Strawberry Muffins
When the seasons change and all the new crops of fruits and vegetables return to our farmer’s market, I get totally excited — and when strawberries start showing their face again, I feel like I’ve gone to heaven.
Yes, beautiful strawberries are back and they’re tasting sweet, juicy and delicious (and getting better week after week). When strawberries are in season, I love making the family Strawberr-wee Popsicles and Strawberry Preserves, but this year I wanted to add a new strawberry recipe to my repertoire. When I suggested to Kenya the idea of making strawberry muffins for breakfast the other morning, he begged me to do it.
You may be pleasantly surprised to hear that these big red berries contain more Vitamin C than some citrus fruits as well as being high in fiber, folate and potassium. A 1 cup serving provides kids with a whopping 140% of their recommended daily dose of Vitamin C! Now, I’m not suggesting that you let your little one scarf down half of this recipe in order for that to happen, but in the event they do love these muffins that much, at least you’ll know that what’s baked inside these sweet little gems is doing their bodies good!
Strawberry Muffins (Makes 24-28 Mini Muffins)
2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey or Agave Nectar
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped
1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
5. Add the strawberries to the batter and slowly combine.
6. Line or grease muffin tins and fill 2/3 of the way with batter.
7. Bake for 20 minutes or until toothpick tester comes out clean.
8. Cool and serve.
* If you want to make regular sized muffins, fill 12 muffin cups and bake for 25 minutes or until a toothpick comes out clean.
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I love your site. I have learnt so much from here before my sugar pie was born. Now I have my own baby recipes blog, inspired by yours. But I still keep coming back here to see what’s new.
keep up the good work.
Could you use whole wheat flour? or 1/2 whole wheat and 1/2 white?
I just found this site and this will be my first recipe I’m making! thanks!
Just put them in the oven with whole wheat flour! Will let you know!!
[...] dads, sometimes I plan dinner for the whole family from this site! (And helloo00, I am making those strawberry muffins [...]
Just took my strawberry muffins out of the oven, made with whole wheat flour instead of white flour, and they are YUMMMMMY!!! Thank you for a great recipe!!
Thats good to hear! How were your measurements? Whole Wheat Flour is really dense, so you would need to put in white flour to make them a little light.
Made them with the same measurements as white flour. On another batch i substituted apple sauce for the oil. Still YUMMY!
Just made these with 1/2 whole wheat and 1/2 white flour. Also used buttermilk instead of milk. So yummy! the lemon really adds a great touch. My kid gobbled one up right away.
I also just made these with 1/2 white flour and 1/2 white whole wheat flour (Bob’s Red Mill organic). I used honey for my sweetener. They are really light, fluffy and very tasty!
love it!
I have used applesauce as a substitute for oil in some brownie and muffin recipes, Would i be able to do that with this recipe?
I think that would be fine, but you might want to use low-fat buttermilk if you do sub applesauce to help make them more tender because the muffins will probably be a bit tough without the fat of the oil.
I made them w/ white whole wheat flour. They tasted very earthy to me (and I kept putting honey on mine when no one else was looking)but my son loved it! Next time I may not deviate from the recipe though. My only question is why did I end up w/ so much batter? I used the 24 mini-muffin tin. I also used 6 regular-sized muffin tins. I seem to have this happen whenever I bake just about anything! I even overfill so I know it’s not from not putting enough batter in… Thanks to anyone w/ any feedback!!
Yes, this batter is a lot but that’s ok, more for everyone!
made these this afternoon. Didn’t have lemon on hand, but hand lemon juice so I used a squirt of that
the batter was so light and fluffy and smelled like a cake while baking, but was not as sweet, very nice 
. It gave me way more than 24 mini muffins though. I filled them to the top (I have a hard time filling on 2/3 in mini’s hehee) and still had enough leftover for 4 large muffins. I think the heat was to high for my oven, and the bottoms are a bit burnt, but it does not effect the taste.
