strawberry muffins

Craving a sweet little treat? These mini strawberry muffins make the perfect healthy grab and go snack for the whole family! Not only are they free of refined sugar, they are also simple to make and bursting with flavour and nutrients! {Gluten-free, dairy-free, &amp; paleo}

Mini Strawberry muffins

almond flour

coconut flour

cinnamon

tsp baking soda

tsp salt

eggs

maple syrup

tbsp coconut oil (melted)

almond milk

tsp vanilla extract

tsp almond extract

strawberries

Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin tin. 

In a large bowl, mix together the dry ingredients, making sure that you break up any lumps. Next, combine the wet ingredients in a medium-sized bowl.

Add the wet ingredients to the dry ingredients and stir to combine. The mixture will be fairly thick. Gently fold the diced strawberries into the mixture, ensuring that the strawberries are evenly distributed throughout the mixture.

Evenly divide the muffin mixture amongst 24 cups in the mini muffin tin. Make sure that the strawberries are divided across the muffin cups so that each cup has roughly equal amounts.

Place in the oven and bake for 12-15 minutes or until an inserted toothpick comes out clean. Allow muffins to cool in pan for at least 15 minutes before removing from the muffin tin.

Strawberry Cream Cheese Muffins are soft muffins using fresh strawberries, rich cream cheese and a brown sugar streusel topping.&nbsp;

Strawberry Cream Cheese Muffins

flour

baking powder

sugar (plus two tablespoons)

salt

unsalted butter (melted)

frozen (thawed strawberries, chopped)

cream cheese (softened)

vanilla

sugar

brown sugar

white granulated sugar

unsalted butter (cold)

Preheat oven to 350 degrees. Line 24 muffin tins with fun cupcake liners.

Sift together 2 cups flour, baking powder, sugar and salt in a mixing bowl, set aside.

In a small bowl, toss together chopped strawberries with 2 tablespoons flour and 2 tablespoons sugar. Set aside.

In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, milk and egg.

Slowly add dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.

Fold in strawberries. The batter will marbleize or turn blue if using frozen strawberries. Don't panic.

In another small bowl, beat together all ingredients for cheesecake filling. Set aside

Use a cheese grater and grate cold butter into a bowl. Add remaining ingredients and mash together using s fork or pastry cutter.

Using two spoons, spoon 1 heaping tablespoon of muffin batter in each lined muffin tin. Add a little less than one tablespoon cheesecake mixture to each. Top with more muffin batter until approximately 2/3 full. Sprinkle tops evenly with streusel mixture, pressing it ever so gently down to make it stick.

Bake for 25 minutes. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.

Remove and allow to cool.

If you've tried this recipe, come back and let us know how they are!&nbsp;

These gluten free strawberry muffins are a great way to use up your extra strawberries, the dough is easily made by hand, no mixer required. Easy to make , soft and fluffy just like my gluten free blueberry muffins with crumb topping. These healthy strawberry muffins can be enjoyed for breakfast, brunch, or as snack in your lunch box.

Gluten Free Strawberry Muffins (Dairy Free) Recipe

non dairy milk (any milk works)

non-dairy butter (or use oil)

pastry flour mix (see notes)

strawberries (frozen, chopped (or fresh))

tsp baking powder (aluminum free)

tsp sea salt

tsp pure vanilla extract

tsp almond extract (it enhances the vanilla flavor)

Preheat your oven to 375°F and line a 12-cup muffin pan with baking liners. Prepare the strawberries (dice them).

Prepare for baking: 

In a medium bowl, whisk together the eggs, maple sugar, melted butter or oil then add milk, vanilla and almond extract - mix until combined.

Mix wet ingredients:

whisk together the flour, baking powder and salt. Reserve about two teaspoons of the flour mixture to coat the diced strawberries (in a sperate bowl). This will prevent them from sinking. You can also set aside 1/4 cup of the strawberries for topping the muffins.

Combine dry ingredients:

Combine wet and dry ingredients until fully combined, then fold in the strawberries, gently and don&#039;t overmix.

Stir the dry into wet ingredients:

Spoon the batter into the muffin pan, top with additional strawberries and sprinkle with maple sugar (optional for a sweeter top).

Add batter to muffin tin:

Bake for about 30-35 minutes, until golden on top. Let the strawberry muffins cool in the pan a bit before transferring to a rack to cool completely.

Bake the strawberry muffins:

These gluten-free Roasted Strawberry Almond Flour Muffins are delicious and light, made with Greek yogurt, oat flour, and almond flour.

Roasted Strawberry Almond Flour Muffins

cooking spray

gluten-free oat flour

unsalted butter (room temperature)

vanilla extract

0% Greek yogurt

Preheat oven to 375°F. Set the rack in the center.

