Fresh Strawberry Muffins | Can't Stay Out of the Kitchen

Fresh Strawberry Muffins

Teresa Ambra

Fresh Strawberry Muffins are really sweet muffins with a nice, moist texture and delicious taste. There’s nothing unusual about these muffins – they have lots of fresh strawberries and cinnamon – and they’re incredibly easy to make. They have only 8 ingredients without lots of difficult steps, so they’ve always been a very popular muffin to make around our house.

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The first time I sank my teeth into one of these tasty treats was a few years ago when one of the gals in our Sunday school class brought them to breakfast that morning. After the first bite I knew I had to have the recipe for these quick and easy muffins. This recipe is pretty simple and straightforward. You can have these ready for the oven in about 5-10 minutes and they take about 25-30 minutes to bake. They are great fresh out of the oven while they’re still hot.

My friend, Michelle, found this delightful recipe in her Gooseberry Patch Country Baking cookbook. Gooseberry Patch has become synonymous with offering really great recipes, and this Fresh Strawberry Muffins recipe is no exception. Lots of juicy strawberries fill every bite! I have made several things out the of Country Baking cookbook. I highly recommend it if you are looking for some great recipe ideas.

This is a great breakfast treat for your family. Strawberries are available year-round these days so you can make these up anytime. They’re a great treat to bring for holidays, office parties, or even to a sick neighbor.

This batch makes 18 which is a nice amount to have for your family and to share a few, too. 🙂 If you’re looking for a  way to use up fresh strawberries this recipe is excellent. Our family has always enjoyed these sweet, fruity, juicy muffins and we believe you will as well. Why not give them a try the next time you make breakfast for your family. They’re so easy and very economical.

I initially posted this recipe in April 2013. I had recently purchased my Canon camera but wasn’t proficient at using it, so these pictures were shot with an iPhone instead. There’s just no comparison. I’ve been systematically going back through all my old first year blog recipes and remaking them so I can shoot new pictures that are more presentable.

While I was making this recipe again (December 2015), I decided to make a few tweaks as well. The recipe called for two cups of sugar and three cups of flour. I knew that was why the muffins flattened out and dropped rather than holding a beautiful muffin topper shape.

I adjusted the recipe by decreasing the sugar by 1/2 cup and increasing the flour by 1/2 cup. Then I started the recipe at 425 and baked the muffins for 5 minutes at this higher temperature. Then I decreased the temperature to 350 for the remainder of the baking time. This allowed the muffins to puff up nicely the first five minutes of baking, and the steady lower temperature for the last 15 minutes kept the muffins from falling. These muffins were picture perfect and a lovely gift for friends. Give Fresh Strawberry Muffins a try and you will see just how enjoyable these lovely muffins turn out.

Fresh Strawberry Muffins are featured on Shari’s Berries blog here.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Fresh Strawberry Muffins are festive, beautiful and incredibly delicious.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

These muffins are tasty as well as being quick, easy, and economical. 

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Fresh Strawberry Muffins are great for holiday breakfasts. I’m ready to sink my teeth into one of these right now! 

Here’s what I did.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

I used these ingredients.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods). Add sugar, cinnamon, baking powder and salt. Stir ingredients until combined.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Place sliced strawberries in a bowl. Mash down slightly with a potato masher.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Combine eggs and oil.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Add strawberries to egg mixture and stir again to combine.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Add strawberry/egg mixture to flour mixture in bowl.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Stir ingredients with a wooden spoon to combine–just until moistened.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Spoon muffin batter into greased muffin tins until almost full.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Bake at 425 for 5 minutes. Reduce heat to 350 and continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean. Allow muffins to cool slightly before removing from tins and serving. Makes 18-19 muffins.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

This recipe is quick and easy to make. A batch of muffins can easily be ready in 45 minutes.  Serve with fresh fruit.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Fresh Strawberry Muffins are great for country breakfasts, or surprise your family and serve them for snacks or to eat along with a hot bowl of chowder!

