Strawberry Muffins with Frozen Strawberries

A close up of the side of a strawberry muffins.

Strawberry Muffins with Frozen Strawberries

Fluffy and delicious strawberry muffins made with frozen strawberries. Bites of berries are in each bite of these moist muffins!

Prep Time15

Cook Time16

Total Time31

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan

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

Scroll up to see the step by step photos.

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.

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 muffins will be good in the freezer for up to 3 months - they won't go bad after this, they just will start to lose flavor. Read more tips on how to freeze muffins here.

Nutrition