Name: Fresh Strawberry Muffins Recipe
Ingredients: 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods; 1 1/2 cups granulated sugar; 2 tsp. baking powder; 1 tsp. salt; 1 tsp. cinnamon; 4 large eggs beaten; 1 1/4 cups canola oil or coconut oil; 2 1/2 cups fresh strawberries sliced and slightly mashed

Who can resist a warm, fluffy muffin bursting with fresh strawberries? These fresh strawberry muffins are one of my go-to recipes whenever strawberries are in season. They’re tender, sweet, and have just the right hint of spice from a dash of cinnamon. Whether you’re looking for a quick breakfast, a snack for the kids, or something to pair with your afternoon coffee, these muffins always deliver. Plus, they make the house smell amazing—like a little bakery right in your kitchen.

I remember the first time I made these muffins—it was on a rainy spring afternoon, and I had a big basket of strawberries that were ripening faster than I could eat them. Not wanting them to go to waste, I decided to bake something with them. As soon as the muffins came out of the oven, I couldn’t resist tearing into one. It was still steaming, the strawberries were soft and jammy, and the muffin had a perfectly golden, slightly crisp top. I was hooked! Now, every strawberry season, this recipe becomes a staple.

A quick background on muffins (and why these are special)

Muffins have a long history, believed to have originated in England, where they were often cooked on griddles and served during tea time. American muffins, on the other hand, are more like little cakes baked in molds. What sets these strawberry muffins apart is the use of fresh, slightly mashed strawberries, which add natural sweetness and moisture to the batter. They’re also lightly spiced with cinnamon, which gives them a warm, comforting flavor. You won’t find any artificial flavors here—just simple, wholesome ingredients that let the strawberries shine.

Let’s talk ingredients: fresh, simple, and versatile

The beauty of this recipe lies in its simplicity, but there’s still room to tweak it to suit your pantry or preferences.

Unbleached all-purpose flour: This gives the muffins structure without making them too tough. If you’re out, whole wheat pastry flour or a gluten-free all-purpose blend works well too.
Granulated sugar: Adds sweetness to balance the slight tartness of the strawberries. Brown sugar can be swapped in for a hint of caramel-like depth.
Baking powder: Essential for that lovely rise and fluffy texture. Make sure yours is fresh—stale baking powder will leave your muffins flat.
Cinnamon: A subtle hint of warmth that complements the strawberries beautifully. Feel free to add a pinch of nutmeg for an extra layer of spice.
Eggs: They bind the batter and add richness. For a vegan option, you can substitute flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
Canola oil: Keeps the muffins moist without weighing them down. Coconut oil is a great alternative, adding a light tropical note.
Fresh strawberries: The star of the show! Slightly mashing them releases their juices, which infuses the muffins with a fresh, fruity flavor. Frozen strawberries can work in a pinch—just thaw and drain them first.

Kitchen gear: what you need and what you don’t

You don’t need any fancy gadgets to make these muffins, which is part of their charm. Here’s what I recommend:

Mixing bowls: A couple of large and small bowls will do. If you have a big glass or metal bowl, it’s perfect for mixing the dry ingredients.
Muffin tins: A standard 12-cup muffin tin works great. If you don’t have one, you can use silicone muffin molds or even ramekins as a substitute.
Measuring cups and spoons: Accuracy matters, especially when baking. If you’re a seasoned cook and like to eyeball, just be cautious with the dry-to-wet ingredient ratio.
Toothpick or skewer: To check for doneness without cutting into a muffin.

And of course, an oven. Nothing too fancy—just one that holds heat consistently (and that you remember to preheat!).

Step-by-step: making fresh strawberry muffins (with tips!)

Step 1: Preheat and prep

Start by preheating your oven to 425°F. This initial high heat gives the muffins a quick rise, helping create that signature domed top. While the oven heats, lightly grease your muffin tins or line them with paper liners for easy cleanup.

Step 2: Combine dry ingredients

In a large mixing bowl, whisk together 3 cups of unbleached all-purpose flour, 1 ½ cups of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of cinnamon. The whisking ensures everything is evenly distributed—no salty clumps or pockets of baking powder.

Step 3: Mix the wet ingredients

In a smaller bowl, beat together 4 large eggs and 1 ¼ cups of oil (canola or coconut). The mixture should look smooth and glossy. Then, fold in 2 ½ cups of sliced, slightly mashed strawberries. Mashing them a little releases their juices, which makes the muffins extra moist.

Step 4: Bring it all together

Pour the wet mixture into the bowl of dry ingredients. Gently stir until just combined—lumps are totally fine here! Overmixing will develop the gluten in the flour and make the muffins dense, so resist the urge to keep stirring.

Step 5: Fill the tins and bake

Spoon the batter into your prepared muffin tins, filling each cup nearly full. Pop the tray into your preheated oven and bake at 425°F for 5 minutes. Then, reduce the temperature to 350°F and bake for another 15–19 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.

Step 6: Cool (if you can wait!)

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This prevents soggy bottoms and helps them firm up.

Fun variations to try

Gluten-free: Use a 1:1 gluten-free baking flour blend.
Vegan: Swap the eggs for flax eggs and use coconut oil instead of canola.
Lower sugar: Cut the sugar to 1 cup or replace half with a sugar substitute like stevia.
Seasonal fruits: Swap the strawberries for blueberries, raspberries, or diced peaches when they’re in season.
Add-ins: Mix in ½ cup of chopped nuts, shredded coconut, or even chocolate chips for extra flair.

Serving and presentation ideas

Serve these muffins warm with a pat of butter or a drizzle of honey for a simple, satisfying treat. For brunch, arrange them on a pretty platter with fresh berries on the side. If you’re feeling fancy, dust the tops with powdered sugar right before serving. They’re also great as part of a breakfast spread with scrambled eggs and a fruit salad.

Drink pairings

These muffins pair wonderfully with coffee, especially a lightly spiced latte or cappuccino. For a non-caffeinated option, a cup of chamomile or hibiscus tea makes for a soothing match. If you’re hosting brunch, consider a sparkling mimosa or a refreshing strawberry lemonade to keep the theme going.

Storage and reheating tips

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge, but let them come to room temperature or reheat briefly in the microwave before enjoying. You can also freeze these muffins for up to 3 months—just thaw them overnight in the fridge and warm them up in the oven to bring back that fresh-baked goodness.

Scaling the recipe for any crowd

This recipe makes about 12 large muffins. Want to double or triple it? Easy! Just scale up the ingredients accordingly, but remember that the baking time might vary slightly. For smaller muffins, use a mini muffin tin and reduce the baking time to 8–12 minutes.

Troubleshooting tips

If your muffins come out dense, you might have overmixed the batter. And if they stick to the tin, try greasing a bit more next time or switching to paper liners.

Conclusion

I can’t wait for you to try these fresh strawberry muffins! They’re easy, delicious, and endlessly customizable. Whether you enjoy them plain or with fun twists, I hope they become a favorite in your kitchen, just like they are in mine. Happy baking!