Chewy Strawberry Snack Muffins

Name: Chewy Strawberry Snack Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup milk; 2 large eggs; 1 cup fresh strawberries, diced; 1 teaspoon vanilla extract

Highlighted under: Treats & Confections

I’ve fallen in love with these Chewy Strawberry Snack Muffins, and it's no wonder why! They are the perfect blend of chewy and moist, loaded with delightful strawberry goodness. Each bite bursts with fruitiness, and they make a fantastic snack or breakfast on the go. What I adore about this recipe is how quick it is to prepare, with ingredients that I usually have on hand. Whether I’m packing them for my kids’ lunch or enjoying one with my morning coffee, they always hit the spot.

Created by

Emma

Last updated on 2026-02-21T20:58:18.172Z

When I first baked these Chewy Strawberry Snack Muffins, I was amazed at how simple yet effective the method was. By using diced fresh strawberries, I discovered that they retain their juiciness during baking, creating a delightful texture that complements the chewy muffin base perfectly. I also love that I can easily make these muffins vegan by swapping in applesauce for eggs!

Experimenting with this recipe has opened up my mind to the possibilities of add-ins. I’ve tried adding a dash of cinnamon for warmth and even a handful of dark chocolate chips for a decadent twist. Each variation yields delicious results, and I can’t wait to see what you’ll create!

Why You Will Love These Muffins
Bursting with fresh strawberry flavor in every bite
Chewy texture that satisfies cravings
Perfectly sweet—great for any time of the day

Understanding the Ingredients

The key to achieving the perfect chewy texture in these muffins lies in the balance of wet and dry ingredients. The use of melted butter adds richness and moisture, while the combination of all-purpose flour and baking powder provides structure and lift. Make sure to precisely measure your flour using the spoon-and-level method to prevent dense muffins—a common pitfall that occurs from packing too much flour into your measuring cup.

Fresh strawberries are not only the star of this recipe but also contribute to its chewiness. When selecting strawberries, choose ones that are plump, firm, and deeply colored. A common mistake is using overripe strawberries, which can lead to excess moisture in the batter. If you find yourself with slightly overripe fruit, consider reducing the milk slightly to maintain the right consistency.

Baking Tips for Perfect Muffins

To ensure even baking and rise, always preheat your oven to 375°F (190°C) before placing the muffins inside. This is crucial because starting in a hot oven creates steam, which helps the muffins rise more effectively. For the best results, position your muffin tins in the center of the oven, away from the walls, to promote even air circulation.

Don’t skip the cooling step after baking! Allowing the muffins to cool in the pan for five minutes before transferring them helps them set properly, preventing them from falling apart. For extra moisture retention, I recommend covering them with a clean kitchen towel once they cool to room temperature, which keeps them from drying out during storage.

Ingredients

Gather these ingredients for your strawberry muffins:

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 cup fresh strawberries, diced
1 teaspoon vanilla extract

Make sure to prepare these ingredients before starting the mixing process.

Instructions

Follow these steps to create your delicious muffins:

Preheat and Prepare

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.

Mix Dry Ingredients

In a large bowl, mix together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients

In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients, and mix until just combined. Gently fold in the diced strawberries.

Bake Muffins

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Store any leftovers in an airtight container for maximum freshness.

Pro Tips

For added texture, try incorporating nuts or oats into the muffin batter. Adjust the sweetness by reducing sugar if using very ripe strawberries.

Flavor Variations

While strawberries are delightful, feel free to experiment with other fruits! Blueberries or raspberries can easily replace strawberries, providing their unique tartness and flavor. If using frozen fruit, be sure to thaw and drain them first to prevent excess liquid from affecting the muffin batter's texture.

For a flavor twist, consider adding a teaspoon of lemon zest. This brightens the flavor profile and enhances the overall fruitiness. Alternatively, mixing in spices such as cinnamon or nutmeg can add a warm depth that's especially inviting.

Storage and Make-Ahead Tips

These Chewy Strawberry Muffins can be made ahead of time and stored for later enjoyment. Once cooled, keep them in an airtight container at room temperature for up to three days. For longer storage, individually wrap each muffin and freeze them. They can be frozen for up to three months and thawed at room temperature or quickly warmed in the microwave for a tasty snack.

If you're cooking for a crowd or wish to scale the recipe up, note that this batter can be doubled easily. Just ensure your mixing bowls are large enough to accommodate the extra volume. When increasing batch size, the baking time may slightly increase, so keep an eye on them to ensure a toothpick inserted in the center comes out clean.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can substitute frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture in the batter.

→ Are these muffins suitable for breakfast?

Absolutely! These muffins make a great, quick, and healthy breakfast or snack option.

→ How do I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can these muffins be made ahead of time?

Yes, you can make these muffins ahead of time and freeze them. Just reheat them in the microwave for a quick snack!