Strawberry Muffins

These Strawberry Muffins are moist, fluffy, and packed with summer fresh juicy strawberries. The whole family is going to love these muffins!

Jump to Recipe Print Recipe

Why You’ll Love These

This strawberry muffin recipe is so easy to mix up and there is no need for an electric mixer!

This basic muffin recipe can be transformed into any fruit muffin you wish. It delivers a tender, fluffy, moist crumb as any muffin recipe should.

They keep well for days and can even be frozen for a quick grab-and-go breakfast or snack.

Some of our other favorite breakfast recipes to make are Lemon Blueberry Bread, Carrot Coffee Cake, Sausage and Grits Casserole, Sausage Muffins without Bisquick, and Bacon French Toast Bake.

How to Make Strawberry Muffins

Line a muffin tin with paper liners or spray with nonstick baking spray that contains flour.

In a medium bowl whisk together the flour, baking powder, and kosher salt. In a large bowl whisk the sugar and eggs until thick and pale, about 1 minute. Slowly add the vegetable oil and melted butter, and mix until combined. Add the buttermilk and vanilla extract and mix until well combined.

Toss the diced strawberries with 2 teaspoons of flour. Gently fold the dry ingredients and strawberries into the wet ingredients until combined. Be careful not to overmix, the batter will be lumpy with some dry flour remaining. Cover the bowl with plastic wrap and let the dough rest for 15 minutes while you preheat oven to 425 degrees F.

Using an ice cream scoop or cookie scoop divide the batter evenly amongst the muffin liners. Sprinkle the top of each muffin with pearl sugar. Bake for 15-20 minutes until the muffin tops are golden brown, and a toothpick inserted into the center comes out clean.

Cool in the pan for about 5 minutes on a cooling rack or until the muffins are easily handled before serving.

Tips

• I prefer fresh strawberries, but you can also use frozen strawberries. Thaw them slightly, then dice them into smaller pieces.
• Measure the flour properly. Aerate, spoon, and swoop level.
• Use room temperature buttermilk and eggs.
• Melt the butter and let it cool a little before adding it to the other ingredients.
• DO NOT overmix! Overmixing will result in dense, tough muffins.
• The muffin cups will be full.
• Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops.
• Place a baking sheet under the muffin pan so the bottoms don’t brown too much.
• Do NOT overbake the muffins. They will dry out.
• Store the muffins at room temperature for up to 3 days. Or freeze them in freezer bags for up to 2 months for best quality.

Variations

• This is our standard light and fluffy muffin recipe. You can add other berries such as raspberries, blueberries, or blackberries.
• Use a lemon glaze. Mix together 1 cup powdered sugar, 1 teaspoon lemon zest, and 1-2 tablespoons of lemon juice. Drizzle over completely cooled muffins.
• Use a streusel topping. In a small bowl, whisk together the 1/4 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 2 tablespoons of unsalted butter with a pastry blender or a fork until crumbly. Refrigerator until ready to use, sprinkle evenly over each muffin and bake.
• Add lemon zest to the muffin batter.
• If you would like to make mini muffins I suggest dicing the strawberries into smaller pieces.

More Delicious Muffin Recipes

Share With Your Friends And Family!