These strawberry muffins are a burst of sweet, juicy flavor in every bite, perfect for breakfast or a midday treat. With a tender, moist crumb and pockets of fresh strawberries, they’re a delightful balance of fruity and comforting. Ready in just 15 minutes of prep, they’re an effortless way to bring a touch of homemade warmth to your day.
Baking these muffins fills your kitchen with the irresistible aroma of vanilla and ripe strawberries, promising a treat that’s as inviting as it is delicious. In under 17 minutes of baking, you’ll have golden, slightly crisp tops giving way to soft, flavorful centers. Whether enjoyed warm or at room temperature, they’re a simple yet satisfying indulgence.
Ingredients for Strawberry Muffins
- ¾ cup + 2 tablespoons all-purpose flour (spooned and leveled)
- ¾ cup whole wheat flour (spooned and leveled)
- ½ cup + 2 tablespoons almond flour (spooned and leveled)
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup unsweetened almond milk (can substitute with any milk of choice)
- ¼ cup extra-virgin olive oil (can substitute with melted coconut oil or avocado oil)
- 2 large eggs
- ½ cup cane sugar (can substitute with coconut sugar or maple syrup)
- 1 teaspoon vanilla extract
- 1¼ cups diced strawberries
- ½ teaspoon flour (for dusting the strawberries)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin and set aside.
- In a medium bowl, combine the all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, and sea salt. Mix well.
- In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, cane sugar, and vanilla extract until smooth.
- Dust the diced strawberries with the ½ teaspoon of flour and toss to lightly coat them. This helps prevent them from sinking during baking.
- Pour the dry ingredients into the bowl of wet ingredients. Stir gently until just combined. Avoid overmixing.
- Fold in the strawberries gently to distribute them evenly throughout the batter.
- Use a ⅓ cup measuring cup to scoop the batter into the prepared muffin cups, filling each about ¾ full.
- Bake for 17 minutes, or until the muffin tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Sweet Toppings to Elevate Your Muffins
Take your strawberry muffins to the next level with a drizzle of honey or a sprinkle of powdered sugar for a touch of sweetness. For a creamy twist, spread a dollop of whipped cream cheese or Greek yogurt on top. If you’re feeling indulgent, a light glaze made from powdered sugar and lemon juice adds a zesty finish.
Perfect Pairings for Your Muffins
These muffins pair wonderfully with a cup of hot tea or coffee for a cozy breakfast. For a heartier meal, serve them alongside a fruit salad or scrambled eggs. They also make a delightful snack with a glass of cold almond milk or smoothie.
Storing and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep them fresh longer, freeze them in a ziplock bag for up to 3 months. When ready to enjoy, reheat in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes.
Easy Recipe Variations to Try
Swap out the strawberries for blueberries or raspberries for a different fruity twist. For a nuttier flavor, replace almond flour with ground oats or coconut flour. If you prefer a sweeter muffin, add chocolate chips or a streusel topping before baking.
Quick Tips for Perfect Muffins
To save time, measure and mix your dry ingredients the night before. Use a cookie scoop for evenly portioned batter, and don’t overmix—just stir until combined. For a golden top, brush the muffins with a little melted butter before baking. These small steps make a big difference!
Strawberry Muffins
Ingredients
- ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup + 2 tablespoons almond flour, spooned and leveled
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup unsweetened almond milk
- ¼ cup extra-virgin olive oil
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 1¼ cups diced strawberries
- ½ teaspoon flour to dust the strawberries
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin.
- In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
- In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla.
- Dust the strawberries with the ½ teaspoon of flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
- Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the strawberries.
- Use a ⅓ cup measuring cup to scoop the batter into the muffin cups.
- Bake for 17 minutes, or until the muffin tops spring back to the touch.
- Let cool for 10 minutes, and then transfer to a wire rack to cool completely.