These strawberry muffins are chewy, chewy, and packed with fresh fruit. Pair one with coffee or tea for a sweet but healthy breakfast or snack.
On a cool spring morning, nothing gets me out of bed like the thought of those strawberry muffins. For me, it’s the perfect balance between cozy and refreshing. Cozy because they are soft, mellow and warmly spiced with cinnamon. And refreshing because they are filled to the brim with fresh fruit. I love having one for breakfast with a cup of coffee or tea and another in the afternoon for a sweet, but still healthy snack.
Oh! And if you’re looking for a last minute addition to your Mother’s Day menu this weekend, these strawberry muffins would be perfect for that, too. They’re easy to make – just pop them in the oven while you whip up a frittata or bake some eggs, and you’ll have a delicious brunch in no time.
Strawberry muffin recipe ingredients
Here’s what you’ll need to make this strawberry muffin recipe:
- Fresh strawberries, of course! Cut them into small 1/4 inch pieces.
- Whole wheat and all-purpose flour – I love using this combination in baking recipes. This makes the muffins healthy, but still tender and chewy.
- Almond powder – I turn to almond flour whenever I want to make quick breads or very soft and tender muffins. Just like in my banana bread and blueberry muffin recipes, it perfects the texture of these strawberry muffins.
- Baking powder and eggs – They help the muffins to puff up during baking.
- Sea salt – Don’t skip it! Even though these muffins are sweet, salt is needed to bring out the spicy strawberry flavor.
- Almond milk – Or any milk you have on hand. Homemade oat milk would be great here too!
- extra virgin olive oil – Feel free to replace a neutral oil if you prefer, such as vegetable oil, grape seed oil or avocado oil.
- Cane sugar – For softness.
- Cinnamon and vanilla extract – They fill muffins with a depth of warm flavor.
Find the full recipe with the measurements below.
How to make strawberry muffins
Once you have your ingredients ready, you are ready to cook! Here is what you need to do:
First, combine the dry and wet ingredients in two separate bowls. In a medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together almond milk, oil, eggs, sugar and vanilla.
Then pour the dry ingredients into the bowl of wet ingredients.
Fold until just combined! Be careful not to over mix – if you do, the muffins will be hard.
Then add the strawberries to the dough. Before doing so, sprinkle them with a little flour to prevent them from falling to the bottom of the muffins during baking.
Fold until the strawberries are evenly dispersed throughout the dough …
And divide it in a greased muffin pan. Sprinkle the tops with oatmeal muffins and transfer the muffins to an oven preheated to 400 °.
Finally, cook until muffin tops are golden brown and come back to the touch. Let them cool in the pot for 10 minutes before transferring them to a wire rack to cool completely.
Strawberry muffin tips
- Spoon and level your flour. DO NOT use your measuring cup to remove it directly from the bag or jar. If you do, you could accidentally add too much flour to the recipe. Flour settles inside a box, so scooping it straight up with a measuring cup can result in heavy, densely packed flour cups … which will lead to dry muffins down the line. For a more accurate measurement of the flour, pour the flour into your measuring cup and level it gently with a knife.
- Mix the berries in a little flour before incorporating them into the dough. This step is easy to skip, but don’t skip it! A dusting of flour helps the strawberries stay suspended in the muffin batter. Otherwise, they will sink to the bottom of the muffin tins.
- Don’t catch one right away. If you’re like me, you’ll want to devour these strawberry muffins as soon as they come out of the oven. But leave them in the box for 10 minutes, and your patience will be rewarded. Cooling the muffins gives them a chance to prepare, perfecting their chewy texture and spicy, fruity flavor. After 10 minutes, eat as much as you’d like and transfer the rest to a wire rack to cool completely.
- Freeze the extras. These strawberry muffins are best the day they are made, but they will keep in an airtight container at room temperature for up to 2 days. After that, freeze them in an airtight container or freezer bag for up to 3 months. To thaw, put one in the microwave for about 30 seconds, bring it to room temperature, or transfer it to the refrigerator to thaw overnight.
More favorite muffins and baked goods
If you like these strawberry muffins, then try one of these delicious baking recipes:
These strawberry muffins are chewy, chewy and spicy with cinnamon. Enjoy them with coffee or tea for a delicious breakfast or snack.
- ¾ Chopped off + 2 tablespoons all-purpose flour, spoon and leveled
- ¾ Chopped off whole wheat flour, spoon and leveled
- ½ Chopped off + 2 tablespoons of almond flour, spoon and leveled
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 Chopped off unsweetened almond milk
- ¼ Chopped off extra virgin olive oil
- 2 large eggs
- ½ Chopped off cane sugar
- 1 teaspoon vanilla extract
- 1¼ cups diced strawberries
- ½ teaspoon flour for sprinkling strawberries
Preheat the oven to 400 ° F and grease a 12 muffin pan.
In a medium bowl, combine the flours, baking powder, cinnamon and salt.
In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar and vanilla.
Sprinkle the strawberries with the ½ teaspoon of flour and toss to coat them lightly. This will prevent them from sinking to the bottom of the muffin tins.
Pour the dry ingredients into the bowl of wet ingredients and mix. Gently fold in the strawberries. Use a measuring cup ⅓ to pour batter into muffin cups. Bake for 17 minutes or until tops of muffins come back to the touch. Let cool for 10 minutes, then transfer to a wire rack to cool completely.