Strawberry Muffins are made in in one bowl and jam-packed with fresh strawberries. Sour cream keeps the crumb beautifully tender and moist, yet sturdy enough to hold the juicy strawberry without falling apart - Makes 6 jumbo muffins.
Looking for more tasty ways to bake with strawberries? Try my strawberry yogurt cake next!
My ideal strawberry muffins has a moist, tender crumb that packs in many chock full of juicy ripe strawberry chunks.
I found that adding an excessive amount of diced strawberries into the muffin batter led to the muffins becoming a soggy mess.
💡 Did you know? Strawberries are made up of approximately 92 percent water.
So, I created a strawberry muffin batter sturdy enough to cradle the succulent, fresh strawberry, yet retain a tender and fluffy texture.
In anticipation of the upcoming spring season, I've dedicated myself to creating a collection of several fresh strawberry recipes to share with you. While those are in the works, I'd like to provide you with a preview of some favorites, including strawberry and cream bites or strawberry lassi.
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Why you'll love it?
- Quick and easy one-bowl recipe
- Sturdy yet fluffy
- Chock full of fresh strawberries
- Crunchy tops
- 10 minutes of prep
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Strawberries– Select sweet ripe strawberries for the best flavor as in strawberry kulfi.
- Sour cream – As in banana sheet cake, the sour cream guarantees tenderness. Use plain yogurt instead.
- Oil and butter – Butter adds flavor and oil keeps the strawberry muffins tender.
- Sugar - White sugar not only sweetens but also allows the flavors of the fresh spring strawberries to shine. (Check out more spring recipes or more recipes using fruits)
- Egg - It aids in binding the batter and contributes to its fluffy texture, ideally used at room temperature for seamless integration into the batter.
- Flour - All-purpose flour for structure as in the French toast muffin recipe.
- Baking powder - A hefty amount of baking powder to give necessary lift in the strawberry muffins recipe.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 7 - Divide batter into a 6 cup muffin pan.
Step 8 - Sprinkle a granulated sugar on top. Bake 350 degrees for about 35 minutes.
How to store?
Allow the strawberry muffins to cool completely before storing it in an air tight container for up to 3 days or frozen in an airtight freezer bag for up to 3 months. Thaw overnight before serving. These muffins make fabulous Mother's day brunch recipe idea.
Helpful tips
- Sour cream: Use plain yogurt instead of sour cream.
- Chop the fresh strawberries into small pieces, so they evenly distribute the strawberry muffins batter.
- Don't Overmix the Batter: As with all muffin recipes, overmixing can lead to tough strawberry muffins.
More muffins
Strawberry Muffins
Equipment
Ingredients
- 1 Egg, large room temperature
- ½ cup Sugar, plus more for topping
- ½ cup Sour cream
- ¼ cup unsalted butter, melted not hot
- ¼ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 ¼ cups All purpose flour
- 1 ¼ teaspoon Baking powder
- ⅛ teaspoon Salt
- 1 cup chopped strawberries
Instructions
- Preheat oven to 350°F and line a 6-cup standard muffin pan with paper liners.
- Add first 6 ingredients (egg, sugar, sour cream, melted butter, oil and vanilla) into a large bowl. Whisk for at least one minute or until well combined.
- Place a sieve over the bowl. Pour the flour, baking powder, and salt into the sieve, then softly tap or shake it until all the dry ingredients are sifted into the bowl.
- With a rubber spatula, gently fold the batter until half of the flour mixture is incorporated. Add the chopped strawberries and continue folding until the batter is uniformly mixed. Be careful not to overmix.
- Divide the batter into the prepared muffin pan and top generously with more sugar.
- Bake for 35 to 40 minutes or a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool completey.Tip: This recipe yields 6 jumbo muffins, requiring a slightly longer baking time compared to standard-sized muffins.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Kelly @ Kelly Lynns Sweets and Treats
You had me at cheesecake for breakfast!! Love the pink color from the strawberries too. Looks so yummy Maria!
Maria Doss
Thank you Kelly 🙂
Kelsie | the itsy-bitsy kitchen
Cheesecake I can eat for breakfast? You know I'm in! This sounds amazing, Maria!
Maria Doss
Thank you Kelsie;)
heather (delicious not gorgeous)
this looks so creamy and delicious! and that baby pink color is so gorgeous (:
Maria Doss
Thank you Heather:)
Ashika | Gardening Foodie
Strawberry and cheesecake...my two favourite foods, and now for breakfast, even better. Love this recipe,thank you for sharing this delicious recipe Maria:)
Maria Doss
Thank you Ashika:)
Katherine | Love In My Oven
This is happening soon!! I LOVE overnight oats, and if I can have fresh strawberries and cheesecake with it, then count me in. Yum!!
Maria Doss
Happy to hear that Kathy:) Thanks
Deepika|TheLoveOfCakes
Strawberry cheesecake for breakfast! And that too healthy! I am in!! This is a lovely looking breakfast to wake up to 🙂
Maria Doss
Thank you Deepika:)
Rach
These are the best muffins I’ve ever tried!!!