If you’re on the hunt for a deliciously tender, fruity treat that feels like a warm hug on a plate, these Strawberry Muffins are an absolute game-changer. Bursting with juicy bits of fresh strawberries, each muffin offers the perfect balance of sweet, soft crumb and a hint of cinnamon warmth. Whether you’re baking for a cozy breakfast, an afternoon snack, or a special brunch, these Strawberry Muffins will quickly become a beloved favorite in your kitchen.

Strawberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step toward baking these delightful Strawberry Muffins. Each component plays a vital role, from the rich butter adding moistness to the sliced strawberries infusing fresh, fruity flavor and color.

2 cups unbleached all-purpose flour (or cake flour): Provides the perfect soft yet sturdy base for the muffins.
2 tsp baking powder: Ensures your muffins rise beautifully and stay fluffy.
1 tsp cinnamon: Adds a gentle, cozy warmth that complements the strawberries brilliantly.
½ tsp salt: Enhances all the sweet and fruity flavors.
½ cup unsalted butter (softened): Creates moistness and a tender crumb throughout the muffins.
1 cup granulated sugar: Brings just the right amount of sweetness without overpowering.
2 large eggs: Bind everything together and add richness.
½ cup milk (room temperature): Keeps the batter smooth and light.
1 tsp vanilla extract: Lends a fragrant depth that enhances the natural strawberry flavor.
1 ½ cups sliced fresh strawberries (or thawed frozen): The star ingredient, fresh and juicy for that unmistakable strawberry burst.
2 tsp all-purpose flour: Tossed with the strawberries to keep them evenly distributed in the batter.

How to Make Strawberry Muffins

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 425℉, which initially blasts your muffins with heat to give them a lovely rise. Line your muffin pan with paper liners or grease it well with butter or oil to ensure a smooth release once baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine 2 cups of flour, baking powder, cinnamon, and salt. These ingredients create the foundation of your muffins, blending leavening agents with warm spices and just enough salt to bring out sweetness.

Step 3: Cream Butter and Sugar

Using a large bowl, beat the softened butter and granulated sugar together with a hand mixer until the mixture is smooth, creamy, and light in color. This creaming step is key for tender muffins with a soft crumb.

Step 4: Add Eggs

Next, crack in the eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture for your batter.

Step 5: Incorporate Milk and Vanilla

Pour in the warm milk and vanilla extract, mixing gently. These liquids create the necessary moisture for fluffy muffins while the vanilla boosts flavor.

Step 6: Combine Wet and Dry Ingredients

Add half of the dry ingredients to the wet mixture and stir gently to blend. Then add the remaining dry ingredients and mix just until combined, being careful not to overwork the batter – overmixing can make muffins tough.

Step 7: Prepare the Strawberries

In a separate bowl, toss the sliced strawberries with 2 teaspoons of flour. This simple trick keeps the berries from sinking to the bottom and helps distribute their juicy goodness evenly throughout the batter.

Step 8: Fold Strawberries Into the Batter

Reserve about half a cup of strawberries to place on top later, then gently fold the remainder into the muffin batter. This step requires a light hand to keep the fruit intact and prevent too much juice from turning the batter watery.

Step 9: Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Top each muffin with the reserved strawberries and sprinkle with 1 teaspoon of sugar for a crisp, sweet finish.

Step 10: Bake Your Strawberry Muffins

Bake initially at 425℉ for 5 minutes to give a strong rise, then reduce the oven temperature to 350℉ and bake for another 15-18 minutes. Look for edges that turn a warm golden brown and test doneness by inserting a toothpick – it should come out clean or with just a few moist crumbs.

Step 11: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This prevents sogginess and keeps the muffins tender and fluffy.

How to Serve Strawberry Muffins

Garnishes

Adding a light dusting of powdered sugar or a drizzle of honey over your Strawberry Muffins enhances their natural sweetness and makes for a pretty, inviting presentation. Fresh mint leaves also add a refreshing pop of color and flavor.

Side Dishes

Serve these muffins alongside creamy Greek yogurt or a smear of mascarpone cheese for a luxurious touch. They also pair beautifully with a hot cup of tea or coffee, perfect for a leisurely breakfast or afternoon tea time.

Creative Ways to Present

Try slicing Strawberry Muffins in half and layering with slices of fresh strawberries and whipped cream to create a mini strawberry shortcake treat. Alternatively, wrap them individually in parchment paper tied with twine for a charming grab-and-go snack or gift.

