These strawberry poppy seed muffins are a sweet treat bursting with flavor! They feature juicy strawberries and a light crunch from poppy seeds, making them a fantastic start to your day or a delightful snack at any time.
This muffin recipe addresses issues like dry texture and lack of flavor, ensuring a delightful balance of sweetness and freshness in every bite.
I understand how tricky it can be to achieve the right combination of moisture and fluffiness in muffins without making them dry. I’ve been in that boat before, picking at sad, heavy muffins is a bummer. You’ll love how this recipe fixes that issue, producing muffins that are soft and flavorful, perfect to serve to friends or family.
What makes these muffins especially reliable is their simplicity. With just 35 minutes from start to finish, they fit well into a busy morning routine. While they’re baking in the oven at 375 degrees, you’ll enjoy the delicious aroma filling your kitchen.
If you’re looking for another fruity option, try my Strawberry Biscuits. They’re equally scrumptious and easy to whip up!
Table of contents
Why You Will Love This Recipe
- Fresh Strawberry Flavor The juicy strawberries add vibrant sweetness, making each muffin a burst of fresh fruit goodness. Their natural moisture contributes to a soft, tender crumb that you’ll crave.
- Unique Poppy Seed Texture The poppy seeds introduce a delightful crunch, creating a pleasing contrast to the softness of the muffins. Their tiny black specks also add a beautiful touch, enhancing the overall presentation.
- Satisfying Glaze Topping these muffins with a sweet strawberry glaze gives an added layer of flavor and appeal. It not only makes them visually inviting but also amplifies that fruity essence you’ll love.
- Convenient Make-Ahead Option These muffins can easily be made in advance and stored, remaining fresh for several days. This means you can enjoy them leisurely over breakfast or as an afternoon snack anytime you wish.
Strawberry Poppy Seed Muffins Recipe
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 16 muffins 1x
- Category: muffins
- Method: Baking
- Diet: Vegetarian
Description
Delicious strawberry poppy seed muffins with a sweet glaze, perfect for breakfast or a snack.
Ingredients
- 3 cups (375 g) all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- dash salt
- 1¼ cups (250 g) granulated sugar
- 2 eggs, room temperature
- ½ cup (115 g) melted butter
- ½ cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 1½ cups (225 g) chopped strawberries
- 1 tablespoon poppy seeds
- 1 tablespoon turbinado sugar (for sprinkling on top)
- 1 cup (120 g) powdered sugar
- 1 tablespoon crushed strawberries
- 2 tablespoons (30 ml) whole milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line 16 muffin cups with paper liners. This step ensures even baking and muffin rise.
- Step 2: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined. Mixing thoroughly helps achieve an even muffin texture.
- Step 3: In another bowl, whisk the eggs, melted butter, whole milk, and vanilla extract until smooth. Mixing wet ingredients separately prevents clumping and ensures even batter consistency.
- Step 4: Pour the wet mixture into the dry ingredients. Fold gently until just combined. Avoid overmixing, which can make muffins dense rather than light and fluffy.
- Step 5: Gently fold in the chopped strawberries and poppy seeds. The strawberries add moisture while the poppy seeds contribute a subtle crunch and visual appeal.
- Step 6: Fill the lined muffin cups all the way to the top for substantial muffin tops. Sprinkle each cup with turbinado sugar to create a sweet, crunchy topping during baking.
- Step 7: Bake in the preheated oven for 27 to 30 minutes. The muffins are done when golden brown on top and a toothpick inserted into the center comes out clean. Rotate the muffin pan halfway through baking (around 15 minutes) if your oven bakes unevenly.
- Step 8: After baking, carefully loosen the muffin edges with a butter knife. Let the muffins cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely. This cooling method preserves moisture and texture.
- Step 9: While the muffins cool, whisk together the powdered sugar, crushed strawberries, whole milk, and vanilla extract in a small bowl until smooth and creamy. If the glaze is too thick, add milk one teaspoon at a time until it reaches a pourable consistency.
- Step 10: Drizzle or spoon the glaze over the cooled muffins. Let the glaze set for a few minutes before serving. This adds flavor and an attractive finish.
Notes
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days to maintain freshness and texture.
- Refrigeration: Arrange muffins in an airtight container in the refrigerator for up to 7 days to prolong freshness.
- Freezing: Wrap muffins individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving for best texture and flavor.
- Use ripe, bright red strawberries that are firm but not mushy. If strawberries are very soft, freeze them for 30 minutes before chopping to firm them up.
- Check that baking powder is fresh; replacing it if more than six months old can prevent flat muffins.
- Rotate the muffin tin halfway through baking (around 15 minutes) for even cooking and browning.
- Avoid overmixing batter to maintain muffin lightness; fold dry and wet ingredients just until combined.
- Measure flour by spooning into the measuring cup rather than scooping directly to prevent dry, dense muffins.
