These strawberry muffins are moist, tender, and packed with juicy berries. They’re so good, I made a double batch!
Each muffin is tender and flavorful, bursting with juicy sweetness in every bite. Their crisp, golden tops provide the perfect sugary crunch.
And you won’t believe how easy the recipe is. You can have them ready in less than an hour.
Enjoy these strawberry muffins for breakfast or as an anytime, on-the-go snack!
Why You’ll Love These Strawberry Muffins
Bursting with Flavor: These muffins are jam-packed with fresh, juicy strawberries. There’s a burst of sweet, fruity flavor in every bite.
Bakery-Style Indulgence: Everything about these muffins screams, “Straight from the bakery!” They easily rival any coffee shop or bakery muffin.
Irresistible Aroma: Your kitchen will smell amazing while baking these. You’ll love the tantalizing scents of vanilla, butter, and strawberries.
Versatile & Crowd-Pleasing: They’re perfect for sharing at brunches and picnics. Everyone will want the recipe!
Ingredients
- Fresh Strawberries: Fresh is the keyword here. Select juicy, ruby-red gems bursting with natural sweetness. They’re the star of the show!
- All-Purpose Flour: Flour is the sturdy foundation that gives structure to these magnificent muffins.
- Baking Powder: The leavening agent. It helps the muffins rise to fluffy perfection.
- Salt: A subtle flavor enhancer that balances the sweetness.
- Unsalted Butter: Creamy, rich goodness that keeps every bite utterly irresistible.
- Granulated Sugar: Granulated sugar amplifies the strawberries’ natural sweetness. It adds the perfect amount of indulgence.
- Large Eggs: The binding force holding everything together.
- Vanilla Extract: A fragrant essence that elevates the fresh strawberry flavor.
- Milk: Adds tenderness and moisture for the most luxurious texture. Whole milk works best.
- Turbinado Sugar: A crunchy, sparkly topping that makes these muffins shine!
How to Make Strawberry Muffins
Follow these steps to whip up these light and fluffy strawberry muffins:
1. Prepare. Preheat the oven to 375 degrees Fahrenheit. Line a muffin tin with liners.
2. Mix the dry ingredients. Combine the flour, baking powder, and salt in a medium bowl. Whisk until combined, then set aside.
3. Mix the other ingredients. Beat the butter and sugar for about 2 minutes with an electric mixer. Then, add the eggs one at a time, mixing after each. Finally, beat in the vanilla extract.
4. Add the dry ingredients and milk. With the mixer on low speed, add 1/3 of the flour mixture to the bowl with the wet ingredients. Then, add 1/2 of the milk. Continue alternating, ending with the flour mixture. Don’t overmix.
5. Coat the strawberries. Toss the diced strawberries and 2 teaspoons of flour in a small bowl. Then, add the flour-coated berries to the batter.
6. Add the sugar and bake. Divide the batter evenly between the muffin cups, filling them almost to the top. Sprinkle the Turbinado sugar over them and bake for 25 to 30 minutes until done.
7. Cool and serve. Let the muffins cool in the pan for 5 minutes. Finish cooling them on a wire rack, then enjoy!
Tips for the Best Strawberry Muffins
Recipes this simple don’t require a lot of tips. Still, I have a few to keep in mind when baking these tasty treats:
- Fresh is best. For the best flavor and texture, use fresh, ripe strawberries. Avoid frozen or under-ripe berries. Remember to dust them with flour to prevent sinking.
- Room temperature is a must. Let your butter, eggs, and milk come to room temperature before mixing for a smooth batter.
- Double your pleasure. The ingredient list calls for butter. However, you can use half butter and half oil if you prefer. The butter will give you all the rich flavor you crave. The oil will add additional moisture.
- Give the batter a rest. After mixing it, let it rest for about 30 minutes before baking. This will give the flour time to hydrate and will result in fluffier muffins.
- Be generous! Normally, I say to fill muffin liners about 2/3 to 3/4 full. For these muffins, though, you’ll fill them almost to the top. Doing so will give you nice domed, bakery-style muffin tops.
Variations
Try some of these variations to switch things up:
- Use other berries. Try substituting your favorite berries instead. Try blueberries, blackberries, raspberries, or use a mix.
- Brighten them up. Add a little lemon zest to the batter for a lighter, brighter flavor. A dash of lemon juice in the batter would work, as well.
- Go gluten-free. Swap the all-purpose flour for your favorite gluten-free variety. Also, check the labels on your baking powder and other ingredients just to be sure.
- Add mix-ins. Fold in some white chocolate chips, chopped nuts, or something else. You can also add a swirl of cream cheese for extra flavor and texture.
- Add a dash of cinnamon. Before adding the turbinado sugar, mix it with cinnamon. Then, sprinkle the cinnamon sugar over the batter.
- Top the finished muffins. I like to add a dollop of whipped cream and a few fresh strawberry slices to mine. This lemon whipped cream provides a nice contrast to the muffins’ sweetness.
How to Store
These muffins will last for up to a week. Or you can freeze them for easy meal prepping. Here’s how:
To Store: Place the muffins in an air-tight container. Keep them light and moist by storing them at room temperature for up to 3 days. You can also refrigerate them for up to a week, but they may dry out slightly.
To Freeze: Wrap the muffins tightly in plastic wrap or foil. Then, place them in an airtight, freezer-safe bag. Freeze them for up to 3 months.
To Reheat: Let frozen muffins thaw in the fridge overnight or at room temperature for about an hour. Then, reheat them wrapped in a paper towel in the microwave for 15 to 20 seconds.
You can also reheat multiple muffins in the oven. Reheat at 300 degrees for 5 to 10 minutes.
Strawberry Muffins
12
servings15
minutes30
minutes242
Treat yourself to these delightful strawberry muffins! They’re moist, fruity, and perfect for breakfast or snacking.
Ingredients
2 cups all-purpose flour, plus 2 teaspoons for coating strawberries
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
2 cups diced fresh strawberries
2 tablespoons Turbinado sugar, for topping
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. (About 2 minutes.) Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the milk. Begin and end with the flour. Mix just until incorporated, being careful not to overmix.
- In a small bowl, toss the diced strawberries with the remaining 2 teaspoons of flour. (Doing so will ensure they don’t sink to the bottom of the muffins.) Gently stir the strawberries into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
- Sprinkle the turbinado sugar evenly over the muffins.
- Bake for 25 to 30 minutes. Or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve cool and enjoy!
Notes
- Use very ripe, sweet strawberries for the best flavor.
- Fill the muffin cups almost to the top for nice domed muffin tops.
