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With summer just around the corner comes the promise of fresh produce—especially my favorite fruit of all: strawberries! I like to wait until they’re at least 2/$5 in the store, but I can sometimes snag them for 3/$5 if it’s an especially good sale while they’re in season.
Including these mouthwatering, pillow-soft strawberries and cream muffins!
Make these easy strawberry muffins whenever fresh strawberries are in season or to use up the remaining almost-too-far-gone strawberries in your fridge. Then freeze for an easy breakfast or snack—or arrange on a pretty plate for a sweet Mother’s Day brunch.
When you’re looking for comfort food, but don’t want anything too heavy, these easy strawberry muffins will quickly become your go-to recipe!
Oh, and from one cookie dough lover to another, this batter is incredibly addicting. 😉
How to Make Easy Strawberry Muffins
Step 1: Preheat oven to 375 degrees, and line muffin tin with liners (or spray). Whisk together flour, baking powder, and salt.
Step 2: In a mixer, cream butter and sugar until fluffy (about 2 minutes).
Step 3: Beat in eggs, cream, and vanilla (or 1/2 tsp almond extract).
Step 4: Stir in flour mixture just until moistened. Fold in cut strawberries.
Pro Tip: Cut the berries into small pieces beforehand so they evenly disperse in the batter.
Step 5: Scoop into prepared muffin tin until 3/4 full.
Step 6: Bake until light brown (22-26 min). Let cool in tin on a wire rack for 10 minutes then transfer muffins to rack to cool completely (if you can wait that long!).Print
What is your favorite food to make with strawberries?
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