Here’s the recipe.

FRESH STRAWBERRY MUFFINS

(Recipe adapted from Michelle Bartosh, when we attended Hillcrest Baptist Church, Cedar Hill, TX; source: adapted from Gooseberry Patch Country Baking)

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen

Fresh Strawberry Muffins

Teresa Ambra
Fresh Strawberry Muffins are fantastic! These quick and easy breakfast or brunch muffins use fresh strawberries and they're flavored with cinnamon. So tasty and delicious. If you enjoy muffins for breakfast, these are perfect for everyday, company or holiday breakfasts--especially Christmas and Valentine's Day.
3.90 from 205 votes
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 19
Calories 285 kcal

Equipment

  • 2 12 tin muffin tins
  • 1 large mixing bowl
  • measuring cups
  • measuring spoons
  • 1 sharp knife to slice the strawberries
  • 1 small mixing bowl

Ingredients
  

  • 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 4 large eggs beaten
  • 1 1/4 cups canola oil or coconut oil
  • 2 1/2 cups fresh strawberries sliced and slightly mashed

Instructions
 

  • Preheat oven to 425◦.
  • Combine dry ingredients in large mixing bowl.
  • In small bowl, combine eggs and oil.
  • Stir strawberries into egg mixture.
  • Blend in flour mixture until thoroughly combined; but do not over beat.
  • Spoon into greased muffin tins until nearly full.
  • Bake at 425◦ for 5 minutes.
  • Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

Notes

NOTE: The original recipe calls for 3 cups flour. I've used up to 3 1/2 cups flour before with good results. But because some folks who tried this muffin thought it came out too stiff, like cookies, I've reflected the change in the flour again for future makers of this recipe.
 
NOTE: You can use paper liners in the muffin tins if you prefer. Spray each paper liner with cooking spray before using.
 
Recipe source: adapted from Gooseberry Patch, Country Baking Cookbook.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 285kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 39mgSodium: 171mgPotassium: 66mgFiber: 1gSugar: 17gVitamin A: 60IUVitamin C: 11mgCalcium: 45mgIron: 1mg
Keyword bread, breakfast, brunch, muffins, strawberries, strawberry muffins
Tried this recipe?Let us know how it was!

 

[b]Fresh Strawberry Muffins[/b]
 
Recipe Type: Breads, Rolls and Muffins
Cuisine: American
Author: Teresa Ambra adapted from Michelle Bartosh, when we attended Hillcrest Baptist Church, Cedar Hill, TX; source: adapted from [url href=”http://www.gooseberrypatch.com/” target=”_blank” title=”gooseberry patch”]Gooseberry Patch[/url], [i][url href=”http://www.amazon.com/Country-Baking-Cookbook-Everyday-Collection/dp/1888052732/ref=sr_1_2?ie=UTF8&qid=1397151519&sr=8-2&keywords=country+baking+-+gooseberry+patch” target=”_blank” title=”country baking”]Country Baking[/url][/i]
Prep time:
Cook time:
Total time:
Serves: 19
Quick and easy breakfast or brunch muffins using fresh strawberries and flavored with cinnamon. Tasty and delicious.
Ingredients
  • 3 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 ½ cups sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 4 eggs, beaten
  • 1 ¼ cups canola or coconut oil
  • 2 ½ cups fresh strawberries, sliced and slightly mashed
Instructions
  1. Preheat oven to 425◦.
  2. Combine dry ingredients in large mixing bowl.
  3. In small bowl, combine eggs and oil.
  4. Stir strawberries into egg mixture.
  5. Blend in flour mixture until thoroughly combined; but do not over beat.
  6. Spoon into greased muffin tins until nearly full.
  7. Bake at 425◦ for 5 minutes.
  8. Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
 
Notes
The original recipe calls for 3 cups flour. I’ve used up to 3 1/2 cups flour before with good results. But because some folks who tried this muffin thought it came out too stiff, like cookies, I’ve reflected the change in the flour again for future makers of this recipe.
Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Fresh Strawberry Muffins are nice and moist because they are made with oil.

