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
Thank you for sharing this recipe! I have made these muffins twice already and am baking more now. My 5 year old granddaughter said these were the BEST muffins she has ever eaten. This meemaw paid $14 yesterday at a road side stand because she and her 3 year olds sister are worth it and these muffins are delicious! The hint of cinnamon and the addition of brown sugar make these so good!!!!
I am so glad to hear that y’all like them Denise!! Make sure to love on those grands a little but extra just for me!!
Strawberries are arriving at the Marietta Square Farmer’s Market now. I love so many of your recipes. I make them on the weekends and have them ready to pack my husband’s lunch during the week.
Do you happen to know if these muffins freeze well? We’re taking our toddler strawberry picking this week and I definitely want to make this recipe. She is obessed with muffins right now! She asks for them everyday! So, if they freeze well, I was going to stock up.
Fully cooked, they should freeze great! My only challenge is finding the freezer space so they don’t get smooshed 🙂
Lol! I was thinking that I’ll probably have to invest in a new freezer just for my daughter’s muffin obsession!
Just made these with fresh strawberries that were picked yesterday in South Alabama. I left out the cinnamon, used butter instead of oil. They were great. I had a little bit of homemade cream cheese cookie frosting and added some fresh strawberries! I was almost like strawberry cake! I haven’t had good luck making muffins from sliced berries but these turned out perfect!
I am so glad to hear that you liked them Loretta!!! Thank you so much for giving them a try since past experience hasn’t been so good.
These are the best muffins I have ever made – or eaten. That is despite making them with out of season supermarket berries! They are tender, have a delicate texture, and are very moist. I used a rounded cup of berries, and ended with 11 nice plump muffins. This is my new go to muffin recipe. I plan to try it with peaches when they come in to season, and maybe diced banana, or apple. Thanks for sharing it.
I am so glad you liked them!! I hope you get the chance to make them again when strawberries come into season in your area, makes a huge difference!!
I can’t wait until fresh strawberries are in season so I can try this recipe. looks so yummy good!
When will they be in season in your area Sherry?
Thank you Jay well said