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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!
4.78 from 9 votes
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Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18 muffins
Calories: 55kcal
Author: Michelle

Ingredients

For the muffins:

  • 2 cups flour
  • 1 cup chopped strawberries
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 2 teaspoons 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.
    1 cup chopped strawberries
  • 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.
    1 tablespoon granulated sugar, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon
  • In a bowl, add 2 cups of flour, 1 teaspoon cinnamon, baking powder, salt, and sugar. Mix thoroughly to combine.
    1 teaspoon cinnamon, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup sugar, 2 cups flour
  • In a separate bowl or liquid measuring cup, add your oil, milk, eggs, and vanilla. Mix thoroughly.
    1/3 cup oil, 1/2 cup milk, 2 eggs, 1 teaspoon vanilla
  • 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.
    1 tablespoon flour
  • 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.

Equipment

Muffin Pan
Large Scoop
Muffin and Cupcake Liners

Notes

  • Don't seal the container tightly if you decide to save some for later. Sugar can absorb moisture from the air, so a loose seal helps prevent it from becoming clumpy.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1muffins | Calories: 55kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 130mg | Sugar: 1g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.