These easy strawberry muffins are so simple to make – you just need one bowl and no unusual ingredients – and you can use fresh or frozen strawberries! A pinch of cinnamon makes these strawberry muffins extra special (and your house will smell AMAZING).
We are a muffin family.
Bart has eaten the same muffins almost every day for breakfast since 2008, and I make different muffins fairly regularly to keep in the freezer for the girls to have for after-nap snacks.
The (super-nice) muffin tin we got for our wedding has definitely gotten more than its fair share of use in our kitchen.
I don’t ask a lot of my muffin recipes, except for two things. I want them to be delicious (good flavor, good texture) and I want them to be easy to make (one bowl, no fussy ingredients, no whipping egg whites or zesting citrus). Okay, so maybe I do ask a lot of my muffins.
Happily, these strawberry muffins meet all of my requirements. I love them with frozen strawberries in the winter and in the summer, they are the perfect way to use up strawberries that are starting to look a little past their prime.
The cinnamon makes them a little fun and different and also means your house smells extra amazing when they’re baking.
A few tips for making Strawberry Muffins
As far as the strawberries go, I like to cut off the tops and then dump them into my blender and pulse it a few times to roughly chop them. If you blend them completely smoothly, it messes with the texture of the muffins a bit (although it’s still delicious).
You can use fresh or frozen strawberries – if you’re using frozen strawberries, I like to microwave them for 15 seconds or so to soften them up before chopping them. They’ll have some juice from defrosting and I just pour it into the batter.
P.S. If you like these strawberry muffins and are looking for other super quick and easy muffins, these banana muffins are a total staple around here. I’ve never had a better banana bread or muffin.
Easy Strawberry Muffins
Cinnamon Strawberry Muffins
These one bowl strawberry muffins are to DIE for - they're packed with flavor with a hint of cinnamon.
- 1½ cups flour I usually use white wheat
- 1 cup sugar
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 2 eggs
- 1/3 cup plain yogurt
- 1/3 cup oil
- 1 cup chopped or mashed strawberries I usually just run them through the blender for about 5 seconds
Preheat oven to 350.
Grease or line a 12-cup muffin tin and set aside.
Whisk together dry ingredients in a mixing bowl. Add the remaining ingredients and stir until just combined. Divide batter between prepared muffin tin cups
Bake for 28-30 minutes until golden brown or a toothpick comes out cleanly
The muffins look delicious but I have nothing to say about them and only to say a) thank you for the Sarah Dessen recommendation and b) thank you for the recommendation to turn the speed up on audiobooks. I am becoming an addict, I just wish I had more time to listen now!
Paige Flamm says
I've made a few of your muffin recipes and they've always been super delicious! I'll have to make these this weekend!
I'm guessing you converted your strawberry bread into muffins?? I loved that bread too.
Ly Lone says
Food, how to resist
These are currently baking in the oven (with a few modifications of what I had on hand). We picked strawberries this weekend and I was out of ideas on how to use them up! Thanks!
Made these with a dash of allspice. Very good- definitely remaking 🙂
Heather Holland says
Those look really good! And the recipe seems simple so that's a plus too 🙂
Heather // lacepearlsgrace.blogspot.com
I just wanted to thank you for sharing this. I've made it so many times and we love it so much. Today I added some semi-sweet chocolate chips to half of them and it was delicious too!!!