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Don’t these look great? Are you ready to sample one? Why don’t you whip up a batch of these for a nice Saturday breakfast sometime?

Fresh Strawberry Muffins | Can't Stay Out of the Kitchen | these lovely #muffins are so quick and easy to make. They're a great #holiday favorite, but something you can whip up any time of the year. #strawberries

Fresh Strawberry Muffins are delicious. Why don’t you join me for a couple?

You may also enjoy these delicious recipes!

Strawberry Coffeecake

Strawberry Coffeecake | Can't Stay Out of the Kitchen | this is one of our favorite #coffeecake recipes. It's wonderful for #holiday #breakfast menus like #FourthofJuly. It's also terrific served as a #dessert. #strawberries #cake

Fresh Strawberry Breakfast Cobbler

Fresh Strawberry Breakfast Cobbler | Can't Stay Out of the Kitchen | this fantastic #cobbler is more like a #coffeecake. Every bite will have you drooling! It makes a superb #breakfast for the #FourthofJuly or other summer #holidays. #strawberries

Strawberry Pie Crust Cinnamon Rolls

Strawberry Pie Crust Cinnamon Rolls | Can't Stay Out of the Kitchen | My mom used to treat us with these #CinnamonRolls when we got home from school. We still love these awesome treats. Great for weekend, company or #holiday #breakfasts or for snacks. #HolidayBreakfast #Strawberry #PieCrustCinnamonRolls #cinnamon #StrawberryPieCrustCinnamonRolls #FavoriteCinnamonRolls
Fresh Strawberry Muffins | Can't Stay Out of the Kitchen

Fresh Strawberry Muffins

Teresa Ambra
Fresh Strawberry Muffins are fantastic! These quick and easy breakfast or brunch muffins use fresh strawberries and they're flavored with cinnamon. So tasty and delicious. If you enjoy muffins for breakfast, these are perfect for everyday, company or holiday breakfasts–especially Christmas and Valentine's Day.
3.90 from 205 votes
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 19
Calories 285 kcal

Equipment

  • 2 12 tin muffin tins
  • 1 large mixing bowl
  • measuring cups
  • measuring spoons
  • 1 sharp knife to slice the strawberries
  • 1 small mixing bowl

Ingredients
  

  • 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 4 large eggs beaten
  • 1 1/4 cups canola oil or coconut oil
  • 2 1/2 cups fresh strawberries sliced and slightly mashed

Instructions
 

  • Preheat oven to 425◦.
  • Combine dry ingredients in large mixing bowl.
  • In small bowl, combine eggs and oil.
  • Stir strawberries into egg mixture.
  • Blend in flour mixture until thoroughly combined; but do not over beat.
  • Spoon into greased muffin tins until nearly full.
  • Bake at 425◦ for 5 minutes.
  • Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

Notes

NOTE: The original recipe calls for 3 cups flour. I’ve used up to 3 1/2 cups flour before with good results. But because some folks who tried this muffin thought it came out too stiff, like cookies, I’ve reflected the change in the flour again for future makers of this recipe.
 
NOTE: You can use paper liners in the muffin tins if you prefer. Spray each paper liner with cooking spray before using.
 
Recipe source: adapted from Gooseberry Patch, Country Baking Cookbook.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 285kcalCarbohydrates: 33gProtein: 4gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 39mgSodium: 171mgPotassium: 66mgFiber: 1gSugar: 17gVitamin A: 60IUVitamin C: 11mgCalcium: 45mgIron: 1mg
Keyword bread, breakfast, brunch, muffins, strawberries, strawberry muffins
Tried this recipe?Let us know how it was!

117 Comments

  • Debbie

    June 8, 2024 at 7:48 pm

    5 stars
    This recipe is the best and the only strawberry muffin recipe I will use in the future. Very moist and flavorful. Thank you so much for sharing your recipe.

