Strawberry Muffins (Light & Fluffy)

These Fluffy Strawberry Muffins are the perfect grab and go breakfast, baked in under 30 minutes right at home. Simple ingredients like brown sugar, flour, butter, and vanilla combine for the ultimate on the go treat.

Strawberry breakfast muffins are made with simple ingredients you probably already have on hand.

These delicious, light, and scrumptious muffins are created with brown sugar, fresh strawberries and vanilla extract.

why these are the best strawberry muffins

• Take and go foods are always a go-to for my family, especially when in a crunch for time.
• Muffins are the simplest breakfast to make and we love strawberry desserts
• You can also take them with your work/school lunch, for camping, or camping for a quick strawberry snack.
• They’re customizable with add-ins and the kids will love them too.

ingredients

• Unsalted butter, softened
• Light brown sugar
• Confectioner’s sugar– powdered sugar
• Eggs – room temperature eggs are best
• Pure Vanilla Extract- not imitation
• Fresh strawberries, diced- ripe, red, vibrant is best
• All-Purpose flour
• Salt
• Baking Powder
• Whole milk

instructions

Making these strawberry muffins is a breeze because both prep and cleanup is easy.

Equipment needed: muffin pan and cupcake liners

1. Take your muffin pan and line it with liners. Grease the liners generously with butter and set them aside. 
2. In a large bowl beat butter and both the sugars together using an electric hand mixer on medium speed until the mixture turns creamy and fluffy. This might take around 2-3 minutes.
3. In another bowl, mix together the dry ingredient.
4. Next, add the eggs and vanilla to the butter-sugar mixture and beat on medium speed until everything is combined (it’s ok if it’s “grainy” in texture, that’s normal).
5. Gently fold the dry mixture into the wet mixture in three equal and separate additions, alternating with the milk and ending with the dry mix. Make sure that you only mix till the flour disappears. Don’t over-mix.
6. Toss the diced strawberries with ½ tbsp of flour; doing so will keep them from sinking at the bottom while baking. Reserve ½ cup of strawberries to sprinkle on top and add the remaining to the batter. Fold the strawberries gently using a silicone spatula until evenly distributed. Do not over-mix. 
7. Preheat the oven and let the batter rest until oven is heated.
8. Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Scatter the reserved strawberries evenly on top, then sprinkle the brown sugar on the top for a nice crunch.
9. Bake for 6 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees and bake for another 18-20 minutes or until the muffins turn golden brown.
10. Allow the muffins to cool in the pan for 5 to 10 minutes before serving.

SUBSTITUTIONS

There are a variety of fruits and mix-ins that can be used in place of the strawberries in this muffin recipe.

• swap strawberries for chopped blueberries, raspberries, raisins or chocolate chips
• nuts (like almonds or pecans) are great additions for muffins
• if you don’t have brown sugar you can use white sugar instead

EXPERT TIPS

Prep Tips

• Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.
• When baking muffins without liners, make sure you spray the muffin tins with baking spray first or use vegetable shortening. Sprays with flour in them make it easier to remove the muffins from the pan. Also spray the rim of the pan to prevent sticking.
• Baking muffins initially at 425 degrees will cause steam in the batter to release rapidly, this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 6-7 minutes at this temperature, otherwise the top and bottom might burn.
• Letting the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.
• Sprinkle a bit of brown sugar on top (optional) for a crust you can’t resist

FAQ

Dairy-free and Gluten-free diets

How to make this recipe 100% dairy free or gluten-free

• swap milk for a nut milk or other milk alternative for dairy-free diets
• swap flour for rice flour to make gluten-free (I have not tested this, but would love to see your results!)

can I use frozen strawberries for this recipe?

Sure! If using frozen strawberries, I recommend thawing them overnight in the fridge beforehand and then drying on a paper towel prior to folding them into the batter.

Patting the strawberries dry will help to prevent any sogginess that may occur.

what to do with leftover muffins

• Store in an airtight container in the refrigerator for up to 5 days.
• These Strawberry Muffins can also be frozen for around 2 months when stored properly in a heavy-duty freezer bag.

To reheat, thaw them for 5-6 hours or overnight at room temperature and then bake them in a preheated oven at 375 degrees F for 4-5 minutes or until heated.

what to serve with muffins

Muffins are the best breakfast prep and are amazing when served with a tall glass of ice cold milk, fresh fruit or a breakfast platter.

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