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Strawberry Muffins Recipe with Freeze-Dried Strawberries
The ultimate, intense strawberry muffins without the soggy fruit.
When my boys were younger, I had a hard time getting them to eat a variety of fruits and vegetables. They could just look at something and know they wouldn’t like it, without ever trying it first. Stubborn little rugrats. I always thought berries look so pretty, in all their vibrant colors, so approachable, so easy for a breakfast side, after school snack, and as a dessert. It took many years before all 3 of my boys were willing to let a fresh strawberry touch their lips. What is it about goldfish, bagels or cheetos that they immediately took to and loved, that is more enticing than a sweet, beautiful, ripe strawberry?
I had to get creative. I hid zucchini in muffins, carrots in marinara sauce, and avocado in chocolate milkshakes. They used to think orange juice was supposed to be green because I blended spinach into it. Strawberries became something crunchy they could eat out of a bag. I’m talking about the freeze dried kind. Crispy, light, intense and vibrant, this picky-eater-approved snack is all-natural and retains all its nutrients. Score.
Fruit in Muffins
I got bananas into muffins. That one was easy. I thought I had a really good blueberry muffin recipe until Ben asked if I can make him blueberry muffins without blueberries in it. Womp womp. I tried fresh strawberry muffins but the water content in strawberries made it too soggy to be good. So as delicious as fresh strawberry muffins sound, I get why it isn’t really a thing. But… freeze dried strawberries to the rescue again. It can be crushed into a powder and added to the batter, on top of the muffin as a streusel or kept whole in the muffin. Strawberry muffins with freeze dried strawberries should be a thing. Make it a thing. Try these muffins. So good.
What’s in these muffins
- freeze dried strawberries
- whole wheat pastry flour (or AP flour)
- sour cream or greek yogurt
- lemon zest + lemon juice
- eggs
- vanilla
- butter
- granulated sugar
- turbinado sugar (optional for topping)
Strawberry Muffins
The best ever, intense strawberry muffin recipe made with real fruit and none of the sogginess that comes with it.
If you have been looking for a strawberry muffin recipe that actually tastes like strawberries, this is it. Most recipes rely on fresh berries that release too much water, leaving you with mushy pockets and a bland base. My secret? Freeze-dried strawberries. By using freeze-dried fruit, we infuse the batter with concentrated flavor and a beautiful, deep red color. These muffins are bakery style, moist, and bursting with summer berry vibes in every single bite, without sacrificing that perfect crumb.
- Category: Breakfast, Snack
- Method: Baking
Ingredients
- 2 cups (220 grams) whole wheat pastry flour or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 3/4 cup (175 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla
- 2 tablespoons whole milk
- 1 1/2 cups (360 grams) greek yogurt (full fat or 2%) or sour cream
- 2.4 ounces (64 grams) freeze dried strawberries (2 packages of Trader Joe’s Freeze Dried Strawberries), divided. Set aside 1/2 cup for topping.
Topping
- 2 teaspoons turbinado sugar
- 1/2 cup freeze dried strawberries pieces, break into smaller pieces
- juice of 1/2 lemon (~2 tablespoons)
Instructions
- Preheat oven to 350°F and line a 12 count muffin tin with liners.
- In a medium bowl, combine flour, baking powder, baking soda and salt.
- In the bow of your stand mixer with the whisk attachment, whisk the butter and sugar, eggs, lemon zest, vanilla, and milk on medium for 5 minutes until smooth and fluffy.
- Add the flour mixture and yogurt (or sour cream). Beat on low for 10 seconds until almost combined. With a silicone spatula, scrape down the sides and bottom of the bowl and finish mixing by hand until just combined.
- Set aside ~1/2 cup of freeze-dried strawberries and fold in the rest of the freeze-dried strawberries. Divide the batter evenly into the muffin tin, filling each about halfway full.
- In a small bowl, combine the turbinado sugar, 1/2 cup of strawberry pieces and juice of 1/2 a lemon. Top each muffin with some lemon/strawberry/sugar mixture.
- Bake for 20 to 22 minutes or until a cake tester inserted in the center of a muffin comes out clean. Transfer the muffins to cool on a wire rack.
Notes
- Both whole wheat pastry flour and all-purpose flour works wonderfully in this recipe.
- You can use 2% or 5% greek yogurt or sour cream. Sour cream will make these muffins denser and richer but they all work well here too.
- Don’t skip the lemon zest. It brightens up the whole muffin.
- You can use 5 egg whites or 2 whole eggs. My créme brûlée recipe uses 5 egg yolks and I use the remaining 5 egg whites to make these strawberry muffins.
❓ FAQ’s for Strawberry Muffins
Fresh strawberries add extra moisture and can make the muffins soggy and dense. For the best texture and most intense flavor, stick with freeze-dried strawberries. If you must use fresh, dice them small, toss them in a little flour, and expect a denser, moister muffin.
You can find them in the dried fruit or snack aisle of most grocery stores, at warehouse clubs, and online. Look for ones with no added sugar or oils for the purest flavor.
Whole wheat pastry flour is milled from soft wheat, so it has less gluten and a lighter, more tender result than regular whole wheat flour. You can substitute all-purpose flour 1:1, or use a 50/50 blend of all-purpose and regular whole wheat flour in a pinch.
Yes! Plain regular yogurt, sour cream, or a dairy-free yogurt alternative all work well. Full-fat versions give the richest, most tender muffins.
Store them in an airtight container at room temperature for up to 2–3 days, or in the refrigerator for up to a week. Add a paper towel to the container to absorb excess moisture and keep them fresh.
Absolutely. Cool them completely, then freeze in a single layer before transferring to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.
A little color bleeding into the batter is normal and harmless. To keep the berry pieces vibrant, fold them in gently at the very end and avoid over mixing.
SHOP FOR THIS RECIPE
- Milled from soft white wheat
- Grown on family-owned organic farms
- Perfect for delicate baked goods
- Good source of fiber
- Kosher and Non-GMO certified
Great pan for even baking.
A must for every baker. This fits a half sheet pan perfectly.
For every recipe (and there are so many) that uses lemon zest or grated ginger, this tool is indispensable.
A kitchen scale is not negotiable. The variation in weight and volume can make or break a recipe.
Baking, whipping, mixing, kneading. It's worth the investment.
Stick this cake tester in to the middle of you baked goods to determine if it is ready. If it comes out clean, it's done! This tester is 6 inches long.
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