Strawberry muffins are light, fluffy, and bursting with sweet strawberry flavor. They're the perfect spring and summer treat for when fresh berries are in season.

Strawberry muffins on the counter with a bowl of stacked muffins plus fresh strawberries behind them.

Strawberry Muffins Recipe Overview

These strawberry muffins are the perfect recipe to enjoy fresh ripe berries. First the dry ingredients are mixed, and the wet ingredients are mixed separately. Next, the dry and wet are combined to create a muffin batter, and fresh strawberries are folded.

I recommend chopping the strawberries small for this recipe, and only filling each muffin cup ¾ full to prevent overflowing as they expand.

If you like this recipe, also try my raspberry muffins, easy blueberry muffins, or my most popular muffin recipe banana oatmeal muffins. If you enjoy easy breakfast muffins try my six-baked oatmeal breakfast cups. They're the perfect grab-and-go meal!

Recipe Ingredients

2 cups all-purpose flour - or cake flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ cup unsalted butter - softened to room temperature
1 cup granulated sugar
2 large eggs
½ cup milk - room temperature
1 tsp vanilla extract
1 ½ cups sliced fresh strawberries - or sliced frozen strawberries, thawed
2 tsp all purpose flour

Four overhead images in one: 1. Flour, baking powder, cinnamon and salt in a white bowl. 2. Ingredients are mixed with whisk. 3. Butter and sugar in a separate white bowl. 4. Butter and sugar are mixed with hand mixer.

How to Make Strawberry Muffins

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Preheat the oven to 425℉. Line a muffin pan with paper liners, or grease the muffin pan with butter or oil.

STEP 2: In a medium bowl, add 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp cinnamon, and ½ tsp salt. Mix ingredients and set aside.

STEP 3: In a separate large bowl add ½ cup softened unsalted butter with 1 cup granulated sugar. Using a hand mixer, beat until smooth and creamy.

Four overhead images in one: 1. Two eggs are added to butter sugar mixture. 2. Mixture is mixed with hand mixer. 3. Milk and vanilla are added to the bowl. 4. Everything is mixed with hand mixer again.

STEP 4: Add 2 large eggs to the butter and mix.

STEP 5: Add ½ cup room temperature milk and 1 tsp vanilla extract. Mix again.

Four overhead images in one: 1. Half of dry ingredients are added to mixture. 2. Dry ingredients are mixed in. 3. Other half of dry ingredients are added. 4. All ingredients are mixed.

STEP 6: Now add half the dry ingredients to the wet ingredients, then mix. I do this part by hand so that I don't overmix the flour which would create dense muffin texture.

STEP 7: Add the other half of the dry ingredients and mix again.

Four overhead images in one: 1. Flour is added to sliced strawberries in a shallow white bowl. 2. Strawberries are mixed with flour. 3. Strawberries are added to batter in large white bowl. 4. Strawberries are folded into. batter with spatula.

STEP 8: In a separate bowl, toss 1½ cups sliced fresh strawberries with 2 tsp all purpose flour.

STEP 9: Keep ½ cup of strawberries aside, then add the rest of the strawberries to the muffin batter and gently mix together.

Two overhead images in one: 1. Batter is added to paper cups in muffin tin. 2. Strawberry slices are sprinkled on top of each one.

STEP 10: Now add the batter to the muffin pan filling each cup about ¾ full. Top each one with the reserved ½ cup of strawberries. Sprinkle the tops using 1 teaspoon of granulated sugar.

Two overhead images in one: 1. Muffins are cooked and resting in muffin tin. 2. Cooked muffins are placed on rack to finish cooling.

STEP 11: Place in the oven and bake at 425℉ for 5 minutes, then change the temperature to 350℉ and bake another 15-18 minutes. The muffins are cooked when the edges turn golden brown and a toothpick comes out clean when poked in the center.

STEP 12: Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

Fresh, ripe strawberries that are fragrant and juicy looking will work best for this recipe. I don't recommend using frozen strawberries.
Be sure to soften the butter to room temperature before making this recipe. Also use fresh baking powder as an old carton can cause the muffins not to rise.
Do not overmix the batter as this can cause activate the gluten in the flour which can result in a dense muffin texture.
Try adding ½ cup of chopped nuts, chocolate chips, or shredded coconut to the batter for a different flavor.
Only fill each muffin cup about ¾ full. This will allow room for the muffin batter to expand while they bake in the oven.

How To Store Leftovers

To Store - Make sure to cool the muffins completely first. Then store in an airtight container at room temperature for up to 2-3 days. Any longer and the muffins should be stored in the fridge or freezer to help preserve freshness.
To Freeze - These muffins can be added to a large ziploc freezer bag with as much air removed as possible to help prevent freezer burn. These muffins can be stored up to 4 months.

A bunch of strawberry muffins with fresh strawberries surrounding them.

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