Summertime means fresh, beautiful berries which means strawberries! These Strawberry Muffins use the season’s freshest fruit to make an easy, delectable treat perfect for breakfast and snack or dessert!


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. There’s nothing better than that bright red berry staring back at you ready to be devoured!


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 PopsiclesStrawberry Preserves or even Strawberry Fruit Leather, 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.‬


When I decided to make these muffins I wanted to use as many good-for-you ingredients as possible. Instead of a lot of added sugar which muffins typically have, I went for honey (you could also use agave), which is a great natural sweetener. They’re just as delicious as the sugar packed ones you get from the store, but you can feel a little bit better about feeding them to your little ones!


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!‬


Let me know what you think of these Strawberry Muffins! I know you’re going to love them!


Strawberry Muffins

5 from 1 vote
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher 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 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups strawberries, chopped


  • Preheat oven to 375 degrees.
  • In a bowl, combine the first 3 ingredients.‬
  • In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.‬
  • Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).‬
  • Add the strawberries to the batter and slowly combine.‬
  • Line or grease muffin tins and fill 2/3 of the way with batter.‬
  • Bake for 20 minutes or until toothpick tester comes out clean.‬
  • Cool and serve.‬
  • * If you want to make mini muffins, fill 36 muffin cups and bake for 18 minutes or until a toothpick comes out clean.


Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Sodium: 160mg | Fiber: 1g | Sugar: 9g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Made these over the weekend with fresh strawberries and they were delish! Thanks for the yummy recipe!!

  2. […] skewers, baked egg + prosciutto cups (SO easy and so seriously delicious), relatively healthy strawberry muffins (no sugar added), yummy winter salad (it’s Paleo friendly and will be in regular rotation in […]

  3. […] also making some strawberry muffins for Waves and a batch of brown rice for us to have on […]

  4. I made these tonite upon request from my toddler girl who loves strawberries. These muffins are awesome! They are very tasty ,the texture is moist , not very sweet and full of strawberry flavor due to the lemon zest which acts as a flavor enhancer. This one is a keeper!

  5. I made these today with (thawed organic) strawberries and organic apples, left out the lemon zest and used 1/2 agave and 1/2 honey. AMAZING! I did have to cook them for about 28 minutes but that is probably due to the addition of apple bits.

  6. Just made these this afternoon! They are really good! I was all out of honey, so I subbed in brown sugar and it was a perfect match. I also used 1 cup of whole wheat flour and 1 cup white flour. Thanks for an easy and tasty recipe!

  7. They probably turned out gooey because you subbed applesauce for the eggs. Eggs are like glue – applesauce isn’t! If you want applesauce, you can sub some of the oil or strawberries. If you need to make without eggs – “For every egg in the original recipe, use 1 tablespoon flax seed meal and 3 tablespoons water. Whisk them together and let the mixture sit for about 5 minutes. It will get gummy, just like eggs. Then the mixture can be incorporated into the recipe where it calls for egg(s).”

  8. Just finished these and wanted to point out that after 30 minutes the inside was still complete goo, and the outside was golden brown and getting burnt! I think the temperature might need to be adjusted due to the extremely high humidity environment i live in.

  9. These are in the oven right now, and even the batter is yummy! I actually substituted applesauce for the eggs, and skipped the lemon zest because i didn’t have it on hand.

  10. I used to be recommended this website by means of my cousin. I am not sure whether this publish is written by way of him as no one else know such designated about my difficulty. You’re wonderful! Thanks!

  11. I just made these with 1 cup white flour and 1 cup whole wheat pastry flour and they are delicious. I’m guessing my berry and muffin lover boys will adore them but I’m sort of hoping they don’t so I can eat them myself. Thanks for another awesome recipe!

  12. I make them with raspberries and like so much better than strawberries. This recipe actually came out good.

  13. My boys (3 and 1) gobbled these up this morning. I had a little trouble with the bottom firming up, but it may be because I used frozen strawberries. Next time I will try with fresh strawberries and see if that helps! Thanks for another great recipe!!

