Easy Strawberry Muffins are super soft and fluffy on the inside with loaded fresh strawberries! These are the best strawberry muffins you ever have!
Easy Strawberry Muffins Recipe
Even though you may start to see pumpkin pop up in your feed, it’s still summer in my eyes. And gimme all the fresh summer berries, please! Strawberries are always a hit in my family, and I am starting to update old content with new photos and thought these easy strawberry muffins would be delicious to re-make. Oh boy, they did not disappoint!
These easy strawberry muffins are so easy to make and only require one bowl. They come out super soft and fluffy on the inside with fresh summer strawberries peeping through.
How to make strawberry muffins
Homemade muffins are a breeze to make. Almost all of my muffin recipes only take one large mixing bowl, a plastic spatula, and a few measuring cups and spoons. No need to buy extra liners as long as you grease your muffin pan well.
Start by mixing all of the wet ingredients, then folding in the dry ingredients and adding diced strawberries into the mixture and gently fold. I always use a cookie scoop to place the batter into the muffin pan and then you will bake them for 18 minutes. I told you strawberry muffins are easy!
Can I freeze muffins?
Of course, you can freeze muffins! You will want to make sure your muffins cool completely on a cooling rack, approximately 15-20 minutes. Once the muffins are cooled completely, you will want to wrap each muffin individually in plastic wrap and place into a gallon ziplock bag. They last for approximately 3-4 weeks in the freezer.
How to defrost muffins:
- Thaw muffins completely at room temperature,
- Using microwave – Unwrap muffins and place on a microwave-safe plate and microwave on high for 30 seconds.
- Using oven – Unwrap muffins and re-wrap with aluminum foil. Preheat oven to 350 degrees and bake for 10-15 minutes, depending on the size of the muffins. Usually longer for bakery-style muffins.
Other muffin recipes:
- Sugar Cookie Muffins with Peppermint Mocha Glaze
- Banana Bread Muffins
- Easy Chocolate Chip Muffins
- Blueberry and Raspberry Muffins
Easy Strawberry Muffins are super soft and fluffy on the inside with loaded fresh strawberries! These are the best strawberry muffins you ever have!
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup granulated sugar
- 1/4 tsp salt
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 cup diced strawberries
Preheat oven to 375 degrees F. Grease a muffin with non-stick cooking spray and set aside.
Place buttermilk, canola oil, eggs, and vanilla extra in a large mixing bowl and whisk until combined. Add in sugar and whisk again.
Add the salt, flour, and baking powder into the batter and gently fold until combined using a plastic spatula. Fold in the diced strawberries.
Using an ice cream scooper, place the muffin batter into the muffin tins and only filling 3/4 of the way. Bake for 18 minutes.
Remove the muffins from the oven and place on a cooling rack for 15-20 minutes.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.
Looks simple and yummy! Summer is my favorite season also!
Wow, this really is simple ^.^ I love it, and it’s the perfect base 😛
My favorite season is fall! I am not much of a summer girl, sweating is gross 😀 This recipe looks great! Mom brought over tons of fresh berries from the farmers market I was looking for something to do with them. This is great. Thank you !!
Hope you get a chance to make these, Heather! 🙂
I’ve always loved blueberry muffins. This recipe looks like a great way to switch things up. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
I love this recipe ❤️,I use it for everything I use it for banana nut muffins,black berry muffins etc.
So glad you enjoy this recipe, Tara! <3