Strawberry Muffins
Enjoy these delicious, strawberry muffins with your family—they’re perfect for breakfast, snack time, or anytime you need a little sweetness.
Your kids will be excited for you to add these to your muffin recipe collection, they are a great kid friendly snack.
Why This Recipe Is Great For Busy Parents
- An easy no-fail muffin recipe.
- These muffins freeze well so you can keep a stash in the freezer.
- Always a hit with the kids, there will be no leftovers when you make this recipe!
Ingredients you will need
Ingredient Notes, Substitutes, & Alternatives
- Both all purpose flour and gluten free flour work well in this recipe. Self-raising flour can also be used, you won't need the baking powder.
- Light olive oil is my preference, extra virgin olive oil is too strong in flavour. Any mild flavoured oil is suitable.
- The cow's milk can be substituted for a dairy free alternative.
- The desiccated coconut gives the muffins a light fluffy texture without needing as much sugar. If you don't have coconut in the pantry you can grab some ground almonds or almond meal.
- When strawberries are not in season, frozen berries will work just as well. You can also use other soft berries such as raspberries or blackberries.
- Vanilla extract enhances the sweetness of the strawberries but can be left out if you don't have any on hand.
- If you don't have baking powder you can use /1 teaspoon of baking soda. This can be whisked into the milk.
Step-by-Step Strawberry Muffins
Below are illustrated step-by-step instructions to make my Strawberry Muffin recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 180°C (360°F) and get your muffin tin ready.
In a medium mixing bowl, combine the dry ingredients: flour, baking powder, cinnamon, sugar, and a pinch of salt. I skip the sifting and just whisk them together—easy and no fuss!
Step two: In a measuring jug, whisk together the oil, egg, and vanilla. Then, add enough milk to reach 1 ½ cups of liquid—Whisk these wet ingredients together using a fork or whisk.
Step three: Pour the wet ingredients into the dry, then mix everything together gently to form your muffin batter. Be careful not to overmix; we want them light and fluffy!
Step four: Fold in the strawberries
Step five:Scoop the batter into the muffin pan, dividing it evenly between the 12 holes.
Step six: Pop the tray in the oven and bake for 20 minutes, or until the muffins are golden brown and spring back when you lightly press the center.
Enjoy!
Tips & Tricks
Here is how you can make these Strawberry Muffins perfectly every time!
- The old adage of not over mixing your muffins really is true, the batter only needs to be just combined to give you perfect muffins. Overtaxing can lead to dense muffins.
- Once completely cool you can store your muffins in an airtight tight container for up to three days.
- Freeze these muffins for up to four months. When I am packing lunchboxes a pop the muffins in frozen, they are perfect by the time they get to school.
- Muffins are cooked when they spring back when pressed in the centre or when a toothpick comes out clean.
- For a yummy dessert serve these muffins warm with a scoop of ice cream or greek yogurt and a few more fresh strawberries.
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Strawberry Muffins
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Equipment
- 12 hole muffin tin
Ingredients
- 2 cups flour 250 grams
- ½ cup sugar 100 grams
- 2 teaspoons baking powder
- ½ cup desiccated coconut
- 1 pinch salt
- ½ cup oil 125ml. Light olive oil is my preference, extra virgin olive oil is too strong in flavour. Any mild flavoured oil is suitable.
- 1 egg
- 1 teaspoon vanilla 5ml
- 1 cup milk 240 mls. This is an approximate measure, explained in the recipe
- 1 ½ cups strawberries 210 grams when hulled and chopped
Instructions
- Preheat your oven to 180°C (360°F) and get your muffin tin ready.
- In a medium mixing bowl, combine the dry ingredients: flour, baking powder, cinnamon, sugar, coconut and a pinch of salt. I skip the sifting and just whisk them together—easy and no fuss!
- In a measuring jug, whisk together the oil, egg, and vanilla. Then, add enough milk to reach 1 ½ cups of liquid—just pour it right in.
- Whisk these wet ingredients together using a fork or whisk.
- Pour the wet ingredients into the dry, then mix everything together gently to form your muffin batter. Be careful not to overmix; we want them light and fluffy!
- Fold in the strawberries
- Scoop the batter into the muffin tin, dividing it evenly between the 12 holes.
- Pop the tray in the oven and bake for 20 minutes, or until the muffins are golden brown and spring back when you lightly press the center.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy
Video
Notes
- The old adage of not over mixing your muffins really is true, the batter only needs to be just combined to give you perfect muffins. Overtaxing can lead to dense muffins.
- Once completely cool you can store your muffins in an airtight tight container for up to three days.
- Freeze these muffins for up to four months. When I am packing lunchboxes a pop the muffins in frozen, they are perfect by the time they get to school.
- Muffins are cooked when they spring back when pressed in the centre or when a toothpick comes out clean.
- For a yummy dessert serve these muffins warm with a scoop of ice cream or greek yogurt and a few more fresh strawberries.
- Both all purpose flour and gluten free flour work well in this recipe. Self-raising flour can also be used, you won't need the baking powder.
- Light olive oil is my preference, extra virgin olive oil is too strong in flavour. Any mild flavoured oil is suitable.
- The cow's milk can be substituted for a dairy free alternative.
- The desiccated coconut gives the muffins a light fluffy texture without needing as much sugar. If you don't have coconut in the pantry you can grab some ground almonds or almond meal.
- When strawberries are not in season, frozen berries will work just as well. You can also use other soft berries such as raspberries or blackberries.
- Vanilla extract enhances the sweetness of the strawberries but can be left out if you don't have any on hand.
- If you don't have baking powder you can use /1 teaspoon of baking soda. This can be whisked into the milk.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.