easy/ Fruit Desserts/ Muffins & Quick Breads/ no mixer/ quick

Strawberry Muffins

February 28, 2018

These are my favorite strawberry muffins. They are moist with a hint of citrus and are naturally sweetened by fresh strawberries. 

Strawberry Muffins

Why You’re Going to Love These Strawberry Muffins

These muffins make a wonderful breakfast treat or snack. They are super moist and flavorful. The strawberries add lots of natural sweetness, so I don’t use a lot of sugar in my recipe. A touch of lemon/orange zest adds a refreshing flavor, but you can leave it out if you prefer. If you want more citrus flavor, replace 1/4 cup of the sour cream/yogurt with 1/4 cup orange juice. To make these muffins healthier, you can use half all-purpose flour and half white whole-wheat flour.

How to Make These Strawberry Muffins

To make the muffins, start by mixing the granulated sugar with the lemon and orange zest. Combining the two first instead of just mixing them with all the other ingredients really brings out the citrus flavor. In a bowl, mix all the dry ingredients, including the sugar mixture. In another bowl mix all the wet ingredients. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or a rubber spatula. Number one rule in muffins making is to not to overmix the batter. The more you mix, the heavier and tougher the muffins will be. The mixture should be quite thick and lumpy. Mix just until all combined, then fold in the strawberries gently.

Add Chocolate Chips If You Like

The first time I made these muffins I made them just the way the recipe below suggests and it was fabulous. The strawberries are the dominant flavor, which is a good thing. The second time I made them, I replaced some of the yogurt/sour cream with orange juice and added 1/3 cup of white chocolate chips. It was worth every calorie. If you like chocolate, add your favorite chocolate chips. Either white or dark chocolate works great here.

Strawberry Muffins

More Strawberry Recipes:

5 from 7 votes
Strawberry Muffins
Strawberry Muffins Recipe
YIELD: 12 standard-size muffins

  • Zest of one lemon or orange , optional
  • 3/4 cup (150 g) granulated sugar
  • 2 cups (270 g) all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (180 ml) plain yogurt or sour cream
  • 1/3 cup (80 ml) canola oil, or 80g melted butter
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups diced fresh strawberries
  1. Preheat oven to 375F/190C degrees. Grease 12 muffin cups or line them with liner papers.
  2. In a small bowl mix sugar with the lemon/orange zest.
  3. In a large bowl sift together flour, baking powder, baking soda, and salt. Stir in the sugar mixture.
  4. In a medium bowl, whisk the egg with the yogurt/sour cream, oil/butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not overmix. Gently fold in the diced strawberries.
  5. Divide the batter among the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  6. Muffins are best the same day they are made, but can be stored in the fridge, in an airtight container, for up to 3 days. They can also be frozen for up to 2 months.

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  • Reply
    March 30, 2014 at 2:33 pm

    ניראים מעולההההההההה
    אני מתה על תותים וכל עוד יש טריים (ויש לנו השנה יופי של תותים|) כדאי לנצל אותם גם לאפיה.
    הייתי חוטפת עכשיו אחד דרך המסך אם יכולתי

    • Reply
      March 30, 2014 at 3:24 pm

      בדיוק! אני רק מחכה לרגע שיהיו תותים! את יכולה לבוא לפה ולחטוף 😉

  • Reply
    Angie (@angiesrecipess)
    March 30, 2014 at 2:42 pm

    These are some beautiful and healthy muffins. Perfect for any time of the day.

    • Reply
      March 30, 2014 at 3:23 pm

      Thanks Angie! 🙂

  • Reply
    April 1, 2014 at 4:39 pm

    These muffins look fantastic 🙂

    • Reply
      April 1, 2014 at 8:35 pm

      Thanks Jessica! 🙂

  • Reply
    April 5, 2014 at 2:34 am

    Yum! Now this is the kind of breakfast that would be able to entice me to get out of bed on these rainy, dreary mornings we’ve been having lately!

    • Reply
      April 6, 2014 at 8:35 am

      You should try my cinnamon rolls recipe! They’re the best for rainy mornings 🙂

  • Reply
    March 28, 2018 at 11:56 am

    I can’t even begin to describe how many compliments I got for these muffins. Thank you Shiran!

  • Reply
    May 30, 2018 at 12:29 pm

    I made these muffins last night. I love the contrast of the lemon with the strawberry.
    I didn’t notice buttermilk or any type of liquid in the recipe, though you talk about buttermilk prior to offering the recipe.
    They turned out great, anyway!!! I plan on using the basic recipe and adding/experimenting with different types of fruit as well.
    Thanks for sharing.

    • Reply
      May 31, 2018 at 3:35 am

      Thank you, Danielle! Sorry for the confusion, it’s supposed to be yogurt/sour cream instead of buttermilk, thanks for pointing that out!

  • Reply
    June 12, 2018 at 9:38 pm

    These strawberry muffins are spectacular! This is the best muffin I’ve ever made and my family is asking me to make more!

  • Reply
    August 29, 2018 at 2:46 am

    Just made them for the family and they are really good. I added both lemon and orange zest and we loved it. Thank you.

  • Reply
    Deb Kavalary
    March 3, 2019 at 1:25 pm

    These muffins are fantastic! I did not have an orange or lemon to zest so I used a tsp of frozen orange juice concentrate right from the can to mix with the sugar. Perfect amount of orange flavor. My family loved these muffins. Thank you.

  • Reply
    April 27, 2019 at 8:32 pm

    How many calories are in each muffin ?

  • Reply
    May 23, 2019 at 2:03 am

    Sounds delicious…can frozen strawberries be used instead of fresh?

  • Reply
    June 2, 2019 at 8:57 am

    I had to add about 1/2 cup of milk the batter was very dry. Even thought i had to add milk came out great. I will make agian but adding milk

  • Reply
    August 10, 2019 at 11:00 am

    Lovely muffins. So pleased. I cut the sugar by 10g, used grapefruit juice with the yogurt (didn’t have orange) and topped it with flaked almonds. It turned out delicious which means this is a forgiving and robust recipe. My favourite =)

  • Reply
    August 14, 2019 at 5:59 am

    Hey could i use raspberries instead of strawberries??

    • Reply
      August 18, 2019 at 7:18 am

      Yes you can 🙂

  • Reply
    March 21, 2020 at 11:12 pm

    Perfect texture! Light and moist with beautiful flavor. My new base batter for other flavors! I will admit I did add a bit of milk to thin batter, also used melted butter instead of oil. Overall big winner with this recipe.

  • Reply
    May 12, 2020 at 6:32 am

    These were very good. I did add the juice of the lemon I zested because the batter was extremely dry. Once I added the juice they turned out perfect.

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