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As we head into warmer weather, and with peak strawberry season on the way, this simple strawberry muffin recipe will be on regular rotation in my kitchen. Featuring a blend of fresh and freeze dried strawberries, plus crunchy Demerara sugar on top, these sweet, moist strawberry muffins offer a refreshing twist on traditional blueberry.
Why Make this Strawberry Muffin Recipe?
- Easy to Make
This is most definitely an easy recipe for strawberry muffins! You won’t need any fancy tools, and can bake up a batch in about 40 minutes from start to finish. This is the perfect project for days when you want to make something homemade but are new to baking, are lacking a well-equipped kitchen, or are just plain short on time. - Versatile and Adaptable
Serve these strawberry muffins alongside a bowl of soup for a light lunch. Bake them for brunch, or enjoy for breakfast or a mid-morning snack. (I like mine with a pat of butter!) You can also make this recipe your own by stirring in a handful of chopped nuts or chocolate chips, or a teaspoon of ground cinnamon. - On-the-Go Snacking
Bring homemade strawberry muffins with you to work or school. I suggest wrapping them in foil or clingfilm/plastic wrap. No utensils required, although a napkin might be handy for catching the crumbs! - A Healthy(ish) Option
Although this isn’t a healthy strawberry muffin recipe per se, it does feature fresh berries, and less sugar than other, similar muffin recipes. To increase the healthy factor, substitute rolled oats for the Demerara sugar topping, use skim or 2% milk instead of whole, or replace the vegetable oil with coconut oil. - Always a Crowd Pleaser
When in doubt, make a batch of these simple strawberry muffins for co-workers, family members, or to welcome a new neighbor to the block. Everybody appreciates a homemade muffin, especially if it’s still just slightly warm.
Fresh, Frozen, or Freeze Dried Strawberries?
As written, this muffin recipe calls for sliced strawberries, as well as a few tablespoons of freeze dried strawberry pieces.
I tested this recipe using both fresh and frozen sliced berries. In my opinion fresh is best (there just isn’t any substitute for a ripe, juicy, red strawberry, especially when they’re at their peak in late spring/early summer) but frozen berries will also work. If opting for frozen, do not thaw the berries before adding them to the batter.
The freeze dried strawberry pieces add a deeper, more pronounced strawberry flavor, without the need for extracts or artifical flavorings. They also lend a slightly pink tint to the batter. You can use powdered freeze dried strawberries instead of pieces, but I don’t suggest whole freeze dried berries. Feel free to omit this ingredient if you don’t have access to freeze dried fruit.
One thing to note! Do not sprinkle freeze dried berries on top of the muffins! I tested a batch this way, thinking they’d make a pretty topping, but instead the strawberry pieces just looked shriveled and burnt. 0/10 do not recommend.
What is Demerara Sugar?
Demerara sugar is a partially refined sugar similar to sugar in the raw and Turbinado sugar, although they’re all slightly different. (If you’re curious, The Spruce has a good piece on buying and using different types of coarse cane sugars.) The golden brown color, caramel flavor, and larger sugar crystals make Demerara a lovely finishing touch for topping these simple strawberry muffins.
I always keep a box or bag of Demerara sugar in my kitchen cabinet—it’s perfect for adding a “crunch” to muffins, hand pies, rolled cookies, or slice and bake shortbread. I also enjoy adding a spoonful to my coffee!
Billington’s makes my favorite Demerara sugar, but any brand will do. And if you don’t have Demerara, you can use Turbinado or sugar in the raw to top your strawberry muffins instead.
Tips and Tricks for Making this Strawberry Muffin Recipe
Use silicone muffin liners! The second best option is a silicone muffin pan, but paper liners will also work in a pinch. One thing I do not suggest doing is baking the muffins in an unlined metal tin—they’re just too difficult to remove.
On that note, allow the muffins cool briefly in the tin before transferring them to a wire rack, but do not let them cool all the way. In testing, I allowed a batch to cool in the tin for several hours, and found that the Demerara adhered to the tin. (I had to pry the muffins away with a knife!) This removal technique damaged the edges of the muffin so they weren’t quite as pretty, and also made it more difficult to clean the pan afterward. Avoid this mistake by removing the muffins while they’re still slightly warm.
Strawberry Muffin Make-Ahead and Storage Suggestions
These strawberry muffins are best eaten on the day they’re made—because of the berries, they tend to increase in moisture when stored overnight. (That said, they’re still perfectly edible on day two or three.) Because this recipe comes together in under an hour, I suggest baking on the day you plan to serve
Homemade strawberry muffins freeze especially well. 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. When ready to enjoy, they’ll thaw quickly at room temperature.
For a shortcut, you can pre-weigh, wash, and hull/chop your fresh strawberries, then store them in a plastic bag in the freezer until ready to use. I can vouch for this method—it saves several minutes, and the results will be equally delicious.
Other strawberry recipes you might enjoy:
Strawberry Marshmallows
Patriotic Berry Bark
Triple Berry Eton Mess
Strawberry Puff Pastry Hearts
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!
Strawberry Muffin Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
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)
150 grams granulated sugar (2/3 cup)
3 tablespoons freeze-dried strawberry pieces
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), 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 three days. Leftover muffins can also be frozen.
Notes
If using frozen berries, do not thaw.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven