Strawberry Muffins
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These Strawberry Muffins are soft, buttery, and filled with fresh strawberry flavor. Lightly sweet and finished with a hint of vanilla and cinnamon, they're a simple homemade treat that feels perfect for spring and summer baking.
If you love baking with fresh berries, you might also enjoy my Strawberry Rhubarb Cake, another simple seasonal favorite with bright strawberry flavor.
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What I Love About These Muffins
These muffins are everything I want in a fresh strawberry bake: tender, flavorful, and simple to make.
- Soft and buttery with plenty of fresh strawberries
- Lightly sweet with warm vanilla and cinnamon
- Easy for breakfast, brunch, or a summer afternoon tea
- Lovely topped with coarse sugar for a bakery-style finish
- A delicious way to bake with seasonal strawberries
If you love strawberry baking, you may also want to try this Healthy Strawberry Yogurt Bread, a soft and simple quick bread made with fresh strawberries and Greek yogurt.
For even more spring and summer inspiration, browse these favorite strawberry recipes for cakes, salads, desserts, and teatime treats.
If you're planning a spring gathering or tea menu, these muffins pair beautifully with my Strawberry Chicken Salad Tea Sandwiches.
Jump to:
Ingredients
These pantry staples and fresh berries come together in a simple batter that bakes into tender, golden muffins. Exact measurements are in the recipe card below.
- All-purpose flour: Flour gives the muffins structure while keeping the crumb soft and tender.
- Baking powder: Baking powder helps the muffins rise beautifully and bake up light.
- Salt and ground cinnamon: Salt balances the sweetness, while a touch of cinnamon adds gentle warmth and complements the strawberries nicely.
- Butter: Softened butter adds rich flavor and helps create a tender, moist muffin.
- Granulated sugar: Sweetens the muffins and pairs with the butter to give them a soft, delicate texture.
- Large eggs: Eggs add richness and structure, helping the muffins hold together while staying soft.
- Vanilla extract: Vanilla brings warmth and depth to the batter and enhances the fresh strawberry flavor.
- Milk or buttermilk: Either works well here. Milk keeps the batter simple and soft, while buttermilk adds a slight tang and extra tenderness.
- Diced strawberries: Fresh, juicy strawberries are the star of the recipe, adding a burst of flavor in every bite.
- Demerara sugar (turbinado or raw), optional: A sprinkle on top adds a little sparkle and crunch for that lovely bakery-style finish.
How to Make Strawberry Muffins
- Step 1: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or coat with cooking spray. Toss the chopped strawberries with 2 teaspoons of flour and set aside. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Step 2: Using a mixer, beat the butter and sugar until light and combined, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Step 3: Add the flour mixture alternately with the buttermilk, mixing just until mostly combined. Gently fold in the strawberries, being careful not to overmix.
- Step 4: Divide the batter among the prepared muffin cups. Top with a few extra strawberries and a sprinkle of coarse sugar, if desired. Bake for 25 to 30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack.
Baker's Tips
- Tossing the strawberries with a little flour helps keep them from sinking into the batter.
- Mix the batter just until combined to keep the muffins tender.
- For a prettier top, add a few extra chopped strawberries before baking.
- These are best the day they're baked, but they also keep well for a day or two in an airtight container.
Variations
- Add lemon zest for a brighter citrus note
- Sprinkle the tops with cinnamon sugar instead of coarse sugar
- Swap vanilla for almond extract for a slightly different flavor
- Add a simple streusel topping for a more bakery-style muffin
Serving Ideas
Serve these muffins slightly warm or at room temperature. They're lovely with coffee or tea and make a sweet addition to brunch spreads, spring gatherings, and summer breakfasts.
These muffins are lovely for breakfast or brunch alongside a bowl of fruit and my Buttermilk Strawberry Scones for a pretty spring spread.
Recipe FAQs
Fresh strawberries are best in these muffins because they add flavor without as much extra moisture. If using frozen berries, do not thaw them first, and expect the muffins to be a bit softer.
Yes. Either milk or buttermilk works well in this recipe. Buttermilk gives the muffins a slightly more tender crumb and a subtle tang.
Use fresh diced strawberries, avoid overmixing, and let the muffins cool completely before storing them. A paper towel in the container can also help absorb extra moisture.
Yes. Once completely cooled, freeze the muffins in an airtight container for up to 3 months. Thaw at room temperature or warm gently before serving.
Strawberry Muffins Recipe
Equipment
Ingredients
- 2 cups all-purpose flour plus 2 teaspoons
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup milk or buttermilk
- 2¼ cup diced strawberries (about 1 pint), chopped
- 2 tablespoons demerara (turbinado or raw) optional
Instructions
- Preheat the oven to 375℉ and line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
- In a small bowl, toss chopped strawberries with 2 teaspoons of flour and set aside.
- In a medium bowl, whisk 2 cups flour, baking powder, cinnamon, and salt.
- Using a mixer, bat butter and sugar until fluffy, about 2 minutes. Add eggs one at a time, beating until completely combined, and add the vanilla extract.
- Add the flour mixture alternating with the milk until just combined. Fold in the strawberries (reserving a few of the tops if desired), then scoop into the prepared muffin tin. I like to use a ice cream scoop. Add reserved berries to the top and a pinch of turbinado sugar if desired.
- Bake for 20-30 minutes or until the muffins are lightly golden and a tester comes out clean. Let them cool in the pan for 10-15 minutes before carefully transferring to a rack to cool completely.
Notes
- Strawberries: Tossing the diced strawberries with a little flour can help prevent them from sinking into the batter.
- Milk or buttermilk both work well in this recipe. Buttermilk will give the muffins a slightly more tender crumb and a subtle tang.
- Topping: For a bakery-style finish, sprinkle the tops with demerara or turbinado sugar and a few chopped strawberries before baking.
- Baking Tip: Be careful not to overmix the batter, as that can make the muffins dense.
- Storing: These muffins are best the day they are baked, but can be stored in an airtight container at room temperature for up to 2 days.
- Freezing: Freeze fully cooled muffins in an airtight container for up to 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Strawberry Recipes You May Also Enjoy
Looking for another easy berry dessert? My Easy Strawberry Trifle Recipe is a simple and beautiful make-ahead favorite for spring and summer entertaining.
If you enjoy simple strawberry bakes, you may also love my Strawberry Bread or Strawberry Scone Loaf.
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I love these fresh strawberry muffins. They're sweet but not overly sweet, are tender, and buttery. And always on my list to make during strawberry season!