Strawberry muffins are a delightful treat, perfect for breakfast, brunch, or a sweet snack. Here are a few delicious strawberry muffin recipes to try:
1. Classic Strawberry Muffins
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk (or regular milk with 1 tbsp lemon juice)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
Instructions:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, melted butter, eggs, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined (do not overmix).
- Toss the diced strawberries in 1 tbsp of flour (to prevent sinking), then fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Strawberry Cream Cheese Muffins
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 4 oz cream cheese, cut into small cubes
Instructions:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, milk, eggs, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Toss the diced strawberries in 1 tbsp of flour, then fold them into the batter.
- Divide half of the batter evenly among the muffin cups. Place a few cream cheese cubes in each, then top with the remaining batter.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. Healthy Strawberry Oatmeal Muffins
Ingredients:
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour (or whole wheat flour)
- 1/2 cup granulated sugar (or honey/maple syrup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup coconut oil (or vegetable oil)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
Instructions:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together oats, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix Greek yogurt, milk, coconut oil, egg, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Toss the diced strawberries in 1 tbsp of flour, then fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Vegan Strawberry Muffins
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 1/2 cups fresh strawberries, diced
Instructions:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Toss the diced strawberries in 1 tbsp of flour, then fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. Gluten-Free Strawberry Muffins
Ingredients:
- 2 cups gluten-free flour blend
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk (or dairy-free alternative with 1 tbsp lemon juice)
- 1/2 cup unsalted butter, melted (or coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
Instructions:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, melted butter, eggs, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Toss the diced strawberries in 1 tbsp of gluten-free flour, then fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Let me know if you’d like more variations or tips! 😊
