Looking for a yummy strawberry muffin recipe to use up your frozen strawberries? This is the perfect one!
Muffins are perfect year-round for a quick breakfast on-the-go or a sweet addition to an awesome school lunch. Don’t have time to whip these up from scratch? Check out this post and learn how to freeze muffins.
From these warms muffins to a bowl of hot chili or soup, MOMables has enough recipes and ideas to see you through the fall—come and see!
These muffins are very quick and easy to put together. You can have your kids help you out, and in no time, you’ll have some delicious muffins ready, straight out of the oven!
It may be difficult to wait, but trust me, you’ll want to let them cool down, or you’ll burn your tongue (not that I would know!). The turbinado sugar adds just a little bit of sweetness and crunch to the top of the muffin, which I particularly enjoy, but it is completely optional and can be omitted.
I usually prefer baking my muffins in either silicone baking cups, or directly in the pan, to reduce waste and to save money. For this recipe, I actually did have some liners in the pantry and decided to try out the recipe with them to see how they would bake. I determined that if you are using paper liners, I would add a bit of cooking spray to prevent the muffins from sticking, or you can scrape the stuck muffin parts off the liner with your teeth. My daughter prefers to do the latter.
But what happens when you get so excited that you make tons of batter? Well, freeze it for a quick breakfast for tomorrow or the next day! See How to Freeze Muffins here!
These muffins are also perfect to put inside your lunch box!
Strawberry Muffins
- Yield: 16 1x
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup applesauce (unsweetened)
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups strawberries (washed, dried, and chopped)
- Turbinado sugar (optional)
Instructions
- Preheat the oven to 375F.
- Lightly spray a muffin pan, or use paper liners.
- In a medium bowl, mix the flour, baking powder, and salt.
- With a mixer, beat the butter for 30 seconds, until light and fluffy.
- Add the applesauce, sugar, eggs, and vanilla, and mix until combined.
- Add the flour mixture, and mix until combined.
- With a wooden spoon, or spatula, fold in the chopped strawberries.
- Divide the batter among the baking cups, and sprinkle the tops with turbinado sugar, if using.
- Bake for 15 to 20 minutes, or until a toothpick comes out clean.
- Enjoy your muffins, and keep the extras in an airtight container or FREEZE and save for later!
Hi! I made these recently using fresh raspberries – I just chopped them a bit (they were large raspberries!!). I also subbed flax eggs – turned out great!
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Just baked these with my 3.5 year old boy and they’re great!! He ate two as soon as they were cool enough to eat. Love momables.com
Found this recipe on a google search … delicious … added a bit of lemon zest and used ww flour … great recipe!
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These look so good! Would I be able to substitute honey for the sugar and would it be the same ratio? Thanks
Absolutely! you can even reduce it a bit.
Ok thank you!
These sound delicious! I’m on a muffin kick lately and really appreciated your post on how to freeze them. Would these work with whole wheat flour? If so, do I need to add more liquid to make up for how grainy whole wheat flour can be? Thank you!
I would make these 50/50 whole wheat / white or 100% whole wheat pastry flour (it’s much finer).
Thank you!
made today-delicious! made with gluten free flour-need to double batch next time and freeze! just as good as the blueberry muffin recipe!!
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Would almond flour work to make these grain free?
It will not Caroline. Almond flour is not a 1:1 substitute for all purpose flour and it won’t work in this recipe.
I’m going to make these for my daughter’s preschool class on Friday, am going to use frozen strawberries, see from the comments above, that there is no issue with that as long as you thaw and chop them. Can you confirm? Also, was thinking of going mini szed, any thoughts on how much I should reduce the cooking time by? Thanks!
if you chop them into small pieces you don’t even need to thaw them. I remade some the other day after the thaw-and chop comment. the mini ones should be checked for doneness around minute 12 :)
Made these today for my kids’ afternoon snack. They were very tasty. Some of the cupcake liners seemed a bit “greasier” than usual for muffins. Just curious if the amount of butter is correct in the recipe. I was thinking that applesauce replaced some of the fat in recipes and if so maybe I could reduce the butter next time? I almost pureed the strawberries rather than chop just so my picky 5 year old wouldn’t get a chunk of fruit and refuse to eat them. They went over very well with him because you know eating a chunk of fruit would just be the worst thing ever, right? Thanks for helping with snack time!
Hi Michele! So glad you enjoyed them for snack time! And so glad your 5 year old ate them :) When I made them they never came out greasy, but you could always try to reduce the butter if you prefer! I also sometimes puree the strawberries with other fruits and add them in and it works great that way too.
Can these be made with gluten free all purpose flour?
I have made these successfully with cup4cup brand and King arthur flour
I made these and they were super yummy. I used frozen strawberries and got them out while I was mixing up the batter. When it was time to add the strawberries, they were thawed enough that they were easy to chop up. The only problem was that I used coconut oil instead of the butter to make them dairy free. My batter got so cold that half of the coconut oil hardened to the bottom of my bowl. They cooked up just fine though. Make sure to make a double batch!
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so glad you liked them Amy! the coconut oil hardening is very common but of course, as you see… it’s normal and they come out fine :)