This recipe for homemade strawberry muffins was originally a sponsored post.
I have a thing for strawberries, especially when they’re in season. Ok, so really… I love any fruit in season.
We make strawberry ice cream, fresh strawberry pie, strawberry lemonade, eat a whole bunch of them, and more. Somehow, there are always still strawberries still remaining (we may overpick?), so I’ve been looking for more ways to use them.
Homemade strawberry muffins take just a half hour to make, which is always a win.
How to Make Homemade Strawberry Muffins
Preheat your oven to 400 degrees.
Remove the stem, then hull your strawberries before chopping into bite size pieces. Measure a cup of strawberries, so you should have some extra from a full pound.
In a separate bowl, make vanilla cinnamon sugar. I love muffins with that crunchy sugary top.
I planned to make vanilla sugar, but Mister Man suggested that we make vanilla cinnamon sugar, as it would pull out more hints of cinnamon from the muffin itself.
Add sugar to a bowl with the vanilla. Using a fork, stir until the vanilla is completely distributed, then add the cinnamon and stir again.
Set aside until you’re ready to top your homemade strawberry muffins.
In a bowl, add your dry ingredients. Mix together two cups of flour, baking powder, one teaspoon of cinnamon, salt, and sugar.
In a separate bowl add milk, oil, one teaspoon of vanilla, and eggs. Mix well, ensuring eggs are fully incorporated.
Pour your liquid ingredients into your dry ingredients and stir until mostly mixed.
Add your last tablespoon of flour to the strawberries and toss them to coat. This will help keep your strawberries from sinking to the bottom of your muffins as they bake.
Add your strawberries to your muffin batter, then stir gently.
Scoop the batter into your muffin tins. I use muffin papers for mine, which helps keep the moisture in.
Once you have the batter in your muffin tins, gently sprinkle the vanilla cinnamon sugar over the top of each one. Put your homemade strawberry muffins in your 400 degree oven and bake 20-23 minutes.
Let the muffins cool for ten minutes before removing from your muffin tins, and then serve immediately. These homemade strawberry muffins will keep on your counter for 2-3 days.
Keep the seal loose, or the sugar will absorb humidity.
Besides homemade strawberry muffins, what is your favorite breakfast treat?
Homemade Strawberry Muffins
These homemade strawberry muffins use fresh strawberries - and can be made dairy free by subbing coconut or rice milk. I made them this way for my daughter, and they got devoured!
Ingredients
For the muffins:
- 1 cup chopped strawberries
- 2 cups + 1 tablespoon flour
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/3 cup oil
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 eggs
For the sugar topping:
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees
- Hull strawberries and shop to bite size pieces. Set aside.
- In a small bowl, use a fork to mix together 1 tablespoon of sugar and 1/4 teaspoon of vanilla. Once thoroughly combined and an even texture, add 1/4 teaspoon cinnamon and mix again. Set aside to top your muffins.
- In a bowl, add 2 cups of flour, 1 teaspoon cinnamon, baking powder, salt, and sugar. Mix thoroughly to combine.
- In a separate bowl or liquid measuring cup, add your oil, milk, eggs, and vanilla. Mix thoroughly.
- Add wet ingredients to dry ingredients and stir until just combined.
- Toss your strawberries with the remaining 1 tablespoon of flour. Add to your muffin batter and stir gently to distribute.
- Spray a muffin scoop with nonstick spray and drop muffin batter equally into 12 muffin cups lined with papers. Sprinkle the tops of your muffins with the vanilla cinnamon sugar.
- Bake for 20-23 minutes. Cool for 10 minutes, then serve immediately.
- Store on your counter for 2-3 days.
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Nutrition Information:
Yield: 18 Serving Size: 1 muffinsAmount Per Serving: Calories: 55Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 130mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
This site uses an outside service to calculate nutrition. If you need exact nutritional information, please calculate yourself.
Like strawberries? Check out some of my other favorite strawberry recipes:
- S’mores stuffed strawberries
- Strawberry lemonade syrup
- Fresh strawberry curd
- Strawberry stuffed french toast
- Strawberry buttercream frosting
Sunday Roundup - Momma On The Rocks
Monday 27th of July 2015
[…] be making these the next time the strawberries I’m bought at Costco looks like they might turn too early, […]
Jenn
Wednesday 22nd of July 2015
Yum! I might have to try this soon - no matter how nice the store-bought strawberries look when I take them home, they turn far too quickly.
Michelle
Wednesday 29th of July 2015
My kids never let them go bad ;) They are fruit MONSTERS! Granted, I may be part of the "problem" too, but....
Carolyn West
Wednesday 15th of July 2015
We go nuts for strawberries too this time of year. They are everywhere and we can barely keep them in the house. We went strawberry picking last summer, haven't been this summer yet. I'd love to try strawberry muffins. Yum! #client
Michelle
Wednesday 29th of July 2015
I'm glad to hear we aren't alone ;) Right now we're all into blueberries, but strawberries haven't disappeared! I'm sure I'll be cooking up some blueberry muffins soon, too.