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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! This healthy Strawberry Muffin recipe made with frozen strawberries is perfect at any time of day.
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.
Ingredients
This recipe needs nothing but frozen strawberries and classic bakery staples: all-purpose flour (regular or 1:1 gluten-free), baking powder to raise the batter, salt, butter, sugar, vanilla extract, eggs, and your favorite regular or non-dairy milk.
How to Make Muffins with Frozen Strawberries
Grab your mixing bowls and ingredients, and let’s turn frozen strawberries into the best strawberry muffins:
- Mix dry ingredients.
Combine flour, baking powder, and salt for even distribution in the batter. - Beat the wet ingredients.
Beating the butter and sugar with a stand or hand mixer gives muffins a soft texture. Then, add vanilla and the eggs, making sure each egg is well incorporated before adding the next one. - Make the batter.
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. Finally, fold the strawberries. - Fill and bake.
Scoop the muffin batter into a greased or lined muffin pan and bake in a preheated oven for 27 to 30 minutes. They are done when the tops are golden, and a toothpick comes out clean when inserted in the middle. - Cool them down
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.
Laura’s Baking Tips
Here are simple tips for making muffins with frozen strawberries that are soft and tender on the inside with golden-brown tops:
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.
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.
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.
Make the 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!
Do you love these muffins but run out of strawberries? Make my delicious Blueberry Muffin recipe or these mixed berry muffins. It will be, hands-down, a big hit too!
How to Freeze & Thaw Strawberry Muffins
You can choose to freeze the unbaked batter or freeze the baked strawberry muffins. This last method is the best choice to have muffins ready to grab and go on busy mornings.
To freeze baked muffins, allow them to cool down to room temperature, and store them on a baking sheet in the freezer for about an hour. Once frozen, transfer the strawberry muffins to a zip bag and store for up to 3 months. For serving, thaw them on the counter or lightly microwave them for 60 seconds.
Strawberry Muffins with Frozen Strawberries
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.
Calli says
Finally I baked something snd they came out great
Laura Fuentes says
Well done following the recipe and thank you for sharing how much you enjoyed these strawberry muffins Calli!