Soft Strawberry Muffins Recipe

This Soft Strawberry Muffins recipe produces irresistible bakery style muffins that can be made in a matter of minutes. The soft muffins are moist and have a wonderfully tender crumb, thanks to the addition of Greek yogurt, which also adds some nutrition to the muffins. Finish the muffins off with a drizzle of strawberry icing for a tasty breakfast or brunch treat. These muffins freeze well, so make them for your week ahead!

I feel like spring is right around the corner, but as I type this it is snowing outside! I am certainly ready for spring, and these soft strawberry muffins get me in the mood for all of the fresh fruits, spring flowers and warm weather!

Strawberry muffins are way underrated. There’s nothing better than sinking your teeth into soft, tender muffins loaded with fresh, ripe, juicy strawberries. The strawberries get almost a jammy strawberry consistency once baked and trust me, they are delicious!

Here’s what you will love about this Strawberry Muffins recipe

• These muffins can be made in roughly 30 minutes, making them a quick, easy breakfast or brunch treat you can make the morning of.
• The muffins contain Greek yogurt, which not only adds moisture to the muffins, but it also adds protein, calcium and probiotics to the muffins.
• These muffins freeze well, so you can make them for your week ahead

Ingredients

• Muffin Batter
  • egg
  • unsalted butter, melted
  • granulated sugar
  • Greek yogurt
  • milk
  • vanilla extract
  • all-purpose flour
  • baking soda
  • baking powder
  • salt
  • fresh strawberries
• Strawberry Icing
  • powdered sugar
  • milk
  • strawberry jam

Here’s how to make these Soft Strawberry Muffins

To begin making these strawberry muffins you’ll add the “wet ingredients”, including the sugar and whisk to combine. This includes the sugar, egg, butter, yogurt, vanilla extract and milk.

add in the “dry ingredients”

Next, you’ll add in the “dry ingredients”. This includes the flour, baking powder, baking soda, salt. Whisk the batter JUST until combined. It is okay if it’s a little lumpy. Muffin batter is actually meant to be lumpy. The lumpy batter helps to trap the air bubbles and helps the muffins rise and become fluffy. So, it is important to not overmix.

add in the strawberries

Finally, you’ll mix in the strawberries. Use a wooden spoon or spatula to fold the strawberries into the muffin batter.

what does folding in the strawberries really mean?

Folding the batter means to gently mix the heavier strawberries into the lighter muffin batter without mixing too vigorously. This method helps to keep the muffin structure light and fluffy. So, how do you do this? Place your mixing utensil on one side of the bowl and gently scoop/fold the batter from one side of the bowl to the other. You continue to do this, using gently, almost sweeping motions to incorporate the strawberries into the muffin batter. Mix JUST until combined, no more.

bake the muffins

After mixing the batter, you’ll scoop into your prepared 12-count muffin tin, then add an extra strawberry or two on top of the muffin batter, if desired. This is more so for the looks of the muffins. I love seeing a bright red strawberry on top of the muffins. Bake until a toothpick inserted into the center comes out clean.

drizzle with icing

When ready to serve, make the icing. Warm the strawberry jam for a few seconds in the microwave to soften/almost melt the jam. You want it to be softened so that it can be mixed in with the ingredients. I used my own homemade strawberry jam, so it actually didn’t need to be warmed in the microwave. If you choose to make homemade strawberry jam, you can use the jam to spread on the muffins too! Whisk together with the powdered sugar and milk. Drizzle over the muffins.

Storage

The thing I love about this strawberry muffins recipe is that these can be stored in the fridge for 1 week or in the freezer for up to 3 months, so you can prep them in advance.

These strawberry muffins will also stay fresh, covered in an airtight container, a few days at room temperature.

Frequently Asked Questions

How do I make my own muffin liners?

Cut 12 pieces of parchment paper that measures 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin batter in the muffin tin, once added.

can i use dairy free milk?

You can use your favorite dairy or dairy free milk in this strawberry muffins recipe.

Can I use frozen strawberries?

You can use frozen strawberries in this strawberry muffins recipe. HOWEVER, I highly recommend using fresh. Frozen strawberries can leave the muffins mushy. If you must use frozen strawberries, thaw and pat as dry as possible, then toss in 1 tablespoon of all-purpose flour.

Here are some of my favorite muffin recipes

• Jumbo Blueberry Muffins
• Blueberry Streusel Muffins
• Banana Chocolate Chip Muffins
• Almond Croissant Muffins

Here are a few other Breakfast ideas I think you will love!

• Jumbo Cinnamon Rolls (like Cinnabon)
• Soft 1-hour cinnamon rolls
• English Muffin Bread

Homemade strawberry jam

While this recipe doesn’t require a lot of strawberry jam, you can also break the muffins in half and spread the jam over the muffins. Trust me, it’s delicious! The strawberry jam is also delicious on my English Muffins and English Muffin Bread for a tasty start to your day.

Let me know what you thought!

If you make this Strawberry Muffins recipe, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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