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May 28, 2021

These eggless strawberry muffins are a great way to use the seasonal fruit in the bakes. The secret is adding lots of fresh strawberries to the batter, which gives the homemade strawberry muffins an intense fresh strawberry flavor with soft pulp in every bite.

Right now strawberries are in season and it’s certainly not possible for a baker not to bake something with these berries.

Strawberries are among my favorites one and that also shows up in my Eggless strawberry cobbler and Baked waffles recipes. I have used fresh strawberries in those recipes too?

If you are visiting the blog for the first time or haven’t yet tried those recipes then I would strongly recommend you to try that.

Eggless Strawberry Muffins

These eggless strawberry muffins are such a quick and easy recipe with awesome results.

This recipe brings together the goodness of fresh berries and the rich delight of the muffins in the best way.

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This is one of the best egg free strawberry muffins recipe that is prepared with easily available ingredients such as chopped strawberries, all-purpose flour, baking powder, baking soda, sugar, milk, curd, and a little salt, for a sweet and fluffy dessert. It’s a no-fuss recipe.

All it takes is to mix the dry and wet ingredients separately and then folding them together to make the smooth batter of pouring consistency.

Let’s start the recipe!

Quick Notes

Tin Size

Oven Temp

180 °C

Baking Time

25 min

MW Convection Temp

160 °C

Baking Time

25 min

Demold Instructions


Cooling Time

10 min

PS: Use conversion table to switch recipe between grams and cups


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Strawberry Muffins Recipe

In a bowl take 60 gm thick curd, 100 gm powdered sugar, 60 ml oil, and start whisking it. Whisk until sugar dissolves.

Here I have used powdered sugar to fasten the process but if you want you can use regular granulated sugar as well. But make sure to dissolve it completely.

Add 2-3 drops of vanilla essence into it.

Using a whisker, start sifting 125 gm maida.

Add ½ tsp baking powder, ½ tsp baking soda, and a pinch of salt to it as well. Sieve all the dry ingredients directly into the bowl of wet ingredients.

Start mixing and keep adding milk. Here I have used 100 ml milk. We need a batter of dropping consistency. So adjust the amount of milk accordingly.

Now add 100 gm fresh chopped strawberries into the batter and give it a stir.

Take a muffin tray lined with muffin liners. Fill each muffin liner up to ¾ with the prepared batter.

Now we will bake these muffins in a preheated oven at 180 °C for 20-25 min or until these passes the toothpick test.

It’s been 25 min and the muffins are out from the oven.

A clean toothpick means perfectly baked muffins. Look at the beautiful dome and golden color on the crust.

Let these rest for 10 minutes before serving.

Now try this recipe and share your feedback. Till then happy baking!


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Let me know your experience with the recipe in the comment box below. I will try to respond back as much as possible.

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eggless strawberry muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Dessert
Cuisine: Baked
Keyword: delicious muffins, eggless strawberry muffin, eggless strawberry muffins, fruit muffin, moist muffins, strawberry muffin, strawberry muffins
Servings: 6 muffins



  • In a bowl take 60 gm thick curd, 100 gm Powdered Sugar, 60 ml Oil, and start whisking it. Whisk untilsugar dissolves.
  • Add 2-3 drops of vanilla essence into it.
  • Using a whisker, start sifting 125 gm maida.
  • Add ½ tsp baking powder, ½ tsp baking soda, and a pinch of salt to it as well.
  • Sieve all the dry ingredients directly into the bowl of wet ingredients.
  • Start mixing and add 100 ml milk to make a smooth batter.
  • Add 100 gm chopped strawberries to the batter and mix.
  • Fill each muffin liner up to 3/4th with the prepared batter.
  • Bake these in a preheated oven at 180 °C for 25 min.
  • After 25 min, take the muffins out from the oven and let these rest for 10 min before serving.



  1. Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
  2. This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
  3. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia
About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

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