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Juicy Frozen Strawberry Muffins

These strawberry muffins are made using frozen strawberries to preserve their vibrant, juicy flavor, resulting in moist, tender treats bursting with berry goodness. The baking process creates golden, crackled tops with pockets of juicy fruit inside, perfect for a cozy breakfast or snack. They’re quick to prepare and capture the essence of summer year-round.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour for a tender crumb
  • 3/4 cup sugar granulated
  • 1 tablespoon baking powder ensure freshness for proper rise
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature preferred
  • 1/2 cup milk can substitute with plant-based milk
  • 1 teaspoon vanilla extract adds warmth and depth
  • 1 1/2 cups frozen strawberries do not thaw, toss lightly in flour before folding

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin scoop or spoon

Method
 

  1. Preheat your oven to 190°C (375°F) and line a muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, whisk together the flour, sugar, and baking powder until evenly combined. The mixture will be slightly lumpy but well aerated.
  3. In a separate bowl, melt the butter, then whisk in the eggs, milk, and vanilla until smooth and slightly frothy.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; some lumps are okay.
  5. Lightly toss the frozen strawberries in a tablespoon of flour, then gently fold them into the batter. This helps keep the berries evenly distributed and prevents sinking.
  6. Using a muffin scoop or spoon, portion the batter into the prepared muffin cups, filling each about 3/4 full. The batter should mound slightly over the rim.
  7. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The muffins will crack on top and smell fragrant.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes until slightly firm. Then transfer to a wire rack to cool completely or serve warm.
  9. Enjoy these moist, juicy strawberry muffins warm or at room temperature, perhaps with a pat of butter or a dusting of powdered sugar for extra indulgence.