Easy Strawberry Muffins Recipe

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Juicy fresh strawberries, orange zest and fragrant vanilla sugar combine into this easy Strawberry Muffins recipe. They are quick to put together and great for breakfast, brunch or lunch on the go.

Suitable for vegetarian diets. Post includes Weight Watchers points.

the completed strawberry muffin recipe

Ok guys, today it is all about this easy Strawberries Muffins recipe, bursting with juicy fruit and orange flavor in every single bite. Crunchy on the outside and soft on the inside, they make a great breakfast or brunch treat, snack, or back to school lunch box idea.

They are easy to whip up from scratch using a few everyday ingredients available in your store cupboard. No special equipment is required except a couple of bowls, measuring cups, and mixing spoons. And, of course, the willpower to not eat all the strawberries before baking.

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Guys, you are looking at a great Strawberry Muffin recipe right here! If you love muffins as much as I do, check out these Carrot Cake Muffins as well as these Butternut Squash Muffins.

six of the finished muffins on a countertop

One thing about this muffin recipe is that it makes a great base muffin recipe which you can adapt in 1 million different ways. Basically, you can start with this and add in various things you like. Do scan down below to see some suggestions

For more hot breakfast ideas with fresh fruit, try my Overnight Strawberry Oats and Apple Cinnamon Crockpot Oatmeal!

Why Make This Recipe

  • Bursting with juicy strawberries: The muffins are full of fresh, juicy strawberries that provide a delightful burst of flavor in every bite.
  • Perfect for using up summer berries: This recipe is an excellent way to utilize your summer berry bounty, ensuring none of those delicious fruits go to waste.
  • Kid-friendly: These muffins are loved by kids and adults alike, making them a versatile treat for the whole family.
  • Freezer-friendly: You can make a batch or two ahead of time and freeze them, allowing you to enjoy these delicious muffins whenever you like. We love serving them with Strawberry Compote.
top down view of strawberry muffins on a baking rack

Ingredient Notes

  • Plain flour: Provides the structure and texture to the muffins.
  • Baking powder: Helps the strawberry muffin recipe rise and become fluffy.
  • Orange zest: Adds a bright, citrusy flavor and aroma to the muffins.
  • Salt: Enhances the overall flavor and balances the sweetness.
  • Vegetable oil: Adds moisture and richness to the muffins.
  • Sugar: Sweetens the strawberry muffins and contributes to their texture.
  • Milk: Adds moisture and helps create a tender crumb.
  • Eggs: Act as a binder and provide structure to the strawberry muffins.
  • Vanilla extract: Use a good quality vanilla extract to add depth of flavor.
  • Diced strawberries: Bring juicy, fruity sweetness and texture to the muffins.
  • Raw vanilla sugar: Creates a golden, crunchy topping for added sweetness and texture. You can also make your own by adding vanilla scrapings into some cane sugar and storing it until needed.
top down view of one muffin

Ready to learn how to make these easy strawberry muffins? Then gather up your ingredients, and I will show you…

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Strawberry Muffins

Get the complete ingredients list and instructions from the recipe card below.

  1. Preheat the oven to 375 degrees / F 190 degrees C and place a paper muffin liner inside each cup of a muffin tray.
  2. In a large bowl, mix the flour, baking powder and salt.
  3. In a separate bowl whisk together the oil, milk, eggs, orange zest, vanilla, and sugar until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined, then gently fold in the strawberries so they don’t break.
  5. Divide the batter into the muffin cups, top with vanilla sugar, then bake for 17- 22 minutes or until a toothpick inserted into a muffin comes out clean.
  6. Allow the Strawberry Muffins to cool slightly in the muffin tin before transferring them to a rack to cool completely.
image collage showing the steps for making this strawberry muffin recipe

Recipe Tips

  • Cut the strawberries into smallish cubes so that you don’t end up with large lumps of soggy strawberries or muffins.
  • If you are worried about strawberries sinking, then mix them with 1-2 teaspoons of flour to stop them from sinking.
  • Make sure not to over-mix the muffin batter after adding in your flour, or else you will end up with really dense muffins.
  • You can use melted butter instead of olive oil for a richer flavor.
  • Fill the muffin tins only about three-quarters full as the muffins will rise during baking.
  • Here are some of my favorite tools to make this recipe. Do you have any of these already?
five strawberry muffins packaged in a square baking tin

Delicious Variations

  • Healthy Strawberry Muffins– These muffins are healthier because they do have less sugar. If you want to up the health factor you can substitute about half the all-purpose flour with some whole wheat flour
  • More Citrus Flavor– For even more citrus flavoring in your easy Strawberry Muffins, add in 1-2 tablespoons of orange juice. You can also substitute the strawberries with tangerines, clementines, satsumas, or grapefruit.
  • Change Up The Fruit– Switch out the strawberries for other fresh fruit like raspberries or blueberries.
  • Spice Them Up– Spice up your easy strawberry muffins by adding cinnamon, allspice, or cardamom to the batter.
  • Vegan Strawberry Muffins– Substitute the eggs with flax seed eggs and the milk for dairy free milk like almond milk, soy milk, or coconut milk.
three muffins alongside fresh strawberries

Prep and Storage

  • Prep Ahead– These muffins are perfect for making ahead so you can have delicious snacks, breakfast, and on-the-go lunches all week. Store at room temperature or in the refrigerator and reheat for 12-15 minutes in the oven at 350 degrees F / fan-assisted 160 degrees C / 180 degrees C / gas 4.
  • Store– Store cooled muffins in an airtight container at room temperature for 2-3 days. For longer storage, keep muffins in an airtight container in the refrigerator for about 7 days.
  • Freeze– To freeze, cool muffins, place in Ziploc bags, remove air, label, and store in the freezer for up to 3 months. Thaw in the fridge before reheating.
two muffins in a glass meal storage container with two strawberries

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen instead of fresh strawberries, but it’s essential to thaw and drain them before adding them to the batter. Excess moisture can affect the muffin’s texture.

Can I substitute the vegetable oil with another type of oil?

Yes, you can substitute vegetable oil with melted butter for a richer flavor, or use a light olive oil or coconut oil for a healthier alternative.

How can I tell when the muffins are done baking?

Insert a skewer or a toothpick into a muffin, and if it comes out clean or with a few crumbs (not wet batter), the muffins are done.

Where can I find raw vanilla sugar for the topping?

You can purchase raw vanilla sugar from some specialty food stores, but it’s easy to make at home by adding vanilla bean scrapings to regular cane sugar and storing it until needed.

How can I prevent the fresh strawberries from sinking to the bottom of the muffins?

Toss the chopped strawberries in a small amount of flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking.

six fresh strawberry muffins

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Head on over to see all my Breakfast Recipes or start with this selection below.

Serving Suggestions

Weight Watchers Points

There are 8 Blue Plan SmartPoints in one serving of this.

More Muffins Recipes

Be sure to try some of my other delicious muffin recipes!

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fresh strawberry muffins in a container
Print Recipe
5 from 8 votes

Easy Strawberry Muffins

These strawberry muffins are quick to put together and great for breakfast, brunch or lunch on the go.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, Western
Diet: Vegetarian
Servings: 12
Calories: 196kcal
Author: Bintu Hardy

Ingredients

  • 2 cup (275g) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon orange zest
  • ¼ teaspoon salt
  • cup (80ml) vegetable oil
  • cups (100g) sugar
  • ¾ cup (180ml) milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup (160g) diced strawberries
  • 1-2 tablespoons raw vanilla sugar

Instructions

  • Preheat the oven to 375 degrees F / fan assisted 170 degrees C / 190 degrees C / gas 5.
  • Place a paper muffin liner inside each cup of a muffin tray.
  • In a large bowl, mix the flour, baking powder and salt.
  • In a separate bowl whisk together the oil, milk, eggs, vanilla and sugar until well combined.
  • Add the wet ingredients into the dry and mix until just combined, then gently fold in the strawberries so they don’t break.
  • Divide the muffin batter into the muffin cups, top with vanilla sugar then bake for 17- 22 minutes or until a skewer inserted into a muffin comes out clean.
  • Allow the strawberry muffins to cool slightly in the baking tin before transferring them a rack to cool completely.
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Notes

  • Cut the strawberries into smallish cubes so that you don’t end up with large lumps of soggy strawberries or muffins.
  • If you are worried about strawberries sinking, then mix them with 1-2 teaspoons of flour to stop them from sinking.
  • For even more citrus flavoring in your muffins, add 1-2 tablespoons of orange juice.
  • Make sure not to over-mix the muffin batter after adding in your flour or else you will end up with really dense muffins.
  • You can use melted butter instead of olive oil for a richer flavor.
  • Fill the muffin cases only about three-quarters full as the muffins will rise during baking.
  • Storage – keep in an airtight container for 2-3 days.
  • There are 8 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 196kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 66mg | Potassium: 138mg | Sugar: 12g | Vitamin A: 65IU | Vitamin C: 7.3mg | Calcium: 55mg | Iron: 1.2mg

 

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Recipe Rating




14 Comments

  1. 5 stars
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  2. Tried these muffins yesterday. Such a delightful burst of flavors. They turned out moist inside and crunchy outside. Can not wait to explore more recipes like this.

  3. 5 stars
    These muffins looks woah for sure!! I love the combination of ingredients, it sounds delicious. Your photos as usual are fantastic and I need to go and grab the ingredients to make this soon!

  4. 5 stars
    Orange and strawberry is such a great flavour combination. These look so good, can’t wait to make them!

  5. 5 stars
    I totally agree, you just need a good base muffin recipe and then you can add any flavours that you like. Your muffins look very delicious!

  6. 5 stars
    What a unique muffin recipe, it was very refreshing and I will be making it all summer long for sure!