Strawberry Muffins

Strawberry muffins are easy to make and are delicious to eat. This recipe renders tender and moist full of flavor muffins for you to enjoy.

Although I used fresh strawberries in this recipe you can use froze ones. Make sure to thaw them and air them out so you get rid of any extra liquid.

These are great for breakfast, brunches or anytime of the day. They pack nicely in lunch boxes for school and the office.

Here is what you are going to need for these wonderful strawberry muffins:

Makes 12 muffins
1/2 cup unsalted butter
1 1/2 cup white sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup heavy cream
2 cups chopped strawberries (stems discarded)

Place the chopped strawberries on a foil lined baking sheet and let them air out for 20 minutes.

Heat the oven to 375 degrees F (190 C) and grease two 6-muffins tins.

Sift the flour, baking powder and salt in a bowl.

Place the butter and 1 1/4 cup sugar in a bowl. Beat until creamy. Add the eggs in , one at a time, and blend in without over beating. Add the vanilla. Add the flour mixture, alternating with the cream. Mix well but again, do not over beat.

Fold in the strawberries and fill your muffin tin 3/4 of the way. Bake for 20 to 25 minutes – until a pick inserted in the center comes out clean and the muffins are lightly browned. Enjoy!

CALORIES 296.72; FAT 12.44 grs (sat 7.42; mono 3.39; poly 0.70); PROTEIN 3.64 grs ; FIBER 1.04 grs; CARBS 43.51 grs; CHOLESTEROL 65.05 mg; IRON 1.31 mg; SODIUM 102.35 mg; CALCIUM 77.16 mg

Print the Strawberry Muffins Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


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  • June 26, 2012


    My daughter wants me to make blueberry muffins for her. Can I substitute the strawberries with blueberries instead? Or should I use the banana-blueberry bread recipe of yours? I would really appreciate your advice.
    Warm Regards

  • June 29, 2012


    Hey Kermin!
    Go ahead and substitute the blueberries. That is fine. Your muffins should come out perfect! Thanks so much!
    Mary Ann

  • May 5, 2014


    what kind of cream does this recipe call for? heavy or whip

  • May 5, 2014


    Hi Jasmine!
    Thanks for stopping by! Either one will work great. Hope these come out perfect for you!
    Mary Ann

  • November 13, 2014


    Hello, can I use frozen strawberries?

  • November 17, 2014


    Hi Michelle!
    You definitely can. Just make sure to thaw them so you don’t have the extra liquid in the recipe. Hope these come out perfect for you! Thank you!
    Mary Ann