Strawberry Muffins Recipe
Made with simple ingredients, these Strawberry Muffins are moist, tender, and bursting with fresh strawberries. Enjoy these fluffy muffins as a breakfast treat or a sweet afternoon snack.
Homemade Strawberry Muffins come together quickly with pantry staples and juicy berries. They’re the perfect way to celebrate strawberry season with minimal effort and maximum flavor.
Key Ingredients for Strawberry Muffins
- All-purpose flour – Provides structure for tall, fluffy muffins.
- Baking powder – Lifts the batter, ensuring the muffins are light and airy.
- Unsalted butter – Adds richness and keeps the crumb tender and moist.
- Granulated sugar – Sweetens the muffins and helps create a golden top.
- Eggs – Bind everything together for a soft, cake-like texture.
- Vanilla extract – Infuses each bite with warm, aromatic flavor.
- Milk – Keeps the batter smooth and adds extra moisture.
- Fresh strawberries – The star ingredient, adding juicy sweetness and pops of color.
How to Make Strawberry Muffins in a Snap
Start by whisking together the flour, baking powder, and salt to ensure even leavening. In a separate bowl, cream the butter and sugar until fluffy, then beat in the eggs and vanilla for flavor and structure.
Gently add the dry ingredients in batches, alternating with milk, until just combined. Lightly fold in the diced strawberries to avoid overmixing, which keeps the crumb tender. Divide the batter into lined muffin cups and sprinkle extra strawberries on top for a pretty finish.
Bake until the tops are golden and a toothpick comes out clean. Let them cool slightly, then transfer to a wire rack to cool completely before storing or serving.
Tips & Tricks for Perfect Strawberry Muffins
Always measure your flour correctly to avoid dense muffins—too much flour will weigh them down. Bring your ingredients to room temperature so they blend seamlessly, helping you avoid overmixing.
For even muffins, use an ice cream scoop to portion the batter. Chop strawberries into small pieces to get fruity bites throughout each muffin. For a bakery-style touch, sprinkle a bit of sugar on top before baking for a sweet, crunchy crust.
Keeping Strawberry Muffins Fresh
Store leftover Strawberry Muffins in an airtight container at room temperature for up to three days. If you’d like to keep them longer, freeze them in a sealed bag or container for up to a month.
When ready to enjoy, let frozen muffins thaw at room temperature or warm them in the microwave for a few seconds. To keep that fresh-baked softness, avoid refrigerating them, which can dry them out.
Strawberry Muffins Recipe
Ingredients
- 1 cup unsalted butter softened (226 grams)
- 1¾ cups diced fresh strawberries 328 grams
- 1 cup milk 240 mL
- 2 large eggs at room temperature
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 cups all-purpose flour 360 grams
- 1 teaspoon vanilla extract
- 1½ cups granulated sugar 300 grams
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. In a medium bowl, combine the flour, baking powder, and salt by whisking thoroughly. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, cream together the butter and granulated sugar on medium-high speed for about 5 minutes until pale and fluffy. Lower the speed to medium and incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Mix in the vanilla extract. Adjust the speed to low, then add the dry ingredients in three parts, alternating with the milk, mixing just until a few streaks of flour remain visible. Gently fold in the diced strawberries with a rubber spatula. Divide the batter equally among the prepared muffin liners, filling nearly to the top. If desired, top with extra diced strawberries and a sprinkle of sugar. Bake for 18 to 20 minutes, or until golden on top and a toothpick inserted into the center emerges clean. Allow the muffins to cool briefly in the pan, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 3 days or freeze for up to 1 month.
