Go Back
+ servings
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.