    1. Teresa Ambra

      June 9, 2024 at 8:09 pm

      Hi Debbie. So glad you enjoyed the recipe! I like the recipe because it’s pretty straight-forward and easy too!

      1. Katie

        July 21, 2024 at 1:32 am

        5 stars
        Our neighbors gave us a bunch of fresh picked strawberries, so we made these muffins! I accidentally left the heat up an extra 5 min, but they still came out great! Super tasty, moist, and, especially with these strawberries, had lots of flavor. Our neighbor is asking for the recipe. 🤩🍓

        1. Teresa Ambra

          July 21, 2024 at 8:59 pm

          Hi Katie. So glad that you and your neighbor are enjoying those fresh strawberries with this fantastic recipe. We’ve always enjoyed it. Thanks for letting me know.

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  • Pat

    March 18, 2024 at 7:32 am

    2 stars
    Just not good. Tasteless(can’t blame it on strawberries), tough(careful not to over stir), etc.

    1. Teresa Ambra

      March 18, 2024 at 5:27 pm

      Hi Pat. I don’t know what happened to your batch of muffins, because I’ve had so many people tell me they enjoy this recipe. If you do end up with tough muffins, you probably need to add a little more liquid ingredients: egg, or oil. But this recipe uses 1 1/2 cups granulated sugar so it should have plenty of flavor, and it uses FOUR eggs and over a cup of oil so it should not have been the least dry or tough. Perhaps you used bleached flour rather than unbleached flour. The bleaching process puts all kinds of chemicals in the flour and are carcinogenic. I never use it in recipes. Bleached flour also toughens baked goods. Sorry these didn’t work out well for you, but we’ve never had any problem with them turning out wonderfully.

  • Christine

    February 6, 2024 at 9:11 am

    Can you use olive oil?

    1. Teresa Ambra

      February 7, 2024 at 7:02 pm

      Hi Christine. I would NOT use olive oil. It has too strong of a taste. But you can use avocado oil or melted coconut oil.

  • Gail Ritter

    March 31, 2023 at 7:27 pm

    Very easy and very delicious!

    1. Teresa Ambra

      April 1, 2023 at 6:44 pm

      So glad you enjoyed the recipe, Gail. I’ve made them with all kinds of different fruit.

  • Sarah

    January 12, 2023 at 10:31 pm

    5 stars
    12 regular + 3 2x’s size
    Lined all with paper & tossed the larger ones in 3 minutes prior (next time will do 5min prior~ on 425) to the regular size that went in on 425 for 5min before reducing temp to 350.. you’ll be able to see that the muffins aren’t quite where you want them at 5min, … messed with the time a bit & room for improvement but… best approach for next time (with this oven) is 5min extra on 425 for 2xs size & WAIT UNTIL reg muffins are in at 425 for 7 min total before reducing heat , barrow time from total time .. let’s simplify :

    (7min 425& 12-13min at 350)
    For 2xs size muffins place in oven 3-5min prior to regular size muffins , possibly will need more time(3min?) after the regular muffins are done

    SALSA CHOPPER :
    (didn’t want the large chunks)
    I used 2cups fruit :combo of
    strawberry pieces washed & cut into 1/4s
    Blueberries
    .. best muffins I’ve made 🙂 new go to recipe & excited to try raspberry etc 🙂

    1. Teresa

      January 13, 2023 at 12:41 pm

      Thanks Sarah

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  • Dee

    August 22, 2022 at 12:42 am

    Delish! Thank you for sharing

    1. Teresa

      August 22, 2022 at 7:14 am

      You’re welcome.

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  • electricians reservoir

    October 18, 2021 at 8:55 am

    These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

    1. Teresa

      October 19, 2021 at 1:18 pm

      Thanks for the tips.

  • Renae Herman

    July 30, 2021 at 12:04 pm

    I don’t cook with Coconut Oil but in this recipe, If using Coconut Oil, should it be melted then measured or measured in hard form?