Thanks for the recipe
My daughter is not yet 1 and if I use honey in this recipe can I still feed them to her?
No you can’t, sorry. You might want to hold off on this one, but there are other recipes you can give her. How old is your daughter?
she is 10 months. I was hoping to make her some type of muffin to help her learn to feed herself.
Do you give her bite size pieces and put them in front of her so she can learn to pick them up and put them in her mouth? Try giving her O cereals, cheese, pieces of fruit, steamed veggies.
So delicious!! Have made them about 3 times by now. Used AP flour the first time but have since switched to 1/2 AP & 1/2 whole wheat. Lemon zest adds a very nice touch. My kids, hubby & I love them!! Thank you!!
Loved it! Used white whole wheat flour, and kept to the recipe. Made ~32 minis. Will freeze some; great to-go snacks for my two year old and me!
Is there a way to make them without honey as the sweetener?
You can make them with agave nectar as the sweetener.
Is there anything healthier, more natural and pure than honey or agave nectar to use? I’ve seen some recipes use apple sauce or bananas as a sweetner.
Apple sauce has a completely different texture, you can add apple sauce to muffins but it will never be as sweet.
these are deeeeeelish!!
wondering – could you use blueberries instead?
thank you!!
Yes, great idea! I haven’t tried it but let me know how they turn out!
Just made these tonight…forgot the oil in the first batch, and while a little sticky they were still delicious! My niece pronounced them “My Favorite!” and ate 4 mini muffins before dinner..and 2 with dinner
Even my extra super picky 6 year old tried a bite and said “it’s ok” which is a big compliment for something with obvious chunks of fruit in it! 
Thanks for the recipe!
Can I use regular organic cane sugar instead of honey or agave nectar?
If you have Maple Syrup, you can use that. I have not tested it with the cane sugar so I wouldn’t know the measurements exactly. Let me know how they turn out!
I made them with Kamut flour as a sub and they were really good. I don’t keep white flour in our kitchen because of the lack of nutrients and high gluten content, so I find Kamut a great substitute because it isn’t as heavy as spelt or wheat. Sometimes I have to add a half cup of whole wheat pastry flour and the rest spelt or kamut to get a recipe more fluffy but this one was fine with just Kamut.
Is there any reason you can’t refrigerate the batter until you’re ready to bake?
I would think maybe you can, but you’d have to possibly adjust the cook time? I’m assuming that the cook times are for room temp ingredients, not chilled. Just a thought
Okay…made these tonight and they came out great. Has anyone put these in the freezer? I’m going to try it and just take out what I need for that moment. I can’t wait to give them to my little man. I know he will just tear them up. Just knowing every ingredient that went into these muffins makes me feel so wonderful. I know it’s all worth it. I got the ingredients for some other muffins and i’m going to make those as well.
I haven’t had the chance to freeze them since they get eaten up so fast! But I’m sure they will freeze wonderfully! Just heat them up or let them thaw when you take them out of the freezer.
My 3 year old triplets are obsessed with these muffins! I like to double recipes due to limited free time to bake so I was wondering what is the shelf life of these muffins and should they be refrigerated? I’m sure we will be freezing them too.
I like to give homemade fruit muffins for lunches in nut-free classrooms. Can you recommend other fruits that would work well in this recipe as a substitute for the strawberries? Thanks!
Triplets!! WOW!! I store them in the fridge because it is made with fresh strawberries for up to a week. You could toss in blueberries or raspberries. I haven’t tried any other fruits yet though. They would be great to freeze as well!
Hi, I would like to ask what brand of vanilla extract are you using for all your cooking? Are you using alcohol or alcohol-free type when cooking for the kids?
Have you ever tried these with frozen strawberries?
No I haven’t but I’m sure it would work if you just defrost and toss them in
Thanks! I see these being such a hit (trying them today!), I want to be prepared for the depths of winter when strawberries are just not the best here in NJ!