When my little one discovered her first piece of fresh-picked strawberry last spring, her eyes lit up with that big delighted grin. She asked, “Can we make muffins with these?” And just like that, this recipe became our go-to treat for cheerful mornings and cozy afternoons. The sweet burst of strawberry in a soft muffin, and the whole house smelling of baking—it’s one of our favorites, and yes: flavor-approved by our little one.
Why We Love This Recipe
It uses simple pantry ingredients and fresh (or even frozen) strawberries.
It’s forgiving, easy enough for a casual bake day with kids or just when you want something sweet and comforting.
Every muffin ends up soft, fruity, and comforting – just what we need for weekend breakfasts or a snack time treat.
Ingredients (yields about 8 muffins)
½ cup milk
¼ cup canola oil
1 large egg
1¾ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup chopped strawberries
Tip: If using frozen strawberries, thaw slightly and chop so that the muffins bake evenly.
Instructions
1. Preheat & prepare:
Preheat your oven to 375 °F (190 °C). Line 8 standard-sized muffin cups with paper liners or lightly grease them.
2. Mix wet ingredients:
In a small bowl, beat together the milk, oil, and egg until blended.
3. Combine dry ingredients & strawberries:
In a large bowl, stir together flour, sugar, baking powder, and salt. Toss in the chopped strawberries and gently stir so they get coated with the flour mixture – this helps keep them from sinking to the bottom.
4. Add wet to dry:
Pour the milk/egg/oil mixture into the flour/strawberry bowl. Gently fold until just combined – don’t overmix; the batter should still be slightly lumpy.
5. Fill muffin cups:
Divide the batter evenly among the 8 prepared muffin cups.
6. Bake:
Place in the preheated oven. Bake for about 25 minutes, or until the tops bounce back when touched and a toothpick inserted into the center comes out clean.
7. Cool & enjoy:
Remove from oven and let cool about 10 minutes in the pan. Then transfer muffins to a wire rack to cool further (or just dive in while they’re warm – go ahead!).
Serving & variation ideas
Enjoy warm with a bit of butter, or plain with a glass of milk.
For a fun twist, add ½ teaspoon vanilla extract to the wet mixture or a light crumble topping (e.g., 4 tablespoons crushed graham crackers + 1 tablespoon brown sugar + 1 tablespoon melted butter) before baking.
Swap half the all-purpose flour with whole-wheat if you’d like a slightly heartier muffin.
- Add a teaspoon of vanilla extract and/or a tablespoon of cinnamon powder for a sweeter fragrance and taste.
Final thoughts
Baking these muffins becomes a little ritual: smelling the strawberries, hearing the oven timer ding, and seeing that big grin on my kid’s face when she takes the first bite. These are muffins meant not just for taste—but for making memories. I hope whenever you bake them, your day gets a little brighter too.