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.

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