If you’re looking for a treat that’s bursting with fresh fruit flavor and perfect for breakfast, snacking, or anything in between, look no further than these Strawberry Muffins. Each bite is packed with juicy strawberries tucked into a fluffy, buttery crumb with just the right amount of sweetness. Whether you’re baking for family brunch or a quick weekday pick-me-up, this recipe is the ultimate way to celebrate strawberry season.

Strawberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of straightforward ingredients to create these Strawberry Muffins, but don’t be fooled by the simplicity—each one brings something special. The tender texture, golden color, and fresh berry flavor all come together thanks to these kitchen staples.

All-purpose flour: This is the foundation of your muffin, providing just the right sturdy but tender crumb.
Granulated sugar: Gives these muffins that perfect sweetness and a subtle golden top.
Baking powder: Helps the muffins rise up nice and tall for that beautiful bakery-style dome.
Baking soda: Teams up with the baking powder to ensure a light, tender texture.
Salt: Balances out the sweetness and enhances all the other flavors.
Unsalted butter (melted and cooled): Brings richness and moisture—make sure to let it cool so it doesn’t scramble the eggs!
Whole milk: Adds moisture and a touch of richness for that soft, springy bite.
Large eggs: Bind the batter together and provide lift so your muffins don’t turn out dense.
Vanilla extract: Infuses warmth and a delicious background note that rounds out the strawberry flavor.
Fresh strawberries (chopped): The undeniable star—you’ll want them ripe, juicy, and cut into pieces for perfect distribution in every muffin.
Flour (for tossing strawberries): Tossing berries with flour keeps them from sinking to the bottom, ensuring even berry goodness in each bite.

How to Make Strawberry Muffins

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 375°F. Grab a standard 12-cup muffin tin and line it with paper liners or give it a light coating of nonstick spray. This step guarantees an easy muffin release—no crumbs stuck behind!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. A good whisk distributes everything evenly, which means the leaveners and salt won’t leave any surprise pockets in your Strawberry Muffins.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk your melted (and cooled) butter, milk, eggs, and vanilla extract until totally smooth. This will help make sure the eggs break up and the vanilla is infused throughout every bite.

Step 4: Bring it All Together

Pour your wet mixture into the bowl with your dry ingredients. Gently mix with a spatula or wooden spoon—just until the last streaks of flour disappear. The secret to fluffy Strawberry Muffins is not overmixing!

Step 5: Toss and Fold in Strawberries

Toss your chopped strawberries with a tablespoon of flour. This keeps them from sinking to the bottom of your batter. Gently fold the floured strawberries into the dough, being careful not to crush them so your muffins stay studded with pretty fruit pieces.

Step 6: Fill and Bake

Divide the batter evenly between the 12 muffin cups, filling each about three-quarters full. If you love a sweet crunchy top, sprinkle them with a little coarse sugar. Bake for 18–22 minutes, until a tester comes out clean and the tops look golden and irresistible.

Step 7: Cool and Enjoy

Let your Strawberry Muffins cool in the pan for about 5 minutes (this keeps them from falling apart), then transfer them to a wire rack to finish cooling—or sneak one while it’s still a little warm!

How to Serve Strawberry Muffins

Garnishes

For a bakery-style finish, try dusting your muffins with a little powdered sugar or a drizzle of sweet vanilla glaze. A sprinkle of coarse sugar before baking adds an extra sparkle and crunch, while a few thin strawberry slices placed on top before baking look absolutely stunning.

Side Dishes

Pair your Strawberry Muffins with fresh fruit, a scoop of vanilla yogurt, or even some softly whipped cream. They’re delightful alongside crisp bacon or scrambled eggs for a brunch spread that’s both pretty and filling.

Creative Ways to Present

Consider serving your Strawberry Muffins in a rustic basket lined with a cheerful napkin, or stash them in individual parchment sleeves for a picnic. For extra flair, arrange them on a cake stand decorated with fresh strawberries and mint springs for a celebratory touch.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Strawberry Muffins in an airtight container at room temperature for up to 2–3 days. If your kitchen is particularly warm, you can store them in the fridge to stay fresh, though the crumb is at its most tender the first day or two.

Freezing

Strawberry Muffins freeze beautifully! Once they’re completely cool, pop them into a zip-top freezer bag or airtight container and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a quick snack.

Reheating

Give leftover muffins a quick zap in the microwave (about 10–15 seconds) to bring back that just-baked warmth. If you prefer a crisper top, reheat them in a 300°F oven for about 5–7 minutes straight from frozen or chilled.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw the strawberries first and drain off any excess liquid before chopping and tossing them with flour. Frozen strawberries can make the muffins a bit more moist but taste just as delicious.

What makes Strawberry Muffins moist and fluffy?

The combination of melted butter, eggs, whole milk, and just the right gentle mixing technique gives these muffins their moist, tender crumb. Be careful not to overmix, and you’ll have bakery-perfect results every time.

Can I make these muffins dairy-free?

Yes! Swap the butter with a plant-based alternative and use your favorite nondairy milk. The results are just as tasty, and everyone can enjoy these strawberry treats.

How do I prevent the strawberries from sinking to the bottom?

Tossing the chopped berries with a tablespoon of flour creates a light coating that helps suspend them in the batter so you get an even strawberry distribution in every muffin.

Can I add other mix-ins to this recipe?

Definitely. White chocolate chips, lemon zest, or a sprinkle of chopped nuts can take your Strawberry Muffins to the next level. Mix-ins pair wonderfully with the bright berry flavor, so feel free to get creative!

Final Thoughts

Now that you know how easy it is to whip up a batch of homemade Strawberry Muffins, I hope you’ll try them out soon! Each one is like a bite of sunshine and a delightful way to show off those beautiful berries. Happy baking!

Strawberry Muffins Recipe

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4.7 from 22 reviews

Author: Emma
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Deliciously moist and bursting with fresh strawberry flavor, these strawberry muffins are the perfect treat for breakfast or as a snack. Easy to make and even easier to enjoy, these muffins will quickly become a favorite in your home.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, melted and cooled
1 cup whole milk
2 large eggs
1 1/2 teaspoons vanilla extract

Additional Ingredient:

1 1/2 cups fresh strawberries, chopped
1 tablespoon flour (for tossing strawberries)

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Instructions

Preheat the Oven: Preheat the oven to 375°F and prepare a 12-cup muffin tin with liners or by greasing lightly.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk melted butter, milk, eggs, and vanilla until smooth.
Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and stir until just combined.
Add Strawberries: Toss chopped strawberries with 1 tablespoon of flour, then gently fold into the batter.
Bake: Divide the batter into the muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
Cool and Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.