Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.
We love muffins for breakfast in our home! I probably make muffins about twice a month! That might not sound like a lot to you, but since there are only TWO of us at home these days, a dozen muffins go pretty far!
I typically like to freeze some OR give a few to family members or friends, in order to spread out the “muffin love”.
Strawberry muffins always taste wonderful, and I’ve made several different recipe versions over the years. Recently I tried a NEW (to me) recipe, and it was so good, I decided to post it here.
I happily shared several of these muffins with our neighbors, so we didn’t have to eat the entire dozen by ourselves (nobody needs THAT)!
Scroll Down For A Printable Recipe Card At the Bottom Of The Page
Use FRESH Strawberries
This muffin recipe is very straightforward, and simple to prepare. One catch is that you will need to use FRESH strawberries!
Frozen strawberries become mushy once thawed, and produce too much syrup for this light batter, so using fresh fruit is necessary.
This year has been a bumper crop for our little raised garden bed of strawberries in the backyard! I went out and picked a large amount (in photo below) over the course of two mornings, just to make these delicious, fresh strawberry muffins.
Here’s how to make them.
Make The Muffin Batter
Making the muffin batter is very easy. The first thing you will need to do is cream softened butter with granulated sugar (using an electric or stand mixer) for a couple of minutes.
Add a large egg, and then continue mixing these ingredients until they have been fully combined.
In a medium bowl, sift together all purpose flour, baking powder and salt. Add a little bit of flour mixture to the batter, alternating it with some milk.
Continue to add flour mixture, then some milk, beating a little bit at a time until blended. Add vanilla extract to the batter, and blend.
Add Strawberries – GENTLY!
Now it’s time to add chopped fresh strawberries to the batter. This is where you need to be careful. The strawberries must be gently stirred or folded into the batter.
By gently folding in the strawberries, it will help prevent the muffin batter from turning red (or pink), or possibly looking like a murder scene.
Be Gentle. Stir/Fold only until the strawberries are worked into the batter.
Preparing Fresh Strawberry Muffins For Baking
This recipe will yield 12 muffins. Spray a standard, 12 cup muffin tin (each cup) with non-stick spray OR line each cup with paper muffin liners.
TIP: Lightly spray the paper liners. A co-worker (whose hubby was a professional baker) told me over 25 years ago that he always lightly sprayed paper liners, so I’ve done it ever since, to prevent sticking!
Evenly divide the batter between the prepared muffin cups (they’ll be about 2/3 of the way full). Use a scoop or large spoon to do this.
In a small bowl, mix 1 Tablespoon of granulated sugar with 3/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing the mixture evenly.
Once they’re all topped with cinnamon-sugar, your fresh strawberry muffins are ready to bake!
Ready For The Oven
Bake the fresh strawberry muffins in a preheated 400°F oven. The muffins will take between 20-25 minutes to bake.
Because ovens can vary widely in temperature settings (and run hot), it is wise to check the muffins for done-ness at the 20 minute mark.
TIP: You can place a large piece of aluminum foil directly under the muffin tin while baking. If any strawberry juice oozes out and over the edges of the muffin tin, you’ll have an easier cleanup. Mine did not do this, but “just in case”, you might want to consider this useful tip.
You can tell when the muffins are done by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), the muffins are finished baking.
The muffins will be a light golden brown in color. Remove the pan from the oven, and let the muffins rest (still in the pan) for 2-3 minutes.
The Fresh Strawberry Muffins Are Ready To Eat!
Transfer the fresh strawberry muffins to a wire rack, and let them cool a bit. We prefer to eat these muffins just slightly warm, or at room temperature.
The flavor of the strawberries seems to be more prevalent when they are not served totally smokin’ hot. Just my experience!
I sure hope you have the opportunity to try these yummy fresh strawberry muffins. If you store them in an airtight container, they will keep for 2-3 days.
Fresh strawberry muffins also freeze well (for 1-2 months), IF you have any leftovers. They are so good, you might not have any leftovers. Amen.
Thanks for stopping by, and I hope you come back soon. Take care, be kind to others, and have a wonderful day. There are a lot of hurting people out there that might just need YOU to encourage them today.
Looking For More MUFFIN Recipes?
You can find all of my muffin recipes in the Recipe Index, located at the top of the page, I have quite a few you might enjoy, including:
- Apple Raisin Muffins
- Banana Crumb Muffins
- Chocolate Zucchini Muffins
- Blueberry Lemon Muffins
- Jumbo Chocolate Chip Banana Muffins
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Recipe adapted from: Monica, at: oldermommystillyummy.com/strawberry-muffins/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.
- ½ cup butter , softened
- ¾ cup granulated sugar
- 1 large egg
- 2 cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- ¾ teaspoon vanilla extract
- 1½ cups chopped fresh strawberries
- 1 Tablespoon granulated sugar (for topping)
- ¾ teaspoon ground cinnamon (for topping)
Preheat oven to 400°F. Spray a standard 12 cup muffin tin with non-stick spray, or insert paper liners into each muffin cup.
Use electric mixer to cream softened butter with granulated sugar (1-2 minutes). Add egg; continue mixing until fully combined.
In a medium bowl, sift flour, baking powder and salt together. Add flour mixture and milk to the batter, a little at a time (alternating between the two), beating after each addition. Add vanilla extract, and mix well. Remove mixer. Gently stir or fold chopped strawberries into batter. Stir only until strawberries are incorporated into the batter. Evenly divide batter between 12 prepared muffin cups (they will be about 2/3 of the way full).
In a small bowl, combine 1 Tablespoon granulated sugar with ¾ teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing mixture evenly between the 12 muffins.
Bake muffins in preheated 400°F oven for 20-25 minutes. Check for done-ness at the 20 minute mark, by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), muffins are done. Muffins will be light golden brown in color. Remove pan from oven; let muffins cool (still in pan) for 2-3 minutes. Transfer muffins to a wire rack to finish cooling before serving. Enjoy!
Here’s one more to pin on your Pinterest boards!