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–+ servings
Strawberry Muffins on a cooling rack.

Homemade Strawberry Muffins

David
Indulge in pure berry bliss with these mouthwatering strawberry muffins! Bursting with the vibrant sweetness of sun-ripened strawberries, every bite will elevate your morning.
5
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Prep Time 5 minutes
Cook Time 20 minutes
Strawberry Osmosis Time 2 hours
Total Time 2 hours 25 minutes
Course Breakfast, Brunch, Side Dish, Snack
Cuisine American
Servings 17 Standard Muffins
Calories 191 kcal

Equipment

  • Mixing Bowls
  • Measuring Cups/Spoons
  • Rubber Spatula
  • Whisk
  • Standard Muffin Pan
  • Digital Scale optional but recommended

Ingredients
 
 

For Strawberry Prep

  • 2 Cups Frozen or Fresh Strawberries stems removed - 300g
  • ¼ Cup Granulated Sugar 50g

Muffins

  • 3 Cups All-purpose Flour 360g
  • ¾ Cup Granulated Sugar 150g
  • 3 ½ Tsp Baking Powder 16g
  • 1 Tsp Sea Salt 6g
  • 1 Stick Unsalted Butter melted - 113g
  • ½ Cup Whole or 2% Milk room temperature - 122g
  • 2 Large Eggs room temperature - 100g
  • 1 Tsp Vanilla Extract 4g
  • Coarse Sugar optional, for sprinkling on top

Instructions
 

Strawberry Prep

  • Slice fresh or frozen strawberries and place them in a bowl. Stir in sugar, cover, and let sit at room temperature until the strawberries are swimming in a pool of their own juices--at least 2 hours.
    Tip: Frozen strawberries can take a little longer than 2 hours to release their juices due to the period it takes for them to thaw. Fresh or Frozen: You can do this step the night before by prepping them as stated and storing them covered in the refrigerator overnight. Let them come to room temperature before using.
    This is an image of the strawberries after they have released their juices.

To Prepare the Muffins

  • Preheat your oven to 400°F / 204°C. Position a rack in the center of the oven. Add muffin liners to a standard muffin pan.
    An image of a standard muffin pan with muffin liners in each slot.
  • Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk to combine.
    Flour, sugar, baking powder, and salt in a large clear glass bowl.
  • Pour the melted butter into a medium mixing bowl. Stir in the room-temperature milk. Add the eggs and vanilla extract and whisk until combined.
    An image of melted butter, milk, eggs, and vanilla extract being whisked together.
  • Fold the wet ingredients into the dry ingredients until mostly combined and a few streaks of flour remain.
    This is an image of the wet ingredients folded into the dry ingredients until mostly combined.
  • Strain and separate 1/3 of the strawberries from the container and place them in a separate container. Set aside. Pour the remaining strawberries and all of the juice into the batter, and fold until just combined. Don't worry if the batter appears slightly pink -- it'll bake into a normal color.
  • Fill each muffin cup 2/3 of the way. This recipe can make up to 17 strawberry muffins.
    An image of a muffin tray with muffin liners filled with batter 2/3 of the way full.
  • Evenly scatter the remaining strawberries along the top of each muffin. Sprinkle the tops of the batter with coarse sugar, if desired. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes back free of batter, about 17 to 20 minutes. Allow to cool before enjoying.
    An image of batter-filled muffin cups with strawberries sprinkled on top.

Video

Notes

Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size. 

Nutrition

Serving: 1 MuffinCalories: 191kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 34mgSodium: 236mgPotassium: 69mgFiber: 1gSugar: 13gVitamin A: 203IUVitamin C: 10mgCalcium: 67mgIron: 1mg
Keyword Morning, muffin, Strawberries, Strawberry Muffin
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