Easy Strawberry Muffins Recipe with yogurt, fresh strawberries, and beautiful golden tops. These muffins are incredibly moist and perfect for breakfast or brunch!
Table of Contents
These strawberry muffins are moist, tangy, and bursting with fresh strawberry flavor. My boys went crazy for them after school, as this strawberry muffin recipe tastes the best when freshly baked. They are a cake-like treat showcasing bright red strawberries!
I do have healthy strawberry muffins recipe but I wanted to create one with all-purpose flour for a change. Although, you can use whole wheat flour in this strawberry muffin recipe as well.
We just love anything with fruit and muffins which are great for any summer activity, grab-and-go snack or road trip. Healthy blueberry muffins, lemon muffins, banana muffins, and apple muffins are among our other favorites.
Ingredients for Strawberry Muffins
This strawberry muffins recipe uses simple everyday ingredients, here’s a list of everything you need.
- Large egg: A baking essential for lifting and binding the ingredients together.
- Milk: I use whole milk because it yields a richer, moist muffin but you can use any milk.
- Greek yogurt: Lighter than butter and adds moisture and texture.
- Oil: I always have avocado oil on hand but any mild tasting oil will work.
- Maple syrup or honey: Liquid sweetener that adds flavor. Agave nectar would also work.
- Vanilla extract: Adds warmth and flavor.
- Baking powder and baking soda: Leavening agents that make strawberry muffins light and fluffy and helps them rise.
- Salt: Enhances the flavor of all the other ingredients.
- Flour: I used all-purpose flour, you can also use whole wheat flour. These two flours yield the best results! All flours are different and do not act the same, so please stick to one of these flours.
- Strawberries: Fresh chopped strawberries add a good burst of sweet flavor in every bite.
- Sugar: A little dusting of turbinado sugar or coconut sugar on top for a sweet crust. Optional though.
How to Make Strawberry Muffins
Here is how to make strawberry muffins in one bowl, with just 10 minutes of prep time. Here’s a quick photo overview, full recipe card with measurements is located below.
Preheat your oven to 375 F, spray a non-stick 12 muffin tin with cooking spray or add paper liners.
- Make muffin batter: To a large bowl, add egg, milk, yogurt, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk until no you no longer see small lumps. Then add in the flour and gently stir with spatula, just enough to combine.
- Coat strawberries: In a separate bowl, combine strawberries and 2 tablespoons of flour then stir to coat. Set 1/2 cup aside for topping and add the remaining to the muffin batter. Fold in the strawberries a few times until mixed.
- Bake the muffins: Evenly distribute the batter between 12 openings of your muffin pan, I always use a regular ice cream scoop. Carefully top with strawberries and sugar and bake strawberry muffins for 25 minutes. Your muffins are ready when a toothpick inserted in the center comes out clean.
- Cool and enjoy: Cool for 10 minutes then transfer to a wire rack.
Can I Use Frozen Strawberries in This Recipe?
I don’t recommend using frozen strawberries to in this strawberry muffin recipe. Simply because they contain too much water and will result in mushy muffins.
Also frozen strawberries are not sweet because growers use lower quality strawberries for freezing.
Tips for Best Results
Here are some simple tips that make this recipe for strawberry muffins the very best!
- Use sweet strawberries: Smaller berries are sweeter. When picking strawberries at the store smell them, if they’re fragrant, they’re sweet.
- Don’t overmix the batter: In order to have light and fluffy muffins you only need to mix the batter just enough to combine the ingredients.
- Scoop and level your flour: Measure your flour by using the scooping level method where you spoon flour into the measuring cup and skim off the top with a knife. If you weigh flour on a kitchen scale, your strawberry muffins will not turn out.
- Using other yogurt or sour cream: You can use regular yogurt or sour cream. A flavored yogurt like vanilla yogurt or strawberry yogurt will make muffins sweeter.
- Use other berries and fruit: This strawberry muffin recipe is a great way to use up your slightly soft berries. Add in or substitute other berries like blueberries, blackberries, or raspberries. Diced cherries or peaches would be delicious too!
- You can omit sugar on top: For sugar-free strawberry muffins recipe. You can also sprinkle cinnamon on top instead.
How to Store and Reheat
Store: These muffins are very moist and should be refrigerated immediately upon cooling. Place them in an airtight container and refrigerate for up to 3 days. Also loosely covered container or container with some holes will prevent moisture build up.
If your strawberry muffins tops got soggy, place them in air fryer or oven for 3-4 minutes.
Freeze: Once completely cool, place muffins in an airtight container or freezer bags and store in the freezer for up to 3 months.
No, the muffin batter consistency will be off. In order to keep dry to wet ingredients ratio, you must use a liquid sweetener.
Yes, just be sure to adjust the total time. Baking mini muffins would take 12-15 minutes and do the toothpick test.
Fresh fruit makes these muffins very moist, after they’ve cooled for 10 minutes it’s best to refrigerate in a container and refrigerate. Do not store on the counter at room temperature.
You can try to use all-purpose gluten-free flour but it tends to be more dry and I can’t guarantee the results as this recipe relies on gluten in the flour. If you have almond flour, try my almond flour strawberry muffins.
More Strawberry Recipes to Try
- Strawberry yogurt
- Strawberry oatmeal bars
- Fruit salad
- Strawberry smoothie
- No bake strawberry cheesecake
- Strawberry cheesecake bars
- Banana protein muffins with strawberries
More Muffins Recipes to Try
- 1 large egg
- 1/2 cup any milk
- 1/2 cup Greek yogurt plain
- 1/4 cup any mild oil I use avocado oil
- 1/2 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups 2 tablespoons all-purpose flour or 1 1/2 cups 2 tablespoons whole wheat flour (+ 2 tablespoons for dusting)
- 2 cups fresh strawberries chopped
- 2 tablespoons turbinado sugar or coconut sugar for topping
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- Add egg, milk, yogurt, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible. Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine.
- In a small bowl, combine strawberries and 2 tablespoons of flour. Stir to coat, reserve 1/2 cup for topping and add remaining to a muffin batter and fold a few times until incorporated.
- Distribute batter evenly between 12 openings of a muffin tin (I used regular ice cream scoop), top with remaining strawberries and sugar. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove strawberry muffins from the oven and let cool for 10 minutes. Enjoy!
- Store: This muffins are very moist. Make sure to refrigerate them in airtight container immediately for up to 3 days.
- Freeze: Bake, cool and place muffins in an airtight container. Freeze for up to 3 months. To thaw, just place one muffin on a counter for a few hours or microwave.