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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
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. Emily

    August 14, 2017 at 7:37 pm

    These look so delicious! I picked up some Horizon yogurt a few days ago, can’t wait to try your recipe! #client

    Reply
  2. Dahn

    August 14, 2017 at 10:27 pm

    5 stars
    wow these look so good… so much strawberry.. yummm. I really love that you use whole wheat flour in this

    Reply
  3. Ginny

    August 14, 2017 at 11:20 pm

    5 stars
    How wonderful to have strawberry yogurt, fresh strawberries and strawberry jam all mixed in those beautiful muffins. They sound so good!

    Reply
  4. Valentina

    August 14, 2017 at 11:30 pm

    5 stars
    The ingredient list for these muffins is off the hook. LOVE the filling and fresh berries. I wish I had one to go with my coffee in the morning. 🙂

    Reply
  5. Amy | The Cook Report

    August 15, 2017 at 1:36 am

    5 stars
    These look like the perfect breakfast!

    Reply
  6. Jagruti

    August 15, 2017 at 2:07 am

    These muffins look very deliciously appetizing….. Yum! The name itself is drool worthy….. 🙂

    Reply
  7. Calleigh - TheForkBite

    August 15, 2017 at 10:37 am

    Ahh.. strawberries, one of my favorite fruits. now, I’m craving these muffins for breakfast.

    Reply
  8. Kristen Chidsey

    August 15, 2017 at 2:00 pm

    What a great idea to use the Strawberry yogurt in these muffins! I love Hoizon and these muffins are great.

    Reply
  9. Irina

    August 16, 2017 at 6:07 am

    These look so yummy! Thanks for sharing the recipe:)

    irinathayer.com

    Reply
  10. Megan @ MegUnprocessed

    August 16, 2017 at 9:11 pm

    These look incredibly delicious!

    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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