Make Ahead and Storage

Storing Leftovers

Keep leftover Strawberry Muffins in an airtight container at room temperature for up to 2 days to retain their softness. If storing longer, refrigerate them to extend freshness but bring to room temperature before serving for the best texture.

Freezing

Strawberry Muffins freeze wonderfully. Wrap each muffin tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. When you want one, thaw overnight in the fridge or at room temperature.

Reheating

To revive the freshness of frozen or refrigerated Strawberry Muffins, pop them in the microwave for 20-30 seconds or warm them in a 350℉ oven for about 5 minutes. This will bring back that soft, freshly baked feel.

FAQs

Can I use frozen strawberries for Strawberry Muffins?

Absolutely yes! Frozen strawberries work well but make sure to thaw and drain excess juice before folding them into the batter, which helps keep the muffins from becoming too wet.

What type of flour is best for these muffins?

Unbleached all-purpose flour is ideal, but if you prefer a lighter, more tender crumb, cake flour is a great option. Either choice will give you delicious results.

Can I substitute the butter with oil?

While butter gives more flavor and richness, you can substitute oil if needed. Use an equal amount of a neutral oil like vegetable or canola, but note the texture may be slightly different.

How do I know when the Strawberry Muffins are done?

The muffins are perfectly baked when their edges turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I add other fruits or nuts to the recipe?

Yes! Blueberries, raspberries, or chopped nuts like walnuts or almonds can be wonderful additions. Just fold them into the batter along with or instead of the strawberries.

Final Thoughts

These Strawberry Muffins are a true joy to bake and share, combining fresh fruits and simple ingredients into a treat that’s irresistibly soft and flavorful. Once you make a batch, they’ll quickly become a staple for your breakfasts, brunches, or snack times. Give this recipe a try and enjoy every luscious bite!

Strawberry Muffins Recipe

★★★★★

5.1 from 13 reviews

Author: Jack
Total Time: 38 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These delicious strawberry muffins are a delightful treat bursting with fresh strawberry flavor and a hint of cinnamon. Perfect for breakfast or a sweet snack, they combine tender muffin crumb with juicy strawberry pieces, topped with a sprinkle of sugar for a satisfying crunch.

Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 425℉ (220℃). Line a muffin pan with paper liners or grease the pan with butter or oil to prevent sticking.
Mix Dry Ingredients: In a medium bowl, combine 2 cups of flour, 2 tsp baking powder, 1 tsp cinnamon, and ½ tsp salt. Whisk them together until evenly mixed.
Cream Butter and Sugar: In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar using a hand mixer until the mixture becomes smooth and creamy.
Add Eggs: Add 2 large eggs to the butter and sugar mixture. Mix well until fully incorporated.
Incorporate Milk and Vanilla: Pour in ½ cup room temperature milk and 1 tsp vanilla extract. Mix until the batter is smooth and uniform.
Add Dry Ingredients in Two Batches: Add half of the dry ingredient mixture to the wet ingredients and mix gently. Then add the remaining half and mix carefully to avoid overmixing.
Prepare Strawberries: In a separate bowl, toss 1 ½ cups sliced strawberries with 2 tsp flour. This helps prevent them from sinking in the batter.
Fold Strawberries into Batter: Reserve half a cup of the coated strawberries for topping. Gently fold the rest of the strawberries into the muffin batter.
Fill Muffin Pan: Spoon the batter into the muffin pan liners, filling each about ¾ full. Place the reserved ½ cup strawberries on top of each muffin and sprinkle with 1 tsp granulated sugar for a light crunchy texture.
Bake Muffins: Bake at 425℉ for 5 minutes to help the muffins rise quickly, then reduce the oven temperature to 350℉ and bake for an additional 15-18 minutes. Muffins are done when edges are golden brown and a toothpick inserted in the center comes out clean.
Cool: Remove muffins from the oven, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Using fresh or thawed frozen strawberries provides the best texture and flavor. Avoid using very watery strawberries to prevent a soggy batter.
Do not overmix the batter once the flour is added to maintain tender muffins.
You can substitute milk with any plant-based milk for a dairy-free option.
If you prefer a sweeter topping, increase the sugar sprinkle to 2 teaspoons.
Make sure butter and milk are at room temperature for optimal mixing and muffin texture.

Prep Time: 15 minutes
Cook Time: 23 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220 kcal
Sugar: 18 g
Sodium: 160 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 50 mg

Keywords: strawberry muffins, fresh strawberry recipe, easy muffins, breakfast muffins, berry muffins