Easy Strawberry Muffins

These easy Strawberry Muffins are the perfect treat! Made with fresh strawberries, these muffins come together quickly and easily with just a few staple ingredients. Treat yourself!

 

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

There is never a bad time for a muffin and these strawberry ones are to die for! Perfectly light and moist, they are the perfect homemade baked goods.

I’ve been baking like crazy these last few weeks. I’ve made this banana bread recipe 3 times in one week and these strawberry muffins have been on repeat as well. The one thing I love about this recipe is the secret, not so secret, healthy ingredient I’ve added to this recipe, Greek Yogurt!

Using Greek yogurt in a baking recipe in place of butter, well some of the butter, helps keep the muffin moist and delicious. Greek Yogurt is a little healthier as it has less fat and calories than butter.

I chose to play around with the ratios of this strawberry muffin recipe and realized that these muffins would benefit with just a little bit of butter (for flavor) and Greek Yogurt (for tang and moisture).

Ingredients for Strawberry Muffins

These muffins are made with simple ingredients and come together easily.

• Fresh strawberries
• All-purpose flour
• Baking powder and salt
• Melted butter
• Greek yogurt
• Granulated sugar and brown sugar
• Eggs and milk
• Vanilla extract

How To Make Strawberry Muffins

• Preheat oven to 375 degrees Fahrenheit. Prepare 12 muffin tins with paper liners, set aside.
• Chop 1 lb strawberries. Reserve ¼ cup of strawberries for topping the muffins. Mix the remaining strawberries in 2 tsp of flour. Set aside.

• In a large bowl, mix 2 cups of all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.

• In another bowl, stir 2 Tbsp melted butter, 1/2 cup greek yogurt, 1 cup granulated sugar, 2 large eggs, 1 1/2 tsp vanilla extract, and 1/4 cup milk until thoroughly combined.

• Slowly add in flour mixture and stir until thoroughly combined.

• Fold in the flour coated strawberries

• Add the mixture to the muffin cups, about ⅓ cup for each muffin. Top the muffins with the reserved strawberries and sprinkle 2 Tbsp brown sugar on top.

Bake in preheated oven for 23-25 minutes or until a toothpick comes out of the center clean. Allow muffins to cool on a rack for 10 minutes. Then remove and enjoy.

How long do they keep?

Once the muffins have cooled completely, transfer them to an airtight container. They will keep for a couple of days at room temperature, but if you store them in the fridge they will be good for up to a week.

Can you freeze them?

Homemade strawberry muffins freeze really well. Let them cool completely and then wrap them in foil and place in a freezer bag or container. They will keep well for up to 3 months.

You can thaw frozen muffins at room temperature, or heat them in the microwave for 30 seconds or in an oven at 350F for 10-15 minutes.

Can you use frozen strawberries?

Yes, you can use frozen strawberries if that’s what you have. Prepare them in the same way and be sure to coat them in the flour to help absorb the moisture and make sure they don’t sink.

Recipe Notes and Tips

• Be sure to coat the strawberries with flour. This will help them to not sink to the bottom of the muffins.
• Check the muffins after 20 minutes of baking. If an inserted toothpick comes out clean, they are ready.
• Let the strawberry muffins cool for 10 minutes before serving.

More Strawberry Recipes

• Balsamic Strawberries
• Strawberry Basil Lemonade
• Strawberry Baked Oatmeal