These strawberry muffins are simple to make, yet they taste bakery-quality. The fresh strawberries add natural sweetness and moisture, while a hint of vanilla enhances the flavor. You’ll love how versatile they are—perfect for a cozy weekend morning or as a grab-and-go treat. Plus, they freeze beautifully, making them great for meal prep or a quick indulgence any time of day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk or buttermilk
Unsalted butter, melted
Vanilla extract
Fresh strawberries, chopped
Optional: coarse sugar for topping
Directions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
Fold in the chopped strawberries.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Sprinkle the tops with coarse sugar, if desired.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Lemon Strawberry Muffins: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy flavor.
Strawberry Cream Cheese Muffins: Add a small dollop of cream cheese in the center of each muffin before baking.
Whole Wheat Strawberry Muffins: Substitute half of the all-purpose flour with whole wheat flour for extra fiber.
Glazed Strawberry Muffins: Drizzle with a simple glaze made from powdered sugar and milk after baking.
Berry Blend Muffins: Mix strawberries with blueberries or raspberries for a mixed berry variation.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for about 5 minutes. For longer storage, freeze the muffins for up to 3 months—just thaw at room temperature or reheat before serving.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Don’t thaw them before adding to the batter to prevent excess moisture.
How do I keep strawberries from sinking to the bottom?
Toss the chopped strawberries in a little flour before folding them into the batter. This helps distribute them evenly.
Can I make these muffins dairy-free?
Yes, use plant-based milk and dairy-free butter alternatives.
Why are my muffins dense?
Overmixing the batter can make muffins dense. Stir gently until ingredients are just combined.
Can I reduce the sugar?
Yes, you can cut the sugar by ¼ cup without affecting the texture too much.
What’s the best way to chop strawberries for muffins?
Cut them into small pieces, about the size of blueberries, to ensure even distribution and baking.
Can I make mini strawberry muffins?
Absolutely! Bake mini muffins for about 10–12 minutes instead of 20.
Should I use paper liners or grease the pan?
Either works fine. Paper liners make cleanup easier and help keep muffins moist.
Can I add chocolate chips?
Yes! White or dark chocolate chips pair wonderfully with strawberries.
How can I make the muffins extra moist?
Use buttermilk instead of regular milk and avoid overbaking.
Conclusion
These strawberry muffins are the perfect blend of soft texture and sweet fruit flavor. Easy to make and endlessly adaptable, they’re ideal for any occasion—from breakfast to dessert. Serve them warm with a pat of butter or enjoy them plain for a simple, satisfying treat bursting with fresh strawberry goodness.
Soft, fluffy strawberry muffins filled with juicy berries and a hint of vanilla. Perfect for breakfast, brunch, or a sweet snack, these muffins are golden on top and tender inside.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
1 cup milk or buttermilk
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, chopped
Optional: coarse sugar for topping
Instructions
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, milk, melted butter, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
Fold in the chopped strawberries.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Sprinkle the tops with coarse sugar, if desired.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add 1 tablespoon of lemon zest to the batter.Use buttermilk instead of regular milk for a softer, more tender crumb.Toss strawberries in a little flour before folding them into the batter to prevent sinking.Muffins freeze well for up to 3 months; thaw before serving.
Top with a light glaze of powdered sugar and milk for a bakery-style finish.
