Make the most of juicy berries by whipping up these quick and easy fresh strawberry muffins for breakfast and snack time.
Strawberry season is a glorious time of year. They’re great dipped in chocolate or served on shortcake. Fresh strawberry muffins are a great way to enjoy them for breakfast too.
Quick & Easy
These muffins come together quickly. They can easily be made in the morning before breakfast or after a long day for a grab and go meal the next day. There’s no need to soften butter or pull out a heavy mixer.
Enjoy fresh strawberry muffins in few days after they’re made for delicious meals or snacks. Alternatively, make double or even triple batches and freeze for later. Simply pack them in containers or bags and freeze until needed.
Strawberries are particularly delightful in these tender muffins but any berry would do. Smaller berries like blueberries can be used whole. Raspberries, blackberries, serviceberries, mulberries and more would be tasty and easy.
Options to Customize
Fresh strawberry muffins are delicious when baked up simply. However, there are some ways to switch it up as desired:
- Add 1 cup of chocolate chips to the batter before baking
- Add 2 Tablespoons of lemon zest to the batter for a citrus flair
- Drizzle the baked and cooled muffins with melted chocolate
- Top the muffins with some cream cheese frosting
- Add a crumble topping before baking
What’re your favorite ways to dress up fresh strawberry muffins?
Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.
Fresh Strawberry Muffins
Use fresh strawberries for an easy and quick breakfast.
- 1 1/2 Cups Unbleached, All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/3 Cup Sugar
- 1/4 Cup Salted Butter, melted
- 3/4 Cup Milk
- 1 Egg
- 1 Cup Strawberries, diced
- Preheat oven to 350 degrees. Grease muffin tin.
- Whisk together the flour, baking soda, and baking powder. Set aside.
- Whisk together the melted butter, sugar, milk, and egg until emulsified.
- Pour the wet ingredients into the dry and stir until almost completely incorporated.
- Add the strawberries and fold into the batter until uniform.
- Fill the muffin cups until almost full.
- Bake 15 to 20 minutes or until an inserted toothpick comes out clean.
- Cool in pan for 5 minutes before turning out to cool completely on wire racks.
Sunday 5th of April 2020
I was unable to access the mulberry recipes, only the strawberry muffins, which sound lovely.
My white mulberry tree is 4 years old and only had hand full of berries last year, so hoping for a good crop this year.
I read that combining white mulberry leaves and hibiscus flowers is a super herbal tea, and it does taste delicious.
Monday 6th of April 2020
Hi Barbara, to make mulberry muffins using this recipe substitute the cup of strawberries for a cup of mulberries. They will turn out perfect. Mulberry leaf and hibiscus flower tea sounds lovely!
Saturday 30th of June 2018
I made these following your recipe for my husband and they were a hit. I then switched out the flour for GF flour for my grandson and they were just as easy to make and still liked by everyone. Great way to use our fresh strawberries.