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
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

Scroll up for the step-by-step photos from my kitchen.

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.

Storing: Place a paper towel on the bottom of a container to absorb any moisture from the strawberries, then place the muffins on top. If you want your muffins to stay fresh longer, I wrote a post on how to store muffins well.

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