Easy Homemade Strawberry Muffins
Enjoy homemade strawberry muffins for breakfast in just 30 minutes! This recipe is easy to make with real fresh or frozen strawberries.
Servings: 12 muffins
Calories: 258kcal
Equipment
- Muffin pan filled with baking cups or lightly greased
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Wire cooling rack
Ingredients
- 2¼ cups (281.25 g) all-purpose flour divided (weighed in grams for best results)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- ½ cup (118.29 ml) Lifeway Organic Strawberry Whole Milk Kefir room temperature
- 2 cups (288 g) chopped strawberries divided
Instructions
- Preheat oven to 375°F and fill a muffin pan with liners or grease with non-stick spray.
- In a medium bowl, whisk together 2 cups of flour, the baking powder, and salt.
- In a large bowl, whisk together the vegetable oil, sugar, eggs, vanilla extract, almond extract (if using), and strawberry kefir.
- Chop and measure the strawberries. Pat them dry if they're super juicy.Set aside ½ cup of the chopped berries. Coat 1½ cups of them in ¼ cup of flour.
- Stir the dry ingredients into the wet ingredients until just a few flour streaks are visible.
- Fold the flour-coated strawberries into the batter just until combined.
- Fill the muffin liners about ¾ full with batter. Top with the remaining ½ cup of strawberries and optional coarse sugar.
- Bake on the middle rack until a toothpick comes out of the center clean (about 20-25 minutes).
- Once the muffins are cool enough to touch, transfer them to a wire cooling rack.
Video
Notes
Frozen strawberries: If you're using frozen strawberries, do not let them thaw. Chop and use them while they're frozen.
Storage: Store cooled strawberry muffins at room temperature for 2-3 days or in the freezer for 1 month.
Mini Muffins: Bake at 350°F for about 15 minutes.
Jumbo Muffins: Fill jumbo muffin liners ¾ full and follow the same baking instructions as written. They make take longer to bake.
Lifeway Kefir: This recipe is sponsored by Lifeway Foods. All opinions are my own and I genuinely love their products and mission! If you can't find their kefir, you can substitute it with an equal amount of buttermilk.
Nutrition
Calories: 258kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 186mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 68IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg
