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These delicious strawberry muffins are packed full of fresh flavors, and last about 5 minutes after coming out of the oven! They’ll be devoured FAST!
Step-by-step photos and instructions are below!
Nothing much makes me happier than a batch of muffins, fresh from the oven.
It’s the time of year that I start getting homesick. It’s warming up, the strawberries are beautiful and juicy in the stores and I feel like listening to Christmas carols.
Why? I grew up in New Zealand and the seasons are switched. That means that around November/December is when it is warm outside and Christmas is coming.
Sometimes I play carols in the car, and daydream about being home with the rest of my family.
Other times I make muffins. Like these ones. We like them fresh from the oven, while they’re still warm!
Try these yummy Cranberry Muffins, you’ll love them too!
Why you’ll love this recipe
- Easy to make, and baked in just 20 minutes.
- Freezable. Make a double batch and freeze some so you can have fresh muffins whenever you want!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Don’t overmix the batter. Overmixing means tough muffins. We want fluffy and soft Strawberry Muffins!
Fresh berries work best in this recipe, but you can use frozen berries if you need to. The juice will “bleed” into the batter, but that’s totally fine.
If you prefer, you can switch out the vanilla extract for almond extract.
- Use any kind of berry. Raspberries are especially good!
- Add a little lemon zest for a fresh burst of flavor.
- Mix in blueberries in half the batter, strawberries in the other – have the best of both!
How to Store Muffins
Muffins will keep for a few days on the counter at room temperature.
Muffins can be frozen after baking. Cover tightly with foil or parchment and wrap with plastic wrap. Freeze.
When you want a muffin, just thaw on the counter, or do a quick zap in the microwave. Fresh muffins, anytime
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat oven to 375 degrees F and line a 12-cup muffin tin with paper liners, or grease well.
Make the batter
In large bowl, combine the flour, baking soda and salt together. Sift if your flour is super lumpy.
In a small bowl, whisk together the oil, sugar, eggs, vanilla extract and bananas until well blended (will be slightly lumpy).
Make a well in the flour mixture, and fold in the wet mixture until just combined.
Scoop the batter into the muffin tin
Set aside a few pieces of diced strawberry, and carefully fold the rest into the batter, don’t overmix.
Divide the mixture between the muffin cup (each will be about 2/3 full) Add a strawberry piece to the top of each (optional).
Bake at 375 degrees F for 18 to 20 minutes or until golden brown and muffins spring back when touched lightly with a finger.
Allow muffins to cool or eat warm if you can’t wait.
Some of our favorite Muffin Recipes:
- Trail Mix Muffins. Make these fun trail mix muffins for a boost in lunchboxes, or make them for yourself! Fluffy muffins with fruit and nuts – irresistible!
- Blueberry Crumb Muffins. Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping
- Cinnamon Sugar Donut Muffins. A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
- Raspberry Crumb Muffins. Delicate, vanilla-y muffins, with a buttery crumb topping, and a sweet jammy surprise inside, these won’t last long.
Fresh Strawberry Muffins
- Preheat oven to 375 degrees F.
- Line a 12-cup muffin pan with paper liners, or grease well.
- In large bowl, sift the flour, baking soda, salt together.
- In a large jug, whisk together the oil, sugar, eggs, vanilla and bananas until well blended (will be slightly lumpy).
- Make a well in the dry ingredients, and fold in the wet until just combined.
- Set aside a few pieces of diced strawberry, and carefully fold the rest into the batter, don’t over mix.
- Divide the mixture between the muffin cup (each will be about 2/3 full) Add a strawberry piece to the top of each (optional).
- Bake at 375 degrees F for 18 to 20 minutes or until golden brown and muffins spring back when touched lightly with a finger.
- Allow muffins to cool or eat warm if you can’t wait.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.