Easy Strawberry Muffins

These easy strawberry muffins are light and fluffy, perfectly moist, and packed with fresh berry flavor. With juicy strawberries in each bite, they are a delicious breakfast or mid-morning snack!

Course Breakfast, Dessert

Cuisine North American

Prep Time 12

Cook Time 20

Total Time 32

Servings muffins

Calories 252kcal

Author Emmeline Kemperyd

Equipment

Ingredients

¾ cup salted butter at room temperature, cut in small pieces, or unsalted + a pinch of salt
1 cup sugar
2 eggs at room temperature
1 teaspoon vanilla extract or vanilla powder / vanilla sugar
1.5 cups all-purpose flour
1.5 teaspoon baking powder
½ cup milk at room temperature
2 cups fresh strawberries cut in pieces
1 tablespoon sugar optional, for topping the muffins

US Customary - Metric

Instructions

Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
Place sugar and butter in a large bowl and mix until fluffy.
¾ cup salted butter, 1 cup sugar
Add the eggs and vanilla extract and mix until fluffy.
2 eggs, 1 teaspoon vanilla extract
In a separate bowl, mix together flour and baking powder. Add to the egg, butter & sugar mixture and mix just enough for it to be well blended.
1.5 cups all-purpose flour, 1.5 teaspoon baking powder
Add milk, and mix until just smooth - not more.
½ cup milk
Gently fold in the strawberries.
2 cups fresh strawberries
Scoop batter into muffin liners, filling them a little more than ¾ of the way. Optional: top with sugar.
1 tablespoon sugar
Bake in the middle of the oven for 18-22 minutes. Test with a cake tester or toothpick – it should come out with no or very little cake batter when they are done.

Video

Notes

Use room temperature ingredients. This makes creaming the butter and sugar easier, and helps avoid the batter breaking.

Cream the butter and sugar well. Allow this to take a bit of time, don't rush it. This is where a soft and tender muffin is made!

Don't overmix after adding the dry ingredients. Overmixing at this point can make them dense.

Chop the strawberries small. This way they stay suspended in the batter without needing to be coated in flour beforehand. If you want to keep the chunks larger, toss them in 1 tablespoon flour before adding to the batter.

Don't overbake. This will make them dry. If your oven tends to run a bit hot, check them early to ensure they don't overbake.

Can I use frozen berries?

You can technically make this recipe with frozen berries as well, and it turns out fine, but not great. Frozen berries always come with more liquid, and it's difficult to know exactly how to adjust the other liquids in the recipe to account for this, which affects texture.

If you do decide to use frozen berries, make sure to drain them well first, to remove as much liquid as possible.

Storing & Freezing Instructions

Storing: Store muffins in plastic bags or a muffin tin at room temperature. They will remain fresh for 5 days, but taste best when they are eaten within 2 days.

Freezing: They also freeze incredibly well! Let them cool down completely, then store them in an airtight container in the freezer for up to 6 months.

Nutrition