In my opinion, these fluffy and delicious strawberry muffins are made with frozen strawberries are perfect. They are bursting with delicious strawberry chunks in every bite, and the yogurt creates a buttery crumb texture that's still perfectly moist.
🍓Quick Look: Strawberry Muffins with Frozen Strawberries
- Time: 31 minutes
- Serves: 12 muffins
- Calories: 192 per serving
- Key Ingredients: Frozen strawberries, yogurt, butter, flour
- Dietary Info: Less sugar, meal prep friendly, freezer friendly, lunch box friendly
- ⭐ Why You'll Love It: These bakery-style strawberry muffins contain less sugar but still taste buttery and delicious.
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Making healthy, easy muffins has been essential for me over the last couple of years as an active mom! I have over 33 healthy, easy muffin recipes, and I'm often finding ways to make them more nutrient-dense, maybe with a blend of whole wheat and white flour, less sugar, or adding a vegetable - like my carrot chocolate muffins, or some nutrient-dense ingredient!
My kids really love any fruit muffin, like these strawberry muffins and especially my homemade raspberry yogurt muffins.
Jump to:
- 🍓Quick Look: Strawberry Muffins with Frozen Strawberries
- Ingredients and alternative swaps
- Danika's nutrition notes for strawberries
- Step-by-step instructions for frozen strawberry muffins
- Top tips for easy frozen strawberry muffins
- More wonderful healthy muffins
- Strawberry Muffins with Frozen Strawberries
- Danika Vanderpyl, C.H.N
Ingredients and alternative swaps
- Flour: You can use all-purpose white flour or whole wheat flour; I usually do half and half.
- Butter: Butter makes these muffins rich and fluffy. However, sometimes I find butter too expensive, and I'll use a neutral-tasting oil instead (like grapeseed oil, canola oil, or coconut oil), and it works fine. Using oil instead of butter makes these muffins dairy-free if that is needed!
- Sugar: I like to use organic cane sugar; (I buy it from our local bulk store); however, regular white sugar or coconut sugar will work too.
- Yogurt: These muffins can be made with plain yogurt, strawberry yogurt, or Greek yogurt.
- Frozen sliced strawberries: For this muffin recipe, we use sliced frozen strawberries; if you only have whole frozen strawberries, you can chop them into smaller pieces while they are frozen, but the key to doing this is having a sharp knife or letting them thaw for 5-10 minutes, slicing them and then putting them back into the freezer until you need them.
See recipe card for exact ingredient quantities.
Danika's nutrition notes for strawberries
I like to share simple insights from my schooling in Holistic Nutrition, let's chat about strawberries today!
The nutrition of strawberries includes being a source of vitamin C, folate, potassium, B vitamins, fiber, and calcium.
When buying strawberries, choose organic. Strawberries are #1 on the dirty dozen list because they are highly sprayed with pesticides and herbicides when they are being grown. I find Costco has the best organic frozen strawberries.
For another strawberry snack, try this thick strawberry banana smoothie and these delicious strawberry mango fruit roll-ups!
Step-by-step instructions for frozen strawberry muffins
Follow the photos from my kitchen to make these wholesome muffins, it's super simple to make with 2 bowls. Or scroll down to see the recipe card for exact ingredient details.
Step 1: Mix dry ingredients. In a large bowl mix the flour, sugar, salt, baking powder and baking soda. Use a whisk to ensure everything mixes well.
Step 2: 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. Then place the strawberry pieces back into the freezer until they are needed.
Step 3: 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.
Step 4: Mix the flour & berries. Add the strawberry chunks to the dry ingredients. Just until they are covered in flour.
Step 5: 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.
Step 6: 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 (215 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 frozen 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; we want that bakery-style muffin top!
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.
More wonderful healthy muffins
This blog is dedicated to the wholesome snack recipes that my family loves. Another one of our favorite healthy muffins with fruit are these moist and big blueberry muffins!
🍓 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
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ½ cups frozen sliced strawberries I reccomend using organic if possible
- 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.
- Strawberries: If your frozen strawberries are not sliced, cut them into small chunks now using a sharp knife. If needed let them sit 5-10 minutes to soft before chopping into bite-sized pieces. Then place them back into the freezer.
- 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.
- 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 sliced frozen strawberries to the flour mixture and combine. 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, 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 mini muffin tin at 400 Fahrenheit for 12-16 minutes!
- Add chocolate chips: Add ¾ cup of 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.
Allison Krcma says
These were excellent and so easy to make! The tip of coating the strawberries in flour was very helpful!
Danika Vanderpyl says
Thanks for sharing what you thought Allison! Glad you liked them.
Anna says
These were so easy to make and super moist! will definitely be making these again!
Danika Vanderpyl says
Anna! I'm glad you liked these muffins! The yogurt and the strawberries make them moist.
Teresa says
The recipe was easy to follow and sooo delicious!! I swapped the flours for gluten free flour and used avocado oil instead of butter and they turned out great! They rose beautifully and looked bakery-bought. Will definitely be making these again!!
Danika Vanderpyl says
Wonderful to hear Teresa! So glad they turned out well with gf flour.
Purvin Arshad says
I swapped the white flour with organic whole wheat (another words absolutely no white flour). Hopefully making them even healthier. I followed all other instruction to the letter. They turned out absolutely fantastic. Loving your recipes here in Pakistan. Thank you 😊
Danika Vanderpyl says
Awe thanks for letting me know you are making these, that made my day! I'm so glad you shared that you made these with organic whole wheat, so awesome.
Kelly says
I love these muffins! They're not too sweet and the texture is perfect. For some reason I have a hard time with muffins and even following recipes exactly they don't always cook properly. I'm looking forward to trying your other recipes.
Danika Vanderpyl says
So happy to hear this Kelly! I am glad you found this recipe easy to follow! Enjoy!
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!
Charles Hess says
Is the yogurt necessary for the recipe? I don’t have any now, and I want to make the muffins…
Danika Vanderpyl says
You could use sour cream, or applesauce could work in a pinch.
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.