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Our fresh Strawberry Muffins are bursting with juicy strawberries, golden muffin tops, and just the right touch of sweetness. Made with simple, everyday ingredients from your local grocery store, they’re the kind of easy muffin recipe the whole family will be asking for again and again.
This is the type of breakfast treat that turns “I’m not really hungry” into “pass me another.”
I’ve been baking muffins for more years than I care to admit, and fresh strawberries have always been my secret weapon. They stay juicy and bright, even after baking, bringing that little pop of summer to every bite, no matter what the calendar says!
The buttermilk keeps the crumb soft, the vegetable oil locks in moisture, and the demerara sugar on top bakes into a golden, crackly crust that makes people reach for a second before they’ve even finished the first.
They’re the kind of delicious muffins that get people saying “just one more” three times in a row!
Our Strawberry Muffin recipe is quick to make with easy-to-find ingredients, so you can enjoy them any day of the week.
Pack them for picnics, road trips, or bring them along as a sweet treat to share at a brunch.
If you love muffins, don’t stop at strawberry! Try our sweet and fragrant Cherry Vanilla Muffins, juicy Nectarine Blueberry Muffins, and cozy Banana Pecan Muffins for more fruity muffin magic.
Table of Contents:
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Can I Make Adjustments to the Recipe?
Absolutely. We made ours with fresh strawberries, but you can use frozen strawberries or any fresh or frozen berries you have on hand. Just don’t thaw them before mixing, or they’ll bleed too much into the batter.
If you like a heartier muffin, swap in half whole wheat flour or almond flour for part of the all-purpose flour.
For a richer flavor, replace the vegetable oil with melted butter, or try half-and-half for a balance of moisture and taste.
A little lemon zest in the batter will brighten the strawberry flavor beautifully.
You can also toss in white chocolate chips, chopped nuts, or even a handful of blueberries for a fun twist.
Ingredients
Gather the ingredients to prepare our Easy Strawberry Muffins recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
How to Make Strawberry Muffins
Follow along with my simple step-by-step instructions to learn how to make Strawberry Muffins in your home kitchen.
Line a muffin tin with liners and set aside until needed.
Preheat the oven to 425 degrees F.
Add the all-purpose flour, granulated sugar, baking powder, and table salt to a large bowl.
Whisk to combine and set aside until needed.
Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the bowl of a stand mixer fitted with the paddle.
Beat on low for 30 – 45 seconds.
Slowly add the dry ingredients.
Mix by hand until just combined. Do not overmix!
Add the strawberries to the very thick muffin batter.
Gently fold them into the batter. Cover the bowl with a kitchen towel or loosely with plastic wrap and allow the batter to rest for 15 minutes.
Fill the cups almost to the top with the batter.
Place the remaining diced strawberries on top of each muffin, then use a spoon to push them down into the batter.
Sprinkle the tops with demerara sugar (or coarse sugar).
Place the tin on the middle rack of the preheated oven and bake for 9 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.
Place the pan on a wire rack to cool for 15 minutes, then remove the muffins from the pan to cool completely on the wire rack.
Our moist Strawberry Muffins are perfect for a quick breakfast with the family, or as an easy crowd-pleaser for a brunch with friends.
Serve these tender muffins warm and watch how quickly they disappear, because once people get a taste of that soft crumb and juicy strawberry flavor, they won’t be stopping at one!
How to Store and Reheat
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days.
You can warm them up in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.
They freeze well for up to 3 months in a freezer-safe bag. Just thaw at room temperature before serving.
Recipe FAQs
If yours are coming out a little watery, the strawberries are likely releasing extra juice as they bake. Try chopping them smaller and tossing them with a spoonful of flour before adding them to the batter. It can help keep the texture light and stop those soggy spots from forming.
It can happen if the batter is too thin or the berries are extra heavy. One trick you can try is gently tossing them with a little flour before folding them in, which helps them stay evenly distributed.
If your muffin tops tend to stick, lightly grease the top of the muffin pan before baking. It makes it easier to lift them out without tearing.
More Recipes You’ll Love!
Easy Strawberry Muffins Recipe
Our easy recipe will help you bake up a batch of tender, bakery-style strawberry muffins bursting with fresh berries and sweet flavor, that are perfect for breakfast, brunch, or an afternoon treat.
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Ingredients
1x2x3x
Instructions
Line a muffin tin with liners and set aside until needed.
Add the all-purpose flour, granulated sugar, baking powder, and table salt to a large bowl. Whisk to combine and set aside until needed..
Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the bowl of a stand mixer fitted with the paddle. Beat on low for 30 – 45 seconds.
Slowly add the dry ingredients, mixing by hand just until combined. Do not overmix!.
Add the strawberries and gently fold them into the very thick batter.
Cover the bowl with a kitchen towel or loosley with plastic wrap and allow the batter to rest for 15 minutes.
Preheat the oven to 425ºF.
Fill the cups almost to the top.
Sprinkle the ½ cup of diced strawberries over the tops, and use a spoon to push them down into the batter.
Sprinkle with demara sugar.
Place the tin on the middle rack of the preheated oven and bake for 9 minutes at 425ºF, then reduce the temperature to 350ºF and bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.
Place the pan on a wire rack to cool for 15 minutes. Then remove the muffins from the pan to cool completely on teh wire rack.
Notes
Can I Make Adjustments to the Recipe?
Absolutely. We made ours with fresh strawberries, but you can use frozen strawberries or any fresh or frozen berries you have on hand. Just don’t thaw them before mixing, or they’ll bleed too much into the batter.
If you like a heartier muffin, swap in half whole wheat flour or almond flour for part of the all-purpose flour.
For a richer flavor, replace the vegetable oil with melted butter, or try half-and-half for a balance of moisture and taste.
A little lemon zest in the batter will brighten the strawberry flavor beautifully.
You can also toss in white chocolate chips, chopped nuts, or even a handful of blueberries for a fun twist.
How to Store and Reheat
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days.
You can warm them up in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.
They freeze well for up to 3 months in a freezer-safe bag. Just thaw at room temperature before serving.
Why do my muffins sometimes come out with watery spots around the berries?
If yours are coming out a little watery, the strawberries are likely releasing extra juice as they bake. Try chopping them smaller and tossing them with a spoonful of flour before adding them to the batter. It can help keep the texture light and stop those soggy spots from forming.
Will the berries sink to the bottom of the muffins?
It can happen if the batter is too thin or the berries are extra heavy. One trick you can try is gently tossing them with a little flour before folding them in, which helps them stay evenly distributed.
How do I keep my muffin tops from sticking to the pan?
If your muffin tops tend to stick, lightly grease the top of the muffin pan before baking. It makes it easier to lift them out without tearing.
Nutrition
Calories: 329kcalCarbohydrates: 54gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 127mgPotassium: 205mgFiber: 1gSugar: 29gVitamin A: 73IUVitamin C: 14mgCalcium: 74mgIron: 2mg
