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!
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.
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Notes
Strawberries are best when fresh and ripe, but you can also use frozen strawberries that have been thawed and drained of excess moisture
Don't overmix the muffin batter after adding the dry ingredients. This will ensure the muffins maintain their texture!
Use room temperature ingredients, for the best muffins
Don't overbake the muffins or they may become dry
Use the toothpick test to ensure the muffins are fully cooked. A toothpick inserted into the muffin should come out clean, with little to no batter attached to it. A cake tester or paring knife will also work.