    1. Teresa

      August 2, 2021 at 7:01 am

      Hi Renae. You can melt it, or use canola oil if you don’t want to do that.

  • headache doctor

    June 16, 2021 at 11:00 am

    Smells good, fresh and delicious! Thumbs up.

    1. Teresa

      June 16, 2021 at 1:02 pm

      These are fantastic. Thanks.

  • Laurie

    April 11, 2021 at 11:55 am

    Amazing recipe! I didn’t change a thing except added some vanilla.
    Crunchy on the top and very moist…

    1. Teresa

      April 12, 2021 at 6:57 am

      Hi, Laurie. Yes, this is a terrific recipe. Happy you enjoyed it.

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    1. Ngan

      April 3, 2021 at 4:55 pm

      We enjoyed your recipe. I had a mango so added some along with the strawberries. The muffins were very moist.

      1. Teresa

        April 5, 2021 at 7:27 am

        Hi, Ngan. I’m sure the mango made it delicious. 🙂

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  • Kristy Oxholm

    June 21, 2020 at 9:42 pm

    Made these today just as the recipe indicates. Came out great! I may try them with applesauce next time, but these are fantastic as is!

    1. Teresa

      June 22, 2020 at 5:20 am

      Hi Kristy. So glad they turned out fantastic for you! Thanks for sharing.

  • Anonymous

    May 30, 2020 at 2:51 pm

    This is a great recipe! I replaced all the oil with applesauce and they were wonderful!

    1. Teresa

      May 31, 2020 at 1:04 pm

      So happy they turned out so well for you. It’s a great recipe!

  • Nicole

    May 17, 2020 at 5:02 pm

    I live at a very high altitude. Are there any adjustments you’d recommend for baking this recipe at a high altitude, or should it be fine the way it is?

  • PATTY WACKER

    May 3, 2020 at 10:15 am

    Just made these for breakfast and they are wonderful!! Moist and flavorful, Will make these often. Filled my first muffin tin and just for fun added a few blueberries in the second pan. Both are great. Thanks for this recipe.

    1. Teresa

      May 3, 2020 at 3:07 pm

      Hi, Patty. So happy to hear these turned out delightfully for you. It’s such an easy recipe to whip up too. Thanks for stopping by and letting me know.

  • Jenni

    April 24, 2020 at 6:03 am

    I’m not sure what I did wrong but mine don’t look anything like the picture. I feel like I just wasted all of these ingredients 🙁

    1. Teresa

      April 24, 2020 at 1:19 pm

      Hi Jenni. There are several things that you can check. Did you overstir the batter? Did you start the muffins at 425 and then reduce the heat? Was your baking powder fresh? Did you cook the muffins long enough? Each oven is different. This is a fantastic Gooseberry Patch recipe that works for me every time.

      1. Jess

        July 8, 2021 at 1:39 pm

        These are a family favorite. So incredibly delicious and my 5 year old loves to make them with me. We are wondering if they could also be made with blueberries instead of strawberries? Thanks!

        1. Teresa

          July 10, 2021 at 8:59 am

          Hi, Jess. I’ve made them with almost any kind of fruit. They turn out wonderful no matter what you use!

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  • Brooke

    March 29, 2019 at 1:41 pm

    I made these today because I was looking for a dairy free strawberry muffin! I saw that some people were wondering if coconut oil would work. I used coconut oil and they turned out absolutely phenomenal!!! I will definitely make them again! I am literally going to have to refrain from eating all of them today… yes all 20 of them…. haha

    1. Teresa

      March 29, 2019 at 2:47 pm

      Hi, Brooke. So glad you enjoyed them with coconut oil. Another option might be avocado oil. I use it a LOT and because it doesn’t have a strong taste it works with just about anything. Also glad to see you’ve “refrained from eating all of them.” I’m not sure I would have that much self control. 🙂

    2. Carol

      June 17, 2019 at 4:04 pm

      I never use oil when baking. I use applesauce. It adds a nice flavor with fewer calories. Just FYI!

