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Fluffy Strawberry Muffins Recipe

June is strawberry season. But to make this fluffy strawberry muffins recipe, you’re going to need a secret ingredient.

It’s strawberry season! Now’s the time to head to the fields and pluck those sun-warmed delights from plants and fill baskets. Bring piles of berries home and wash them. Eat them plain or with powdered sugar. Slice them and top a bowl of ice cream or your favorite waffles.

But don’t make muffins with fresh strawberries.

Sure, you can eat those berries alongside your muffins, but don’t be tempted to toss them inside. Making strawberry muffins with fresh strawberries never comes out right. The moistness of fresh strawberries yields muffins that quickly become soggy and unpleasant. So just don’t do it.

Instead, pull out your secret ingredient and whip up a batch of these fluffy strawberry muffins. They will not disappoint. (Hint: the secret ingredient is dried strawberries, which are like the fresh ones but without all the moistness.)

Made with dried strawberries, these strawberry muffins have all the right berry flavor and none of the disappointing sogginess. Strawberry muffin problem? Solved.

Now, if you are ready to start baking, grab your ingredients and a mixing bowl and get started. But make sure you also allocate a bit extra time. This super easy one-bowl preparation method does ask that you take the extra step of letting the batter rest for 15 minutes. This allows it to get airy and light, helping these divine muffins to develop that fluffy texture that the recipe promises.

It’s worth it to be patient.

And once these lovely muffins are baked, you can dig in and enjoy all the strawberry flavor and airy texture. You might not even want to share.

Yield: 12 muffins

Fluffy Strawberry Muffins

Fluffy Strawberry Muffins

June is strawberry season. But to make this fluffy strawberry muffins recipe, you're going to need a secret ingredient.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 45 minutes


  • 1 large egg
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup dried strawberries
  • course sugar (optional)


  1. Preheat the oven to 400 degrees Fahrenheit. Line a 12-slot muffin tin with muffin liners. If using paper liners, spray each one lightly inside with cooking oil spray prevent sticking. Set aside.
  2. In a large bowl, whisk together the egg, milk, oil and lemon juice. Add the flour, sugar, baking powder, salt and vanilla extract. Stir until smooth and then let sit for 15 minutes. It will puff up while it sits. Fold in the dried strawberries.
  3. Divide the batter evenly among the 12 muffin liners. If desired, sprinkle with course sugar.
  4. Slide the muffin tin into the preheated oven and bake for 18-22 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
  5. Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.

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