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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! 
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12
Calories 225kcal


  • 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


  • 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.


*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.


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