Easy Strawberry Muffins Recipes

STRAWBERRY-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.
• Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.

STRAWBERRY CRUMB MUFFINS

Steps:

• In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
• Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
• In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
• In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy; about 3 minutes.
• Add in the egg, egg yolks, and vanilla and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the milk, beginning and ending with flour. Be sure not to over mix here.
• Turn mixer off and set batter aside for a moment. Place chopped strawberries and remaining flour into a bowl; toss to completely coat the berries in the flour. Add the strawberries and any excess flour into the batter; use a spatula to gently fold the berries into the batter until incorporated.
• Divide the batter evenly among prepared muffin tins. Top each muffin cup with 2 tablespoons of crumb topping.
• Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
• In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins right before serving.

BERRY-SMASH MUFFINS (STRAWBERRY MUFFINS)

Steps:

• Heat oven to 425 F.
• Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
• Slightly smash strawberries in large bowl, using fork.
• Stir in sugar, oil and eggs until mixed.
• Stir in other ingredients just until moistened.
• Spoon batter into muffin cups.
• Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
• Cool 5 minutes.
• Loosen sides of muffins from pan if needed, and take them out of the pan.
• Makes 12 muffins.
• Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees. Line muffin tins with paper liners.
• Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
• Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

FRESH STRAWBERRY MUFFINS

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.

BANANA STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 6 muffin cups with cooking spray.
• Combine sugar and butter in a medium bowl; beat with an electric mixer until pale and fluffy. Add bananas, egg, and vanilla extract; beat for 1 minute.
• Sift flour, baking powder, baking soda, and salt over the banana mixture. Beat until just combined. Stir in chopped strawberries. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool for 5 minutes then transfer to a wire rack to cool completely.

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
• With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
• Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
• Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
• Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
• Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

SIMPLE STRAWBERRY YOGURT MUFFINS

Steps:

• Heat oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners or spray with non-stick cooking spray.
• In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.
• Fill muffin cups about three-quarters full. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
• To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins, then wait 5 to 10 minutes until it sets.

PERFECT STRAWBERRY MUFFINS

Steps:

• Heat the oven to 400 degrees Fahrenheit. Line 12 standard-size muffin cups with paper liners.
• Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.
• Using a measuring jug that holds at least 1 cup, measure the vegetable oil. Add the egg, then fill the measuring jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk).
• Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not overmix. The muffin batter will be pretty thick - see note below). Stir in the strawberries.
• In a small bowl, stir one tablespoon of sugar with a 1/4 teaspoon of vanilla.
• Divide the batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar topping over muffins.
• Bake muffins until tops are golden brown, no longer wet, and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.

STRAWBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
• In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
• In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula. Don't worry if the berries bleed a little - my batter was pink-ish in some spots; it looks pretty when baked.
• In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
• Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
• Bake the muffins for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, lower the temperature down to 350°F (177°C) and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.

SCD STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees. Mix all ingredients together and pour into a muffin tin lined with paper liners. Bake for about 15- 20 minutes or until a toothpick inserted in the center comes out clean. You can use frozen strawberries for this recipe is you soak them until they are soft first, this usually only takes ten minutes or so.

FRESH STRAWBERRY MINI MUFFINS

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.

EASY STRAWBERRY RHUBARB MUFFINS

Steps:

• Preheat oven to 375˚F. Grease or line a standard 12 cup muffin tin with baking cups.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and ginger until combined.
• In a medium mixing bowl, whisk together eggs, brown sugar, white sugar, yogurt, buttermilk, vanilla extract, lemon zest, and vegetable oil until thoroughly combined.
• Stir the wet ingredients into the dry ingredients and mix until just combined.
• Gently fold in strawberries and rhubarb.
• Divide the batter evenly between each muffin cup (about 2-3 heaping large spoonfuls). You may have some leftover or you can add the extra batter to the cups for jumbo muffins.
• Bake on a center rack for 20-25 minutes, until tops are golden and bounce back when touched.
• Let cool in pan for 5 minutes and then transfer the muffins to a wire rack.

STRAWBERRY MUFFINS RECIPE

Steps:

• Preheat oven to 375F/190C degrees. Grease 12 muffin cups or line them with liner papers.
• In a small bowl mix sugar with the lemon/orange zest.
• In a large bowl sift together flour, baking powder, baking soda, and salt. Stir in the sugar mixture.
• In a medium bowl, whisk the egg with the yogurt/sour cream, oil/butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. Gently fold in the diced strawberries.
• Divide the batter among the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Muffins are best the same day they are made, but can be stored in the fridge, in an airtight container, for up to 3 days. They can also be frozen for up to 2 months.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 350°F. Lightly grease 15 standard muffin cups or line with paper muffin cups.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
• In a separate bowl, whisk together the oil, melted butter, vanilla extract, eggs, and milk.
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients; mix just until combined (be careful not to overmix).
• Gently fold in the strawberries.
• With a large ice cream scoop or spoon, fill the prepared muffin cups about 2/3 full with batter. Sprinkle the tops with coarse sugar.
• Bake for 25 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
• Transfer the muffins to a wire rack to cool. Enjoy warm or at room temperature.

