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Strawberry Muffins (Fresh or Frozen Strawberries)

PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
servings12 muffins
Easy strawberry muffins made with fresh or frozen strawberries, topped with a crisp sugar topping.
Fresh or frozen strawberry muffins with crisp sugar tops and rounded domes.

Watch how to make the recipe

Ingredients

Flour mixture

  • 2 cups (240 g) all purpose flour (plain flour)
  • 2 level teaspoons baking powder
  • ¼ level teaspoon baking soda (bicarbonate of soda) bicarbonate of soda
  • ½ teaspoon salt
  • ⅔ cup (134 g) white granulated sugar
  • 1½ cups (190 g) diced strawberries (½-inch pieces) fresh or frozen

Egg mixture

  • 2 large eggs (at room temperature)
  • ½ cup (120 ml) vegetable or canola oil
  • ¾ cup (180 g) sour cream (or plain Greek yogurt)
  • 1 teaspoon vanilla extract

Topping

  • 2 tablespoons white granulated sugar (about ½ teaspoon per muffin)
Instructions
  • Preheat the oven to 340°F (170°C). Line a 12-cup muffin pan with paper liners.
  • Flour mixture: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the diced strawberries and toss gently to coat them in the flour mixture.
  • Egg mixture: In a separate bowl, whisk together the eggs, oil, sour cream, and vanilla until smooth and well combined.
  • Combine: Pour the egg mixture into the flour mixture. Stir just until combined and no visible flour streaks remain. The batter will be thick. Avoid overmixing.
  • Divide the batter evenly between the muffin cups, filling each about ¾ full. Keep a few strawberry pieces close to the surface and lightly cover them with a little batter. Sprinkle the tops evenly with the sugar.
  • Bake for 18 to 20 minutes, or until the muffins are risen with lightly golden tops. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Storage

  • Room temperature: Store the cooled muffins in an airtight container for up to 2 days. If your kitchen is warm or humid, refrigerate them after the first day.
  • Refrigerate: Store in an airtight container for up to 5 days. Warm in the microwave if preferred.
  • Freeze: Wrap the muffins individually or place them in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 15 to 20 seconds.
Recipe Notes
  • If using frozen strawberries, don't thaw them. Add them to the flour mixture while still frozen so they hold their shape better while mixing.
  • Dice the strawberries into ½-inch (1.25 cm) pieces. If the pieces are too small, they'll soften and shrink during baking, so cutting them slightly larger gives you better pieces of strawberry in the baked muffins.
  • Use room-temperature eggs: They blend more easily into the batter, helping create a smoother mixture.
  • Stir just until combined and no visible flour streaks remain. Overmixing can make the muffins heavier.
  • Keep a few strawberry pieces close to the top of each muffin and lightly cover them with a little batter. Leaving the strawberries exposed on top can cause the muffins to sink around the fruit as they cool. A light layer of batter helps prevent this and gives the muffins a more rounded top.
  • Fill the muffin cups about ¾ full to give the muffins room to rise into nicely rounded tops.
Nutrition
Serving: 1muffin | Calories: 255kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 136mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Calcium: 35mg | Iron: 1mg