These Healthy Strawberry Muffins are everything you want in a muffin – light, fluffy, and packed with juicy strawberries. They’re quick to make, freezer-friendly, and perfect for breakfast, lunchboxes, or snack time. And the best part? That dreamy strawberry cream cheese drizzle on top – it’s pure magic.

A blue muffin tin full of strawberry muffins with a cream cheese, strawberry, drizzle with a side of strawberries, a pink napkin, and a white background.
5 stars (6 ratings)
“Simple and delightful! Thank you for this and so many other great recipes! I appreciate the flexibility of ingredients and how the recipes are easy to modify to one’s own taste and needs. Not overly sweet which is a good change of pace” -M
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Looking for a muffin your kids will actually lose their minds over?

Then you’re in the right place.

These Homemade Strawberry Muffins have been a staple in our house ever since my youngest discovered her deep, unwavering love for strawberries, which has been going strong for over seven years now! I first made them as a little breakfast surprise one morning, and after that first bite, she looked at me like I had just baked her a dream. And honestly? I kind of did. To this day, not a week goes by that she doesn’t ask for another batch.

What really takes these muffins to the next level? The strawberry cream cheese drizzle. It’s sweet, creamy, and just the right amount of extra – and honestly, it’s what my dreams are made of.

The muffins themselves are soft, fluffy, and full of juicy strawberry goodness. Made with white whole wheat flour, yogurt, maple syrup, and a pinch of cinnamon, they’re wholesome without tasting “healthy.” I usually bake a batch on Sunday morning while we’re still in our jammies, and the leftovers carry us through the week. They’re perfect for breakfast on the go, tucked into school lunches, or as a quick snack between after-school chaos.

#mymomhack – These muffins freeze beautifully, so make a batch and enjoy them all week long! Just store the muffins in one freezer bag and the drizzle in another (freeze them separately so the topping stays perfect). When you’re ready to eat, thaw both in the fridge overnight or warm the muffins in the microwave and soften the drizzle by placing the bag in warm water. Easy, mess-free, and just as delicious as the day you baked them! 

Strawberry Muffin Video

Ingredients

spread of ingredients for strawberry muffins on a white countertop with labels saying what each food item is.

Expert Tips

  • Let Cool: Let the muffins cool for about 10-15 minutes before drizzling with the strawberry cream cheese drizzle.
  • No Sticking: Make sure you generously grease the mini muffin molds or use mini muffin liners so that the muffins don’t stick to the pan.
  • Dice, don’t slice: Chopping up the strawberries into smaller pieces helps distribute them evenly throughout the batter. This ensures a more consistent texture in the muffin and can help with any kiddos who might be a little pickier about what’s in their muffins.
A pink kids play with three sections, one is with a strawberry muffin cut into thirds, one of them cut cucumbers, and another is of a yogurt in it with a sprinkle of cinnamon on top. On the side is a pink wooden spoon and a pink napkin.
A blue muffin tin full of strawberry muffins with a cream cheese, strawberry, drizzle with a side of strawberries, a pink napkin, and a white background.

Get the recipe: Kid-Requested Healthy Strawberry Yogurt Muffins

5 stars (6 ratings)
These Healthy Strawberry Muffins are everything you want in a muffin – light, fluffy, and packed with juicy strawberries. They’re quick to make, freezer-friendly, and perfect for breakfast, lunchboxes, or snack time. And the best part? That dreamy strawberry cream cheese drizzle on top – it’s pure magic.
Yield: 12 muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Michele Olivier
Course: Breakfast
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Ingredients 

Strawberry Muffins

  • 1 3/4 cups white whole wheat flour (see notes)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup pure maple syrup, honey (babies over 1) or agave nectar
  • 1/3 cup melted butter or oil such as olive oil, avocado oil, vegetable oil or coconut oil
  • 1/3 cup milk, regular or plain plant-based
  • 1/3 cup plain whole milk yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup strawberries, chopped

Strawberry Cream Cheese Drizzle

  • 1/4 cup full-fat cream cheese
  • 3 tbsp pure maple syrup
  • 3 tbsp milk, regular or plant-based
  • 3 tbsp freeze-dried strawberries, crushed

Instructions 

  • Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
  • Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
    Clear glass mixing bowl with dry ingredients sitting on a white countertop.
  • Stir: In a large mixing bowl, add in the maple syrup, butter/oil, eggs, milk, yogurt ,and vanilla extract and mix until smooth.
    A clear mixing bowl with a wet ingredients for strawberry muffins on a white countertop.
  • Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
    Clear bowl sitting on the white counter with muffin batter mix together.
  • Add Strawberries: Gently add the strawberries to the muffin batter and then fold them into the batter.
    A clear bowl sitting on a white toner with strawberry muffin batter.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
    A blue muffin tin full with strawberry muffin batter against a white background.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
    Cooked strawberry muffins in a blue muffin tin on a white background.
  • Make Drizzle: Meanwhile, if using the cream cheese drizzle, place the cream cheese in a microwave-safe bowl and heat in the microwave for 20-30 seconds until just warm. Add in the maple syrup and milk and whisk until creamy and smooth. Add in the crushed freeze-fried strawberries, and stir. Set aside.
    Small white bowl, full of cream cheese, strawberry icing on a white countertop.
  • Eat: Let cool to the touch, then drizzle with the cream cheese drizzle (optional). If the cream cheese drizzle is too thick, you can heat it in the microwave for 10-15 seconds. Serve and enjoy!
    A blue muffin tin on a white background with cooked a strawberry muffins with the cream cheese strawberry drizzle.

Notes

Age: 12+ months 
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins, bake for 18-20 minutes. 
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
How to Store & Freeze: Let muffins cool and then store on the counter for up to 4 days and in the fridge for up to a week. To freeze the muffins, place the muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen. Thaw frozen strawberry muffins overnight in the fridge or gently warm them in the microwave. If freezing, it’s best to then add the drizzle after you defrost the muffins.
Kids in the Kitchen
Muffins are a great recipe for kids to build their skills in the kitchen. There are many different ways both toddlers and older kids can help out.

TODDLERS

  • Toddlers can help count out the muffin liners and place into the muffin tins.
  • They can help measure and place ingredients into the bowl.
  • Toddlers can help mix the ingredients together.
  • They can help scoop the batter into the muffin tins. (I find it’s easiest to give them their own smaller bowl and spoon to use.)
  • If using the drizzle, toddlers will love to drizzle on the glaze with a fork.

KIDS

  • Older kids can pick out and measure all of the ingredients. 
  • They can help chop the strawberries using a butter knife, as strawberries will be soft enough to use a dull knife to cut (but continue to use adult supervision).
  • Kids can help mix the ingredients together.
  • They can help pour the batter into the muffin tins.
  • Depending on your child’s age and skill level, they can carefully put the muffin tin into the oven (with adult supervision) and remove once baked. 

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).