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    🏠Home » Recipes » Breakfast Recipes

    Strawberry Muffins

    Aug 7, 2019 | Last Updated Apr 15, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.5 from 10 votes

    A great way to start the day. Fresh strawberry muffins with little bits of strawberry topped with some cinnamon sugar. Just follow these easy step by step photo instructions.

    strawberry cupcakes on cooling tray

    Table of Contents
    • 🍓The Strawberries
    • 👨‍🍳The Muffin Dough
    • 📖Muffin Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    Editor's Note: Originally Published April 21, 2014. Republished with expanded discussion and updated strawberries.

    Based on an allrecipe.com recipe, I added some cinnamon and vanilla to kick up the taste of the muffin. Then sprinkle with a little cinnamon sugar, and you have a taste treat — not much work to surprise the family.

    The original recipe would have been a bit bland. The comments had some suggestions, and the most common were adding some cinnamon and vanilla to the muffin. I took it one step further with a sprinkle of cinnamon sugar that I felt was needed.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A nice solid four from my wife and me. An excellent everyday muffin that is easy to make.

    🍓The Strawberries

    Test one of your berries. Bump the sugar up a bit if not sweet.

    Next is the texture of the berry. If it is very moist, dice a bit smaller. Use ½ inch as the average. If dry, then they can be a bit bigger like in my pictures.

    If too big, the moisture in the berries will create pockets from the steam.

    👨‍🍳The Muffin Dough

    Don't over mix. Slightly lump is ok.

    Second, be sure to use baking powder without aluminum. It can create an after taste that is metallic.

    📖Muffin Recipes

    Easy Apple Fritter Muffins

    Cinnamon Nut Muffins

    Really Good Banana Nut Muffins

    Whole Wheat Blueberry Muffins

    This recipe is listed in these categories. See them for more similar recipes.

    Breakfast Recipes, Dessert Recipes
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    🖼️Step-by-Step Photo Instructions

    ingredients for strawberry muffins

    Preheat oven to 375° conventional. Prep a regular muffin pan with paper muffin liners for 12 muffins.

    adding egg to other wet ingredients

    Clean and chop 1 cup strawberries to about ½ inch size. Combine wet: vegetable oil, milk, egg, and vanilla.

    adding egg to other wet ingredients

    Combine dry: 1 ¾ cup flour, ½ cup sugar, one tablespoon baking powder, ½ teaspoon salt, and ½ teaspoon cinnamon. Add the chopped strawberries to the dry and stir to coat. If the strawberries are soft, fold in after mixing the dry with wet components.

    adding cinnamon to sugar topping

    In a small bowl mix one tablespoon sugar with ½ teaspoon cinnamon.

    mix wet into dry

    Add the wet to dry and mix.

    sprinkle with sugar mixture

    Divide it 12 standard-size muffin cups. Fill about ⅔ full. Add ¼ teaspoon of the sugar/cinnamon mixture to the top.

    strawberry cupcakes in pan

    Bake until a toothpick comes out clean. About 20 minutes. Move to a cooling rack and cool for 10 minutes before serving.

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    📖Recipe

    Strawberry cupcakes on cooling tray

    Strawberry Muffins

    From Dan Mikesell AKA DrDan
    A great way to start the day. Fresh strawberry muffins with little bits of strawberry topped with some cinnamon sugar. Just follow these easy step by step photo instructions.
    Tap to leave a Rating
    4.5 from 10 votes
    Print Email Text CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 12 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 cup strawberries

    Wet

    • ¼ cup vegetable oil
    • ½ cup milk
    • 1 egg
    • ½ teaspoon vanilla

    Dry

    • 1 ¾ cup flour
    • ½ cup sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ½ teaspoon cinnamon

    Topping

    • 1 tablespoon sugar
    • ½ teaspoon cinnamon

    Instructions

    • Preheat oven to 375° conventional. Prep a regular muffin pan with paper muffin liners for 12 muffins.
    • Clean and chop 1 cup strawberries to about ½ inch size.
    • Combine wet: ¼ cup vegetable oil, ½ cup milk, one egg, and ½ teaspoon vanilla.
    • Combine dry: 1 ¾ cup flour, ½ cup sugar, one tablespoon baking powder, ½ teaspoon salt and ½ teaspoon cinnamon. Add the chopped strawberries to the dry and stir to coat. If the strawberries are soft, fold in after mixing the dry with wet components.
    • In a small bowl mix one tablespoon sugar with ½ teaspoon cinnamon.
    • Add the wet to dry and mix.
    • Divide into 12 standard size muffin cups. Fill about ⅔ full. Add ¼ teaspoon of the sugar/cinnamon mixture to the top.
    • Bake until a toothpick comes out clean. About 20 minutes.
    • Move to cooling rack and cool for 10 minutes before serving.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro TIps

    1. The main variable outside of your oven is the strawberries.
    2. Taste the strawberries before chopping. Add a bit more sugar if not sweet. If soft or moist then fold in the dough after mixing the wet with the dry ingredients.
    3. If the berries are soft and moist, chop a bit smaller.
    4. Use aluminum-free baking powder.
    5. Best if eaten the same day. For storage, wrap tightly in plastic wrap or foil and refrigerate for 2-3 days or freeze for up to 3 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Serving : 1 muffin | Calories : 156 kcal (8%) | Carbohydrates : 25 g (8%) | Protein : 3 g (6%) | Fat : 5 g (8%) | Saturated Fat : 4 g (20%) | Cholesterol : 14 mg (5%) | Sodium : 108 mg (5%) | Potassium : 160 mg (5%) | Fiber : 1 g (4%) | Sugar : 11 g (12%) | Vitamin A : 41 IU (1%) | Vitamin C : 7 mg (8%) | Calcium : 62 mg (6%) | Iron : 1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published April 21, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. CIndy Barry

      April 28, 2021 at 5:58 pm

      5 stars
      Omg! Wow!
      Got strawberries on sale tired of shortcake so as my strawberries ae macerating, whipped these up to act as the “shortcake”. Out of this world! Super easy and just the right amount of sweetness.

      Reply
    2. Judy

      August 27, 2019 at 7:04 pm

      5 stars
      Finally made these wonderful muffins! 5 stars! Great with coffee too!

      Reply
      • Dan Mikesell AKA DrDan

        September 02, 2019 at 6:26 pm

        Hi Judy,
        Glad you enjoyed the muffins.
        Thanks for the note and rating.
        Dan

    3. LCS

      July 26, 2014 at 2:59 pm

      5 stars
      I just made these. Simple, yet delicious! Your instructions were so easy to follow that I was able to include my 3 year old in the measuring/mixing process. Thank you!

      Reply
    4. bill @thewoksoflife

      May 10, 2014 at 6:40 am

      Never thought about using fresh strawberries for muffins. Have to try this while the strawberries are in season. Thanks for sharing! Oops - correcting some typos

      Reply
      • DrDan

        May 10, 2014 at 3:26 pm

        It was new to me also but seemed like a good idea... I always up for a good muffin.
        Thanks for the comment
        DrDan

    5. Judy Uhl

      April 21, 2014 at 1:25 pm

      So, the chopped strawberries should be smaller?

      Reply
      • DrDan

        April 21, 2014 at 10:38 pm

        I feel they should. The original recipe was reproduced many places and nobody was very specific (all just said chopped). A couple had a few pictures so I did it somewhat like them. But the strawberries have a lot of moisture and I thing produced some steam pockets. Smaller (maybe 1/2 inch max) would be better.
        Dan

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