Strawberry Muffins with Frozen Strawberries

Bursting with strawberries, these muffins are delicious and a breeze to make.

Moist Strawberry Muffins

Who can resist perfectly moist muffins with golden brown tops and jam-packed with strawberries? Not me! Whether you serve them for breakfast, snack, or dessert- this healthy Strawberry Muffins recipe made with frozen strawberries is perfect at any time of day.

My kids love strawberry anything so I usually keep frozen strawberries on hand for things like smoothies, overnights oats, and this recipe. Just fold diced strawberries into the muffin batter, pop them into the oven, and voila, a new favorite baked good. 

It’s a super simple and delicious recipe, and that soft muffin texture with fruit pieces in every bite is perfection!

Ingredients 

This recipe needs nothing but classic bakery staples and frozen strawberries. You’ll find the ingredient measurements at the end of the post, but first, let’s give them a quick look:

• All-purpose flour: regular or 1:1 gluten-free all-purpose flour.
• Baking powder: to raise the batter.
• Salt: enhance all the flavors.
• Butter: for delicious taste and soft muffin texture.
• Sugar: just enough to make these muffins slightly sweet.
• Vanilla extract: makes all baked goods more delicious!
• Eggs: to bind all the ingredients and to help the batter rise.
• Milk: use your favorite regular or non-dairy milk.
• Frozen strawberries: chop them coarsely, no need to thaw them!

How to Make Muffins with Frozen Strawberries 

Are you ready to turn frozen strawberries into the best strawberry muffins? Grab your mixing bowls and ingredients, and let’s get to it!

1. Prep
   You start preheating the oven to 375F and greasing or lining a muffin pan with paper liners.
2. Mix dry ingredients
   You combine flour, baking powder, and salt in a bowl.
3. Beat the wet ingredients
   You beat the butter and sugar using a stand or hand mixer. Once the mixture is light and fluffy, add vanilla and the eggs, one at a time. Make sure each egg is well incorporated before adding the next one.
4. Combine
   You slowly add the flour mixture to the bowl with the butter-sugar-egg mix, alternating with the milk. Once everything is combined, stop. You don’t want to overmix.
5. Add the strawberries
   You add the frozen strawberries into the batter bowl and fold them using a spatula. 
6. Scoop the batter
   Now, you scoop the muffin batter into the prepared muffin pan, nearly to the top. Sprinkle the tops with sugar for a sweet crust.
7. Bake to perfection
   Bake the muffins for 27 to 30 minutes. You know they are done when the tops are golden and a toothpick comes out clean when inserted in the middle. 
8. Cool them down
   Finally, you remove the muffins from the oven and let them cool down in the pan for 10 minutes. Then, you remove them and let them cool down completely on a rack.

Baking Tips

The secret to moist and fluffy muffins has a lot to do with how you treat the batter and for how long you bake. Here are simple tips for making muffins with frozen strawberries that are soft and tender on the inside with golden-brown tops:

Room temperature ingredients
Take the butter, eggs, and milk out of the fridge half an hour before making the muffins and place them on the counter. Ingredients at room temperature help create a smooth batter and soft muffins. This doesn’t apply to strawberries; you add them frozen to the batter.

Don’t overmix the batter
Stir and fold the dry ingredients into the wet ingredients until just combined and a little lumpy. The batter should be thick enough that you need a spoon to transfer it to the muffin pan.

Don’t overcook
Leaving the muffins in the oven too long dries them out. To avoid this, bake them for 27 to 30 minutes. When the tops are golden and a toothpick inserted in the middle comes out clean, remove them from the oven.

Save morning time
Make strawberry muffin batter the day before, fill the muffin pan, and refrigerate overnight. In the morning, you remove it from the fridge while the oven is preheating and bake epic muffins!

Make a berries swap
Do you love these muffins but run out of strawberries? Make my delicious Blueberry Muffin recipe. It will be, hands-down, a big hit too!

How to Freeze & Thaw Strawberry Muffins

Want to make these strawberry muffins ahead? You can choose to freeze the unbaked batter or freeze the baked muffins. This last method is the best choice if you want to have muffins ready to grab and go on busy mornings.

To freeze baked muffins, allow them to cool down to room temperature, place them on a baking sheet, and store them in the freezer for about an hour. Once frozen, transfer the strawberry muffins to a zip bag and store them for up to 3 months.

When you want to serve a few of these, thaw the muffins on the counter or lightly microwave them for 60 seconds. Make a cup of coffee, and enjoy!

Strawberry Muffins with Frozen Strawberries

Servings: 12 muffins

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Enjoy a crumbly and delicious strawberry muffin with this easy recipe made with frozen strawberries!

5 from 29 votes

Print Pin

Ingredients

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 6 tablespoons butter, softened
• ¾ cup granulated sugar, plus more for the tops
• 1 ½ teaspoons vanilla extract
• 2 large eggs
• ½ cup milk
• 1 ½ cups frozen strawberries, coarsely chopped

Instructions

Prep:

• Preheat the oven to 375F and grease or line a muffin pan with paper liners.

Make the batter:

• In a medium bowl, combine the flour, baking powder, and salt.
• In the bowl of a stand mixer or a large bowl using a hand mixer, beat the butter and sugar for about 2 minutes, until light and fluffy. Add the vanilla and the eggs, one at a time, mixing them into the sugary butter mixture well before adding the next one.
• Gradually and at low speed, add the flour mixture, alternating with the milk, into the bowl. Once combined, stop.
• Add the frozen strawberries into the batter bowl, and with a spatula, fold them in to combine.
• Scoop the muffin batter into the prepared muffin pan, nearly to the top. Sprinkle the tops with sugar.

Bake the muffins:

• Bake in the preheated oven for 27 to 30 minutes, until the tops are golden and a toothpick comes out clean when inserted in the middle. Remove from the oven and let them cool down in the pan for 10 minutes before removing them and letting them cool down completely on a rack.

Store:

• Store leftover muffins in an airtight container in the refrigerator for up to a week or freeze in a zip bag for up to 3 months. Thaw them on the counter or lightly microwave them for 60 seconds.

Equipment

Clean Treats Cookbook

Muffin Pan

Nutrition

Serving: 1 muffin | Calories: 186kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 135mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 238IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 1mg