Recipe for Strawberry Muffins

Strawberry Muffins

Strawberry Muffins ~ I love everything about July! First of all…it is a LONG way from our dark, cold and snowy winter. Second, and just as important is the fact that everywhere you look there are baskets and baskets of fresh, local, luscious, juicy, sweet strawberries.

To say I love strawberries would be a bit of an understatement because I adore them. Maybe my adoration comes from the strawberry’s elusiveness? It’s possible, because where I live in Eastern Canada these locally farmed, nectar of the gods have a roughly four-week availability window. Once they’re gone, that’s it for another eleven months.

As we all know, I am a self-proclaimed muffinaholic.  So it only stands to reason I would pair my adored strawberry with my muffin addiction!

Strawberry Muffins

Cream your butter and sugar until light and creamy, then add your egg.

Strawberry Muffins

Alternatingly add the flour mixture and milk.  Stir just to combine, once you add your flour mixture you don’t want to overbeat or you will end up with a tough muffin.

Strawberry Muffins

Add the ruby-red jewels of deliciousness to the batter. Using a rubber spatula, gently fold berries into batter. Don’t use your beater or you will end up with a reddish mess!

Strawberry MuffinsStrawberry Muffins

A word of advice…put the muffin tins on a parchment lined baking sheet. I forgot to this time and now have a gooey mess in my oven…lol

Strawberry Muffins

Strawberry Muffins
Serves: 10-12
  • ½ cup softened butter
  • ½ cup white sugar
  • 1 egg
  • ½ cup milk
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1½ cups chopped strawberries
  • Crystallized sugar (Sanding sugar) for the top of muffins.
  1. Preheat oven to 400° F and spray 12 muffin cups or use paper liners.
  2. Set muffin tins on parchment covered sheet pan.
  3. Cream butter and sugar until fluffy. Add egg and continue beating.
  4. In a small bowl, combine flour, salt and baking powder.
  5. Alternately add flour and milk
  6. Gently fold in strawberries and then scoop mixture into muffin tins.
  7. Generously sprinkle crystallized sugar over each muffin
  8. Bake in 400° oven for approximately 20-25 mins. As oven temps vary, check frequently and remove muffins when a toothpick inserted in centre of a muffin comes out clean.
  9. Cool on a rack for 10 minutes and remove from pans.
I have tried adding 2 cups of chopped strawberries...but don't, 1½ cups works much better!

Hope you give these a try, they are really good and something a little different from most muffins.

As always, any questions feel free to ask in the comments below and I will do my very best to answer.



  1. […] Strawberry Muffins Older Mommy Still Yummy […]

I Love Comments


Rate this recipe:  

CommentLuv badge