Make the most of fresh strawberries by making these delicious homemade Strawberry Muffins. These Bakery Style Muffins are easy to make and have a perfect crumb. Here is how to make these.
Excited! It’s time for strawberries again. Red, luscious, juicy strawberries. I could not resist myself and bought a few boxes. Ate a box just like that, made this Balsamic Strawberry Vinaigrette and one box went into these delicious, rich bakery-style Strawberry Muffins.
This is my favorite muffin recipe and is super easy to make. The result is awesome each time. I just added chopped strawberries to the batter and we had beautiful muffins ready just in time for breakfast.
I find muffins my go-to food when I want to eat something sweet. Just make them with what is available at home and they can be rustled up in a jiffy.
What comes to your mind when you think about strawberries? Well, I think muffins, cake, smoothie, and whatnot.
Make these super delicious made from scratch strawberry muffins loaded with the goodness of fresh strawberries.
These soft, moist, and delectable muffins are a perfect treat for breakfast, evening snack, or dessert.
They are filling and the good thing is you can replace all-purpose flour with wheat flour and oats to make them healthier and replace granulated sugar with jaggery.
Strawberries add natural sweetness to the muffins, so while choosing strawberries make sure you pick the bright red ones that are ripe.
This is going to be a hit with your kids or friends and family.
And the way they fill your home with the sweet fragrance, I can’t explain that. You will have to bake them to know it.
Let’s make these yummy muffins and make people go gaga over your baking.
You are going to need fresh strawberries to make these amazingly yummy muffins. First, preheat the oven to 350 degrees F (180 degrees C). Take out a muffin tray and line it with muffin liners.
Chop strawberries roughly into smaller pieces and keep aside. Make sure you use bright red ripe strawberries that are sweet and add deliciousness to your muffins.
In a big bowl, whisk together flour, baking powder, baking soda, and salt and keep aside.
In another bowl, whisk butter and sugar until light and fluffy on medium speed in an electric mixer for about 4-5 minutes.
Start adding eggs one at a time and mix well after each addition. Add vanilla extract and mix well.
Now add buttermilk to this mix. If you don’t have buttermilk, add a few drops of lemon in milk and let it stand for 5 minutes. Use this mixture in place of buttermilk.
Once your ingredients are combined, add the flour mixture and mix until combined.
Do not over mix. It will result in dense and less airy muffins. Fold in the chopped strawberries carefully.
While chopping strawberries, check for any white part in the center. Remove with a knife before dicing the strawberries.
Pour the batter in the muffin liners up till the top and bake for 18 – 20 minutes until a toothpick comes out clean.
You can add 1/2 cup mashed bananas to the muffin mix while adding chopped strawberries to make the muffins healthier. Adding banana in the muffins makes them even more soft, moist, gooey, and filling.
If you get hold of some rhubarb, make muffins or pies. Strawberry and Rhubarb is a classic combination and they go very well together. It adds a strong tart flavor to the muffins. Cut rhubarb stalk into small pieces and fold in with strawberries.
You can add 1/2 cup blueberries along with strawberries to make blueberry strawberry muffins. You can use fresh or frozen blueberries to make the muffins. The sweet tangy flavor that blueberries add to the muffin is amazing. It is refreshing and adds a slight color to the muffins.
Oats make this muffin recipe healthier and add a hearty texture to it. You can even sprinkle some oats over the muffins before baking to add a little crunch to it. These oats strawberry muffins are loaded with the goodness of oats and strawberries. Just replace 1/3 cup of all-purpose flour or whole wheat flour with oats flour and you have filling oats strawberry muffins ready.
You can add 2 tbsp Greek yogurt to get a little sour flavor, which gives a feeling of sour cream in it and makes the muffins very moist. If you don’t eat eggs or want to avoid eggs, you can also replace eggs with yogurt to make an eggless version. For 2 eggs used in this recipe, you will need 1/4 cup of yogurt to replace them.
With Whole Wheat Flour
You can replace all-purpose flour with wheat flour to make a healthier versions of these muffins. This will make a perfect treat for the kids. You can even serve them for breakfast or with tea or coffee in the evening. The resulting muffins will be a little denser but I can promise that they will be yummy.
Eggless Strawberry Muffins
If you want to make eggless muffins, combine 2 tbsp flax seed powder with 1 tbsp water and use it instead of eggs. You can also use 1/4 cup of yogurt to replace the eggs.
Vegan Strawberry Muffins
To make vegan strawberry muffins, replace butter with olive oil, eggs with flax seed and water mixture and buttermilk with any vegan milk.
With Crumb Topping
Make a crumb topping by combining 1/2 cup brown sugar, 1 tbsp all-purpose flour, 1/2 tsp cinnamon, 1/4 cup chopped pecans or walnuts and 1 tbsp cold butter. Mix everything using your fingers until it is crumbly. Sprinkle this mixture over the muffins before baking.
Healthy Strawberry Muffins
To make a healthy version of these muffins, use whole wheat flour instead of all-purpose flour and replace granulated sugar with powdered jaggery or unprocessed sugar. You can also use a mix of healthy flours like amaranth flour, ragi flour, etc. Replace butter with olive oil.
Use any gluten-free flour instead of all-purpose to make these muffins.
Strawberry and lemon is another classic combination. You can add 1/2 tsp lemon zest and 1 tbsp lemon juice along with vanilla extract for a lemony flavor. It makes the muffins very refreshing.
You can fold 1/2 cup chocolate chips along with the strawberries.
You can fold 1/2 cup chopped walnuts along with strawberries for added crunch.
You can replace buttermilk with sour cream.
To bake these muffins in the microwave, pour the batter in a microwave-safe muffin tray and bake them at high for 5 minutes.
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Step by Step Recipe
Preheat the oven to 350 degrees C (180 degrees C). Line a muffin tray with muffin liners.
Mix flour, baking powder, baking soda, and salt in a bowl and keep aside.
Whisk butter and sugar until light and fluffy (Approx 4-5 mins on medium speed).
Add eggs one at a time and mix well after each addition.
Add vanilla extract and mix well. Add buttermilk and mix well.
Add the flour mixture and mix until combined.
Fold in the chopped strawberries.
Pour the batter in the muffin liners up till the top.
Bake for 18 – 20 minutes until a toothpick comes out clean.
Strawberry Muffins Recipe
- 2 and 1/2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter (Softened )
- 1 cup Granulated Sugar
- 2 Eggs (Large)
- 2 tsp Vanilla Extract
- 1/2 cup Buttermilk
- 1 and 1/2 cups Fresh Strawberries (Chopped)
- Pre heat the oven to 350 degrees C (180 degrees C)
- Line a muffin tray with muffin liners.
- Mix flour, baking powder, baking soda and salt in a bowl and keep aside.
- Whisk butter and sugar until light and fluffy (Approx 4-5 mins on medium speed)
- Add eggs one at a time and mix well after each addition.
- Add vanilla extract and mix well.
- Add buttermilk and mix well.
- Add the flour mixture and mix until combined.
- Fold in the chopped strawberries.
- Pour the batter in the muffin liners up till the top.
- Bake for 18 - 20 minutes until a toothpick comes out clean.