Fluffy and delicious these strawberry muffins are made with frozen strawberries.
Making healthy muffins has been essential for me the last couple years as an active mom! My kids love my homemade raspberry yogurt muffins and these yummy strawberry muffins.
Jump to:
- Why you will love this recipe:
- Ingredients
- Danika's quick nutrition tip
- Step-by-step instructions for healthy muffins
- Top tip for easy strawberry muffins
- Can I make these with fresh strawberries?
- Can I make these into strawberry apple muffins?
- Substitution and variations
- Equipment recommended for muffins
- How do you store and freeze muffins?
- Other muffin recipes you may like
- Strawberry Muffins with Frozen Strawberries
- Danika Vanderpyl, C.H.N
Why you will love this recipe:
- Flavor: These are bursting with delicious strawberry chunks in every bite.
- Texture: These strawberry muffins with yogurt make a buttery crumb texture that's still perfectly moist.
- Ease: No mixer is needed to make these simple muffins!
Ingredients
- Flour: You can use all-purpose white flour or whole wheat flour, I usually do half and half.
- Baking Powder and Baking Soda: Using baking powder and baking soda gives these muffins a great rise.
- Salt: Adding salt balances the flavor. I like to use good quality sea salt to increase the minerals.
- Oil or Butter: You can 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 fine 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.
- Frozen sliced strawberries: For this muffin recipe we use frozen sliced 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.
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. Scroll down to see the recipe card below 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 place the melted butter, yogurt, water, eggs, and vanilla. Whisk together until everything is well combined.
Fold everything together: Add the strawberry flour mixture to the wet ingredients. Use a spatula to stir the batter together, about 12-15 folds, just until everything is incorporated. Do not over-stir so that they 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 F. Then turn to 375 F for 8-10 until they are fully baked. Remove muffins from the oven when the center does not look gooey.
Top tip 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.
Can I make these with 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.
Can I make these into strawberry apple muffins?
To make these muffins into strawberry apple muffins add ½ cup of chopped apple. Keep the peel on the apple or remove it - either work. I have tested this; it's a delicious flavor.
Substitution and variations
Here are a few ways you can change this healthy recipe to make it suit your preferences!
- Other berries: Love berries? Try these blueberry muffins or these raspberry muffins!
- Mini & toddler-friendly: Bake these muffins in a tiny muffin tin at 400 F 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.
Equipment recommended for muffins
To make big beautiful muffins, here are the recommended kitchen items.
How do you store and freeze muffins?
Storing: Place a paper towel on the bottom of a container to absorb any moisture from the strawberries, then place the muffins on top.
These muffins will last 2 days at room temperature. Place them in the fridge after that and they will last another 5 days.
Freezing: These are strawberry freezer-friendly muffins. Place in an airtight bag or container, remove as much air as possible and freeze. Enjoy within 3 months of freezing. They won't go bad, however, they will not taste as fresh.
To dethaw frozen muffins, bring them to room temperature for a few hours or overnight. Warm them in the microwave for 20 seconds and they will taste like they just came from the oven.
Other muffin recipes you may like
Love strawberries? 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 organic white flour
- 1 cup organic whole wheat flour
- ½ cup organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 eggs
- ½ cup + 2 tablespoon butter or oil (coconut, or any mild tasting oil)
- ½ cup yogurt
- 2 tablespoon water
- 2 teaspoon vanilla
- 1 ½ cup frozen sliced strawberries
Instructions
- Preheat the oven to 425 Fahrenheit. Place muffin cups in a muffin pan or grease pan.
- Dry ingredients: In a large bowl mix the dry ingredients (flour, sugar, sea salt, baking powder and baking soda). 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 eggs, yogurt, water, vanilla, and butter. 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. Do not over-stir so that they 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 8 minutes at 425 F turn to 375 F for 8-10. Remove muffins from the oven when they are golden brown, and when the centre does not look gooey.
Notes
- Strawberry apple muffins: Add ½ cup of chopped apple (with or without the peel) to the flour mixture before adding it to the wet ingredients.
- Mini & toddler-friendly: Bake these muffins in a tiny muffin tin at 400 F 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. Let's make snacktime nutrient-dense, and well, easy.
Ingrid
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
Hi Ingrid, so happy to hear you enjoyed this recipe! Thanks for taking the time to share.