Strawberry Muffins

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These Strawberry Muffins are light and fluffy and full of fruity flavor. Juicy strawberry bits are sprinkled throughout, making these muffins absolutely scrumptious.

Strawberry Muffin broken in half on a plate with crumbs.

Table Of Contents

Recipe Details
What You’ll Need
Ingredient Notes
Add-ins and Substitutions
How to Make Strawberry Muffins
Recipe Tips
FAQs
Serving Suggestions
Make This Recipe in Advance
More Delicious Muffins!
Full Recipe Instructions

Recipe Details

I love using up the last of my fresh strawberries in these Strawberry Muffins. They just remind me of summer so much and smelling them baking in the oven is the perfect way to start the day. You’re going to love these delicious muffins.

TASTE: Buttery, sweet, and tart, these muffins are scrumptious. They have a rich sweetness from the brown sugar and just a touch of vanilla.
TEXTURE: These Strawberry Muffins are light and fluffy, but so satisfying. The juicy strawberries complement the buttery bread of the muffin so well.
TIME: This recipe will take about 45 minutes to make.
EASE: Muffins are so easy to make. With these step-by-step instructions, you’ll be serving these muffins to oohs and ahhs in no time.

What You’ll Need

Ingredients for Strawberry Muffins: flour, sugar, brown sugar, baking soda, baking powder, salt vanilla, eggs, butter, heavy cream, and strawberries.

Ingredient Notes

Sugars- Granulated sugar and brown sugar add sweetness, but the latter gives the streusel topping a lot of rich flavor.
Butter- I use unsalted butter since we are adding salt to the recipe. Melt some for the muffin batter and the rest should be cold and cubed for the topping.
Eggs- This ingredient gives our muffins lots of airiness while also binding all the ingredients together.
Heavy cream- This adds richness to the batter and moisture so the muffins are tender and not dry.
Strawberries- Choose ripe strawberries that are still firm so they hold some texture through the baking process.

Add-ins and Substitutions

Try other berries- Make this recipe with raspberries, blueberries, or pitted cherries for a new flavor.
Make it gluten-free- Substitute the all-purpose flour with gluten-free flour 1:1 to make these muffins without gluten.
Substitute the cream with buttermilk- Buttermilk will give your muffins a slight tang that is very appealing with the sweet-tart strawberries.

How to Make Strawberry Muffins

Preheat. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
Mix the dry ingredients together. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Prepare the berries. Pat the diced strawberries with paper towels, then toss them with a tablespoon of flour before setting aside.

Pro Tip: Be sure to thoroughly, but gently, dry your strawberries after washing them. Any extra moisture in them can affect the consistency of the muffin batter.

Steps to make Strawberry Muffins: mix the flour, baking powder, baking soda, and salt, then add some flour to the strawberries. #howtomakestrawberrymuffins #howtomakemuffins #homemademuffinrecipe #homemadestrawberrymuffinrecipe

Whip the eggs. Add the eggs to a large bowl and beat with an electric hand mixer on high speed for a few minutes, until the eggs become pale and fluffy.
Slowly add the sugar. While continuing to beat the eggs, gradually add the granulated sugar. Beat for about 3 more minutes, until the mixture is light and fluffy.
Add the vanilla and cream. Mix in the vanilla extract. With the mixer running, slowly pour in the heavy cream and mix until combined.

Steps to make Strawberry Muffins: whisk the eggs and then add the sugar slowly, and finally the vanilla and heavy cream.

Add the flour mixture to the wet ingredients. Sift the dry ingredients into the wet ingredients in about 3 stages, mixing between each one just until incorporated.
Add the melted butter. Slowly mix in 4 the melted unsalted butter until combined.

Steps to make Strawberry Muffins: add flour mixture to the wet ingredients before adding in the melted butter and strawberries.

Fold in the strawberry bits. Add the flour-coated strawberries and gently fold them into the batter with a spatula.
Pour the batter into the muffin tin. Divide the batter evenly among the prepared muffin cups using a large cookie scoop.

Steps to make Strawberry Muffins: fold in the strawberry bits and then bake in the pour the batter in the muffin tins.

Make the streusel topping– Combine all-purpose flour, brown sugar, and granulated sugar. Add cold, cubed unsalted butter and cut it into the dry ingredients with a fork until the mixture forms coarse crumbs.
Add the topping to the muffins. Sprinkle the streusel evenly over the muffins. Bake at 350°F for about 30–35 minutes.

Steps to make Strawberry Muffins: combine the cold butter with brown sugar, sugar, and flour. Then mix with a fork and add to the tops of the muffins before baking.

Recipe Tips

Add the flour mixture in stages- Doing the dry ingredients in batches reduces the chance of over mixing as you try to get all of the flour incorporated. Doing less at a time makes it easier to mix with less strokes.
Fold the strawberries in gently- You don’t want to crush the berries and release the juices, so be gentle as you fold them into the batter.
Use cold butter for the streusel- You want cold butter so that it doesn’t fully melt while baking. This gives the topping structure and texture.
Check if the muffins are done- Insert a toothpick into the center of one of the muffins at the center of the tin. If it comes out clean, they’re done.

FAQs

What is one thing you should never do to a muffin mixture?

One thing you should never do to muffin batter is overmix it. Mix it just enough that you no longer see flour. It’s ok if there are some lumps.

What is the secret ingredient for moist muffins?

The secret to these moist Strawberry Muffins is the heavy cream and butter. These ingredients give the batter fat and moisture that keep the crumb perfectly moist.

Strawberry Muffins in a gray muffin tin.

Serving Suggestions

This Strawberry Muffins recipe is perfect for a snack, added to a lunchbox, or served with an epic breakfast spread. Enjoy them anytime for a sweet boost that will brighten your day.

Bagels: Serve these with a Bagel Board, Smoked Salmon Bagels, New York Bagels, or Sourdough Bagels and your favorite spreads.
Pancakes: Pair your muffins with Chocolate Pancakes, Buttermilk Pancakes, German Pancakes (VIDEO), or Blueberry Ricotta Pancakes.
Eggs: Enjoy them with some Egg Bites, Air Fryer Hard Boiled Eggs, Easy Poached Eggs with Caramelized Onions, or Eggs Benedict.
Beverages: Serve these strawberry muffins with a Tropical Smoothie, Strawberry Matcha, Iced Caramel Macchiato, or Kompot (Fruit Drink).

Make This Recipe in Advance

Make ahead: If you want to make this recipe ahead of time, you can make the muffin batter and cover it with plastic wrap and leave it in the fridge overnight to bake in the morning.

Storing: Store these Strawberry Muffins in a ziplock bag or airtight container at room temperature for up to 3 days.

Freeze: Once cooled, place the muffins in a heavy duty freezer bag and freeze for up to 3 months. Thaw in the fridge overnight and warm in the oven or microwave.

More Delicious Muffins!

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Dina

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!