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Home » Muffins & Bread » Strawberry Muffins

Strawberry Muffins

Published: Jun 22, 2020 · Modified: Jul 20, 2021 by Allison · 16 Comments

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These soft and fluffy muffins are perfectly sweet, easy to make, and filled with fresh strawberries! 

Strawberry Muffin on white parchment paper.

I’m thinking that we should make “Muffin Monday” a thing. Mondays are much more tolerable if we’re snacking on fluffy and sweet strawberry-studded muffins.

It’s no secret that I absolutely love muffins. They are easy to make, bake quickly, and they’re perfect for snacking. My “research” (ahem) tells me that these Strawberry Muffins are extra delicious when they are split open, toasted, and topped with salted butter and jam. Swoon.

Strawberry muffin split in half and topped with butter and strawberry jam.

If Strawberry Muffins aren’t your thing (or you don’t have fresh strawberries available), you can try my Lemon Blueberry Muffins, Carrot Muffins, Pumpkin Muffins, Pumpkin Chocolate Chip Muffins, or Banana Nut Muffins.

How to make strawberry muffins

  • Combine the dry ingredients: Sugar, lemon zest, flour, baking powder, baking soda, and salt. Use a whisk to mix and aerate them.
  • Whisk the wet ingredients: buttermilk, melted butter, eggs, and vanilla extract.
  • Pour the wet into the dry and mix until they are almost combined.
  • Toss diced strawberries with flour and gently stir them into the batter.
  • Scoop the batter into 12 lined muffin cups and sprinkle the tops with sugar.
  • Bake!

Strawberry muffin batter in a glass bowl.

Recipe tips

  • Mix the muffin batter until it is just combined. Do not beat the batter vigorously, mixing it lightly creates a tender crumb.
  • Use the ripest sweetest strawberries you can find. The amount of strawberry flavor will vary based on the strawberries you use.
  • Chop the strawberries small. Since strawberries have a lot of moisture it is best to have small pieces distributed throughout each muffin rather than large pieces.
  • Don’t have buttermilk? Try one of these Buttermilk Substitutes.
  • Increase the strawberry flavor by serving the muffins with strawberry jam.

White plate with a pile of strawberry muffins.

Serving and storage

These muffins are best the day they are made. Leftovers can be stored in the refrigerator for up to 3 days.

I highly recommend serving these muffins warm (or toasted) with salted butter and strawberry jam.

Leftover strawberries? Make my Strawberry Biscuits or Strawberry Bread!

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Strawberry Muffin on white parchment paper.

Strawberry Muffins

These moist and tender muffins are perfectly sweet, easy to make, and filled with fresh strawberries! 
5 from 7 votes
Print Pin SaveSaved!
Course: Breakfast, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Calories: 225kcal
Author: Allison - Celebrating Sweets

Ingredients

  • ¾ cup plus 1 tablespoon granulated sugar, divided
  • finely grated zest of one medium-sized lemon
  • 2 cups plus 1 tablespoon all purpose flour, divided
  • 1-½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and cooled slightly
  • ¾ cup buttermilk*
  • 2 large eggs
  • 1-½ teaspoons pure vanilla extract or the seeds from ½ vanilla bean
  • 1-½ cups finely chopped fresh strawberries
  • strawberry jam and salted butter, for serving

Instructions

  • Preheat oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
  • In a large bowl, combine ¾ cup sugar and lemon zest. Using your fingers, rub the lemon zest into the sugar until evenly distributed. Add 2 cups flour, baking powder, baking soda, and salt and whisk until combined.
  • In a large glass measuring cup, whisk melted butter, buttermilk, eggs, and vanilla. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost fully combined.
  • Gently stir the strawberries with 1 tablespoon of flour. Add the strawberries to the batter and stir until combined, being careful not to overmix.
  • Divide the batter between the 12 prepared muffin cups (I use an ice cream scoop). Sprinkle the tops with 1 tablespoon of granulated sugar. Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a rack to cool for 10 minutes, then remove the muffins from the pan and place them directly on the rack to continue cooling. Tip: If the muffin tops have baked onto the edge of the muffin cups just run a thin knife around the outside and they will should remove easily.

Notes

*Don't have buttermilk? Try one of these Buttermilk Substitutes.
SERVING: These muffins are best the day they are made. I highly recommend serving these muffins warm (or toasted) with salted butter and strawberry jam.
STORAGE: Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Calories: 225kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 123mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. Renee Goerger

    June 25, 2020 at 5:52 am

    5 stars
    I love the flavor, and how packed full of strawberries these muffins are!

    Reply
  2. Jessica

    June 25, 2020 at 6:29 am

    5 stars
    Loved these- moist, soft and easy to make. I froze a few so I can also eat them through the week.

    Reply
  3. Maddalena

    June 28, 2020 at 10:09 am

    5 stars
    This was an amazing treat! I loved baking it.I’m probably going to make it on Christmas and bake some for my teachers next year.I can’t wait.By the way I’m 11 years old and made the cupcakes all by myself.I wasn’t able to make the frosting but I will try to next year.

    Reply
    • Celebrating Sweets

      July 02, 2020 at 11:55 am

      I’m glad you enjoyed them! Thanks for stopping by. 🙂

      Reply
  4. Patricia

    July 14, 2020 at 8:46 am

    This recipe has changed – it used to use yogurt as well as have a jam filling. My son loved those muffins – would it be possible to get a copy of that recipe?

    Reply
    • Celebrating Sweets

      July 14, 2020 at 9:52 am

      Hi, Patricia. I don’t have the original recipe. After re-testing, we came up with this as an improved version. This new recipe is not drastically different, we just made a few small tweaks. If you try the following, you should get fairly close to the old recipe: swap the buttermilk for strawberry yogurt, omit the lemon zest, and a small dollop of jam into the center of each muffin before baking.

      Thanks for stopping by. 🙂

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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