Berry-Smash Muffins (Strawberry Muffins)

Total Time
Prep 5 mins
Cook 18 mins

These are very easy, fun for kids, and taste great! From The Rainbow Bakery children's cookbook by Gold Medal.

Ingredients Nutrition


  1. Heat oven to 425 F.
  2. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
  3. Slightly smash strawberries in large bowl, using fork.
  4. Stir in sugar, oil and eggs until mixed.
  5. Stir in other ingredients just until moistened.
  6. Spoon batter into muffin cups.
  7. Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
  8. Cool 5 minutes.
  9. Loosen sides of muffins from pan if needed, and take them out of the pan.
  10. Makes 12 muffins.
  11. Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.


Most Helpful

Fantastic. I used all strawberries and added in one mashed banana. I also cut the sugar down to about 1/3 c, used applesauce in place of the oil, and used whole wheat flour. These were so moist and delicious. For me this recipe made 14 regular muffins (cupcake size). I love them and my kids did, too. NOTE: DO NOT USE the paper liners. We lose about 1/3 of the muffin as it sticks to the liner. However, the mini-muffins I made and sprayed with non-stick spray came out perfectly.

Bobbin April 12, 2011

I've made these a couple times and they are my husband's favorite (and I make a lot of muffins). They are moist and very yummy. I bought a potato masher just to mash the berries for this recipe.

unicornbeauty October 12, 2010

Our strawberries turned out really great this year and I used them in this muffin recipe. They had a wonderful juicy berry flavor. Very moist and tender. All in my family loved them and there were none left-over. I didn't use paper cups, just greased my muffin tin and they came out fine. Thanks for posting this recipe.

ratherbeswimmin' May 18, 2003

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