One Bowl Strawberry Muffins

There’s something incredibly satisfying about creating something delicious from scratch with minimal mess, and that’s exactly what led me to this One Bowl Strawberry Muffins recipe. It all began one early spring morning when I had a fresh batch of strawberries sitting on the counter and very little time. I wanted something quick, homemade, and full of flavor—but I didn’t want to deal with a mountain of dirty dishes. That’s how this recipe was born: a soft, moist muffin bursting with juicy strawberry pieces, mixed in just one bowl. Over time, it’s become one of my go-to muffin recipes for busy mornings, weekend brunches, or just a cozy afternoon treat.

I love recipes that are easy, reliable, and made with ingredients I always have on hand. These muffins are exactly that. They’re moist, sweet, and filled with fresh fruit flavor, all without the hassle of complicated steps or extra cleanup.

Why You Will Love This Recipe

These One Bowl Strawberry Muffins aren’t just delicious—they’re designed to make your life easier. Whether you’re baking for your family, meal-prepping snacks for the week, or surprising a friend with something homemade, this recipe delivers every time. The combination of tender crumb and juicy strawberry bits creates the perfect bite, every single time.

You’ll love how quickly the batter comes together, how well the muffins rise, and how impressive they look straight out of the oven. They’re soft, lightly golden, and packed with real fruit in every bite. Plus, since everything happens in just one bowl, clean-up is minimal—just one bowl, one spoon, one pan. That’s it.

Versatile

What’s especially great about this recipe is how versatile it is. You can swap the strawberries for blueberries, raspberries, or even chopped apples depending on the season or your preference. You can also add a crumble topping, a hint of cinnamon, or a drizzle of glaze to elevate the muffins into something extra special. They work as a snack, dessert, or even a breakfast on the go.

Affordable

This recipe uses pantry staples you likely already have at home—flour, sugar, baking powder, oil, and milk. The only “special” ingredient is fresh strawberries, which are easy to find and affordable, especially during spring and summer. There’s no need for expensive equipment or ingredients. Simple, budget-friendly, and still delicious.

Ingredients for the Recipe

Here’s what you’ll need to make these easy One Bowl Strawberry Muffins:

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 2/3 cup milk

• 1/2 cup vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/2 cups fresh strawberries, diced

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Making these One Bowl Strawberry Muffins couldn’t be easier. The entire recipe comes together in just one mixing bowl, which simplifies the process and cuts down on cleanup. You won’t need a mixer or any fancy tools—just a bowl, a whisk, and a muffin tin.

Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 375°F (190°C). This ensures the muffins begin to bake immediately once they’re inside, giving them a beautiful rise. Line a 12-cup muffin tin with paper liners or lightly grease the cups with oil or non-stick spray.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk them together until everything is evenly distributed. Mixing the dry ingredients first ensures the baking powder spreads out properly, helping your muffins bake evenly.

Step 3: Add the Wet Ingredients
Create a well in the center of the dry mixture. Into this well, pour in the milk, vegetable oil, eggs, and vanilla extract. Using the whisk or a large spoon, gently combine everything until just mixed. The goal here is not to overmix—stir just until no dry streaks of flour remain. The batter may look slightly lumpy, and that’s perfectly fine.

Step 4: Fold in the Strawberries
Once the batter is combined, add the diced strawberries. Use a spatula or wooden spoon to gently fold them into the mixture. Be careful not to mash the strawberries—fold with a light hand to keep the fruit whole and the batter tender.

Step 5: Fill the Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This gives the muffins room to rise without overflowing. If desired, you can sprinkle a little sugar on top of each muffin before baking to create a lightly crisp, golden crust.

Step 6: Bake
Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Keep an eye on them during the final minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 7: Cool and Serve
Once baked, remove the tin from the oven and allow the muffins to cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Quick and Easy

This recipe is ideal for busy mornings or spontaneous cravings. From start to finish, it takes about 30 minutes, and you’ll have freshly baked muffins that taste like they came straight from a bakery. There’s no need to bring ingredients to room temperature, and there are no complicated steps.

Everything is mixed in one bowl, which means there’s minimal cleanup and no unnecessary hassle. This makes it perfect for beginner bakers or anyone looking for a quick homemade option without sacrificing taste or texture.

Customizable

The base of this recipe is incredibly forgiving and allows for plenty of creativity. You can:

• Replace strawberries with blueberries, raspberries, or diced peaches

• Add a handful of chocolate chips or chopped nuts for extra texture

• Stir in a pinch of cinnamon or nutmeg for a warm spice note

• Use a brown sugar crumble topping for a bakery-style finish

You can also substitute whole wheat flour for part of the all-purpose flour if you’d like a heartier muffin, or use non-dairy milk if needed.

Popular with Many People

Whenever I bake these muffins—whether for a family breakfast, a school bake sale, or just to have on hand during the week—they’re always a hit. Children love the sweet, juicy strawberry bites, and adults appreciate the balanced flavor and soft texture.

They’re easy to pack for lunch, perfect for picnics, and great for sharing. I often double the batch and freeze half for later. They thaw beautifully and taste just as fresh after a quick warm-up in the oven.

These One Bowl Strawberry Muffins have become one of the most requested recipes from my kitchen. The simplicity of the method, combined with the freshness of the ingredients, makes them universally loved. Whether you’re baking them for the first time or making them a part of your weekly routine, they’re sure to become a staple in your kitchen too.

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FAQs

Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. However, it’s best to thaw them first and pat them dry with a paper towel to remove excess moisture. This helps prevent the muffins from becoming soggy and keeps the batter from turning pink.

Can I make these muffins dairy-free?
Absolutely. You can substitute the milk with any plant-based milk, such as almond milk, oat milk, or soy milk. The texture and taste remain just as delicious.

Can I reduce the sugar in the recipe?
Yes. If you prefer less sweetness, you can reduce the sugar to 1/3 cup. The muffins will still have a pleasant flavor, especially with the natural sweetness of the strawberries.

How should I store these muffins?
Store them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days or freeze for up to 2 months.

Can I add a topping?
Yes, you can sprinkle a bit of raw sugar on top before baking for a crisp finish, or even add a streusel topping for more texture and sweetness.