Fresh Strawberry Muffins

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Looking for a super simple, super delicious fresh strawberry muffin recipe, this ones for you! Fresh out of the oven these muffins are soft, warm, and have a sweet crunchy topping. With only 9 ingredients these muffins come together in under 30 minutes and make a great addition to breakfast or on the go snack. Better yet, these require no mixer and can be made in one bowl! Now even though these are fresh ‘strawberry’ muffins, these are also great with fresh peaches, pears, cherries, or raspberries!

These can also be made and stored in the freezer for 3-4 months. Simply pull out a muffin or two when desired and heat in a low oven or microwave until warm! If you have extra strawberries on hand and are looking for a way to use them up, look no further then these Fresh Strawberry Muffins!

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If you enjoyed these fresh strawberry muffins, try these other muffin & quick bread recipes!

Apple & Banana Oat Muffins

Cranberry & White Chocolate Streusel Muffins

8 Ingredient Banana Bread

Spiced Apple Cider Donut Muffins

Cinnamon Swirl Banana Bread

Whole Wheat Banana Oat Muffins

Instructions

Preheat oven to 350 degrees F. Line or grease a muffin tin, set aside.

In a large mixing bowl combine the oil and sugar whisk well to combine. Add in the milk, egg, and vanilla. Mix again until smooth.

In a small mixing bowl combine the flour, baking powder, and salt. Stir to mix, combine the wet and dry ingredients and stir just until combined, careful not to over mix, the mixture should be smooth. Gently fold in the diced strawberries. Use a scoop or measuring spoon to scoop the batter into the prepared muffin tin, fill eat muffin 2/3rd’s of the way full. If desired, sprinkle a little coarse sugar on top of the muffins before baking.

Bake at 350 for 25-27 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly transfer to a wire rack and enjoy. These are best eaten immediately but will keep in an airtight container for 3-4 days. You can also freeze these for up to 2 months.

**You can make these muffins with just about any fruit, blueberries, pears, cherries, and peaches are some of my favorite! I recommend using fresh fruit as frozen fruit may add too much moisture when baking.

**It is optional to top the muffins with coarse sugar before baking, but I highly recommend it. It give not only a nice appearance but also a sweet, crunchy texture. I use this turbinado sugar from Sugar in the Raw

Fresh Strawberry Muffins

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Course: Breakfast, Quick Bread
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: The Hearty Life
Cost: $
Servings: 12 Muffins

Ingredients

  • 1/4 cup Vegetable oil
  • 1/2 cup Granulated Sugar
  • 1/2 cup Milk or non-dairy substitute
  • 1 Egg, room temperature
  • 1 tbsp Vanilla extract
  • 1/2 tsp Salt
  • 2 tsp Baking powder
  • 1 3/4 Cup Flour
  • 2 cups Diced strawberries
  • Coarse sugar for dusting, optional

Instructions

  • Preheat oven to 350 degrees F. Line or grease a muffin tin, set aside.
  • In a large mixing bowl combine the oil and sugar whisk well to combine. Add in the milk, egg, and vanilla. Mix again until smooth.
  • In a small mixing bowl combine the flour, baking powder, and salt. Stir to mix, combine the wet and dry ingredients and stir just until combined, careful not to over mix, the mixture should be smooth. Gently fold in the diced strawberries. Use a scoop or measuring spoon to scoop the batter into the prepared muffin tin, fill eat muffin 2/3rd's of the way full. If desired, sprinkle a little coarse sugar on top of the muffins before baking.
  • Bake at 350 for 25-27 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly transfer to a wire rack and enjoy. These are best eaten immediately but will keep in an airtight container for 3-4 days. You can also freeze these for up to 2 months.

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