  14. Just made these muffins! i subsituted the lemon zest with lemon oil! sooo delicious! now making a second batch with blueberries!

  15. These are so good! I made them for a 4th of July party and everyone loved them! I think my 10 month old liked them the best!! I also added about 1/2 cup more strawberries.

  16. Love your site. I wanted to make strawberry muffins for my son’s friends that are coming over tomorrow. I went on google and found a recipe on allrecipes, but just wasn’t happy with the ingredient list. Then I thought, I’ll try Weelicious! OF COURSE you had a recipe! They are almost done, I just peeked through my oven door. They look amazing! We will get the verdict from the playdate pals tomorrow!

  17. […] made some strawberry muffins a month or so ago, but I didn’t really like them. I think my strawberries weren’t sweet […]

  18. These were really good! I didn’t have a lemon so I used orange zest. I used the agave nectar and half wheat flour, half white. They were good after being defrosted to. Thanks!

  19. just made these, they’re perfect for the whole family. not too sweet so I feel good feeding them to my 9 month old! another recipe added to my book! 😉

  20. These are unbelievably delicious! I seriously can not deal with how good they are! And I feel so good knowing all the ingredients. I put a smidge more fruit and made them regular sized and got 17! I actually consider these almost cupcakes and am going to add some whipped cream frosting to these one day!

    When baking with Agave in general, how would you replace the sugar with it in a regular recipe? If it was 1/2 cup sugar, would you put 1/2 cup agave?

  21. Thanks for the recipe 🙂 I made two batches of these today! I used whole wheat flour, coconut oil, and dark raw agave. The slight caramel-y, molasses-y flavor of the agave was great! I also made an oat streusel topping which looked and tasted AMAZING. The second batch I used fresh organic peaches and a pecan oat streusel topping, and both batches came out super delicious. I should also add that the first batch PERFECTLY made 12 regular muffins, and the second batch made 6 extra-large muffins… This was my first Weelicious recipe, but I don’t think it will be my last 🙂 Thank you!

  22. I just made these muffins and my husband only ate one bite and said it was either the honey or the lemon but they did not taste good. I didn’t like them much either. I will try to give them to my 1 year old daughter and see what she thinks. I do thank you for the great recipes!

  23. […] lot of ham leftover so some of last week’s meals have spilled over to this week. I also made strawberry mini muffins last week for Marcella’s Easter basket and she had them for breakfast a lot last week. She […]

  24. […] 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 […]

  25. I made these with organic frozen blueberries, honey, and 1/4 cup organic bananas. They had a slight gritty taste to them and were not very sweet. Any suggestions. My 18mth old was not to crazy about them either.

  26. 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!

  27. 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!

  28. 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.

  29. 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.

  30. 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 🙂

  31. 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.

  32. 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!

  33. 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!

  34. Apple sauce has a completely different texture, you can add apple sauce to muffins but it will never be as sweet.

  35. 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.

  36. 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!

  37. 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!!

  38. Our pediatrician said that if the honey is pasteurized (most honey sold in regular grocery stores has been pasteurized), it is okay. The main risk of botulism comes when using raw, unpasteurized honey (such as the type you would get from a local farmers market). Maybe consult with your pediatrician. 🙂

  39. 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?

  40. To fill the mini muffin pans I use the medium scoop from Pampered Chef. The medium scoop is about the size of 2Tbs. Do 2 scoops in each cup and it will be the perfect amount every time. Also if you have the old school style ice cream scoop, one scoop is the right amount to fill the standard size cupcake cups. That way all your muffins will come out the same size and bake evenly.

  41. 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 🙂

  42. 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!!

  43. 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.

  44. 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?

  45. 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!

  46. 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.

  47. 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.

  48. 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!!

  49. […] dads, sometimes I plan dinner for the whole family from this site! (And helloo00, I am making those strawberry muffins […]

  50. 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!

  51. 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.

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