      1. Teresa

        June 18, 2019 at 11:39 am

        Thanks for sharing, Carol.

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  • Meg

    June 25, 2018 at 1:40 pm

    These turned out wonderful. I added a few drops of almond extract and used strawberries I had picked fresh a few weeks ago and froze . Thanks for the recipe!

    1. Teresa

      June 26, 2018 at 9:43 am

      Hi, Meg. I love the idea of adding almond extract. I bet they were wonderful! Thanks for stopping by. Have a great week.

  • Jessica

    February 15, 2018 at 2:40 pm

    Just made these and love them so much! So fresh and delicious! My batter, too, was extremely thick, but so glad that they worked out! Thanks for the recipe!

    1. Teresa

      February 17, 2018 at 11:15 am

      So glad you enjoyed them, Jessica.

  • Karen

    September 16, 2017 at 12:41 pm

    I made these today and they were delicious! This is a keeper, thanks for sharing the recipe!

    1. Teresa

      September 16, 2017 at 2:49 pm

      So glad you enjoyed them, Karen. It’s one of our favorite recipes!

  • Kathryn

    June 8, 2017 at 12:15 pm

    Hi. I’m new to baking. Can I use vegetable oil instead of the canola oil?

    1. Teresa

      June 9, 2017 at 2:05 pm

      Hi, Kathryn, yes you can use vegetable oil. Enjoy.

  • Ellen Galatti

    May 26, 2017 at 10:08 pm

    I’m curious if anyone used coconut oil in the recipe and how it turned out. That is my preferred oil to use.

    1. Teresa

      May 27, 2017 at 9:50 am

      Hi, Ellen. I haven’t tried coconut oil in the recipe but I’m sure it would turn out fine.

    2. Anonymous

      May 3, 2019 at 5:28 pm

      I used coconut oil & they were great. My oil of choice with this recipe.

      1. Teresa

        May 4, 2019 at 7:05 am

        So glad they turned out well for you. It’s really a terrific recipe. Thanks for sharing.

  • Brianne

    May 22, 2017 at 12:02 pm

    Fingers crossed that these turn out. My batter was so dry I had to add 1/2 cup water just to be able to mix it.

    1. Teresa

      May 22, 2017 at 7:04 pm

      Hi, Brianne. Someone else said the same thing. I’ve never had a problem with the batter being too thick. Hope you enjoy them.

      1. kim

        August 31, 2019 at 3:16 pm

        It May depend on whether you scoop flour into cup and level off or pack it in. Read that somewhere

        1. Teresa

          September 1, 2019 at 9:03 am

          Hi Kim. That is correct. Thanks for sharing!

  • Cindy

    March 18, 2017 at 10:32 am

    Have you made and frozen the muffins?

    1. Teresa

      March 18, 2017 at 11:40 am

      Hi, Cindy. I think I’ve done that with these muffins before. I know I’ve done it with almost every other muffin recipe I’ve ever made. Muffins usually freeze very well if you freeze them in a plastic container with a tight lid. Enjoy.

  • Kellie

    February 18, 2017 at 7:33 pm

    Made these tonight they tasted great! but for some reason they came out almost brown like a banana nut bread color. I might have mashed the strawberries to much. Also not sure if my flour was bleached or non. I’ll try again another time and not mash as much and check the flour.

    1. Teresa

      February 20, 2017 at 1:58 pm

      Hi, Kellie, yes, if you mash the strawberries too much, the juice will cause the discoloration. We love these muffins and hope you and your family enjoy them too.

  • Amanda

    February 1, 2017 at 1:17 pm

    In the oven as I type! Hope they are good as the reviews 😉

    1. Teresa

      February 1, 2017 at 1:43 pm

      Hi, Amanda. Hope you enjoy them. They’re certainly some of our favorites.

