Fresh Strawberry Muffins


By: Quincey Ackerman 

Spring has sprung (most days) and it is beautiful! I am someone that absolutely loves the fall and winter. Gray days, rain, clouds. Love it. But there’s something magical about when the sun starts shining through the windows again. Lighting up the crystals in the windows, casting rainbows all over the walls.

One of my favorite thing to do when Spring finally makes an appearance is to bake up some goodies made with fresh fruit. We recently got a giant case of strawberries and I’m making all things strawberry. I thought I’d share a tried and true strawberry muffin recipe that is THIS close to tasting like a cupcake.

2 cups flour

2 tablespoons baking powder

1/2 teaspoon salt

1 cup sugar (plus some for sprinkling: optional)

1 1/2 cups chopped strawberries

2 eggs

1/2 butter (I used salted sweet cream butter, but you can also go with unsalted)

1/2 cup milk

1 teaspoon vanilla

Preheat oven to 375°

Combine flour, baking powder, salt, and 1 cup of sugar in a medium size bowl

Toss in your strawberries and set aside

Beat together eggs, butter, milk, and vanilla in a separate bowl

Add wet ingredients to dry ingredients; stir until just combined

Spoon batter in to muffin tins lined with paper (paper liner optional, but it sure makes for easy clean-up. If foregoing the liners, be sure to grease the tin)

Sprinkle sugar on top of each muffin… say 1/2 teaspoon each

Bake for 20-25 minutes, or until a toothpick comes out clean

This recipe will give you about 14 full size muffins. I love making mini muffins, however, so I can just hand one to my 14 month old. Yes, they’re kid approved!

If you give this recipe a go, please let me know! I’d love to hear your reviews in the comments!

For more recipes from Quincey Ackerman, please visit 


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