Packed with juicy berries throughout, these Strawberry Mini Muffins are as pretty as they are delicious. Perfect for breakfast, snacks, or on the go!
A few months ago, my family and I went strawberry picking and ended up coming home with about 15 pounds of fresh strawberries. When we lived in Seattle, we would pick blueberries, strawberries, blackberries, and raspberries. We would then use most for jam!
Once we moved to Houston, there weren’t nearly the amount of picking farms as before, so we got rid of our jam making tools and moved on.
One afternoon, I was scrolling through Facebook when I saw a post about a local strawberry farm. I immediately wrote down their info and planned an outing with the kids. Little did I realize just how much 15 lbs of strawberries are when you don’t plan on using any for jam, haha!
After making a few smoothies, some strawberry banana bread, and strawberry coffee cake…..I ended up putting the rest into the freezer for a later date!
Check out these other great strawberry recipes:
This past week I decided to clean out my refrigerator and freezer and came across my forgotten strawberries. Not wanting to toss them, I decided to make the kiddos a snack and use them up in mini muffin form. Not only did these come together quickly, but I was able to use up one of my bags (sandwich size).
I had a few mini muffins in the morning with my coffee, while my kids enjoyed these for their afternoon snack!
Strawberry Mini Muffins are the perfect treat for breakfasts, snacks, or on the go! Print the recipe below and be sure to give them a try!
These muffins are moist, have just the right amount of sweetness, and are the perfect treat to enjoy morning, afternoon, or evening!!
Ingredients Needed:
1 cup strawberries, diced
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 cup vegetable oil
1/3 cup sour cream
1 teaspoon vanilla extract
1 egg
Enjoy and be sure to let me know what you think in the comment section below if you end up trying them!
Strawberry Mini Muffins
Ingredients
- 1 cup strawberries *diced
- 1 cup flour *all purpose
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat oven to 400 and grease/line a mini muffin tray.
- In a medium bowl, combine the flour, sugar, and baking powder.
- In a small bowl, combine the vegetable oil, sour cream, vanilla, and egg.
- Pour the wet mixture into the dry 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!!
Notes
Nutrition
Heather
How many does this recipe make?
Kristin
About 2 dozen mini muffins (fill the batter about 3/4 full)
Karen
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
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!
Theresa, Ivy, Paul and Maxen
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
Yay!! Glad you enjoyed!!
Deborah
We doubled the recipe for the girls XC breakfast and they loved them!
We used fresh picked strawberries.
Kristin
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!