Strawberry Muffins Recipe

Summery Delight: Strawberry Muffins Recipe

healty meal, low carbs meals, keto meal

Embrace the flavors of summer with these delightful Strawberry Muffins. Bursting with juicy strawberries and infused with a hint of cinnamon, these muffins are the perfect way to start your day or enjoy as a sweet snack. Simple to make and utterly irresistible, this recipe will quickly become a favorite in your baking repertoire. Let’s dive into the ingredients and steps to create these mouthwatering treats!


  • 2 cups all-purpose flour
  • 1/2 cup softened butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups diced strawberries
  • 3 teaspoons granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
  2. Prepare the Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
  4. Fold in the Strawberries: Gently fold the diced strawberries into the muffin batter until evenly distributed. Be careful not to crush the strawberries.
  5. Fill the Muffin Cups: Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Make the Topping: In a small bowl, mix together the remaining granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the tops of the muffins.
  7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy!

Cook’s Notes and Variations:

  • For added texture, you can sprinkle some coarse sugar on top of the muffins before baking.
  • Feel free to substitute part of the all-purpose flour with whole wheat flour for a heartier texture.
  • If you prefer a sweeter muffin, you can increase the amount of granulated sugar in the batter or add a sweet glaze on top after baking.
  • Experiment with different fruits such as blueberries, raspberries, or peaches for a variety of flavors.

Frequently Asked Questions (FAQs):

  1. Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries in this recipe. Simply thaw and drain them before dicing, and gently fold them into the batter.
  2. How should I store the muffins? Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the muffins for longer storage.
  3. Can I make mini muffins instead of regular-sized ones? Absolutely! Adjust the baking time accordingly and keep an eye on them to prevent over-browning.

Keto and Low-Carb Versions:

  • To make a keto-friendly version of these muffins, you can substitute almond flour or coconut flour for the all-purpose flour and use a sugar substitute such as erythritol or stevia instead of granulated sugar.

In conclusion, these Strawberry Muffins are a delightful treat that captures the essence of summer in every bite. Whether enjoyed for breakfast, as a snack, or as a sweet ending to a meal, these muffins are sure to please. With their tender crumb, juicy strawberries, and cinnamon-sugar topping, they are a true delight for the senses. So gather your ingredients and get ready to bake up a batch of these irresistible muffins – your taste buds will thank you!

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healty meal, low carbs meals, keto meal

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