What’s in this Strawberry Muffin Recipe?
There’s nothing quite like a fresh and fruity strawberry muffin on a warm summer morning! This is a great recipe to make with real strawberries.
All-Purpose Flour: Gives the muffins structure. Baking Powder: Helps the muffins rise in the oven. Kosher Salt: Enhances the overall flavor. Sugar: Granulated sugar sweetens the muffins, while turbinado sugar creates a bakery-style crunchy top. Unsalted Butter: Adds moisture and richness to the muffins. Milk: Adds moisture to the muffins to create the perfect consistency. Eggs: Helps give the muffins structure and makes them rich. Vanilla Extract: Enhances the sweetness of the muffins. Almond Extract: Plays well with the fresh strawberries, but you could use more vanilla instead if you prefer. Fresh Strawberries: Adds a fruity flavor and pop of color to these muffins.
Pro Tip: Toss the strawberries in a little bit of flour to prevent them from sinking to the bottom of the muffin batter.
Variations on Healthy Strawberry Muffins
This recipe can be easily adapted to use any kind of fruit, like blueberries, raspberries, chopped (pitted) cherries, diced apples, or peaches. Yum!
How to Store
Store leftover strawberry muffins in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
How to Freeze
Freeze homemade strawberry muffins in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Enjoy these muffins with an iced coffee, Starbucks pink drink, or strawberry mango smoothie. Cut a muffin in half and slather it with some lemon curd or banana strawberry cream cheese for a decadent breakfast treat!
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