Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I tried making muffins with fresh strawberry purée. It was a rainy Saturday morning, and the smell of warm berries and vanilla filling my little kitchen felt like a hug in the middle of a grey day. The sweet, tender crumb combined with the fruity freshness of the purée instantly became a family favorite. Today, I want to share my Strawberry Purée Muffins recipe with you, so you can experience that same cozy, heartwarming magic in your own home.
These muffins are perfect for breakfast, a snack, or even as a little treat to bring to a friend. The recipe is simple, forgiving, and full of love exactly how I like my baking. Using strawberry purée gives them a natural sweetness and moistness that makes every bite feel like summer.
Why I Love Making Strawberry Purée Muffins
Baking is my way of slowing down and savoring life. Every time I make these muffins, I’m reminded of my childhood kitchen the sound of my mum stirring batter, the sight of strawberries glistening in the sunlight, and the smell of vanilla wafting through the air.
I love these muffins because they are versatile. You can use fresh or frozen strawberries, adjust the sweetness to your liking, and even sneak in a handful of oats or chocolate chips if you feel indulgent. Every time I share them, people notice how light and tender they are, with a subtle, fruity sweetness that isn’t overpowering.
Most importantly, I love baking them because it’s an experience you can share. Whether I’m making them with my niece or for a Sunday brunch with friends, these muffins always bring smiles and conversation to the table. Food is a bridge, and this recipe is one of my favorite ways to build it.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need to make about 12 fluffy Strawberry Purée Muffins:
- 1 cup fresh or frozen strawberries, hulled and chopped
- 1/4 cup granulated sugar (or adjust to taste)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/2 cup milk, any kind you prefer
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Little kitchen secrets:
- Use ripe strawberries for maximum flavor frozen works too, just thaw and drain excess water.
- Blend the strawberries into a smooth purée for even distribution in the muffins.
- Don’t overmix the batter; it keeps the muffins light and tender.
How I Make Strawberry Purée Muffins, Step by Step
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- Prepare the strawberry purée: Blend strawberries with sugar until smooth. Set aside.
- Mix wet ingredients: In a large bowl, whisk melted butter, eggs, vanilla, and milk. Stir in the strawberry purée until combined.
- Combine dry ingredients: In another bowl, sift together flour, baking powder, baking soda, and salt.
- Fold wet into dry: Add the dry ingredients to the wet mixture. Gently fold until just combined a few lumps are okay.
- Fill muffin cups: Spoon batter into the prepared muffin tin, filling each about 3/4 full.
- Bake: Place in the oven for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How I Serve Strawberry Purée Muffins at Home
I love serving these muffins warm, right out of the oven. Sometimes I add a small pat of butter or a drizzle of honey. They pair perfectly with a cup of tea or a glass of cold milk. For brunch, I arrange them on a platter with fresh berries and a sprinkle of powdered sugar it makes the table feel festive without extra fuss.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate up to 5 days; bring to room temperature before eating.
- Freezing: Freeze muffins individually wrapped for up to 2 months. Thaw at room temperature or warm in the microwave.
- Make-ahead: Prepare the batter the night before, keep refrigerated, and bake fresh in the morning.
100-Word Short Version
These Strawberry Purée Muffins are soft, tender, and bursting with natural strawberry flavor. I use fresh or thawed frozen strawberries blended into a smooth purée, mixed with melted butter, eggs, and milk, then folded gently with flour and leavening agents. Bake for 18–22 minutes, and you’ll have a dozen fragrant, golden muffins perfect for breakfast, snack time, or brunch. They store well at room temperature, freeze beautifully, and reheat in seconds. Baking these muffins brings my kitchen to life with the smell of summer berries, and sharing them is a sweet way to connect with family and friends.
Recipe Card Section
⏱️ Time: Prep 15 mins | Cook 20 mins | Total 35 mins
🛒 Ingredients
<ul>
<li>1 cup fresh or frozen strawberries, hulled and chopped</li>
<li>1/4 cup granulated sugar</li>
<li>1/2 cup unsalted butter, melted</li>
<li>2 large eggs</li>
<li>1 tsp pure vanilla extract</li>
<li>1/2 cup milk</li>
<li>2 cups all-purpose flour</li>
<li>2 tsp baking powder</li>
<li>1/4 tsp baking soda</li>
<li>1/4 tsp salt</li>
</ul>
👩🍳 Instructions
<ol>
<li>Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.</li>
<li>Blend strawberries with sugar until smooth to make purée.</li>
<li>Whisk melted butter, eggs, vanilla, and milk in a large bowl. Stir in strawberry purée.</li>
<li>Sift together flour, baking powder, baking soda, and salt in another bowl.</li>
<li>Gently fold dry ingredients into wet until just combined.</li>
<li>Spoon batter into muffin cups, filling 3/4 full.</li>
<li>Bake 18–22 minutes, or until a toothpick comes out clean.</li>
<li>Cool 5 minutes in the pan, then transfer to a wire rack.</li>
</ol>
📝 Notes
- Use ripe strawberries for best flavor; frozen works if thawed and drained.
- Do not overmix batter to keep muffins tender.
- Muffins freeze well individually wrapped.
- Optional: add chocolate chips or oats for extra texture.
🍽️ Nutrition (per muffin, approximate)
Calories: 180 kcal 🍓 | Fat: 8g | Saturated Fat: 5g | Carbs: 24g | Fiber: 1g | Sugar: 10g | Protein: 3g | Cholesterol: 40mg | Sodium: 120mg
Print
Strawberry Purée Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
- Category: B
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Strawberry Purée Muffins are soft, tender, and bursting with natural strawberry flavor. Perfect for breakfast, snacks, or brunch, they are easy to make and full of love.
Ingredients
- 1 cup fresh or frozen strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- Blend strawberries with sugar until smooth to make purée.
- Whisk melted butter, eggs, vanilla, and milk in a large bowl. Stir in strawberry purée.
- Sift together flour, baking powder, baking soda, and salt in another bowl.
- Gently fold dry ingredients into wet until just combined.
- Spoon batter into muffin cups, filling 3/4 full.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool 5 minutes in the pan, then transfer to a wire rack.
Notes
Use ripe strawberries for best flavor; frozen works if thawed and drained. Do not overmix batter to keep muffins tender. Muffins freeze well individually wrapped. Optional: add chocolate chips or oats for extra texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Conclusion
Making Strawberry Purée Muffins has become one of my favorite rituals. Each batch carries memories, laughter, and the warm, comforting aroma of home. Baking doesn’t have to be complicated it’s about sharing moments, stories, and delicious bites with those you love. I hope this recipe fills your kitchen with the same joy it brings to mine.