Use fresh strawberries for the best flavor – Chop your fresh strawberries into small pieces for even distribution and bursts of juicy strawberry flavor in every bite.

Don’t overmix the batter – Stir just until the dry and wet ingredients are combined. Overmixing can lead to dense, tough muffins.

Toss strawberries in flour before adding – Lightly coat chopped strawberries in a tablespoon of flour before folding into the batter to prevent them from sinking.

Line your muffin tin for easy cleanup – Use paper liners or silicone muffin cups to keep your muffins from sticking and make cleanup quick and easy.

Let muffins cool on a wire rack – Once out of the oven, transfer muffins to a wire rack to cool completely and avoid soggy bottoms.

Store in an airtight container – Keep leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for longer freshness.

Freeze for later – Freeze cooled muffins in a freezer-safe bag or container. Reheat in the microwave or toaster oven for a quick breakfast or snack.

Make a double batch for meal prep – These muffins freeze beautifully, so make extra to have healthy breakfasts ready all week long.

Warm muffins for the best texture – A few seconds in the microwave or a quick warm-up in the toaster oven brings out the fresh-baked flavor and soft texture.

Add oats or flax for extra fiber – Stir in a few tablespoons of rolled oats or ground flaxseed to boost fiber and make them even more satisfying.