Description

These Strawberry Purée Muffins bake up soft, fluffy, and naturally sweet with real strawberry purée for a tender pink crumb and bright berry flavor. I keep them simple and cozy—perfect for breakfast, brunch, or a sweet snack, and they freeze beautifully for busy mornings.

Ingredients

Scale

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup granulated sugar
2 large eggs (room temperature)
1 cup fresh strawberry purée (from about 1 1/2 cups strawberries)
1/2 cup whole milk
1/2 cup vegetable oil (or light olive oil)
1 teaspoon vanilla extract
1/2 cup diced fresh strawberries (optional)
1 tablespoon flour (to toss diced strawberries, optional)

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Instructions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
Make the strawberry purée: blend fresh strawberries until smooth. Measure 1 cup and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
In a separate bowl, whisk the eggs. Add the strawberry purée, milk, oil, and vanilla, then whisk until smooth and glossy.
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until you no longer see dry flour (do not overmix).
If using diced strawberries, toss them with 1 tablespoon flour (helps prevent sinking). Fold them in gently.
Spoon the batter into the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Use ripe, fragrant strawberries for the best flavor. Don’t overmix the batter—gentle folding keeps muffins fluffy. For a lighter muffin, replace 1/4 cup of the oil with 1/4 cup plain Greek yogurt. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days. Freeze (wrapped) up to 2 months; thaw at room temp or warm 10–15 seconds in the microwave.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 14g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg