon/sugar mmixture.
  • Bake 15 mminutes or until tester comes out clean.

FRESH STRAWBERRY MUFFINS



Fresh Strawberry Muffins image

I love this recipe for Fresh Strawberry muffins. They are great for breakfast, or a little snack. I am really looking forward to the summers here, so that we can pick some fresh local berries to bake with! Original recipe posted from A Recipe A Day :)

Provided by Tara Pacheco

Categories     Other Breakfast

Time 30m

Number Of Ingredients 12

1/2 c butter, melted
3/4 c sugar
1 egg
2 c flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
1/2 tsp vanilla
1 1/2 c fresh strawberries, chopped
CINNAMON SUGAR TOPPING
3 tsp sugar
1/2 tsp cinnamon

Steps:

  • 1. Cream butter and sugar. Add egg and mix well.
  • 2. Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
  • 3. Spoon batter into muffin pans.
  • 4. Combine sugar and cinnamon and sprinkle over muffins.
  • 5. Bake at 400º for 20-25 minutes.

Tips:

  • To ensure fluffy muffins, make sure to use fresh baking powder and baking soda.
  • For a moist crumb, do not overmix the batter. Overmixing can result in tough muffins.
  • Fresh, ripe strawberries are essential for the best flavor. If using frozen strawberries, thaw and drain them before adding to the batter.
  • For a streusel topping, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1/4 cup unsalted butter. Mix until crumbly and sprinkle on top of the muffins before baking.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 2 months.

Conclusion:

Fresh strawberry muffins are a delicious and easy-to-make treat that are perfect for any occasion. With a moist crumb, sweet strawberry flavor, and optional streusel topping, these muffins are sure to be a hit. Whether you're enjoying them for breakfast, brunch, or as a snack, these muffins are a delightful way to start your day or satisfy your sweet tooth.

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