Looking for a tasty and simple treat? Look no further than these Mini Strawberry Muffins! With only a few ingredients, you can whip up a batch in no time. Perfect for breakfast, brunch, or a snack on-the-go.
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Muffins are a favorite in my house year round, but when berry season starts, these are requested often. They are moist and fluffy, with just the right amount of sweetness throughout. The fresh strawberry pieces in each bite are juicy, flavorful, and a nice change from classic Blueberry Muffins. We love making mini muffins, however, these can also be made as regular sized Strawberry Muffins!
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Ingredients Needed
Below is a brief overview of each ingredient needed to make these easy Strawberry Mini Muffins. To see printable recipe card with exact ingredients and step by step directions, scroll to the bottom or click the “jump to recipe” button at the top.
- Strawberries– fresh strawberries are best, however, if thawed, you can use frozen strawberries. Dice them up into smaller pieces and remove the green leaf top.
- Flour– all purpose flour is best, however, you can also use gluten-free flour at a 1:1 ratio. If using whole wheat flour, I recommend only subbing half as it can lead to a denser muffin.
- Sugar– white granulated sugar adds the perfect amount of sweetness throughout.
- Baking Powder– this acts as a leavening agent, causing the batter to rise and creates a light, airy texture. Ensure freshness by changing yours out every 6 months.
- Vegetable Oil– this helps keep the muffins moist, tender, and soft in texture. You can also use canola oil or coconut oil if preferred.
- Sour Cream– this gives the muffins their moistness. You can also use plain Greek yogurt in place of the sauce cream.
- Vanilla Extract– use pure vanilla extract versus imitation for more flavor.
- Egg– large egg at room temperature.
Storage
Allow muffins to cool completely on a wire rack before transferring to an airtight container or storage bag. You can keep at room temperature up to 4 days or in the fridge for up to 5 days. To freeze, place in a freezer bag or container up to 3 months. Allow to thaw before serving. You can warm them up in the microwave if you prefer warm mini muffins. A spread of butter is a great addition when not enjoying them fresh from the oven.
Tips for Mini Strawberry Muffins
After making this muffin recipe for several years, I have found lots of tips that ensure perfection each and every time.
- Thoroughly grease your mini muffin tin or line with paper liners to avoid sticking. This ensures they remove easily and are ready to enjoy, and keeps clean up a breeze.
- Keep a few chopped strawberries out of the batter and push them into the tops of the filled muffin cups just before baking. This gives them a pretty appearance when serving and ensures each muffin is fully loaded with berries.
- If you prefer using blueberries, blackberries, or raspberries, use in place of the strawberries.
- This strawberry recipe is perfect to enjoy for a quick breakfast, at brunch, as an anytime snack, evening treat, or freezing for later. We love wrapping some up in decorative plastic bags and giving to teachers for beginning and end of the school year gifts.
More Muffin Recipes to try
Love muffins? Here are some more family favorites:
- Mini Banana Muffins– using only a few pantry staples, this moist and flavorful mini banana muffin recipe is a family favorite!
- Blueberry Cream Cheese Muffins– moist, flavorful, and have just the right amount of juicy berries throughout! With a cream cheese addition, what’s not to love?!
- Pecan Pie Mini Muffins– made using only 5 ingredients and can be served for breakfast or dessert! Tastes like pecan pie in the form of a bite sized muffin!
- Cinnamon Sugar Breakfast Muffins– a perfect start to your day! Not too sweet, moist, fluffy, and simple to make!
- Maple Brown Sugar Muffins– perfect for a cozy breakfast or snack. With the perfect balance of sweetness and warmth, these hearty muffins are sure to become a favorite.
- Blackberry Muffins– perfect for any time of day! Enjoy a simple, yet flavorful and moist muffin, packed with juicy blackberries throughout.
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Fresh Strawberry Mini Muffins Recipe
Ingredients
- 1 cup strawberries *diced
- 1 cup flour *all purpose
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat oven to 400 degrees and grease/line a mini muffin tray.
- In a large bowl, combine the flour, sugar, and baking powder.
- In a small bowl, whisk together the the vegetable oil, sour cream, vanilla, and egg.
- Pour the wet ingredients mixture into the dry ingredients mixture and stir until combined.
- Gently fold in the diced strawberries.
- Pour batter evenly into each greased muffin cup.
- Place pan in preheated oven and bake for 12-13 minutes, or until cooked through.
- Remove pan from oven and allow to cool for about 5 minutes before removing from tray. Enjoy!!
Nutrition
Deborah says
We doubled the recipe for the girls XC breakfast and they loved them!
We used fresh picked strawberries.
Kristin says
Great idea on doubling this recipe! So glad you enjoyed! How fun to pick your own berries, I miss that from when I lived in Seattle!
Theresa, Ivy, Paul and Maxen says
My kiddos approved!! We made ours for our daily tea party. I only changed baking powder to sodium free brand and sour cream to dairy free. Thank you so much!!
Kristin says
Yay!! Glad you enjoyed!!
Karen says
Made these this morning and found the batter very, very thick like cookie dough????? Added a bit of milk otherwise i couldnt get strawberries in….
Kristin says
Hmmm, and you added all liquid as needed in recipe? Hope they still turned out good for you! Good idea on adding a bit of milk so the strawberries could get folded in!
Heather says
How many does this recipe make?
Kristin says
About 2 dozen mini muffins (fill the batter about 3/4 full)