Fresh strawberry muffins are a definite sign of spring around here. In fact, they’re such a big deal in the town we live in they made a whole festival around them.
Fresh strawberries have always been an important part of my diet though. They hold a certain nostalgia as a favorite food of my grandma. There was not a summer of my childhood that I didn’t share fresh strawberries with her.
In today’s post, we’re putting together fresh strawberry muffins from scratch. They’re a great way to say hello to spring, and a great way to get fresh fruit into your diet during this quarantine.
These fresh strawberry muffins couldn’t be easier to put together. The muffin mix itself is so versatile too. I change strawberries out for all kinds of other berries and even chocolate chips.
Ingredients Needed for Fresh Strawberry Muffins
These fresh strawberry muffins are so easy to make from scratch. You may find yourself never picking them up from the store again.
They are also a great option if you have dietary restrictions to think of. Altering just a few ingredients can make these muffins vegan or even gluten-free.
1 1/2 C All-Purpose Flour
3/4 C + 2 Tbsp pure cane sugar
2 Tbsp baking powder
pinch of salt (I use this one for baking)
1/3 C coconut oil
1/2 C milk ( or milk alternative)
1 large egg ( or 1/4 C unsweetened applesauce)
1/4 tsp vanilla extract ( I use this one)
1 1/2 C chopped fresh strawberries
How to Make Fresh Strawberry Muffins
As with any baking, you want to combine your dry ingredients and then slowly add in the wet ingredients. Don’t just throw it all in and hope for the best. You could end up with muffins that are too dense from having to overmix.
On the other hand, you could end up with clumps of dry ingredients that don’t get mixed in well enough. Take your time and combine your ingredients a little at a time.
When you add in your berries you want to make sure that you remove as much extra moisture as possible. As you can see I was lazy here. This kept my muffins from having the nice round tops that bakery-style muffins do. This is especially a problem when working with a juicy berry like a fresh strawberry.
1.) Begin by washing your fresh strawberries and chopping them to 1/2 inch pieces. You want to keep your pieces around the same size to help them bake evenly.
2.) Sift the flour into a medium mixing bowl. Add in baking powder, the 3/4 C of sugar, and salt. Use a whisk to lightly combine these ingredients.
3.) Use a whisk to combine the milk, egg, and oil, and vanilla extract. You can do this in another bowl, or a large measuring cup. I find mixing liquids in a large measuring cup makes it a little easier to add to the dry ingredients. Having a handle is a great thing when you have painful hands from Fibromyalgia.
4.) Add about 1/3 of your wet ingredients to your dry ingredients and mix with a wooden spoon. Once the two are fully blended add in another 1/3 and repeat. Do the whole thing one more time and you should have a fully mixed muffin dough (minus your strawberries, of course).
Now, if you’re used to boxed mixes or those $1.00 bags of muffin mix from the grocery store you’re probably thinking “Holy shit that’s too thick”. It’s ok, I promise. This thickness is a good thing and will give you a more decadent muffin in the end.
5.) Carefully add the chopped strawberries to your muffin dough. You want to make sure that there are enough strawberries to get one in almost every bite, but you don’t want to overdo it. I like to reserve about a handful of strawberries to add to the top of my muffins as well.
6.) Add about 2 tablespoons of dough to each of your muffin holders. You can spray your muffin tin, use paper holders, or even use silicone holders for these muffins.
Use a small mesh strainer (or your hands) to sprinkle the remaining 2 Tbsp of sugar over your muffins. You don’t have to use the whole 2 Tbsp, but you want to make sure to get a little on each muffin.
As you bake the muffins the sugar will harden giving a slight crunch to the top of each one.
7.) Bake the muffins at 400 degrees F for about 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and cool in the baking pan for 5 minutes. Then remove the muffins from the baking pan and cool completely on a baking rack.
These muffins should store well in a sealed container for up to about 3 days. They never seem to make it that long at our house, though.
Do you want to know when we have a new recipe available? Join our mailing list for all of our latest fun DIY projects, tasty recipes, and much more!
Use the Image Below to Pin This Recipe for Later!