Fresh Strawberry Muffins
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Last year, we planted strawberry plants, knowing that we wouldn’t get to enjoy their sweet fruit until the following season. Well, that time has finally arrived, and my husband and kids excitedly harvested our very first batch of homegrown strawberries! It was such a special moment—seeing the bright red berries nestled among the leaves and knowing they had been grown with love and patience.
As soon as my husband brought them inside, he immediately rinsed them off, eager to clean and taste our first homegrown strawberries. I had to remind him that you’re actually not supposed to wash strawberries until you’re ready to use them, as extra moisture can cause them to spoil more quickly. That meant I needed to use them up right away, and luckily, I had just come across a recipe for Fresh Strawberry Muffins from A Recipe A Day! It felt like perfect timing—a chance to turn our freshly picked berries into something truly special.
The Muffins: Tender & Irresistible
The muffins turned out incredibly tender, bursting with juicy strawberries, and the flavor was absolutely wonderful. Each bite was filled with that natural, sweet strawberry goodness, complemented by the soft and delicate crumb of the muffin. However, I quickly realized that these muffins are best enjoyed the same day they’re baked.
Since strawberries hold a lot of moisture, they made the muffins extra soft and slightly gooey by the next day. I had stored a few in a container overnight, hoping to enjoy them later, but unfortunately, they had become sticky and lost their fresh-baked appeal. Next time, I might try freezing them immediately after baking or turning leftovers into a delicious bread pudding or French toast bake! Even with this small drawback, these Fresh Strawberry Muffins were undeniably delicious, and I will absolutely be making them again.
There’s nothing quite like baking with fresh-picked fruit—it brings a sense of warmth and nostalgia that makes the experience extra special. The muffins were the perfect way to celebrate the arrival of our first homegrown strawberries, and I can’t wait to experiment with more recipes as our garden continues to thrive!
Ingredients for Fresh Strawberry Muffins
- BUTTER
- SUGAR
- EGG
- ALL-PURPOSE FLOUR
- BAKING POWDER
- SALT
- MILK
- VANILLA
- STRAWBERRIES
- CINNAMON
Instructions for Fresh Strawberry Muffin Recipe
Prepare the Batter: In a large bowl, cream together butter and sugar until light and fluffy. Add the egg and mix until fully incorporated.
Mix the Dry Ingredients: In a separate bowl, sift together flour, baking powder, and salt to ensure an even texture.
Combine Wet & Dry Ingredients: Gradually alternate adding the flour mixture and milk into the butter mixture, stirring gently after each addition. Blend in the vanilla extract for a boost of flavor.
Fold in the Strawberries: Carefully stir in the chopped fresh strawberries, ensuring they’re evenly distributed throughout the batter.
Spoon & Sprinkle: Scoop the batter into a greased or muffin pan lined with paper liners, filling each cup about ¾ full. In a small bowl, mix together sugar and cinnamon, then generously sprinkle the mixture over the tops of the muffins.
Bake: Preheat the oven to 400ºF and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Enjoy Fresh: Allow the muffins to cool slightly before serving. These muffins are best eaten the same day, as the strawberries add moisture that can make them a bit soft by the next day.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes! If using frozen strawberries, thaw and drain them well before adding them to the batter to prevent excess moisture.
Why are my muffins too soggy the next day?
Strawberries contain a lot of moisture, which can make muffins soft and sticky over time. These muffins are best eaten fresh, but you can store leftovers in the fridge and reheat them briefly to improve texture.
How do I prevent my strawberries from sinking in the batter?
Toss the chopped strawberries in a tablespoon of flour before folding them into the batter—this helps distribute them evenly.
Can I add nuts or chocolate chips to this recipe?
Yes! Chopped walnuts, pecans, or almonds add a nice crunch, and white or dark chocolate chips pair beautifully with the strawberries.
How long do these muffins last?
They’re best eaten the same day, but you can store them in an airtight container at room temperature for up to 24 hours or refrigerate them for 2-3 days.
Can I freeze these muffins?
Yes! Freeze them in an airtight container for up to 2 months. Thaw at room temperature or warm them in the oven before serving.
What’s the best way to serve these muffins?
Enjoy them warm with butter, drizzle with honey, or pair them with whipped cream or yogurt for a delicious breakfast or snack.
Can I make mini muffins instead of regular-sized ones?
Yes! Use a mini muffin pan and reduce the baking time to 12-15 minutes.
How do I make these muffins extra fluffy?
Make sure to cream the butter and sugar well, don’t overmix the batter, and use room-temperature ingredients for the best texture.
FOR MORE RECIPES LIKE THIS, TRY:
Fresh Strawberry Muffins
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter softened
- ¾ cup sugar
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ tsp vanilla
- 1 ½ cups chopped strawberries
- 3 tsp sugar
- ½ tsp cinnamon
Instructions
- Cream butter and sugar. Add egg and mix well.
- Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
- Spoon batter into muffin pans.
- Combine sugar and cinnamon and sprinkle over muffins.
- Bake at 400º for 20-25 minutes. Makes one dozen muffins. (Make sure you eat them the day you bake them. They aren’t so great the next day.)
Nutrition
