These strawberry muffins are moist, fluffy, and bursting with fresh fruit. Pair one with coffee or tea for a sweet-yet-wholesome breakfast or snack.
On a cool spring morning, nothing gets me out of bed like the thought of these strawberry muffins. To me, they’re the perfect balance of cozy and refreshing. Cozy because they’re moist, fluffy, and warmly spiced with cinnamon. And refreshing because they’re packed to the brim with fresh fruit. I love savoring one for breakfast with a cup of coffee or tea and grabbing another in the afternoon for a sweet, yet still wholesome, 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 great for that too. They’re easy to make – just pop them in the oven while you prep a frittata or cook 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! Dice them into little 1/4-inch pieces.
- All-purpose and whole wheat flours – I love using this combination in baking recipes. It makes the muffins wholesome, but still tender and fluffy.
- Almond flour – I turn to almond flour whenever I want to make really moist, tender quick breads or 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 puff up as they bake.
- Sea salt – Don’t skip it! Even though these muffins are sweet, the salt is necessary to make the spiced strawberry flavor pop.
- Almond milk – Or any milk you keep on hand. Homemade oat milk would be great here too!
- Extra-virgin olive oil – Feel free to substitute a neutral oil if you prefer, such as vegetable oil, grapeseed oil, or avocado oil.
- Cane sugar – For sweetness.
- Cinnamon and vanilla extract – They fill the muffins with warm depth of flavor.
Find the complete recipe with measurements below.
How to Make Strawberry Muffins
Once you prep your ingredients, you’re ready to bake! Here’s 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 the 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 overmix – if you do, the muffins will be tough.
Next, add the strawberries to the batter. Before you do, dust them with a little flour to prevent them from sinking to the bottom of the muffins as they bake.
Fold until the strawberries are evenly dispersed in the batter…
And divide it into a greased muffin tin. Sprinkle the muffin tops with oats, and transfer the muffins to a 400° preheated oven.
Finally, bake until the muffin tops are golden brown and spring back to the touch. Allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Strawberry Muffins Tips
- Spoon and level your flour. DON’T use your measuring cup to scoop it straight from the bag or jar. If you do, you might accidentally add too much flour to the recipe. Flour settles inside a canister, so scooping it up directly with a measuring cup can result in heavy, densely packed cups of flour…which will lead to dry muffins down the line. For a more precise flour measurement, spoon the flour into your measuring cup, and gently level it off with a knife.
- Toss the berries in a little flour before you fold them into the batter. This step is easy to overlook, but don’t skip it! A dusting of flour helps the strawberries stay suspended in the muffin batter. Without it, they’ll sink to the bottom of the muffin cups.
- Don’t reach for one right away. If you’re anything like me, you’ll want to devour these strawberry muffins as soon as they come out of the oven. But leave them in the tin for 10 minutes, and your patience will be rewarded. Allowing the muffins to cool gives them a chance to set up, perfecting their moist texture and spiced, fruity flavor. After 10 minutes, eat as many as you like, and transfer the rest to a wire rack to cool completely.
- Freeze the extras. These strawberry muffins are best on the day they’re made, but they’ll 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, pop one in the microwave for about 30 seconds, set it out at room temperature, or transfer it to the fridge to thaw overnight.
More Favorite Muffins and Baked Goods
If you love these strawberry muffins, try one of these yummy baking recipes next:
- Healthy Banana Muffins
- Chocolate Chip Muffins
- Pumpkin Muffins
- Blueberry Scones
- Raspberry Vegan Scones
- Carrot Cake Cookies
- Oatmeal Breakfast Cookies
- Cinnamon Rolls
Strawberry Muffins
Ingredients
- ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup + 2 tablespoons almond flour, spooned and leveled
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup unsweetened almond milk
- ¼ cup extra-virgin olive oil
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 1¼ cups diced strawberries
- ½ teaspoon flour to dust the strawberries
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin.
- 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.
- Dust the strawberries with the ½ teaspoon of flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
- Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the strawberries. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Hi! I want to try this recipe but it would be really helpful to have grams measurements for the dry ingredients – I always weigh my ingredients when I know the recipe calls for precision.
Hi! Making these in advance for guests who are coming tomorrow. What’s the best way to store them so they stay fresh without getting damp?
I just reread your post and saw the answer to my question. I apologize. Store in an airtight container on the counter for 2 days before freezing.
Yep, although after the first day, they will get a little damp – i’d leave them at room temp loosely covered.
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Made these tonight. They are light and fluffy muffins.
I served warm with a drizzle of honey. Definitely the way to eat them. I’m saving this one and making again. I’m wondering now what other fruits I could use to keep the recipe fresh!
Can I use granulated sugar in these instead of cane sugar? Thank you!
Would this work making it gluten free and vegan? Or change the recipe too much?
Hi Kaitlin, I haven’t tried making these both gluten free and vegan. I think a GF all-purpose blend like Bob’s would work, and flax eggs might work, but I can’t say for sure without trying.
Would frozen strawberries work? Do you recommend thawing then fully and draining?
Hi Sherri, yes, if you thaw and drain them, I think the’ll be fine.
Can I substitute maple syrup or honey for the sugar?
Hi Susan, no, you can’t replace the dry sugar with a liquid sugar, but you could use coconut sugar.
I have a tree nut allergy so almond flour is a no go for me:/. I know it has a different texture/moisture/fat level, so is there anyway for me to make substitutions? Thanks! Love your blog and recipes!