Strawberry Muffins
These easy homemade strawberry muffins are bursting with flavor and perfect for breakfast, brunch, or a sweet snack. They will be your go-to recipe for soft, moist, and even healthy muffins every time.
These strawberry muffins are one of my most talked about muffin recipes—they are adapted from a Waitrose recipe that my cousin, Concetta, in England, found years ago.
As an Amazon Associate I earn from qualifying purchases. I was gifted a box of Harry’s Berries from Melissa’s Produce.
With Concetta’s stamp of approval, I knew the muffins would be tasty, but wasn’t expecting them to be so delicious, especially since this recipe does not call for butter.
I made some slight adaptations to the recipe and now have no notes—it’s why I call them “perfect plum muffins“—they seriously ARE that good.
I’ve made so many versions of this fruit muffin recipe (you can substitute pretty much any fruit you want in here!) and all are delicious: classic blueberry muffins, cranberry orange muffins, summer peach muffins, and pumpkin banana muffins, which are perfect for autumn.
These strawberry muffins are the perfect texture, light and fluffy, and not too sweet.
These strawberry muffins have a full cup of yogurt, no butter, and very little sugar, so you can pass them off as a healthy breakfast or nutritious snack.
What is the Secret to Moist Muffins?
The simple secret to making moist muffins, as with most cakes and cupcakes, is the oil and yogurt. As for getting them light and fluffy, just don’t over mix the batter.
Since you’re sifting the dry ingredients, there’s no need to put in any extra elbow grease when stirring the mixture, or adding the fruit.
Thanks to Melissa’s Produce for giving me these beautiful, organic California strawberries from Harry’s Berries!
Can I Freeze Strawberry Muffins?
You can absolutely freeze these muffins and they will still taste fresh-out-of-the-oven when warmed before serving. Be sure to freeze in airtight containers, and don’t keep for longer than a month for best results.
You can make the strawberry muffin recipe in a loaf tin, or make 12 small muffins. You can also make 6 larger muffins and one mini loaf, which is what I usually do.
Strawberry Muffins
adapted from a Waitrose recipe makes 8 large muffins or 12 regular muffins
FULL PRINTABLE RECIPE BELOW
Ingredients
- all-purpose flour
- baking powder
- baking soda
- sugar
- eggs
- olive oil
- strawberries
- yogurt
- Demerara sugar (Sugar in the Raw), or Swedish or Belgian Pearl Sugar (optional)
Directions
Preheat the oven to 350ºF
Sift flour, baking powder, and baking soda into a large bowl. Stir in the sugar.
In a separate bowl, or measuring jug, whisk together: eggs, olive oil, and yogurt until smooth.
Wash and chop the strawberries into bite sized pieces.
Combine the flour mixture with the egg mixture until just combined. Do NOT OVER MIX as it will make the muffins too dense.
Add the strawberries.
Stir gently until the strawberries are evenly combined, but remember, do not over mix.
Fill the muffin cups. I use pieces of parchment paper when I use my large tray.
Sprinkle with a little raw sugar (Demerara or Swedish pearl sugar) for a crunchy top.
Bake the strawberry muffins for approximately 20 to 25 minutes, or until golden in color and a skewer comes out clean.
Remove them from the oven, and pan, and place on a cooling rack for a few minutes or longer, before serving with a cup of tea or coffee.
Have a lot of strawberries? Try my strawberry rhubarb cobbler, strawberry tarts, or strawberry granita. For a summer tipple, try my strawberry lemon drop martini!
Let me know if you make these beauties with fresh, summer strawberries in the comments, or with a review, below. NOTE: you’ll see standard US and metric measurements below the ingredients which you can click on to change.
Strawberry Muffins
Ingredients
- 2 cups all purpose flour (good quality, unbleached, un-bromated, non GMO)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 eggs
- ½ cup olive oil light
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 1¼ cup strawberries chopped
- 1 tsp Demerara sugar (optional – or Swedish pearl sugar, to top)
- 1 pinch salt
Instructions
- Preheat the oven to 350ºF.
- Sift flour, baking powder, and baking soda into a large bowl.
- Stir in the sugar.
- In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
- Wash the strawberries and chop into pieces.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
- Gently stir in the strawberries, with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Then fill the muffin cups. Sprinkle with a little raw sugar (Demerara) if desired, for a crunchy top.
- Bake for about 18-20 minutes or until golden brown.
Notes
- PLEASE use a scale for best results.
- If you are making larger muffins, bake for another 5 minutes, or until a skewer comes out clean, as ovens vary.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Totally yummy. Love the combination of olive oil and yogurt. I sprinkled lemon sugar on top.
My husband loved them.
I did convert to grams. I didn’t realize Christina already has the conversion below the recipe.
Hi Maria, thank you so much for the lovely review! I’m sorry you missed the METRIC conversion option. I had it moved ABOVE the ingredients over the weekend hoping that it will be more visible. At least now you know it is on all of my recipe cards. I’ve always included either English or metric measurements (now all are in metric.)
Totally yummy. Love the combination of olive oil and yogurt. I sprinkled lemon sugar on top.
My husband loved them.
My mother would have loved these strawberry muffins. What a wonderful recipe. I’ll be baking up a batch, today!
Wonderful!
As a mother, I would love these as a special treat on mother’s day.
I would, too!
Just perfect timing during strawberry season – recipe is so easy and delicious. Spot on and moist!
Thanks so much!!
Hi Christina
I have so many frozen strawberries, would it be possible to use these instead of fresh muffins for this recipe, worried about the liquid content? Any other suggestions for frozen strawberries?
Hi Leigh-ann, yes, you are correct, the liquid would be an issue in these muffins, I’m afraid. However, I would suggest a strawberry (plus other fruit) crumble. Strawberry and apple, or strawberry and blueberries, of course, rhubarb is wonderful. Here’s a super easy crumble recipe you can use.
Of course I mean you can sub the rhubarb in the recipe for another fruit, but the cornstarch will thicken the liquid just enough. Let me know if you give it a go!
I tried these after discovering your whole orange cake which is so delicious! I made the this weekend and ended up making another batch for my neighbor today. They were a hit!
Yay! Thanks, Jane! This muffin recipe is amazing with any fruit you throw into it! Try it with plums when they come into season!
I will definitely need to give these a try when we get back — till now, my other two favorite muffins (recipes from my aunt) are rhubarb, and golden raisin-rosemary. Strawberry might just become the number one!