These fluffy and delicious strawberry muffins are made with frozen strawberries. They are bursting with delicious strawberry chunks in every bite, and the yogurt creates a buttery crumb texture that's still perfectly moist.
Making healthy muffins has been essential for me the last couple of years as an active mom! My kids really love fruit muffins as well as my homemade raspberry yogurt muffins.
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Things to note about the ingredients needed
- Flour: You can use all-purpose white flour or whole wheat flour, I usually do half and half.
- Baking powder and baking soda: Using both baking powder and baking soda gives these muffins the rise we want!
- Salt: Adding salt balances the flavor. I like to use good quality mineral salt to increase the minerals.
- Oil or butter: Use a neutral-tasting oil (canola, coconut, vegetable) in these muffins or melted butter.
- Sugar: I use organic cane sugar, however, white sugar or coconut sugar will work too.
- Eggs: Using eggs adds texture and rise to the muffins.
- Yogurt: These muffins can be made with plain yogurt, strawberry yogurt, or Greek yogurt.
- Vanilla: Adding vanilla extract compliments the berry taste. Here's my vanilla recipe to make your own (if you bake a lot, making your own is cost effective).
- Frozen sliced strawberries: For this muffin recipe, we use sliced frozen strawberries; if you only have whole frozen strawberries, you can chop them smaller.
See recipe card for exact ingredient quantities.
Danika's quick nutrition tip
I like to share simple insights from my schooling in Holistic Nutrition, let's chat about strawberries today!
Strawberries: These berries are a great source of vitamin C, folate, potassium, B vitamins, iron, fiber, and calcium.
Strawberries can help prevent night sweats, lower blood pressure, protect against viruses, strengthen teeth, and remove tartar, along with many other positive health factors.
When buying strawberries, choose organic. Strawberries are #1 on the dirty dozen list because of the pesticides and chemicals that affect your body.
This information comes from Prescription for Dietary Wellness by Phyllis A. Balch and The New Whole Foods Encyclopedia by Rebecca Wood.
For another strawberry snack, try this easy strawberry smoothie!
Step-by-step instructions for healthy muffins
Follow the photos from my kitchen to make these wholesome muffins, or scroll down to see the recipe card for exact ingredient details.
Mix dry ingredients: In a large bowl mix the flour, salt, baking powder and baking soda. Use a whisk to ensure everything mixes well.
Chop strawberries: If you do not have frozen sliced strawberries, you will need to cut them into chunks with a sharp knife while they are still frozen.
Flour & berries: Add the strawberry chunks to the dry ingredients. Just until they are covered in flour.
Mix the wet ingredients: In a medium mixing bowl and place the melted butter (or oil), yogurt, water, eggs, and vanilla. Whisk together until everything is well combined.
Fold everything together: Add the strawberry flour mixture to the wet ingredients and use a spatula to stir the batter together - about 12-15 folds, just until everything is incorporated. If you over-stir they will not rise well.
Scoop & bake: Fill each muffin cup with ⅓ cup of batter or until they reach the top.
Place the muffin tin in the preheated oven for 8 minutes at 425 degrees Fahrenheit (218 C). Then turn to 375 degrees Fahrenheit (190 C) for 8-10 more minutes until they are fully baked. Remove muffins from the oven when the center does not look gooey.
Top tips for easy strawberry muffins
Don't let the strawberries thaw. Keeping the strawberries cold and mostly frozen will make sure the berries' juices don't make the batter too watery.
Fold the batter together. Only stir the batter about 12-15 times to get moist strawberry muffins that rise with a dome.
Let the muffins sit for 5 minutes when they come out of the oven. When muffins are hot, they easily break, letting them sit a few minutes in the pan before removing them reduces the chances of them falling apart.
For more tips for bakery-style muffins, read expert baker Sally's tips.
Equipment recommended for muffins
To make big beautiful muffins, here are my recommended kitchen items.
Other recipes like this you may like
Another one of my favorite berry muffins are these blueberry muffins! Love strawberries? Then try this 3 ingredient strawberry smoothie!
I want to hear if you made this frozen strawberry muffins recipe! Would you take 10 seconds to share what you thought in the comments? This helps others find this recipe!
Strawberry Muffins with Frozen Strawberries
Equipment
Ingredients
Dry Ingredients:
- 1 cup white flour (I recommend organic)
- 1 cup whole wheat flour (I recommend organic)
- ½ cup cane sugar (I recommend organic)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ½ cups frozen sliced strawberries
- ½ cup + 2 tablespoon butter or oil (coconut, or any mild tasting oil)
- 2 eggs
- ½ cup yogurt
- 2 tablespoons water
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 425 Fahrenheit (218 C). Prepare the muffin pan by placing muffin cups in a muffin pan or by greasing pan.
- Dry ingredients: In a large bowl mix the dry ingredients (both flours, sugar, baking powder, baking soda, and salt). Use a whisk to mix everything well.
- Strawberries: If your frozen strawberries are not sliced, cut them into chunks now using a sharp knife. Add the sliced frozen strawberries to the flour mixture and combine.
- Wet ingredients: Melt the butter, let it cool slightly. In a large mixing bowl, place the butter (or oil), eggs, yogurt, water, and vanilla. Whisk together all the wet ingredients until everything is combined well.
- Fold everything together: Add the flour strawberry mixture into the wet ingredients. Use a spatula to stir the batter together - about 12-15 folds, just until everything is incorporated. If you over-stir, they will not rise well.
- Scoop & bake: Add about ⅓ cup of batter to fill each muffin cup all the way up. Place the muffin tin in the preheated oven for 8 minutes at 425 degrees Fahrenheit (218 C), then turn the oven to 375 degrees Fahrenheit (190 C) and bake for another 8-10 minutes. Remove muffins from the oven when they are golden brown, and when the centre does not look gooey.
Notes
- Using fresh strawberries: I haven't tested making these berry muffins with fresh strawberries, however, from my experience with baking with unfrozen berries I believe they would turn out great. Be sure to chop the fresh strawberries small.
- Strawberry apple muffins: Add ½ cup of chopped apple to the flour mixture before adding it to the wet ingredients. Keep the peel on the apple or remove it - either works. I have tested this; it's a delicious flavor.
- Mini & toddler-friendly: Bake these muffins in a tiny muffin tin at 400 Fahrenheit for 12-16 minutes!
- Add chocolate chips: Add ¾ cup chocolate chips to the batter, making these strawberry chocolate chip muffins!
- Gluten-free strawberry muffins: To make these muffins gluten-free simply use your favourite gluten-free flour blend.
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Kallie says
so delicious. Perfect amount of sweetness. I thought I was adding too much dough to each muffin cup, but they turned out perfect.
Danika Vanderpyl says
Yesss it feels like a lot of muffin batter but they come out perfect! Glad you enjoyed this!
Alisha says
It was delicious! I did use white whole wheat flour, 2% greek yogurt, and veg oil. Definitely will make again.
Danika Vanderpyl says
Glad you liked these berry muffins Alisha! Thanks for sharing what ingredients you used, I know this will be helpful for others.
Diane says
Very easy and delicious. My toddler Grandsons loved it.
Danika Vanderpyl says
Diane! Thank you for taking the time to let us know you baked these and shared this snack with your grandson!
Jodie says
Great muffin recipe! I used all the batter in the muffins - the cups looked a bit full - but they came out beautifully! So tall and fluffy! Family loved them - I'll be making this one again 🙂
Danika Vanderpyl says
Great to hear Jodi! I know it can feel unnatural to fill the muffin cups all the way bit it truly does make them perfect!
Harold says
Hi, Can you please specify the butter as a weight? The half cup plus 2 tablespoons is confusing. Are you using the 2 tablespoons to grease the muffin pan? Or does all this get melted? If so, what weight is the butter? Many thanks!
Danika Vanderpyl says
Hi Harold, I just looked this up for you and the total butter needed in weight is 5 ounces. The 1/2 cup plus 2 tablespoons is all needed to be melted and mixed with the wet ingredients.
Ingrid says
Hello! Thank you for the recipe. I made the strawberry muffins today and they came out very well. This recipe is a keeper!
Danika Vanderpyl says
Hi Ingrid, so happy to hear you enjoyed this recipe! Thanks for taking the time to share.