This strawberry muffins recipe is a simple and tasty treat! Make this recipe to have a wholesome snack on hand for your family.
Healthy Strawberry Muffins Recipe
When my daughter decided that she wanted to make strawberry muffins to enter at the county fair, I knew I had the perfect recipe for her.
When I was in high school I worked as an assistant cook in the kitchen at a summer camp. While it was not the most glamorous job to have, I learned so many helpful skills when I worked in that position.
One of the recipes that I gleaned from my time at that summer camp was a strawberry muffins recipe. After I worked at the summer camp I regularly made strawberry muffins for my roommates. They loved them so much!
Over the years as I have made intentional choices about what ingredients I use in my kitchen, and in doing so I have made many modifications to various recipes.
The summer camp strawberry muffins recipe also received an overhaul. My daughter made the modified version of strawberry muffins and took them to the county fair. She received a blue ribbon for her entry!
To make the strawberry muffins recipe more in line with my preferences, I reduced the sugar and switched out a few ingredients. The result is a lovely and moist, lightly sweetened treat that you can feel good about serving your family.
It makes for a nice on the go breakfast for busy mornings
What is the Secret to Good Muffins?
At their core, muffins are a really simple recipe. That is why I was so pleased when my daughter decided to make these muffins for the fair. I knew it was an easy recipe that was perfect for her to make independently.
While muffins are easy to make, there are a few helpful tips that will help you improve your muffins.
The first is to make sure you do not overmix the batter. Overmixing the batter can make the muffins tough, as well as create tunnels on the inside the muffins.
One of the key ways to prevent overmixing is to mix the dry ingredients and the wet ingredients separately. Once the dry ingredients have been stirred together and the wet ingredients have been stirred together, make a well in the center of the dry ingredients. Then gently mix the two together a few times to incorporate them.
If working with a large mixture, it might be easier to use two separate bowls to combine the ingredients as it is easier to gently mix two smaller mixtures than it is to mix a large mixture in one bowl.
Another important secret to good muffins is to either prepare the muffin pan properly, or use paper liners. I prefer muffins that do not have paper liners as I feel that it produces a muffin with a more pleasant texture.
To prepare the muffin pan, brush oil or melted butter into each of the muffin holes before placing the batter into the pan.
Strawberry Muffins Recipe with Frozen Strawberries
This strawberry muffins recipe uses frozen strawberries. This is a great way to use up strawberries that you have stored in your freezer. What I like about using frozen strawberries is that this recipe calls for thawing the strawberries and using the juice that remains.
This helps add additional strawberry flavor, and even adds a touch of pink to the muffins.
If you only have fresh strawberries available, you can substitute them for the frozen strawberries, the recipe will work with either one!
By the way, if you are in need of a helpful guide on how to freeze strawberries, Hannah at The Making Life has a great article on how to freeze strawberries. Click here to read it!
Easy Strawberry Muffins Recipe
Yield: 3 dozen
4 cups frozen sliced strawberries, thawed and undrained
4 cups all purpose flour
2/3 cup sucanat, or sugar of choice
3 tbsp baking powder
1 1/2 tsp salt
1 1/3 cup whole milk
2/3 cup olive oil
Preheat oven to 375 degrees.
In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in center of mixture.
In a separate medium size bowl, stir together strawberries, milk, eggs, and oil until blended.
Add the wet ingredients to the dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter into muffin cups, filling 3/4 full.
Bake at 375 degrees for 18-20 minutes.
Remove pan from oven, allow to sit for five minutes.
Remove muffins from pan and place on cooling rack.
Note: This is a lightly sweetened muffin recipe. If you prefer your muffins to be sweeter, increase sugar to 1 or 1 1/2 cups.
Easy Strawberry Muffins
- 4 cups frozen strawberries thawed and undrained
- 4 cups all purpose flour
- ⅔ cup sucanat or sugar of choice
- 3 tbsp baking powder
- 1½ tsp salt
- 1⅓ cups whole milk
- 4 eggs
- ⅔ cup olive oil
- Preheat oven to 375°.
- In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in center of mixture.
- In a separate medium size bowl, stir together strawberries, milk, eggs, and oil until blended.
- Add the wet ingredients to the dry ingredients, stirring just until dry ingredients are moistened.
- Spoon batter into muffin cups, filling 3/4 full.
- Bake at 375° for 18-20 minutes. Remove pan from oven and let sit 5 minutes.
- Remove muffins from pan and place on cooling rack.
Jacque MacArthur says
The recipe has 13 Tbsp. of baking powder. That sounds like too much. In the description above it is 3 Tbsp. Looking forward to getting this recipe as I love strawberries.
Oh my goodness! Thank you for catching my typo! Yes, that is way too much baking powder. It should have 3 tbsp of baking powder. I updated the recipe card. I hope you enjoy them!
My problem with recipes like this is letting them cool… lol
It can be hard to wait!
I’m in the middle of my house wide declutter and deep clean and the freezers are next. I’ve got a least a billion bags of strawberries and other frozen fruits that need to have something done with them so this recipe is perfect. I wonder if I can sub out strawberries for mangos or blueberries? Would it be the same? Also could I make a bunch of these and then freeze the muffin? I’m not a baker at all and most of my attempts are disastrous, so I pawn all baking to my 13yr son who loves it. This recipe is perfect for him
This would be a great way for you to use up the strawberries! I have never substituted another fruit, but I imagine it would work just fine. And these muffins should freeze just fine. I hope your son enjoys baking them!