Strawberry Muffin Recipe
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During peak strawberry season, this simple strawberry muffin recipe is always on regular rotation in my kitchen. Featuring a blend of fresh and freeze dried strawberries, plus a crunchy Demerara sugar topping, these strawberry muffins offer a fun twist on traditional blueberry. These muffins come together in less than an hour from start to finish, and as a bonus, they will make your kitchen smell absolutely heavenly as they bake!
Why Make this Strawberry Muffin Recipe?
This strawberry muffin recipe makes the perfect project for days when you want to bake something from scratch, but don’t have time for anything overly complicated. I like to serve mine alongside a bowl of soup for a light lunch, bake them for brunch, or enjoy one for breakfast or a mid-morning snack. They’re also great for on-the-go snacking. No utensils required, although a napkin might be handy for catching the crumbs!
Key Strawberry Muffin Ingredients
- All Purpose Flour – In the US I test my recipes with Gold Medal or Pillsbury all purpose flour. In the UK, I like McDougalls plain flour in the red-and-white striped bag. Please visit this post for more on the best types of flours for baking, including US-UK protein comparisons and conversions.
- Granulated Sugar – Granulated sugar adds sweetness and moisture, and assists with browning. You can use another white sugar (such as caster or superfine) or even homemade strawberry sugar.
- Freeze-Dried Strawberries – The freeze dried strawberry pieces add a deeper, more pronounced strawberry taste, without the need for extracts or artificial flavorings. They also lend a slightly pink tint to the batter. I recommend freeze-dried strawberry pieces or crushed freeze-dried strawberries, which blend most easily into the batter. (Do not use dried strawberries; they’re too tough and chewy.) And save the rest of the bag! You can make strawberry sugar, garnish a strawberry Nutella tart, or turn the leftover freeze-dried berries into Oreo strawberry pie.
- Fresh Strawberries – I tested these muffins using both fresh and frozen sliced berries. Fresh works best (there just isn’t any substitute for a ripe, juicy, red strawberry, especially in peak season!) but frozen berries will also work. If opting for frozen, do not thaw the berries before adding them to the batter.
- Vanilla Extract – Choose a good-tasting vanilla extract or vanilla bean paste, from a brand like Nielsen-Massey, Simply Organic, or Taylor & Colledge. Avoid cheap imitation flavorings, which don’t pack the same punch.
- Demerara Sugar –Demerara sugar is a partially refined sugar similar to Turbinado sugar (Sugar in the Raw). The golden brown color, caramel flavor, and larger sugar crystals make it perfect for adding a crunchy, sweet finishing touch to muffins, hand pies, rolled cookies, or slice and bake shortbread. I also enjoy adding it to my coffee.
Tips and Tricks
- Do not sprinkle freeze dried berries on top of the muffins. They will shrivel and burn.
- Bake in silicone muffin liners.The second best option is a silicone muffin pan, but paper liners will also work in a pinch. Do not bake the muffins in an unlined metal tin—they’re just too difficult to remove.
- Don’t cool completely in the tin. Allow the muffins cool briefly in the tin before transferring them to a wire rack, but do not let them cool all the way. I allowed a test batch to cool in the tin for several hours, and found that the Demerara sugar adhered to the tin. I had to pry the muffins away with a knife, damaging the edges of the muffin in the process. So, play it safe remove the muffins while they’re still slightly warm.
- Wrap individually. For easy transport and breakfast on-the-go, wrapping each muffin individually in foil or plastic.
- Crush the berries. I prefer to make these muffins with pre-crushed freeze-dried strawberries or pieces, but if using whole berries, place them in a sealed food storage bag, position the bag on a folded tea towel, then use the back of a ladle or a kitchen mallet to crush the berries into small pieces.
Strawberry Muffin Recipe
- Total Time40 minutes
- Yield12 muffins 1x
A simple strawberry muffin recipe featuring fresh and freeze dried strawberries, plus crunchy Demerara sugar on top. A refreshing twist on traditional blueberry!
Ingredients
192 grams all-purpose flour (1 1/2 cups; 6 3/4 ounces)
150 grams granulated sugar (2/3 cup)
9 grams freeze-dried strawberry pieces (3 tablespoons)
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 egg, at room temperature
60 milliliters vegetable oil (1/3 cup)
125 milliliters whole milk (1/2 cup)
1 teaspoon vanilla extract
130 grams diced fresh or frozen strawberries (1 cup; about 4 1/2 ounces), plus more for decorating
Demerara sugar, for sprinkling
Instructions
Preheat oven to 400° F (205° C). Line a 12-cup muffin tin with silicone or paper liners.
In a mixing bowl, whisk flour, sugar, freeze-dried strawberries, baking powder, and kosher salt.
In a separate bowl, whisk together egg, vegetable oil, whole milk, and vanilla extract.
Add wet ingredients to the flour bowl, and use a wooden spoon or rubber spatula to stir until just combined. Do not overmix. (Batter will be lumpy.)
Fold in the diced strawberries.
Spoon batter into prepared tin, dividing it equally between the cups.
Press a few additional strawberries into the top of each muffin, to decorate.
Sprinkle with Demerara sugar.
Bake in preheated oven for 21 – 25 minutes or until golden brown and nicely risen, and muffins spring back lightly when touched.
Transfer to a wire rack to cool. Serve warm or at room temperature.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
If using frozen berries, do not thaw.
Make-Ahead and Storage Suggestions
These strawberry muffins are best eaten on the day they’re made. Because of the berries, they increase in moisture when stored overnight. (That said, they’re still perfectly edible on day two or three!)
To freeze: Allow the muffins to cool completely, remove the silicone liners (if using paper liners, you can freeze directly in the paper), wrap the muffins in foil, and freeze for up to three months. Thaw at room temperature.
Other Strawberry Recipes You Might Enjoy
Strawberry Marshmallows
Patriotic Berry Bark
Triple Berry Eton Mess
Strawberry Puff Pastry Hearts
Strawberry Nutella Pizza
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
