Fresh Strawberry Muffins
I hope your week is off to a great start! If it isn’t these Fresh Strawberry Muffins are going to change that!
Strawberries and Springtime
Today I’m sharing a recipe for Fresh Strawberry Muffins that is just perfect for the upcoming strawberry season. One of my favorite signs of spring (apart from sunshine and flowers) are fresh strawberries.
We have a great local farm that sets up a strawberry stand near my house as soon as the season starts. My favorite thing to do is buy two gallons: one to use in recipes and the other to simply eat. There is nothing like local grown strawberries. Make sure you save this recipe so you can make use of it as soon as they come in where you are!
Recipe Ingredients:
- Fresh Strawberries
- All Purpose Flour
- Vegetable Oil
- Whole Milk, Egg
- Granulated Sugar
- Brown Sugar
- Baking Powder
- Cinnamon
- Salt
- Vanilla
How To Make Strawberry Muffins Step by Step
Preheat the oven to 375 degrees and prepare a muffin pan with either liners or non-stick spray.
In a bowl, mix together the oil, vanilla, milk and egg.
Set aside. In another bowl, mix together the dry ingredients – flour, salt, baking powder, cinnamon, brown sugar and granulated sugar.
Toss the strawberries into the dry mixture until well coated and then add in the liquid mixture, folding lightly until well combined.
Fill the liners about ¾ of the way full, should give you about 10 muffins. Bake for 25 minutes. Cool slightly and remove from the pan. 
These Fresh Strawberry Muffins make a great breakfast, coffee snack, or afternoon pick me up. I like to have muffins for dessert after supper, too!
Ingredients
- ¼ cup vegetable oil
- ½ cup whole milk
- 1 egg
- ½ teaspoon salt
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 2 teaspoon baking powder
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 ½ cups all purpose flour
- 1 cup diced strawberries
Instructions
- Preheat the oven to 375 degrees and prepare a muffin pan with either liners or non-stick spray.
- In a bowl, mix together the oil, vanilla, milk and egg. Set aside. In another bowl, mix together the dry ingredients – flour, salt, baking powder, cinnamon, brown sugar and granulated sugar.
- Toss the strawberries into the dry mixture until well coated and then add in the liquid mixture, folding lightly until well combined.
- Fill the liners about ¾ of the way full, should give you about 10 muffins. Baked for 25 minutes. Cool slightly and remove from the pan. Great either warm or cool!
Nutrition
You may also enjoy these muffin recipes:
Any Time Any Kind Oatmeal Muffins
The Best Blueberry Muffins On A Budget
Fabulous Dried Apricot Muffins
Many men can make a fortune, but few can build a family.
~J.S. Bryan
These look delicious! Is 2% milk OK to use? That’s what we always have on hand.
Sure is!
Oh wow, I just have to make these, and I happen to have fresh strawberries on hand yum
🙂 I hope you get to enjoy some precious memories of days gone by along with some delicious muffins when you do get the chance to make them Judi!
Recipe is just in time to try using our FFA strawberry order that arrived yesterday.
😉
Ohhh, fresh from Florida fund-raiser strawberries! Those are always so good!!
When I was a child, my Aunt Katie had a strawberry patch. We would go and pick them each year but few actually made it home. Never washed them, just stood there and ate our fill. I’ve never tasted strawberries sweeter to this day. You haven’t lived until you eat strawberries this way!
Amen!! Kids these days just don’t know what they are missing!
Oh, Christy! Just thinking about these excites me! I’m so ready.
I hope you find some wonderfully ripe strawberries soon Patti!!
Yummy! I just bought a fresh bag of A.P. flour. Can’t wait to bake these. TY for sharing.
Thank you so much! I hope you enjoy them. Wish I could enjoy one with you!
This looks great! I need to try. Thanks for sharing.
Thanks Cathy! I hope you get to try them soon. Have a great day!