Home Recipes Strawberry Muffins

Strawberry Muffins

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! 

Warm and golden strawberry muffins in a cooling rack fresh from the oven
WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.

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!
Homemade muffins, bursting with the sweet taste of ripe strawberries

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! 

Stacked strawberry muffins on a marble platter topped with turbinado sugar

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.
Strawberry muffins slightly taken out to show its inner texture

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

Course: Breakfast, SnackCuisine: American
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

242

WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox.
kcal

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.

Did you like the recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 4

No votes so far! Be the first to rate this post.

Thanks!

Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

Leave a Comment