  • Laura

    September 12, 2016 at 5:32 am

    Do you think these could be frozen after baking and cooling?

    1. Teresa

      September 12, 2016 at 8:16 am

      Absolutely, Laura. I have done that many times. I do recommend, however, that you try to use them up within a month. After that, muffins tend to dry out.

  • Julia

    September 8, 2016 at 11:26 pm

    Just made these with gluten free flour and turned out delicious.
    But… What is the reason for 1 1/4 cup of oil? That seems excessive as a baker myself. How does this affect the recipe in your opinion an why you put it?

    1. Teresa

      September 9, 2016 at 10:50 am

      Hi Julia. I believe the oil in the recipe makes the recipe moister instead of dry. Thanks for stopping by. Have a great weekend.

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  • Stacie

    July 2, 2016 at 9:12 pm

    5 stars
    yep – incredible. Kinda like strawberry shortcake in muffin-form.

    1. Teresa

      July 3, 2016 at 2:27 pm

      Yes, Stacie, I agree. These are incredible. Glad you liked them.

  • Shelly Adamson

    July 2, 2016 at 1:14 pm

    5 stars
    Thank you for sharing this recipe. My 10 yr old daughter made these for our family without any assistance and she said they were easy and fun to make. She’s making them again today intact for our 4th of July party.

    1. Teresa

      July 2, 2016 at 1:22 pm

      sounds wonderful, Shelly. So glad your daughter had fun making them. They are pretty quick and easy.

  • Mavis

    June 25, 2016 at 7:25 am

    Planning to make these today but had one question. Can you use bleached flour with this recipe?

    1. Teresa

      June 25, 2016 at 9:54 am

      Hi, Mavis. I don’t use bleached flour anymore because of what is done to the flour during processing, but yes, you can use bleached flour. Hope you enjoy them.

  • Jessica

    June 24, 2016 at 1:48 pm

    5 stars
    Turned out great! Thanks so much!

    1. Teresa

      June 24, 2016 at 3:07 pm

      Glad you found them delicious, Jessica. Thanks for letting me know.

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  • Kathy

    June 12, 2016 at 6:03 pm

    Wonder if you could vegan this with flax and maybe applesauce instead of eggs and oil… i will try and see, they look delicious though

    1. Teresa

      June 12, 2016 at 7:24 pm

      Hi, Kathy, I would consider using coconut oil rather than applesauce and coconut milk for the milk or cream. I have heard about flax being reconstituted and used for eggs. It sure doesn’t hurt to try. If the mixture seems too runny, you may have to add additional flour so the muffins don’t cave in in the middle after baking.

  • Amy

    June 5, 2016 at 7:40 pm

    I just made these since I got some fresh strawberries at the orchard. They came out fantastic! Thank you for sharing this recipe!

    1. Teresa

      June 5, 2016 at 9:36 pm

      I’m so glad you liked them, Amy. We’ve always enjoyed these scrumptious muffins.

  • Sarah

    May 20, 2016 at 1:37 pm

    Do you think this recipe would work for a sweet bread? Just bake a little longer than the muffins?

    1. Teresa

      May 20, 2016 at 4:07 pm

      I think it would Sarah. You may have to bake as long as 45 minutes to an hour. Insert a knife all the way to the bottom of the pan. When it comes out clean & without goo, the bread is done.

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  • Erin

    April 12, 2016 at 2:15 pm

    I made these with my 4 yr old and 18 mo old this afternoon. I reduced the sugar to only 1/2 a cup and they were still DELICIOUS. Thank you for sharing! Will definitely be saving this recipe, as it is so difficult to find good muffin recipes.

    1. Teresa

      April 15, 2016 at 8:30 am

      So glad you enjoyed the muffins, Erin.

  • Jessie

    April 7, 2016 at 9:27 pm

    These were delicious! I made them in a jumbo muffin pan, so I had to bake them a little longer. Next time I will cut out the inner white part of the strawberries though. In some of the muffins it kind of looked like raw egg. My kids and I loved them! I wonder if this recipe would work with fresh blueberries.

