These strawberry muffins are light, full of fresh strawberries, and packed with flavor. The recipe is healthy because it's made with an egg white and buttermilk. It makes 4 muffins for a small batch recipe, but it can be doubled or tripled to serve more.
Strawberry muffin recipe
Your weekend absolutely needs a fresh strawberry muffin that is light, fluffy and punctuated with jammy bits of fresh strawberries. Whenever I have a handful leftover fresh strawberries in the fridge, I make these for breakfast because it only requires ⅓ cup of finely diced strawberries. Each bite with a melty strawberry is perfection!
My small batch muffin recipes only make 4 muffins, which began with my small batch blueberry muffins from scratch that taste like perfect bakery-style muffins. Personally, I double them when we have family visiting! My family declares that my chocolate chip banana muffins win best in show, but I have a feeling these strawberry muffins will do well each spring.
If you're exceptionally talented, you can slide my cornbread muffins in at the same time as these muffins, and have a side dish for lunch or dinner! Another unique way to bake with strawberries is my fresh strawberry pudding--it's like vanilla or chocolate pudding, but bright pink from fresh strawberries!
Strawberry muffins ingredients:
- baking powder
- butter: Unsalted butter is best for baking, but if you only have salted, omit the salt called for in the recipe.
- sugar: Granulated white sugar for the muffin batter.
- egg white: We only need one egg white for this muffin recipe. Here are leftover egg yolk recipes.
- buttermilk: We only need 3 tablespoons of buttermilk, but you can use the same amount of milk with a splash of lemon juice, if you lack buttermilk.
- fresh strawberries: See the photo for the size to dice the strawberries. The smaller, the better, but don't puree them.
- sugar for decorating: I like a sprinkling of turbinado sugar on my muffins before baking, but if you don't have it, a teaspoon of brown sugar or regular sugar works, too.
How to make small batch strawberry muffin recipe:
- Whisk dry ingredients: Preheat the oven to 400°F, and place 4 muffin liners in 4 cups of a muffin pan. In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
- Cream butter and sugar: Using an electric hand mixer, cream together the butter and sugar. Once it's fluffy and light, add the egg white and beat to combine.
- Combine wet and dry ingredients: Start by adding half of the flour to the butter mixture. Then, add the buttermilk and beat for a few seconds to combine. Finally, add the remaining flour.
- Stir: Finally, stir in the chopped strawberries by hand. Don't use the hand mixer to beat in the berries, or it will break them up too much and make the batter too wet. Divide the batter between the 4 muffin cups, sprinkle sugar on top.
- Bake: Bake the muffins for 18-2o minutes, or until a toothpick inserted comes out clean with only moist crumbs, no wet batter clinging to it.
I hope these fresh strawberry muffins add something special to your morning. You might also like my strawberry cake for two made in two ramekins for a late-night version.
Other Strawberry Recipes for You:
- Chocolate Covered Strawberry Cupcakes
- Strawberry Shortcake Cookies
- Strawberry Ice Cream Recipe
- Strawberry Cream Cheese Frosting
The most delicious and fluffy muffin recipe.
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter, softened
- ⅓ cup granulated sugar
- 1 large egg white
- 3 tablespoons buttermilk
- ⅓ cup small-diced fresh strawberries
- 1 teaspoon turbinado sugar*
- Preheat the oven to 400° and line a muffin tin with 4 paper liners.
- In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a medium bowl, beat together with an electric mixer the butter and sugar. Beat this mixture very well, until fluffy and well-blended, about 3-4 minutes.
- Add the egg white and beat to combine.
- Add half of the flour mixture to the butter mixture. Mix until blended, and then add the buttermilk, and beat until combined. Add the remaining flour and beat until just combined—do not over mix.
- With a spatula, fold in the diced strawberries. Divide the batter between the 4 muffin cups and sprinkle turbinado sugar evenly over each muffin before placing in the oven. Bake 18-20 minutes, or until a toothpick inserted comes out clean.
butter: Unsalted butter is best for baking, but if you only have salted, omit the salt called for in the recipe.
sugar: Granulated white sugar for the muffin batter.
egg white: We only need one egg white for this muffin recipe. Here are leftover egg yolk recipes.
buttermilk: We only need 3 tablespoons of buttermilk, but you can use the same amount of milk with a splash of lemon juice, if you lack buttermilk.
fresh strawberries: See the photo for the size to dice the strawberries. The smaller, the better, but don't puree them.
Turbinado sugar: Turbinado sugar is a coarse grain sugar that's great for making a crunchy topping on a muffin. If you don't have it, a teaspoon of brown sugar or regular sugar works, too.
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Amount Per Serving: Calories: 229Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 136mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 4g
Amber | Bluebonnets & Brownies says
These are so sweet! I love them, Christina. Really and truly. I'm going to ask James to make these for my birthday breakfast next week :)
Jolene (www.everydayfoodie.ca) says
I love how I have almost all of those ingredients at home!
What's not to love indeed! Strawberries in a muffin sound scrumptious! (plus our good friend buttermilk...) Let the V-Day celebrating begin!
megan @ whatmegansmaking says
These look great! Everytime I try to bake with strawberries though, my baked goods get mushy or soggy. Did that happen to you?
Thanks for the comment! I know exactly what you're talking about when it comes to baking with fresh fruit. I found that when I tried to put any more than 1/3 cup of strawberries into these muffins, they got soggy or wet. One time I made them with close to a 1/2 cup of strawberries, and I actually had water in the bottom of the muffin paper and the muffin wouldn't hold together at all. Gross! So keep 'em diced really small, lightly fill the 1/3 cup measure and you should be fine! Let me know how it goes :)
I love the ide aof strawberry muffins for Valentines day! And I love the idea of brakfast in bed to celebrate too!
You had me at leisurely breakfast in bed! Sounds amazinggg! You might think I'm kidding when I keep saying that I haven't tried foods you post but yet again...I have never tried strawberry muffins! Looks like we need to live closer so you can make me tasty treats.
Hi the muffins turned out gr8, but I felt it was a little less sweet.
Looks yummy! Will try it tomorrow. If I substutute the strawberries for raspberries, should I also stick with 1/3 cup of the berries or do less raspberries since it seems to be more watery compared to the strawberries? Thanks!
Sarah Helgeson says
Looks like a galette recipe not strawberry muffins. Can the muffin recipe be added?
Christina Lane says
Yes, sorry, was moving some things around on the site and had some errors like this. It's been corrected!
These are yummy! I added another 1/2 to everything to get 6 muffins, and a splash if vanilla extract. They're so moist and sweet!