STRAWBERRY MUFFINS

Steps:

• 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 tsp 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.

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees. Fill your muffin pan with 18 liners.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
• In a large bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, vanilla and lemon zest.
• Set aside ¼ cup of strawberries for topping your muffins. In a small bowl, toss the remaining strawberries with 1 tablespoon of flour.
• Add the flour mixture to the butter mixture and mix until incorporated. Do Not Overmix. The batter will be thick.
• Fold the strawberries that have been tossed in flour into the batter.
• Fill the muffin liners with the batter, filling each one until almost full. TIP: use a large scoop or spatulas sprayed with non-stick spray to get the batter evenly into the liners.
• Add a few pieces of strawberry (from the reserved ¼ cup diced strawberries) to the top to each of the muffins. Sprinkle the reserved 1 tablespoon granulated sugar evenly between the tops of the muffins.
• Bake the muffins for 17 - 20 minutes, or until the tops are golden brown. A toothpick inserted in the middle of a muffin should come out clean.
• Cool in the muffin pan for 15 minutes. Remove and cool completely on a cooling rack (especially important if making gluten-free).

EASY STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F. Grease a muffin with non-stick cooking spray and set aside.
• Place buttermilk, canola oil, eggs, and vanilla extra in a large mixing bowl and whisk until combined. Add in sugar and whisk again.
• Add the salt, flour, and baking powder into the batter and gently fold until combined using a plastic spatula. Fold in the diced strawberries.
• Using an ice cream scooper, place the muffin batter into the muffin tins and only filling 3/4 of the way. Bake for 18 minutes.
• Remove the muffins from the oven and place on a cooling rack for 15-20 minutes.

HEALTHY STRAWBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Line a 12 count muffin pan with cupcake liners. Set aside.
• To large bowl add white whole wheat flour, baking powder, baking soda, salt and cinnamon. Set aside.
• To a small bowl add mashed banana, honey, unsweetened applesauce, egg and vanilla extract. Using a spatula, combine all the wet ingredients.
• Pour wet ingredients into dry ingredients and mix with a spatula until everything is combined. Add in strawberries and gently mix.
• Fill each muffin tin 3/4 of the way full with the strawberry muffin batter.
• Bake for 18-22 minutes, or until toothpick comes out clean.
• Remove from oven and let rest for 5 minutes. Serve.

EASY STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 180 C/350 F/Gas Mark 4. Measure out all your dry ingredients into a large mixing bowl. Set aside 1 tbsp plain flour for the strawberries later.
• Put 12 paper cases in your muffin tray.
• Measure out all the wet ingredients into a measuring jug. I measure the milk in first then add the rest. I use a tbsp measure for the oil. Whisk the wet ingredients together well.
• Cut the green tops off the strawberries and chop into small chunks about 1 cm square. Put 1 tbsp of plain flour in the bowl with them and mix through until they are all coated in it.
• Tip the liquid into the mixing ingredients and mix as little as you need to until you can't see any dry bits/flour left. Tip in the strawberries and again mix through as little as possible to distribute them.
• Divide the batter into the paper cases. Fill them up to roughly 1 cm below the rim pf the paper case. I use a large serving spoon and my clean finger.
• Top each one with a generous pinch of granulated sugar.
• Bake for 20/25 mins until golden brown and firm when pressed.
• After 5 mins left in the muffin tray remove to a wire rack to cool.
• Apply To Sergeant Major's Face

STRAWBERRY MUFFIN RECIPE WITH LEMON ZEST

Steps:

• Preheat oven to 425F (218C).
• In a large bowl mix together the eggs, butter, oil, water, sugar, and lemon zest. Set aside.
• In a medium-sized bowl whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, in thirds, until combined.
• Gently fold in the strawberries, until combined.
• Scoop batter into muffins tins lined with muffin papers. Sprinkle with turbinado sugar on top
• Bake 16-18 mins until golden brown and risen.
• Allow to cool before serving

EASY GLUTEN FREE STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375°F. Line a muffin pan with baking cups and spray the cups with non-stick cooking spray.
• In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
• In a large bowl, beat together the butter and sugar until combined.
• Beat in the eggs, vanilla and almond extract.
• Fold in the flour mixture until just combined.
• Add the milk and fold in until combined.
• Toss the strawberries with 2 teaspoons of the gluten free flour blend. Set aside 1/2 cup of the berries.
• Gently fold the remaining berries into the batter.
• Transfer the batter to the prepared muffin cups and top with the reserved berries.
• Bake for 25-30 minutes or until the tops are golden and a wooden pick, inserted in the middle of a muffin, comes out clean.
• Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.