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These strawberry muffins are made with a thick, rich batter that keeps the fresh strawberry pieces from sinking—so you get sweet berry flavor in every single bite! Moist, buttery, and bursting with juicy fruit, they’re perfect for breakfast or a quick snack on the go.
We love fresh berries around here, and when they’re in season, that means it’s muffin time. Muffins are quick and easy, freezer-friendly, and super convenient on busy mornings when there’s no time for a hot breakfast.
It’s hard to decide what to make between these strawberry muffins and my other favorite fresh fruit breakfast muffins—hello, cranberry orange muffins and sourdough blueberry muffins!
Why You’ll Love Strawberry Muffins
- Use up Fresh Strawberries: With juicy chunks of fresh fruit in every bite, these muffins are great for strawberry season. Need more ways to use those berries up? Check out my strawberry scones, strawberry cream cheese danish, strawberry galette, and strawberry shortcake recipe, too!
- Quick and Easy to Make: Fluffy muffins come together fast with just a few basic ingredients. In about 15 minutes, you’ll have a warm, homemade breakfast baking in the oven.
- Freezer-Friendly for Busy Days: Like my pumpkin butterscotch muffins, these strawberry muffins freeze beautifully and make a convenient grab-and-go breakfast or snack.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Fresh Strawberries: Be sure to dice them small so they stay evenly distributed throughout the muffins.
- Salted Butter: Adds richness and flavor. If you’re using unsalted butter, just add an extra ¼ teaspoon of salt.
- Granulated Sugar: Used in both the batter and optionally on top for that perfect muffin-top crunch.
- Buttermilk + Milk: This combination creates a tender texture and gives the muffins a beautiful rise. If you don’t have buttermilk on hand, You can make a quick substitute by adding ½ tablespoon of white vinegar or lemon juice to ½ cup of whole milk, and allow to sit for 5 minutes for an easy substitute.
How to Make Strawberry Muffins
Here are the step-by-step instructions for making this strawberry muffin recipe.
Step 1: Preheat the oven to 375°F and line a muffin tin with paper liners.
Step 2: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside (Photo 1).
Step 3: In the bowl of a stand mixer, cream the butter and 1 ¾ cups of sugar for 2–3 minutes (Photo 2), until light and fluffy. Add the eggs and vanilla (Photo 3), and mix until well combined.
Step 4: Add half of the buttermilk, half of the milk, and half of the dry ingredients. Mix until almost combined. Then add the remaining milk, remaining buttermilk, and remaining dry ingredients (Photo 4). Mix until just a few dry streaks remain—do not overmix.
Step 5: Gently fold in the diced strawberries using a rubber spatula (Photos 5 and 6).
Step 6: Fill muffin cups about ⅔ to ¾ full (Photo 7). Top with a few extra diced strawberries and a sprinkle of sugar (about ½ teaspoon), if desired (Photo 8).
Step 7: Bake for 17–19 minutes, or until muffin tops are golden and a toothpick inserted in the center comes out clean.
Step 8: Let the muffins cool in the pan for 3–4 minutes, then transfer to a wire rack to finish cooling.
How to Store
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
These muffins also freeze well—just place them in a freezer-safe bag or container and store for up to 2 months. To reheat, microwave individual muffins for about 25 seconds until warm.
Expert Tips
- This recipe uses a thick muffin batter to help keep the diced strawberries suspended throughout the muffins. That way, you get bits of fresh berry in every bite instead of them sinking to the bottom.
- Room temperature dairy and eggs will help your muffins rise properly and mix more evenly. If possible, set these wet ingredients out about 30 minutes before you begin baking.
- Make sure to cream the butter and sugar thoroughly for 2–3 minutes. This step adds air to the batter and gives the muffins a light, fluffy texture.
- Don’t let the muffins cool completely in the pan. After 3–4 minutes, transfer them to a wire rack. This prevents soggy bottoms as they finish cooling.
Recipe FAQs
You can make a quick substitute by adding ½ tablespoon of white vinegar or lemon juice to ½ cup of whole milk. Let it sit for 5 minutes before using.
Fresh, chopped strawberries work best in this recipe, but you can use frozen if needed. Just thaw them first and pat them dry to remove excess moisture. Too much liquid can affect the texture and rise of the muffins.
Yes! Just add ¼ teaspoon of salt to the dry ingredients to balance the flavor.
Absolutely. Let them cool completely, then store in a freezer-safe bag for up to 2 months. Microwave for about 25 seconds to thaw and warm.
More Strawberry Recipes
- Strawberry Cream Cheese Danish
- Strawberry Scones
- Homemade Strawberry Shortcakes
- No-Bake Strawberry Cheesecake Cups
- Strawberry Delight Recipe
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Strawberry Muffins
Ingredients
- 2 2/3 cups all-purpose flour, 372 g
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted butter, softened (226 g) *see note
- 1 3/4 cups granulated sugar, 360g
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk, room temperature
- 1/2 cup milk, room temperature
- 1 1/2 cups diced strawberries
Topping
- 1/4 cup diced strawberries
- 4 tablespoons granulated sugar, optional
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, cream together the butter and 1 ¾ cups of sugar for 2–3 minutes, until light and fluffy. Add the eggs and vanilla and mix until well combined.
- Add half of the buttermilk, half of the milk, and half of the dry ingredients. Mix until almost combined. Then add the remaining milk, remaining buttermilk, and remaining dry ingredients. Mix until just a few dry streaks remain—do not overmix.
- Add the strawberries and gently fold them in using a rubber spatula.
- Fill each muffin liner about ⅔ to ¾ full. Top with additional diced strawberries and sprinkle with about ½ teaspoon of sugar, if desired.
- Bake for 17–19 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 3–4 minutes before transferring from the muffin tin to a wire rack to cool completely.
Notes
- *If using unsalted butter, add ¼ teaspoon of salt to the batter.
- No buttermilk? Mix ½ tablespoon white vinegar or lemon juice with ½ cup whole milk. Let it sit for 5 minutes before using.
- Storage: Store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Freeze for up to 2 months and reheat in the microwave for about 25 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a great breakfast option for strawberry season!