These Strawberry Mini Muffins are a yummy treat that the whole family will love. They're super easy to make with simple ingredients You can enjoy them for breakfast or as an afternoon snack, and they’re sure to make you smile every time!
Why You'll Love These Strawberry Mini Muffins
I know being on a low calorie diet, I need a sweet treat every now and then. But it can be hard to find something that satisfies my craving without ruining my progress. That's why I love these strawberry muffin recipe! Each mini muffin is only 80 calories!
Not only are these homemade strawberry muffins low in calories, but they are also super easy to make.
If you’re looking for a delicious, easy-to-make snack that’s sure to impress, you’ve come to the right place. Our Strawberry Mini Muffins are tasty and have the perfect balance of sweetness and a soft, fluffy texture. Plus, they’re a great way to use up those juicy berries you picked up at the market (or from your garden!)
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Ingredients Needed for Strawberry Mini Muffins
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Swerve Granular Sugar: This sugar substitute helps keep the muffins sweet without the added calories. It’s perfect for those watching their Calories but still wanting a treat.
- Butter: Melted butter adds a rich flavor and tender texture to these muffins. Make sure it's room temperature before mixing.
- Eggs: Large eggs are essential for binding the ingredients together and adding structure to the muffins.
- Vanilla Extract: A teaspoon of vanilla extract enhances the flavor and gives these muffins a delightful aroma.
- Light Cream: This adds moisture and a creamy texture to the muffin batter.
- Strawberries: Fresh strawberries are the star of this recipe. Their juicy sweetness makes each bite irresistible.
- All-Purpose Flour: The base of our muffin mixture ensures a light and fluffy texture.
- Cinnamon: A pinch of cinnamon adds warmth and complements the strawberry flavor perfectly.
- Baking Powder: This is crucial for helping the muffins rise and become fluffy.
See recipe card for quantities.
This is a quick overview of the steps. See the Recipe card below for the rest.
In a mixing bowl, add ¼ cup of the swerve sugar to the strawberries and mix well. Let sit while you mix the rest of the batter.
Mix the light butter and remaining sugar together until combined. Then add the cream, vanilla, and eggs. Mix for 2 minutes.
Add in the dry ingredients and mix for 2-3 minutes, ensuring everything is thoroughly combined.
Fold in the strawberry mixture.
In a preheated oven, Fill about 24 mini muffin cups. They will not rise much so that you can fill them to the top.
Allow to cool before serving
Variations and Substitutions
- Different Sugars: If you’re not a fan of Swerve, you can use Splenda or any other type of low calorie sweetener.
- Add-Ins: Feeling adventurous? Add mini chocolate chips or chopped nuts for added texture and flavor. These additions can elevate your strawberry muffins to a whole new level of deliciousness!
- Vegan Strawberry Muffins: Replace the eggs with flax eggs and the butter with melted coconut oil to make a vegan-friendly version.
Storage
Storing Leftovers: Store leftover muffins in an airtight container at room temperature for 2-3 days. If you want to keep them fresh for longer, consider freezing them.
Freezing: Place the cooled muffins in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag or airtight container. They can be stored for up to 3 months.
Reheating: To enjoy later, reheat the frozen muffins in a preheated oven at 350 degrees F for about 10 minutes or until warm.
Pro Tips
Use Fresh, Juicy Strawberries: Fresh berries add the best flavor and texture. Avoid using overly ripe strawberries, as they can make the batter too wet.
Don’t Overmix: Overmixing the batter can result in dense muffins. Mix just until the ingredients are combined.
Test for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are done.
FAQ
You can use regular muffin pans, adjust the baking time accordingly. They will likely need an extra 5-10 minutes.
You can try using whole wheat flour instead of all-purpose flour and replacing the light cream with Greek yogurt for added protein.
Recipe Card
Strawberry Mini Muffins
Equipment
- Muffin Tin
- Wisk
- Muffin cups
Ingredients
- ¾ cup Swerve Granular sugar ¼ of this is for the strawberries
- 5 tablespoons light butter melted
- 3 eggs
- 1 tablespoon vanilla extract
- ⅓ cup Light cream
- ⅔ cup Strawberries Finely chopped
- 2 ½ cups All Purpose
- 1 teaspoon Cinnamon
- 2 teaspoons Baking powder
Instructions
- Preheat oven to 350 degrees F and spray mini muffin tins with nonstick spray.
- Add ¼ cup of the swerve sugar to the strawberries and mix well. Let sit while you mix the rest of the batter.
- Mix the light butter and remaining sugar together until combined. Then add the cream, vanilla and eggs. Mix for 2 minutes.
- Add in the dry ingredients and mix for 2-3 minutes making sure everything is fully combined.
- Fold in the strawberry mixture.
- Fill about 24 mini muffin cups. They will not rise really any, so you can fill to the top.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Liz says
My kids loved eating these strawberry muffins for breakfast. I'm going to make another batch so they can take them in their lunch boxes!!!
Sonja says
Finally a muffin recipe that fits into my diet! Thanks for that!
These were so delicious with the strawberry pieces and had I not known they are low calorie, I sure wouldn't have noticed!
Nicole Kendrick says
These muffins are perfect! I have been looking for a low-calorie muffin recipe that doesn't skip out on flavor and I think I have finally found it!
Ashley says
I made a batch of these on the weekend so we could have a grab and go breakfast during the week. They were a hit!
Criss says
I tried the Strawberry Mini Muffins recipe, and they turned out delicious! Definitely a hit!