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Close-up of two golden strawberry muffins on a white plate, with more muffins cooling on a wire rack in the background.

Strawberry Muffins with Cake Mix

Soft and fluffy strawberry muffins made with cake mix and fresh strawberries for an easy, fruity treat. Perfect for breakfast, snack time, or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 oz) vanilla or white cake mix
  • 1 cup fresh strawberries finely chopped
  • 1/2 cup strawberry puree
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest optional
  • 2 tablespoons sugar for topping

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Wire Rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
  2. In a large mixing bowl, combine the cake mix, eggs, vegetable oil, milk, vanilla extract, and strawberry puree. Stir until smooth and well blended, but do not overmix.
  3. Gently fold in the chopped fresh strawberries and lemon zest if using.
  4. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  5. Sprinkle a small pinch of sugar over the tops of each muffin.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Serve warm or at room temperature and enjoy.

Notes

For extra strawberry flavor, add a few small strawberry pieces on top before baking. Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.