Toss strawberries with 2 tablespoons of the sugar.

Place on parchment paper-lined sheet pan in a single layer and roast 25 minutes, until the strawberries release their liquid and caramelize.

Roast the strawberries:

Meanwhile, line a muffin tin with 12 muffin nonstick liners and spray with oil.

Mix almond flour, oat flour, baking powder and baking soda with a whisk in a medium bowl.

In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.

In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.

Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.

With a spatula, fold in the strawberries and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).

Bake at 375F or until a toothpick inserted in the center comes out clean, about 18 to 20 minutes.

Let cool before eating.

Prepare the muffins:

https://www.youtube.com/watch?v=S3fVLnXtBsg

These gluten-free Roasted Strawberry Almond Flour Muffins are delicious and light, made with Greek yogurt, oat flour, and almond flour.

These healthy almond flour muffins are delicious for breakfast or a snack. Roasting the strawberries is a real game changer. It makes them sweeter and dries them out so the muffins don’t get too moist.

See full recipe: https://www.skinnytaste.com/roasted-strawberry-almond-flour-muffins/ #healthyrecipes #skinnytaste #muffins #muffinsrecipe

Strawberry Almond Flour Muffins

These tiny muffins are very lightly sweetened. To appeal to children’s tastes, do use the optional frosting and consider adding a little stevia or monk fruit sweetener to the batter.&nbsp;

Strawberry Mini Muffins

strawberries (whole)

non-dairy milk (as needed)

lemon juice

white whole wheat flour

baking soda

confectioner’s sugar (optional)

strawberry puree

vanilla extract (optional)

Preheat oven to 350. Prepare a mini-muffin pan by oiling it lightly or filling with paper liners.

Place the strawberries in a food processor or blender and process until they are pureed. Measure out 1/3 cup plus 2 tablespoons of the puree into a small bowl and set aside any remaining puree for another use. Add the maple syrup, non-dairy milk, lemon juice, and vanilla.

In a medium bowl, mix together flour, baking soda, baking powder, and salt. Add the strawberry mixture. Mix until just blended–do not overmix. Fill mini-muffin cups with about 1 tablespoon of batter each. Bake at 350 F, checking after 10 minutes. When a toothpick comes out clean, remove and allow to cool completely. Frost if desired (see Notes below).

I just made these for Valentine's Day! My toddler loved them (and so did we!) I used Spelt flour instead of white whole wheat, and made a frosting of coconut cream, maple syrup and the remaining strawberry puree.

Loved these!
They are super easy, quick, and delicious.

One bite of these healthy strawberry muffins and you will agree, these are the BEST! Make these naturally sweetened muffins with applesauce, banana or Greek yogurt and store them in your freezer for busy days!

Healthy Strawberry Muffins

strawberries (about 10 ounces strawberries)

all purpose flour

unsalted butter (may substitute coconut oil)

unsweetened applesauce (or mashed ripe banana

milk (whichever kind you prefer)

Preheat oven to 375 degrees F.

Spray a muffin tin with cooking spray or line with parchment paper liners.

Place chopped strawberries in a bowl and toss gently with ¼ cup all purpose flour. Set aside.

Place butter in a large microwave-safe bowl. Microwave on high heat until butter is melted.

Add the applesauce, mashed banana or Greek yogurt to the bowl with the butter. Add the pure maple syrup or honey, milk, vanilla and eggs. Whisk until well combined.

Add the baking powder, baking soda and salt. Whisk until well combined.

Add the white whole wheat flour and ½ cup all purpose flour. Use a rubber spatula or spoon to mix until almost combined. Fold in the strawberries until just combined. Scoop the batter into the prepared muffin tin wells.

Bake for 16-18 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then remove them to a wire rack to finish cooling.

Muffins can be stored at room temperature for up to 3 days. Place them on top of a paper towel to absorb excess moisture, and seal them in an airtight container. Muffins can be stored in the freezer, wrapped airtight, for up to 2 months.

This is now my go to Muffin recipe. Love it!

Muffins were a big hit with my wife and friends. Perfect if looking for a muffins that’s not sweet and goes good with butter.

I like them.  I did not have butter and coconut oil, so I used olive oil.  Next  time I will use what the recipe says. Thank you.

So delicious! I used all whole wheat flour since that's all I had, and went for half applesauce, half Greek yogurt for that part. Great way to use some "past their prime" strawberries I had in the fridge. Very lovely flavor, texture + level of moisture. Next time, I'll try them using oat flour and adding collagen or protein powder to make them into a balanced breakfast option.

