Strawberry Muffins Recipe

A single strawberry muffin sits atop a stack of white plates, with more delicious strawberry muffins and a potted plant softly blurred in the background.

Strawberry Muffins Recipe

These Strawberry Muffins are soft, buttery, and filled with fresh diced strawberries. Lightly sweet with vanilla and a hint of cinnamon, they’re perfect for breakfast, brunch, or an easy seasonal treat.

Prep Time10

Cook Time25

Total Time35

Servings: Muffins

Calories: 230kcal

Author: Stephanie Wilson

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

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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.

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