I find summer to be the time when I can get the juiciest, best tasting strawberries. Sometimes I get a little over excited at the grocery store or farmer's market, and I buy way more strawberries than I need. I end up freezing some and using the rest in family friendly recipes. Recently, my strawberry abundance inspired me to make this Strawberry Muffin Recipe. The muffins have a wonderful strawberry flavor thanks to the mashed strawberries and strawberry milk I used. To me, strawberries and whipped cream just go together, so I whipped up (pun intended) a yummy topping for these strawberry muffins.
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Why you'll love this recipe
- It uses fresh strawberries for that great flavor.
- So easy that kids can help make it.
- Looks really fancy, even though it was easy to make!
Ingredients
To make these easy strawberry muffins I modified my traditional muffin recipe to give them some sweet strawberry flavor!
How to make strawberry muffins
Preheat oven to 350 degrees. Rinse the strawberries. Remove the tops and slice up the strawberries.
Mash the strawberries with a fork. You don't want them completely pureed, so leave a few chunks in there. Add 1 teaspoon of sugar to the mashed strawberries and mix. Set aside.
This muffin recipe is so easy even a child can help make it! Combine flour, baking powder and salt in a medium bowl.
Using a mixer, cream butter until it starts to get fluffy. Gradually add 1 cup of sugar and continue mixing on low speed. Add both eggs and vanilla and continue mixing on low speed until the mixture is thoroughly combined.
Add ½ cup of strawberry milk to the butter/sugar/egg mixture.
Add the flour mixture and the mashed strawberries to the wet mixture. Do this gradually, adding a little flour and some strawberries, then mixing. Repeat this process until the flour and strawberries have all been added. Mix on low until a batter forms.
Fill a cupcake pan with liners and divide the batter equally between the 12 liners. Fill each liner almost up to the top.
Bake for 25 minutes at 350 degrees or until a toothpick inserted in the center of the muffin comes out clean. Remove muffins from pan and let cool.
Now it's time to make the whipped topping! In a large bowl or stand mixer, combine heavy cream, sugar and vanilla. Mix on high speed until whipped cream forms.
Using a small spatula, top each muffin with whipped cream. Cut the tops off of 12 strawberries and slice from the top thinnest part to close to the bottom. Fan out the strawberry and add on top of the whipped cream.
These are so tasty and filling that they make a great breakfast. If you love strawberries, you will want to be sure to try this Strawberry Muffins Recipe.
Strawberry Muffin Recipe
Equipment
Ingredients
- 1 cup strawberries sliced
- 1 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup butter
- ½ cup strawberry milk
- 1 cup sugar + 1 teaspoon
- 2 eggs
- 1 teaspoon vanilla extract
For whipped topping
- 1 cup heavy cream
- 1 tablespoon sugar
- ½ teaspoon vanilla
- 12 whole strawberries
Instructions
- Preheat oven to 350 degrees. Remove the tops and slice up the strawberries.
- Mash the strawberries with a fork. Add 1 teaspoon of sugar to the mashed strawberries and mix. Set aside.
- Combine flour, baking powder and salt in a medium bowl.
- Using a mixer, cream butter until it starts to get fluffy. Gradually add 1 cup of sugar and continue mixing on low speed. Add both eggs and vanilla and continue mixing on low speed until the mixture is thoroughly combined.
- Add ½ cup of Strawberry Milk to the butter/sugar/egg mixture.
- Add the flour mixture and the mashed strawberries to the wet mixture. Do this gradually, adding a little flour and some strawberries, then mixing. Repeat this process until the flour and strawberries have all been added. Mix on low until a batter forms.
- Fill a cupcake pan with liners and divide the batter equally between the 12 liners. Fill each liner almost up to the top.
- Bake for 25 minutes at 350 degrees or until a toothpick inserted in the center of the muffin comes out clean. Remove muffins from pan and let cool.
- Now it's time to make the whipped topping! In a large bowl or stand mixer, combine heavy cream, sugar and vanilla. Mix on high speed until whipped cream forms.
- Using a small spatula, top each muffin with whipped cream. Cut the tops off of 12 strawberries and slice from the top thinnest part to close to the bottom. Fan out the strawberry and add on top of the whipped cream.
Video
Nutrition
Frequently asked questions
You can bake the muffins ahead of time and freeze them in a sealed container for up to 3 months. When you are ready to use them, let them thaw on the counter. The whipped topping will need to be made fresh.
A strawberry buttercream frosting would be wonderful as well. My favorite strawberry buttercream recipe is from Two Sisters Crafting.
Store these in an air tight container. If frosted, store in the refrigerator for up to 3 days. If unfrosted, you can store in an air tight container in the refrigerator for up to 3 months.
You can use an equal amount of strawberry preserves.
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Vicky @ Mess For Less
Can't wait to try that one too!