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Soft, fluffy banana and berry muffins made with fresh strawberries—a strawberry muffin recipe perfect for breakfast or a sweet snack.
Table of contents
What You'll Need:
Ingredients:
- Unsalted butter
- Granulated sugar
- Large eggs
- Strawberries
- Bananas
- Milk
- Baking soda
- Pure Vanilla Extract
- Salt
- All-purpose flour
Equipment:
How to Make it:
This banana and berry muffin recipe uses two mixing bowls, one for the dry ingredients and the other for the wet ingredients.
The wet ingredients (excluding the strawberries for the end) are mixed in a large bowl and set aside. The dry ingredients are combined in a medium bowl and then transferred to the large bowl of wet ingredients.
Once all of the ingredients are mixed thoroughly (make sure not to overmix), the strawberries are gently mixed (or folded) into the batter. And yes, I will never think of "folding in" the same after that famous episode by the late great Catherine O'Hara!
The batter is then spooned or poured into the muffin pan, filling ¾ of the way.
Transfer to the oven and bake for 20-25 minutes, or until cooked through in the center. Use a toothpick or knife to test the center of the muffin. I have also used kebab skewers, and they work perfectly!
Let cool before serving. Pair it with some Greek yogurt or cottage cheese on the side for a tasty breakfast or snack!
How to Store it:
These strawberry muffins can be stored in an airtight container or ziploc bag on the counter for up to 3-4 days. Make sure to let the muffins cool completely before storing. For longer storage, freeze them for up to 3 months.
Variations:
To make gluten-free: Use gluten-free flour (such as King Arthur's Measure for Measure) instead of the All-purpose flour.
For a vegan and/or egg-free option, use non-dairy milk and a vegan egg replacer in place of eggs for this strawberry muffins recipe.
Not a fan of strawberries? Try other berries! Blueberries or raspberries are also delicious!
Other Recipes to Try:
Chocolate Chip Pumpkin Muffins
PrintBanana and Berry Muffins
Soft, fluffy strawberry muffins made with fresh berries and bananas—an easy recipe perfect for breakfast or a sweet snack.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 10-12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup butter
¾ cup granulated sugar
2 large eggs
2 large bananas, mashed
¼ cup milk of your choice
1 teaspoon baking soda
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
1 cup strawberries, finely chopped
Get Recipe Ingredients
Instructions
- Preheat oven to 350 degrees. Set aside a greased or non-stick 12-count muffin pan.
- In a large mixing bowl, whisk or cream with a handheld mixer the butter and sugar until well blended. Then mix in the eggs, bananas, and milk; whisk until smooth.
- Next, stir together all of the dry ingredients in a medium bowl. Transfer to the large bowl with wet ingredients and stir to combine; do not overmix.
- Fold in the strawberries. Pour the batter into the muffin tins ¾ of the way to leave room.
- Bake for 20-25 minutes. Insert the center with a knife until it comes out clean.
- Let the muffins cool before serving. Enjoy!!
Notes
To make gluten-free: Use gluten-free flour (such as King Arthur's Measure for Measure) instead of the All-purpose flour.
For a vegan option, use non-dairy milk and a vegan egg replacer in place of eggs.
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