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 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 3/4 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
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.
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.
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.
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.
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 tsp of granulated sugar.
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.
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Strawberry Muffins
Ingredients
- 2 cups unbleached 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
Instructions
- Preheat the oven to 425℉. Line a muffin pan with paper liners, or grease the muffin pan with butter or oil.
- In a medium bowl, add 2 cups unbleached all-purpose flour – or cake flour, 2 tsp baking powder, 1 tsp cinnamon, and ½ tsp salt. Mix ingredients.
- STEP 3: In a separate large bowl add ½ cup unsalted butter – softened to room temperature with 1 cup granulated sugar. Using a hand mixer, beat until smooth and creamy.
- STEP 4: Add 2 large eggs and mix.
- Add ½ cup room temperature milk and 1 tsp vanilla extract. Mix again.
- Add half the dry ingredients to the wet ingredients, then mix.
- Add the other half, and mix.
- In a separate bowl, toss 1 1/2 cups sliced fresh strawberries – or sliced frozen strawberries, that have been thawed with
- Set 1/2 cup of strawberries aside, add the rest to the muffin batter and gently fold in the strawberries.
- Add the batter to the muffin pan filling each liner about ¾ full. Top each one with the reserved ½ cup of strawberries. Sprinkle the tops using 1 tsp of granulated sugar.
- 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.
- 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 Notes:
Nutrition
The nutritional information provided is an estimate and is per serving.