Can I make these Fresh Strawberry Muffins ahead of time?

Yes! These muffins can be baked in advance and stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them for up to 3 months. Simply reheat in the microwave or oven before serving for that fresh-baked taste.

Can I use frozen strawberries instead of fresh?

While fresh strawberries yield the best flavor and texture in these muffins, you can use frozen strawberries if needed. Make sure to thaw and drain them before adding them to the batter to prevent excess moisture, which could affect the muffin’s texture.

Can I add other fruits to this recipe?

Absolutely! Fresh strawberries pair wonderfully with other fruits like blueberries, raspberries, or blackberries. Just be sure to chop them into smaller pieces to ensure an even distribution of fruit throughout the batter.

Fresh Strawberry Muffins – Easy and Delicious Recipe

Description

Fresh Strawberry Muffins are a delightful breakfast treat combining the sweetness of ripe strawberries with the soft, fluffy texture of a classic muffin. These easy-to-make muffins are perfect for a quick breakfast or a special treat. The combination of cinnamon, strawberries, and a tender muffin base makes for a mouthwatering snack. These muffins are simple, versatile, and loved by everyone.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 cup fresh strawberries, mashed
1/2 cup milk

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Instructions

Preheat your oven to 425°F (220°C). Grease your muffin tin or line it with muffin cups.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, mash the fresh strawberries lightly using a potato masher. Set them aside.
Beat the eggs and oil together in another bowl until well combined. Add the mashed strawberries and stir.
Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon until just combined.
Spoon the batter into the prepared muffin tin, filling each cup almost to the top.
Bake the muffins at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 15-19 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are done.
Allow the muffins to cool slightly before removing them from the tin. Serve warm and enjoy!

Notes

Don’t overmix the batter to keep the muffins light and fluffy.
Use ripe, fresh strawberries for the best flavor.
To make ahead, bake the muffins, then store them in an airtight container for up to 2 days, or freeze for up to 3 months.
If using frozen strawberries, be sure to thaw and drain them first to avoid excess moisture.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg