breakfast/brunch/easy/recipes/sweets

Sky-High Strawberry Muffin Recipe

Posted September 11, 2018 by Stephanie

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Sky-High Strawberry Muffin Recipe | www.iamafoodblog.com

Mike and I have decided that we’re going to go adventuring more! Essentially, we’re going to: get out of the house more, enjoy the outdoors, go camping, go on hikes, and milk the moment for all that it’s worth. Mike thinks this means that we’re going to be climbing mountains and doing fun stuff like caving or maybe hot air ballooning, but I’m thinking more along the lines of mini-golf and early morning walks on the beach. Who knows, maybe it’ll be a mix of the two?

We have been going on a lot of walks lately, as per our usual, and there have been a bunch of late local strawberries popping up everywhere. I love seeing all the different varieties and little baskets full of tiny strawberries. Most of the time I like eating fruit as is, but when you’re itching for adventure, squished fruit isn’t really the answer. So, I baked up some local strawberries into portable packable muffins and we went out to the lake for a little mini adventure, just to ease into it. We ate the muffins lakeside, in the sun, then spent the rest of the day wandering the trails and admiring the views.

I used my all-time favorite muffin recipe (find it here!) but swapped out the blueberries for strawberries that I tossed in a bit of sugar for that extra bit of sweetness. And, most importantly for Mike, I switched out regular milk to Lactaid. A lot of peeps have a sensitivity to lactose and don’t know about it – luckily I’m not one of them, but when I first met Mike he actively avoided all things with milk. It’s kind of funny because he has an encyclopedic knowledge of which baked goods have milk in them or at least, which baked goods he could eat without having a reaction (carrot cakes, grocery store danishes, giant muffins, rice krispie squares, and apple pies from a well-known fast food joint that has golden arches).

He doesn’t need the list anymore because he’s not as sensitive (yay because dairy!), but really, he doesn’t need to worry anyway because now we can just bake and make everything with Lactaid, which is milk, but with the lactose removed. It’s excellent for cooking too – I just made a béchamel with it the other day.

Hope you guys get a chance to make these muffins! I’ve been really muffin crazy lately even though I’ve only posted two recipes on the blog (here and here) they’ve kind of been a staple for breakfast. I love how this particular recipe only makes six muffins and how quickly it comes together. Muffins forever!

Sky-High Strawberry Muffin Recipe
makes 6 muffins


  • 1 cup roughly chopped or sliced strawberries + 1 teaspoon of sugar
  • 1/4 cup neutral oil
  • 1/2 cup + 2 tablespoons sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 cup Lactaid 2% Milk
  • coarse sanding sugar, for the tops

Heat the oven to 375°F.

Toss the strawberries in the sugar and set aside.

Whisk the oil and sugar until light. Add the egg, beating well. Add the vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternating with the milk: flour, milk, flour, milk, ending on flour. Drain the excess liquid from the strawberries then fold in gently.

Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar over the tops of the muffins, and bake at for 30-35 minutes, or until the tops are golden and toothpick comes out clean.

Remove muffins from tin, cool, and enjoy!

We partnered with Lactaid to bring you this post, but all opinions are our own. Thanks for supporting iamafoodblog!
#ad Grab and go with all the flavors of early summer in a muffin bursting with strawberries. Sky-high bakery strawberry muffins made lactose-free with Lactaid milk! brought these guys  #milkthemoments #lactosefree #muffins #baking #recipe

3 Comments

  1. Natalie says:

    These muffins look amazing and perfect for weekend brunch! Delicious combination of flavors!

  2. Rita says:

    These look wonderful! And (my boyfriend and) I so appreciate all your small-batch recipes!

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