    1. Teresa

      April 8, 2016 at 9:39 am

      Hi, Jessie. Glad you and your family loved the muffins. I’m sure this recipe would work well with blueberries or almost any fruit you wanted to substitute.

      1. polly

        September 8, 2016 at 6:02 am

        I was thinking the same thing- with blueberries And strawberries they’d be fun for July 4th- or any time. I’m trying it today.

        1. Teresa

          September 8, 2016 at 6:59 am

          Oh I bet that will be an unbeatable combination, Polly! Hope you enjoy them.

  • Nancy tan

    March 18, 2016 at 10:00 pm

    5 stars
    Hi Teresa, what is UNBLEACH all.purpose.flour?

    1. Teresa

      March 19, 2016 at 7:51 pm

      Hi, Nancy. Bleached flour uses chemical agents in the process. It is finer than unbleached flour. We read an article back in the 1980s that said the chemicals used cause the flour to actually cause toughening instead of the natural process of unbleached flour. As a result, we’ve used only unbleached flour for over 30 years.

  • Bonnie

    March 3, 2016 at 8:40 pm

    Is there supposed to be milk in these?? The initial ingredient pic shows milk in a measuring cup but it’s not in the list or instructions. I tried making them without and the batter was super stiff like cookie dough.

    1. Teresa

      March 3, 2016 at 8:49 pm

      Hi, Bonnie. Sorry you had problems with the recipe. The ingredient list picture shows unbleached flour and sugar; no milk. Did you use four large eggs and 1 1/4 cups oil? The batter shouldn’t be that stiff. If you try it again, start with 3 cups flour. Add the final half cup of flour slowly, but not if the batter looks different than what the pictures above look like, or starts getting too stiff.

    2. Audrey

      May 17, 2016 at 11:09 am

      I’m with Bonnie. This was not like normal batter, more like cookie dough. Super bummed I just wasted ingredients… Wish i read the reviews first.

      1. Teresa

        May 17, 2016 at 5:25 pm

        I’m so sorry you had trouble with the recipe, Audrey. My recipe turned out perfectly, but I went back to my original recipe and reduced the flour to reflect the initial amount so others will not have further trouble. Thanks for letting me know.

  • Lucy @ Globe Scoffers

    March 1, 2016 at 2:07 pm

    Mmm these look yummy and very moist. I absolutely love strawberries what a better way to put in a muffin. Definitely going to try making these for my family.

    1. Teresa

      March 1, 2016 at 4:42 pm

      Thanks, Lucy, they are really scrumptious. Hope you and your family like them.

  • Andie Miller

    February 17, 2016 at 11:55 pm

    Would it work to use thawed frozen strawberries? Or would it change it too much?

    1. Teresa

      February 18, 2016 at 12:52 pm

      Hi, Andie. You could probably use them but you may have to pat them dry a little bit so they don’t add too much water to the recipe. If possible, I would try to get the frozen strawberries that are not packed in sugar as they will add too much juice and sweetener to the recipe.

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  • Diane

    April 10, 2013 at 5:22 pm

    Thank you for visiting “Pin it Again” Friday! Pinning right now!! We go live tomorrow at 3:00 pm Pacific time…hope you can come! Blessings! Diane

    1. Teresa

      April 11, 2013 at 8:24 am

      Yes, I’ll try to get over and pin a few more this week.

      1. Asja

        July 12, 2022 at 9:08 am

        thank you for the recipe from across the ocean!! just tried making these and they turned out great! didn’t expect them to be so…moist, in a good way. i’ll save this recipe for the future, ’cause my mom really liked them. it was difficult to convert the measurements from cups to grams, but i’m glad i made it haha
        большое спасибо♥️

        1. Teresa

          July 14, 2022 at 5:04 am

          Hi Asja, so glad everything turned out for you.

3.90 from 205 votes (197 ratings without comment)

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