got extra strawberries you don’t know what to do with before they go bad? this easy strawberry muffins recipe is perfect!
make sure to keep reading for muffin making tips and ways that you can customize this recipe.
somehow every time that I buy strawberries it is a race to eat them quick enough before they go bad no matter how good they look when I buy them. this week I decided to take my extra strawberries and turn them into easy strawberry muffins to share with you guys!
ally’s tips for making muffins:
- with muffins, just like cakes and cupcakes you want to be careful not to over mix or over cook!
- if you want tall, bakery style muffins then cook them at a higher heat (400) for 13-15 minutes or start at a high heat (400) for the first 5 minutes then decrease heat to 350 for remaining 11-13 minutes.
- always look for recipes that are a oil, sour cream or yogurt base vs. butter. this keeps them light and fluffy and won’t dry out as easily.
when adding berries or chocolate chips to batter, first coat them flour will keep your berries/chocolate chips from sinking to the bottom of the batter in the pan.
a few ways to change up these easy strawberry muffins:
- add 1/2 cup of white chocolate chips to make white chocolate strawberry cupcakes.
- add a small amount of cream cheese in the middle. put some into a piping bag (or sandwich bag) and insert in the middle before cooking. avoid putting it too far down or the muffin will not cook through. just insert about half a cm and let it stick out the top a bit.
- instead of a cup of strawberries, swap it out for 3/4 strawberries and 1/4 rhubarb to make them strawberry rhubarb muffins
storage
store in an airtight container for 3-5 days. freeze up to 3 months.
easy strawberry muffins
got extra strawberries you don't know what to do with before they go bad? this easy strawberry muffins recipe is perfect!
Equipment
- Large Mixing Bowl
- Spatula
- electric mixer (optional)
- Muffin Pan
- muffin liners
- Measuring Spoons
- measuring cups
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup sour cream
- 2 eggs room temperature
- 1 tsp vanilla
- 2 cups flour spooned and levelled
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup strawberries fresh or frozen, diced
- 2 tbsp flour
Instructions
- preheat oven to 375.
- in a large mixing bowl add vegetable oil and sugar and mix until combined.
- add in vanilla and mix until combined
- add in eggs one at a time, mixing in between.
- add sour cream and mix until well combined. mixutre should be completely combined prior to adding flour.
- add in all dry ingredients (flour, salt and baking powder), mix until combined. if mixing by hand then mix from the outside of the bowl, folding inwards as if you are making it into a ball. if using an electric mixer be careful not to over mix or they may not be light and fluffy.
- in a separate small bowl combine strawberries and 2 tbsp of flour. the flour will keep your berries from sinking to the bottom of the batter. then gently fold into the muffin batter.
- line muffin pan with 12 muffin liners and divide batter into 12.
- cook for 16-18 minutes, until toothpick comes out clean.
- cool for 15 minutes, eat and enjoy!
Notes
ways to change up these easy strawberry muffins:
- add 1/2 cup of white chocolate chips to make white chocolate strawberry cupcakes.
- add a small amount of cream cheese in the middle. put some into a piping bag (or sandwich bag) and insert in the middle before cooking. avoid putting it too far down or the muffin will not cook through. just insert about half a cm and let it stick out the top a bit.
- instead of a cup of strawberries, swap it out for 3/4 strawberries and 1/4 rhubarb to make them strawberry rhubarb muffins
