Homemade Strawberry Muffin Recipe

This strawberry muffin recipe is amazing because nothing’s better than plucking those ripe, ruby-red, delicious strawberry gems from your own backyard and turning them into a sassy strawberry muffin! Homegrown strawberries are much more delicious than store-bought (and lack those poisonous pesticides), and will make this muffins recipe an irresistible breakfast delight! (Brunch, anyone?)

Healthy Strawberry Muffins

Fresh strawberries have plenty of nutritional benefits, and you can learn more about them in this article. With this muffin recipe, you can enjoy the exhilarating experience of biting into what looks like a decadent pastry, only to realize it’s a cleverly disguised health food. It’s a bit like tricking your taste buds into thinking they’re indulging in a sugar-laden extravaganza, when in reality, they’re stuck at the nutritional equivalent of a salad bar. Strawberry muffins are the dessert rebellion paradox, it’s like having your cake and eating it too!

Strawberry Muffin Ingredients

Garden-Plucked Strawberries: Fresh strawberries are the stars of the show! These unsuspecting berries thought they were just living their sweet, sun-soaked lives, but nope – they’ve been recruited for muffin duty. Because, clearly, nothing screams garden-fresh like shoving them into a muffin. (If you LOVE strawberries, you could also live on the wild side, and add a strawberry glaze to your muffins.)
Flour: Flour is the trusty sidekick that gives structure to your muffins. It’s like the unassuming background actor in a Hollywood blockbuster – never the star but always there when you need it.
Honey: Honey gives flavor and texture to the muffins, while also bonding the batter together. Use local raw honey for nutritional and health benefits, and to avoid herbicides and chemicals applied to store-bought sugar. The 3/4 cup of honey can be substituted for 1 cup of sugar (per dozen muffins) if desired.
Sugar: Because, of course, fresh strawberries need a sweet makeover. We couldn’t possibly let those garden-fresh delights shine on their own. Sugar is like the overzealous friend who insists on being the center of attention.
Baking Powder: The secret agent that makes your muffins rise like they’re auditioning for a blockbuster role. It’s all about that fluffy muffin stardom.
Salt: The unsung hero of the baking world. It’s there to keep all the other ingredients in check, like a stern but loving director on set.
Butter: The rich, creamy diva of your muffin cast. It adds a touch of decadence, as if your muffins were competing in a culinary beauty pageant.
Eggs: The egg is the binding agent that holds the muffin show together, like the scriptwriter making sure everyone’s lines are on point.
Vanilla Extract: The aroma of your muffin’s famous fragrance. It’s there to make sure the muffins smell as good as they look.
Milk: The muffin’s personal trainer, it makes sure the muffins stay moist and in shape for the big reveal.
Lemon Zest (for extra sass): Because nothing says “strawberry muffin” like a dash of lemon zest. It’s like giving your muffins a snappy one-liner in the middle of their scene.

Equipment Needed for this Muffin Recipe With Strawberries

Muffin pan (Amazon affiliate link)
Mixing bowl (Amazon affiliate link)
Mixer (optional)

How to Make Strawberry Muffins

This recipe makes 12 delicious strawberry muffins. To make a small batch of 6 strawberry muffins, click the 0.5x. You can also make a large batch of 24 strawberry muffins by clicking the 2x box.

Strawberry Muffin Recipe

This recipe creates the perfect, delicate, airy muffin with a slightly crunchy sugar crust topping. The delicious contrast in texture will make this your favorite muffin recipe.

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Prep Time 10

Cook Time 18

Cooling Time 15

Course Breakfast

Cuisine American

Servings muffins

Calories 248.58 kcal

Equipment

Muffin pan

Mixing bowl

Mixer

Ingredients

2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 teaspoon vanilla
¾ cup honey
½ cup butter (room temperature)
2 large eggs
2½ cups strawberries
6 teaspoons sugar (optional) (for crunch topping)

Instructions

Mix butter, milk, and sugar well, ensuring there are no clumps of butter.
¾ cup honey, ½ cup butter, ½ cup milk
Add eggs, and mix well.
2 large eggs
Add remaining ingredients, leaving diced strawberries and flour for last. This makes mixing the batter easier and more thorough if mixing by hand.
2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon vanilla
Add flour and mix, then mix in the fresh, diced strawberries.
2½ cups flour, 2½ cups strawberries
Grease the muffin pan (or use cupcake liners), and fill the muffin pan. Bake at 400 °F for 18-25 minutes. (Make sure the pan is in the center of the oven, to cook the muffins evenly.)
Sprinkle the optional sugar topping for crunch, and to promote a higher dome shaped muffin. Use about ¼ to ½ teaspoon per strawberry muffin.
6 teaspoons sugar (optional)
Muffins are done when the tops of the muffins start to turn golden brown.
Allow the muffin pan to cool on a rack (allowing for cool airflow underneath the pan), for 15 minutes before removing the muffins from the pan.

Nutrition

Nutrition Facts

Strawberry Muffin Recipe

Serving Size

1 muffin

Amount per Serving

Calories

248.58

% Daily Value*

Fat

8.81

Saturated Fat

5.1

Polyunsaturated Fat

0.58

Monounsaturated Fat

2.54

Cholesterol

51.81

Sodium

197.28

Potassium

141.86

Carbohydrates

39.1

Fiber

1.2

Sugar

18.17

Protein

4.44

Vitamin A

92.86

Vitamin B1

0.05

Vitamin B2

0.08

Vitamin B3

0.45

Vitamin C

2.14

Vitamin D

0.258

µg

Vitamin E

0.39

Vitamin K

8.24

µg

Calcium

91.64

Iron

0.68

Magnesium

11.86

Phosphorus

78.3

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Muffins, Strawberry

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Substitutes for Muffins with Fresh Strawberries

Gluten free strawberry muffins: For gluten-free recipes, you can replace the flour with all-purpose gluten-free flour. You may need to add 1.25 teaspoons of xanthan gum per dozen muffins, if it is not already blended in the flour.
Vegan strawberry muffins: You can easily replace the butter with oil, and the milk with almond milk. You can also replace each egg with 1.5 tablespoons of oil, 1.5 tablespoons of water, and 1 teaspoon of baking powder.
Healthy strawberry muffins: It is easy to make this recipe a bit healthier by replacing 3/4 cup of flour with 3/4 cup of oats (per dozen muffins). Oats contain more minerals essential for health than all purpose flour. These minerals include magnesium, manganese, zinc, phosphorus, potassium, and fiber. Using honey also makes this recipe more healthy. Honey has a lower glycemic index than sugar, and contains slightly less fructose and glucose. Honey also contains more minerals than suga
Chocolate strawberry muffins: Drizzle chocolate syrup on top of the muffin after it has baked, or mix in 1/3 to 1/2 cup of chocolate chips to the muffin batter, for a delicious treat.
Frozen strawberry muffins: To make this recipe outside the month of June (when the strawberry harvest is most bountiful), you can easily use frozen strawberries or dehydrated strawberries in this recipe. For frozen strawberries, allow time for them to thaw so that they can be diced before mixing into the batter. For dehydrated strawberries, simply rehydrate them by placing them in water for 10 minutes before dicing them and mixing them into the batter.