This is our favorite strawberry muffins recipe. Summer’s best juicy strawberries really make this recipe sing. However, this recipe is so forgiving that you can also use the tart “strawberries” that show up in grocery stores during the winter. Frozen berries also work well. If a trip to Hawaii isn’t in the cards, these delicious muffins are the perfect antidote to the winter blues. This is also a great way to use any on-the-edge strawberries you might have lingering in your fridge. No matter how inferior the berry, this easy muffin recipe will ensure that it will taste jammy and delicious by the time it enters your mouth in muffin form. How many other easy recipes do you know that have THAT magical quality?
Muffin Alternatives to this Strawberry Muffins Recipe
Cruised your way over to this strawberry muffins recipe and not feeling the winter strawberries? That’s ok, we’ve got some great alternatives:
- Banana Oat Muffins
- Pumpkin Surprise Muffins
- Jam-Filled Baked Donut Mini-Muffins
- Mini Chocolate-Chip Muffins
- Coconut Muffins
Strawberry Muffins Recipe
- muffin pan
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen strawberries
- 2 large eggs
- 1 cup sour cream
- 1/2 cup canola oil
- 1/2 tsp vanilla extract
- 1/4 cup turbinado sugar or Swedish pearl sugar to sprinkle the tops (optional)
- Preheat oven to 425 F. Grease a muffin pan, or line with cupcake liners, or use this awesome silicone muffin pan and skip the greasing and lining!
- In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt with a wooden spoon.
- In a separate bowl, stir together the whole eggs, sour cream, oil, vanilla, and lemon zest if using.
- Stir the wet mixture into the dry ingredients.
- Fold in the chopped strawberries.
- Use a rubber spatula to spoon the muffin batter into the prepared muffin tin, filling each muffin cup 2/3 of the way full. Sprinkle the muffin tops with turbinado sugar or Swedish pearl sugar, if using.
- Bake 5 minutes at 425 F, then reduce the oven temperature to 350 F and bake an additional 13-17 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack to fully cool.
- These muffins keep nicely in overnight.
- You can substitute any other kind of fresh berries here with equally delicious results. We often make blueberry muffins with this same base recipe.
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