Strawberry muffins check all the boxes! If you’ve never tried homemade Strawberry muffins then you’re in for a real treat. I get tired very quickly, so I keep looking for something new… and while experimenting like this, I have made all types of muffins. These strawberry muffins are also one of them. I know this is nothing new for you and making strawberry muffins is quite easy. Still some mistakes happen… but today I have brought a perfect recipe for you and some tips or tricks for perfection. So let’s get started.
Strawberry muffin recipe
I know that strawberry season is over…but we can still make these delicious muffins using frozen strawberries… Because craving is craving…which we cannot sacrifice, right? If you love bakery-style muffins that are soft, moist, and loaded with fresh strawberries, then this strawberry muffin recipe is exactly what you need. These homemade strawberry muffins are easy to make and packed with juicy berries, making them the perfect treat for breakfast, brunch, and a quick snack.
Table of Contents
Can You Use Frozen Strawberries in Muffins? Here’s What Works Best
Yes! Absolutely, you can use frozen strawberries in muffins, and they turn out just as delicious as fresh ones. But they used some tricks. If you let frozen strawberries thaw, they release too much juice and can make your muffins soggy. So, use them straight from the freezer and chop them into small pieces. Coat your frozen strawberries in a tablespoon of flour before putting them to the batter, and frozen berries can make this batter colder, so your muffins may take 2-3 extra minutes to bake, but it’s better to check them with a toothpick. It should come out clean when done. If fresh berries aren’t available, go ahead and bake with frozen ones.
Essential Ingredients for the Best Strawberry Muffins
- Flour: All-purpose flour works great here. It makes your muffins fluffy and moist and gives them a light and soft texture. But if you’re finding other options, sometimes, like me, you can go with gluten-free flour blend, whole wheat flour, cake flour, or coconut flour. Always sift the flour before mixing it in the batter.
- Sugar: Here I’m using granulated and brown sugar. It balances the tartness of fresh
strawberries and provides the moisture to prevent dry muffins. Molasses of brown sugar makes them moist and more flavorful. If you’re looking for a low-sugar option, replace 1⁄2 cup of sugar with 1⁄2 cup of applesauce or 1 cup of sugar with 1 cup of mashed banana.
- Butter: Always use unsalted butter. It controls the amount of salt in your muffins. If you don’t want to use butter, then go with Greek yogurt, oil, or coconut milk. Choose the best according to your taste and texture preference.
- Eggs: Eggs help hold everything in place so that the muffins don’t crumble apart. It makes your muffin fluffy and light. Without eggs, your muffin may be dense, dry, and crumbly. For a vegan option, use a chia seed egg or flaxseed. (Used 1 tbsp ground flaxseed/chia seeds + 3 tbsp water = 1 egg)
- Buttermilk: I used buttermilk in blueberry muffins too, and I really liked the result; since then, I’ve used buttermilk in all my muffins. It makes the muffins fluffy, soft, and moist without any hassle. Buttermilk has a slight tangy flavor, but it blends well with the sweet strawberries and sugar.
- Strawberries: I’ve used diced strawberries. Large strawberry chunks can create soggy spots in muffins, but smaller, diced pieces blend better. And toss the strawberries in a little flour before adding them to the batter.
How to make strawberry muffins
- No buttermilk, no problem! Just add a teaspoon of vinegar or lemon juice to the milk and let it sit for 5 minutes. Set the oven to 375°F. I know preheating sounds boring, but it’s worth it. Preheat for at atleast 10 minutes.
- Take a 1 1⁄2 cups of diced strawberries and toss in a tablespoon of flour before adding to the batter. It keeps them from sinking to the bottom. In a large mixing bowl, whisk together the flour, baking powder, and salt. Don’t forget to sift them. It helps to remove the clumps.
- Use a stand mixer for easy blending; whisk together the melted butter, granulated sugar, brown sugar, and buttermilk. Add the eggs one by one, and last, you have to add vanilla extract. Now, gradually add the flour mixture into the wet ingredients. Gently fold the flour- coated strawberries and avoid overmixing. If you want extra strawberry flavor, mash 1/2 cup of strawberries and mix it into the batter.
- Line a muffin tin with paper liners and fill each cup about 3⁄4 full. Now, pop your muffin tin into the preheated oven and bake for at atleast 20-25 minutes. How do I know they’re done? Just stick a toothpick in the center; if it comes out clean, then they are ready. Let the muffins sit in the tin for 5 minutes. Transfer them to the wire rack and sprinkle powdered sugar or drizzle melted white chocolate to take them to the next level.
Tips for Light and Fluffy Strawberry Muffins:
1) Never compromise on quality. Always choose high-quality ingredients. Used fresh baking powder, room-temperature eggs and high-quality flour. Spoon it into your measuring cup and level it off with a knife, don’t scoope directly with the measuring cup.
2) Don’t overmix the batter. Mixed gently until the ingredients are just combined. Overmixing leads to tough muffins. Mix until you don’t see any dry flour.
3) Toss your chopped strawberries in a tablespoon of flour before adding to the batter. For a extra flavor, add mash strawberries or strawberry sauce to the batter along with chopped strawberries.
4) Baking temperature is also important so, used preheated oven to 375°F atleast 10-15 minutes before baking. Hot oven helps to quickly rise the muffins.
How to make strawberry muffins with cake mix
- If you ever want a quick and easy way to make homemade strawberry muffins, cake mix is your best friend. It’s a shortcut that saves time but still gives you muffins that taste like they’re made from scratch.
