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

Fresh Strawberry Muffins

Quick and easy breakfast or brunch muffins using fresh strawberries and flavored with cinnamon. Tasty and delicious.
5 from 4 votes
Prep Time 15 mins
Cook Time 24 mins
Total Time 39 mins
Course Breads, Rolls and Muffins
Cuisine American
Servings 19


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


  • 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.


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.
Recipe source: adapted from Gooseberry Patch, Country Baking Cookbook.
© Can’t Stay Out of the Kitchen
Keyword bread, breakfast, brunch, muffins, strawberries
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