- If the glaze is too thick, add milk gradually, one teaspoon at a time, to achieve the desired consistency.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- All-purpose flour: Choose a good quality all-purpose flour for the muffins’ structure. Avoid gluten-free options here, as they won’t yield the same fluffy texture.
- Granulated sugar: Use fine granulated sugar for sweetness that blends easily into the batter. A little extra sugar will help balance the tartness of the strawberries.
- Poppy seeds: Look for fresh poppy seeds for a nice crunch and subtle flavor. They add a unique twist that pairs beautifully with strawberries.
- Strawberries: Select ripe, bright red strawberries for the best flavor. They should be firm but not mushy; avoid overly soft or bruised ones.
- Vegetable oil: A neutral oil helps keep the muffins moist without overpowering the flavor. It’s essential for achieving that tender crumb in your muffins.
- Milk: Use whole milk for added richness. If you’re out, you can substitute with a non-dairy milk, but make sure it’s unsweetened to retain flavor balance.
- Baking powder: You’ll want a fresh baking powder for good rise. Check the expiration date; stale baking powder won’t give your muffins the lift they need.
- Vanilla extract: Opt for pure vanilla extract for the best flavor. It enhances the overall taste, making the muffins more aromatic and appealing.
- Egg: One large egg helps bind everything together. Let it sit out for a bit to reach room temperature, which helps it mix in better.
- All-purpose flour: Choose a good quality all-purpose flour for the muffins’ structure. Avoid gluten-free options here, as they won’t yield the same fluffy texture.
- Granulated sugar: Use fine granulated sugar for sweetness that blends easily into the batter. A little extra sugar will help balance the tartness of the strawberries.
- Poppy seeds: Look for fresh poppy seeds for a nice crunch and subtle flavor. They add a unique twist that pairs beautifully with strawberries.
- Strawberries: Select ripe, bright red strawberries for the best flavor. They should be firm but not mushy; avoid overly soft or bruised ones.
- Vegetable oil: A neutral oil helps keep the muffins moist without overpowering the flavor. It’s essential for achieving that tender crumb in your muffins.
- Milk: Use whole milk for added richness. If you’re out, you can substitute with a non-dairy milk, but make sure it’s unsweetened to retain flavor balance.
- Baking powder: You’ll want a fresh baking powder for good rise. Check the expiration date; stale baking powder won’t give your muffins the lift they need.
- Vanilla extract: Opt for pure vanilla extract for the best flavor. It enhances the overall taste, making the muffins more aromatic and appealing.
- Egg: One large egg helps bind everything together. Let it sit out for a bit to reach room temperature, which helps it mix in better.
Recipe Tips
- If strawberries are mushy, freeze them for 30 minutes prior to chopping, which helps firm them up for easier and cleaner cutting.
- When muffins aren’t rising properly, check that your baking powder is fresh; replace it if it’s over six months old for effective leavening.
- If muffins bake unevenly, rotate the muffin pan halfway through the baking time for more consistent heat distribution, about 15 minutes in.
- For dry muffins, measure flour correctly; using a spoon to fill measuring cups instead of scooping directly helps avoid packing the flour.
- If the glaze is too thick, add 1 teaspoon of whole milk at a time to achieve the desired pourable consistency before application.
Serving Suggestions
Serve these strawberry poppy seed muffins with a dollop of Greek yogurt or a side of cottage cheese for added protein. Consider adding a bowl of mixed fresh berries or a simple green salad for a refreshing touch.
Use these muffins to make a breakfast sandwich by adding ham or turkey and a slice of cheese. Add chopped strawberries to a fruit salad or combine them with yogurt for a quick snack.
Top with a drizzle of honey or maple syrup for extra sweetness. You can also dust them with powdered sugar or add a layer of lemon glaze for a citrus twist.
Recipe variations
- You can use fresh or frozen strawberries for the strawberry poppy seed muffins. Fresh strawberries add moisture, while frozen ones can be thawed and drained before folding into the batter.
- Add 1 tablespoon of poppy seeds and 1 teaspoon of vanilla extract to the muffin batter for subtle crunch and sweet depth, enhancing the original strawberry flavor.
- Either whole milk or a dairy alternative like almond milk can be used. Both keep the batter moist, but adjust slightly for consistency if using non-dairy milk.
- If serving more than 16 muffins, double the dry ingredients to 6 cups of flour and 2 ½ cups of sugar, while keeping the baking powder at 4 tablespoons for consistent rise.
Save This Recipe!
How to Store?
To keep your strawberry poppy seed muffins fresh and delicious, follow these storage tips:
Room Temperature: Place muffins in an airtight container at room temperature. Keep them for up to 2 days to maintain texture and flavor.
Refrigeration: Arrange muffins in an airtight container in the refrigerator. Store this way for up to 7 days to preserve freshness and slow spoilage.
Freezing: Wrap muffins individually in plastic wrap, then place into a freezer-safe container. Freeze up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
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