- Just grabbed a box of vanilla cake mix ( suggestion is here- you can also used strawberry or white cake mix for extra flavor). In a stand mixer, whisk together 1 box of cake mix, 1⁄2 cup of oil, 3⁄4 cup of milk, and 3 eggs. Then gently fold a cup of freshly chopped strawberries coated with flour. Lined your muffin tins with paper liners and fill each cup about 3/4 full. Bake them at 400°F for the first 5 minutes then lower the temperature to 350°F and bake for another 12- 15 minutes. Let them cool and topped with your favourite toppings. Try them once, and you’ll be hooked.
Variations: Gluten-Free, Vegan, and More
- Sometimes, you want to switch things up, maybe for dietary reasons or just to try something new, and these strawberry muffins are super flexible. Want to enjoy muffins without the gluten? No problem! Just swap regular flour with gluten-free all-purpose flour.
- No eggs? No dairy? No worries. Replace eggs with flax eggs (use 1 tablespoon of ground flax
- 3 tablespoons of water per egg). Swap milk for almond, soy, or oat milk. And last but not least, use coconut oil or vegan butter instead of regular butter.
How to Store and Keep Your Muffins Fresh, or Can I Freeze Them?
- If you plan to eat your muffins within 2-3 days, then store them at room temperature in an airtight container. (I’ve used this special muffin container from Amazon for better storage.). I really love this product; it keeps my muffins moist and fresh. If you don’t have a container, place a paper towel at the bottom of the container and add muffins in a single layer and place another paper towel on the top.
- If you store for a longer period of time, then freezing is the best option. Wrap each muffin individually in plastic wrap and place them in a Ziplock bag; you can easily store them for up to 3 months. Don’t put the muffins directly in the fridge; they get dry and hard quickly in there.
Serving suggestions
- Slice your muffins in half and add a little butter while they’re still warm. The combination of butter with a muffin takes your breakfast to the next level and is perfect for a lazy Sunday afternoon.
- Strawberry muffins + whipped cream = perfect love story. Top your muffins with a cloud of whipped cream or maybe even fresh strawberry slices on top.
- I’ve seen a lot of people drizzle honey or maple syrup on top of muffins, and that’s a great idea. This is especially yummy if the muffin is warm.
- Just slice your muffins in half and spread on a smooth layer of plain cream cheese or strawberry-flavored cream cheese.
Strawberry Muffins Recipe
Equipment
- 1 Muffin Container
- 1 Mixing Bowl
Ingredients
- 2 Cups All-purpose Flour
- 1 Tbsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Large Eggs
- 1/2 Cup Unsalted Butter ( Melted And Cooled )
- 1 Cup Buttermilk
- 1 Tsp Vanilla Extract
- 1 And 1/2 Cups Diced Fresh Strawberries
Instructions
- 1) Sift the flour, baking powder and salt in a large mixing bowl.
- 2) Take a stand mixer and whisk together the melted butter, granulated sugar, brown sugar and buttermilk.
- 3) Add the eggs one by one in your buttermilk mixture and add vanila extract. Now, Gradually add the dry ingredients into wet ingredients and be careful while folding your flour-coated strawberries. Mix this batter until just combined.
- 4) Line a muffin tins with paper liners, fill them and pop your muffin tins into the preheated oven and bake them for atleast 20-25 minutes. Your soft, moist strawberry muffins are ready to serve with creamy butter.
Notes
FAQs:
1) Are strawberry muffins healthy?
Ans: Strawberry muffins can be healthy, but it depends on how you make them. If you use fresh strawberries, whole wheat flour, less sugar, and healthy fats like olive oil or Greek yogurt, you’re making a better choice than store-bought muffins full of preservatives and extra sugar. It will be healthy, but with the right ingredients. Strawberry muffins can be a healthier snack or breakfast option that tastes amazing too.
2) Why are my strawberry muffins soggy?
Ans: If your muffins turned out soggy, then don’t worry; it usually happens because the strawberries have too much moisture. Both fresh and frozen strawberries can release a lot of juice while baking and make your muffins wet in the middle. Wash and chop your strawberries, then gently pat them dry with a paper towel before mixing them in. If the muffins didn’t bake long enough, they’ll feel soggy.
3) Why add sour cream to muffins?
Ans: Sour cream actually adds richness and makes your muffins super tender and also adds moisture without making the batter too runny. A slight tang of sour cream boosts the flavor as well. Overmixing muffin batter can make them tough, but sour cream helps prevent that.
4) Do strawberry muffins freeze well?
Ans: Yes, strawberry muffins can freeze really well. If you made a big batch, then freezing them is the great idea. But don’t freeze them while warm; otherwise, they’ll get soggy. So, wrap each muffin in plastic wrap or foil to stay fresh. When you’re ready to eat, just take one out and let it thaw at room temperature or pop it in a microwave for about 20-30 seconds.
5) What makes muffins rubbery?
Ans: A common reason to get your muffins rubbery is overmixing the batter, especially after adding the flour, so mix just until everything is combined. If your recipe has too much milk or not enough butter, then the texture can feel a bit rubbery. Another reason is if your oven is too hot or too cool; muffins might not bake evenly.
6) Why do muffins become hard?
Ans: The most common thing is to overmix the muffin batter. When you stir it a lot, it creates gluten and makes your muffins hard and chewy. If you leave the muffins in the oven too long, they dry out and get hard. So, be gentle when mixing, bake just the right amount of time, and don’t forget to add moisture like butter.