So yummy! I subbed (homemade) oat flour for the wheat flour and added thawed strawberries I had in the freezer. I skipped the milk too because batter seemed thin especially because strawberries had a lot of extra juice! Muffin texture was great...really hard to get when you use non traditional recipes (like applesauce, etc) Thank you!!!

These were sooooo yummy! For me and my baby! Needed to find something healthy and fast for breakfast! This is it! I ended up using a chobani coconut yogurt that me and my baby didn’t love by itself. Also used the Foodnanny KAMUT flour only. And they turned out great!

These strawberry muffins are moist, fluffy, and warmly spiced with cinnamon. Enjoy them with coffee or tea for a delicious breakfast or snack.

Strawberry Muffins

all-purpose flour (spooned and leveled)

almond flour (spooned and leveled)

aluminum-free baking powder

sea salt

olive oil

cane sugar

Preheat the oven to 400°F and grease a 12-cup muffin tin.

In a medium bowl, combine the flours, baking powder, cinnamon, and salt.

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla.

Dust the strawberries with the ½ teaspoon of flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.

Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the strawberries. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.

With fresh berries and a burst of lemon, these healthy Strawberry Muffins are a delicious and nutritious breakfast or snack to share with the kids.

whole wheat flour

oats

milk

maple syrup ((or honey))

unsalted butter ((melted and slightly cooled

eggs ((lightly beaten))

strawberries ((stems removed))

lemon

Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin with nonstick spray.

Add the flour, oats, baking powder, baking soda, and salt to a medium bowl. Stir together.

Add the milk, maple syrup, oil, eggs, vanilla extract, strawberries, and lemon zest, if using. Stir together gently to just combine.

Evenly divide the batter among the muffin tin using about ¼ cup per cup.

Bake 16-18 minutes or until a cake tester inserted into the center comes out clean.

Remove from oven, let cool for a minute or two in the pan, and transfer muffins to cool fully on a wire rack. (Use a paring knife around the edges if needed to help you remove them from the pan.) Serve slightly warm or at room temperature.

So good! Very easy (and fun) to make with the toddler. The entire family loved these delicious muffins, will be making more!! 🍓

This recipe looks great! Can I make the batter in advance / store it overnight in the fridge before baking?

Delicious!! Definitely will be making again! I did have to cook them an extra 4 minutes or so in my oven.

10 strawberries out of 10! Cannot wait to try!

I altered the recipe based on what I had in the pantry.  Used 1.25 cups all purpose flour. Used 40 grams crushedgraham crackers instead of oats. Used strawberry jam instead of honey. Added 1/4 sugar. My strawberries were frozen and thawed I cut the milk to 3/4 cup because the strawberries would release more moisture. Got 17 muffins. Baked 16 minutes. Great rise. Great flavor. Very easy. Thankyou

What can I substitute for the oats? My daughter will refuse to eat it with the oats

I also found the batter to be quite runny but they came out really well! I made a vegan version with the flax egg and used redcurrants.

These turned out really good and were a hit with my toddler!

Wow these are good!!! Like really good! Easy to make and take delicious even thought they are healthier!

Love this recipe! Thoughts on sneaking veggies in this one? Your muffin recipes have been one of the only ways I can ensure my son is getting some veggies. I was thinking of doing grated and drained zucchini?

Thank you for getting back to me, I appreciate it!

https://content.jwplatform.com/videos/jhfGBmv8.mp4

Strawberry muffins of your dreams! These are fluffy, soft muffins. They are studded with gorgeous strawberries throughout and topped with a buttery sugar streusel! 

Classic Strawberry Muffins

all-purpose flour

white sugar

butter

tbsp oil

egg (room temperature)

egg yolk (room temperature)

buttermilk* (room temperature)

tsp baking powder

cornstarch

strawberries (sliced)

Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.

In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.

In another small bowl, add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, mix around until mixed together.

In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.

Add in dry ingredients Using a spatula, gently fold until just combined. It&#39;s important not to over mix with muffins.

In the bowl with the sliced strawberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Add the sliced strawberries and mix in a few times.

Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle streusel on top.

Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1710975707/w6vmetuo1fckwp6xjyys.mp4

Strawberry muffins of your dreams! These are fluffy, soft muffins. They are studded with gorgeous strawberries throughout and topped with a buttery sugar streusel!

These gluten free strawberry cheesecake muffins are perfectly soft and tender, packed full of chopped strawberries, stuffed with a creamy vanilla cheesecake filling and topped with a crisp, buttery streusel. They’re super easy to make and you’d never know they’re gluten free. A rather thick batter ensures that the strawberries stay evenly distributed throughout the muffins.

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Top Tags

Mini Strawberry muffins

Strawberry Cream Cheese Muffins

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Strawberry Mini Muffins

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The most viewed strawberry muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine