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Strawberry Muffins

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These strawberry muffins are a game-changer. Bursting with fresh strawberry flavor and have the perfect balance of sweetness and tanginess. Plus, they’re incredibly moist and tender, making them the perfect breakfast or snack.

If you like these muffins then you must also try our delicious raspberry muffins and easy blueberry muffins. Our most popular muffin recipe is banana oatmeal muffins.

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

Strawberry Muffins Recipe

There are several reasons why you should try making strawberry muffins recipe.

FLAVORFUL – Firstly, they are a delicious and healthy treat that is perfect for breakfast or a snack (just like our banana bread muffins).

SIMPLE – Secondly, the recipe is easy to follow and doesn’t require any special equipment or techniques, just a hand mixer. This means that you can whip up a batch of muffins in no time, without having to make a trip to the grocery store.

CUSTOMIZABLE – Finally, strawberry muffins are versatile and can be customized to suit your taste preferences. You can add spices, nuts, or other fruits to the batter to create your own unique flavor combinations.

Recipe ingredients on the counter including a bowl of flour, sliced strawberries, sugar, milk, eggs, cinnamon, flour, sugar, baking powder, vanilla and butter.

Recipe Ingredients

I always love making muffins, and this strawberry muffin recipe is a summer favorite when fresh strawberries are readily available.

Here are the ingredients you’ll need to make these delicious muffins with full instructions in the recipe card at the bottom of this post:

  • FLOUR – All-purpose flour works best for this recipe.
  • STRAWBERRIES – Fresh strawberries are best, but if you don’t have them (or they’re too expensive) you can use frozen strawberries instead. Just make sure to thaw them out and drain any excess liquid before adding them to the batter.
  • SUGAR – Granulated sugar is what I use, but you could use a different type of sugar if you prefer.
  • MILK – Whole milk is what I use, but you could use a different type of milk if you prefer.
  • EGGS – You’ll need two large eggs for this recipe.
  • BUTTER – I prefer to use unsalted butter, but you could use salted butter if that’s what you have.
  • CINNAMON – Just a touch of cinnamon adds a nice flavor to the muffins.
  • BAKING POWDER – This is what makes the muffins rise, so make sure it’s from a fresh container. If you have an old carton that’s been stored in your pantry for over a year, you may not get the same results. It’s always best to buy a fresh container every three months.
  • VANILLA EXTRACT – This adds a nice flavor to the muffins.

Variations and Substitutions

Have fun experimenting with different variations and substitutions to create your own unique muffin creations! The muffin batter is easily customizable. Here are a few ideas:

  • BLUEBERRIES – Instead of using strawberries, you can use blueberries and a splash of lemon juice.
  • MIXED BERRY – Raspberries, blackberries, or even a mix of different berries would all work well. Just be sure to keep it to 1 ½ cups measurement.
  • STRAWBERRY JAM – To keep your muffins moist and juicy, add a dollop of strawberry jam to the center of each muffin before baking.
  • YOGURT – To create a tender crumb, use plain yogurt in the batter instead of milk. This will give the muffins a rich, moist texture. We use this in our blueberry yogurt muffins (which are delicious btw).
  • LEMON ZEST – For an extra burst of flavor, add some lemon zest to the batter. You can also serve the muffins with a dollop of strawberry butter for a delicious twist.
  • MORE ADD INS – If you want to add some extra flavor or texture to your muffins, try adding some chopped nuts, chocolate chips, or shredded coconut to the batter.
Four images showing steps to make recipe. First is dry ingredients with a whisk in a bowl. Second is beaten butter with two eggs on top and a hand mixer, third is muffin batter in a bowl. Fourth is muffin batter divided in a muffin pan.

How to Make Strawberry Muffins

These are so simple to make. Here are the instructions, with a more detailed version in the recipe card at the bottom of this post:

  1. PREP – Preheat the oven to 425°F and line a muffin tin with paper liners or spray with nonstick cooking spray.
  2. DRY INGREDIENTS – In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  3. WET INGREDIENTS – In a separate large bowl, use a hand mixer to combine the sugar and butter until creamy. Beat in the eggs. Then beat in the milk and vanilla extract.
  4. COMBINE – Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Gently fold in 1 cup of diced fresh strawberries.
  5. PREPARE – Divide the batter evenly among the muffin cups, filling each about 2/3 full. Top with the last ½ cup of strawberries.
  6. BAKE – Bake for 5 minutes at 425°F, then reduce the heat to 350°F and bake an additional 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. COOL – 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.
A large bowl with muffin batter and chopped strawberries on top.

How To Store Muffins

When it comes to storing strawberry muffins, it is important to keep them fresh and moist. Here are some tips on how to store your fresh berries muffins:

COOL COMPLETELY – Before storing your muffins, make sure they are completely cooled. This will help prevent moisture buildup and keep the muffins fresher for longer.

LINE WITH PAPER TOWELS – Place a layer of paper towels at the bottom of the container before adding the muffins. This will help absorb any excess moisture and keep the muffins from getting soggy.

  • STORE AT ROOM TEMPERATURE – Store your muffins in an airtight container or plastic bag to prevent air from getting in and drying out your muffins. These can be kept on the counter at room temperature for up to 2-3 days.
  • STORE IN FRIDGE – Some people avoid storing muffins in the fridge to prevent them from drying out. Personally, I don’t notice this too much and prefer to store them this way. They can keep in the fridge for up to 4-5 days.
  • FREEZE STRAWBERRY MUFFINS – If you want to store your muffins for longer than a few days, you can freeze them. Place them in an airtight container or resealable plastic bag and freeze them for up to 3 months. When you’re ready to eat them, let them thaw at room temperature or reheat from frozen in the microwave for a few seconds.

If you enjoy easy breakfast muffins then you might want to try our six baked oatmeal breakfast cups. They’re the perfect grab-and-go meal!

Muffin pan with batter and chopped strawberries in each paper cupcake liner.

Recipe Tips

Here are some quick recipe tips to help get the best results:

  • Use Fresh Strawberries: These are the star ingredient in this recipe. Look for plump, ripe strawberries that are fragrant and juicy. If fresh strawberries are not available, then you can use frozen berries.
  • Room Temperature Ingredients: For best results, make sure the butter, eggs, and milk are at room temperature before mixing them together. This will help the batter come together smoothly and evenly.
  • Strawberry Tip: Use a spatula to gently fold in the strawberries to avoid crushing them.
  • Toss Strawberries With Flour: This helps to prevent them from sinking to the bottom of the batter.
  • Don’t Overmix The Muffin Batter: Overmixing the batter can result in tough, dry muffins. Mix the ingredients until they are just combined, and don’t worry if there are a few lumps in the batter.
  • To Check If Muffins Are Done: Insert a toothpick or cake tester into the center of a muffin. If it comes out clean, they are done.
A strawberry muffin sliced in half.

Frequently Asked Questions

How can I prevent my muffins from becoming too dry?

To prevent dry muffins, it’s important not to overmix the muffin batter together. Overmixing can cause the gluten in the flour to develop, resulting in tough and dry muffins.

Mix the dry ingredients and wet ingredients separately and then combine them just until everything is evenly moistened. Another tip is to avoid overbaking the muffins. Check them a few minutes before the suggested baking time is up and remove them from the oven when a toothpick inserted in the center comes out clean.

What are some tricks for keeping muffins fluffy?

One trick for keeping muffins fluffy is to use cake flour instead of all-purpose flour. Cake flour has less protein than all-purpose flour, which results in a lighter and fluffier texture.

Another trick for moist muffins is to use buttermilk or yogurt in the batter. The acid in these ingredients reacts with the baking powder and salt to create a more tender crumb.

Finally, avoid overfilling the muffin cups. Fill them only about two-thirds full to allow room for the muffins to rise and expand while baking.

A bunch of strawberry muffins with fresh strawberries surrounding them.

Perfect Strawberry Muffins

With simple ingredients like flour, butter, and granulated sugar, you can create a tasty and satisfying treat that’s perfect for breakfast or a midday snack. The addition of fresh strawberries adds a burst of fruity flavor to a sweet snack you’re going to love.

More Muffin Recipes

A bunch of fresh strawberry muffins with a bowl of fresh strawberries.

Strawberry Muffins

Bursting with fresh strawberry flavor and have the perfect balance of sweetness and tanginess. Plus, they’re incredibly moist and tender, making them the perfect breakfast or snack.
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Prep Time: 12 minutes
Cook Time: 23 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients

Instructions

  • Preheat the oven to 425℉. Line a muffin pan with paper cupcake liners or grease each one with butter or oil.
  • In a medium bowl, mix together the flour, baking powder, cinnamon and salt.
    Two images of a white bowl. First with ingredients dumped in. Second with dry ingredients mixed together.
  • In a separate large bowl beat together the softened butter with the sugar using a hand mixer. Beat until smooth and creamy.
    Two images of a white bowl, first with sugar and stick of butter. Second with creamed butter and hand mixer.
  • Add in the eggs and mix again.
    Two images of a white bowl. First with creamed butter and eggs on top. Second with ingredients creamed together and hand mixer.
  • Add in the room temperature milk and vanilla extract. Mix again.
    Vanilla and milk dumped over creamed butter in a bowl. Second image is ingredients mixed together with hand mixer.
  • Add half of the dry ingredients to the wet ingredients. Mix together.
    Two images of muffin batter in a white bowl at different stages.
  • Add the other half and mix together.
    Two images of muffin batter at different stages.
  • Toss the chopped strawberries with 2 tsp of flour.
    Two images of chopped strawberries tossed with flour in a bowl.
  • Add the strawberries to the muffin batter and gently mix together,
    Two images of a white bowl. The first has muffin batter with chopped strawberries on top. The second has strawberries mixed in.
  • Divide the batter in the muffin pan, filling about ¾ full. Top each one with the reserved ½ cup of strawberries. Sprinkle the tops with 1 tsp of granulated sugar.
    Two images of raw strawberry muffins in a muffin pan. The second has chunks of strawberries sprinkled on top.
  • Place in the oven and bake at 425℉ for 5 minutes. Change the temperature to 350℉ and bake another 15-18 minutes. The muffins are cooked with the edges turn a golden brown and a toothpick comes out clean when poked in the center.
    Two images, first is baked strawberry muffins in a muffin pan, second is strawberry muffins on a cooling rack.

Recipe Notes:

  • ROOM TEMPERATURE – Store your muffins in an airtight container or plastic bag to prevent air from getting in and drying out your muffins. These can be kept on the counter at room temperature for up to 2-3 days.
  • FRIDGE – Some people avoid storing muffins in the fridge to prevent them from drying out. Personally, I don’t notice this too much and prefer to store them this way. They can keep in the fridge for up to 4-5 days.
  • FREEZE STRAWBERRY MUFFINS – If you want to store your muffins for longer than a few days, you can freeze them. Place them in an airtight container or resealable plastic bag and freeze them for up to 3 months. When you’re ready to eat them, let them thaw at room temperature or reheat from frozen in the microwave for a few seconds.

Nutrition

Calories: 233kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 184mg | Potassium: 80mg | Fiber: 1g | Sugar: 18g | Vitamin A: 296IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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