This bakery-style strawberry muffin recipe delivers soft, tender bites bursting with juicy fruit, and sprinkling sugar on top yields a crisp, golden muffin top!
Jessica’s Recipe Science
- Fresh diced strawberries add a jammy flavor and moisture, while extra pieces on top caramelize slightly for a sweet, golden finish.
- Buttermilk’s acidity activates the baking powder, resulting in a tall rise, and enhances the strawberry flavor for a brighter taste.
- Baking in a hot 425ºF oven helps the baking powder react quickly, giving the muffins their signature domed tops and golden color.
Featured Comment 6
“Yummy! Moist, light and easy to prepare!”—Kim
Why It Works
If you’ve got fresh, juicy strawberries on hand, these muffins are a must-bake. They’re easy to whip up and make a great breakfast, snack, or sweet treat to share. I adapted this recipe from my blueberry muffins as a base because it’s so versatile—it creates a soft, tender crumb with beautifully domed tops, and works well with just about any fruit. Diced strawberries add fruity bursts of flavor throughout, and they smell incredible while baking!
There’s a little science secret behind what makes these muffins turn out just right. Whisking the eggs and sugar until pale traps air, creating a lighter texture. Baking powder and a hot oven help the muffins rise quickly for that signature dome.
A sprinkle of cinnamon sugar creates a homemade churro-style topping, while a few extra strawberry pieces on top add sweetness, a golden finish, and a vibrant, bakery-style look.
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Ingredients You’ll Need
- Strawberries: Fresh strawberries are at their peak of sweetness in the spring and summer, depending on location. We are lucky to have them year-round in California! The riper the berry, the more flavorful the muffins will be.
Flour: All-purpose flour has a moderate protein content, ranging from 10 to 13%. This creates a stable structure without making the crumb dry and tough. - Fat: Butter and vegetable oil make the muffins tender. The fat coats the wheat proteins, reducing water absorption and gluten formation as the batter is mixed.
- Leavening Agent: Baking powder reacts with the acid in the buttermilk, the bubbles formed assist the rise of the batter and accelerate browning.
- Sugar: Granulated sugar adds sweetness and acts as a tenderizer by slowing down protein bonding, resulting in a soft and tender texture.
- Salt: Sodium enhances the taste of the fresh fruit in the muffins.
- Eggs: Eggs add richness while leavening and binding the muffin batter when baked.
- Buttermilk: Tangy buttermilk activates the baking powder. The acid boosts the strawberry taste. If you don’t have any on hand, check out these buttermilk alternatives.
- Vanilla: The flavor complements the warm, sweet baked notes of the muffins.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This strawberry muffin recipe is easy to customize! Try these delicious options:
- Strawberries: Frozen strawberries work well—make sure to thaw and pat them dry before folding them into the batter.
- Flour: For a boost of fiber and protein, try using whole wheat or white whole wheat flour. If you’re baking gluten-free, use a 1-to-1 gluten-free flour blend.
- Fat: Swap melted butter with coconut oil for a subtle tropical note. Avocado oil or light olive oil are great alternatives to vegetable oil, adding heart-healthy fats.
- Sweetener: Try replacing ¼ to ½ cup of sugar with brown sugar for molasses flavor. Sprinkle coarse sugar on top for crunch.
- Buttermilk: Mix ½ cup sour cream or plain Greek yogurt with ½ cup milk for a quick substitute. Kefir also makes a great alternative. Whole milk can be used, and will give a lighter texture and flavor.
- Add Citrus: For a bright, tangy flavor, add 1 to 2 teaspoons fresh lemon zest and 1 to 2 tablespoons lemon juice to the batter. You could also make a lemon glaze to drizzle on top.
- Flavoring: Add almond extract for a nutty undertone. Try a pinch of ginger, nutmeg, or cardamom. Fold in chocolate chips or chunks, or shredded coconut for a tropical twist. Add a crumb topping like I do for my pumpkin coffee cake.
How to Make Strawberry Muffins
Step 1: Heat the Oven
Position the oven rack in the upper-middle section. This spot receives more direct heat, which helps the muffin tops rise quickly, resulting in a beautifully domed shape. Preheat the oven to 425ºF (218ºC) to give the batter a strong start.
Step 2: Prepare the Strawberries
Rinse and pat the strawberries dry, then dice them into small ¼-inch pieces so they evenly distribute throughout the batter. You’ll need 1 ½ cups for the batter and ½ cup for the topping.
Tip for Unripe Berries: If the strawberries are tart, sprinkle some sugar over the chopped strawberries. Let it sit and macerate for about 15 minutes to allow the juices to sweeten.
Step 3: Mix the Dry Ingredients
Whisk the flour, baking powder, salt, and cinnamon together to evenly distribute. This prevents overmixing, which can cause the muffins to become tough.
Step 4: Mix the Wet Ingredients
Whisk the sugar and eggs until they are pale yellow, a sign that air has been incorporated, resulting in a lighter crumb. Add the melted butter and oil to help form a smooth emulsion, then whisk in the buttermilk and vanilla extract.
Tips for Perfect Execution: The butter should be cooled to room temperature to prevent the eggs from curdling- this happens around 144°F (62ºC).
Step 5: Make the Muffin Batter
To make the batter, add the egg mixture and most of the strawberries to the dry ingredients. Gently fold just until moistened—some dry spots are okay. Overmixing develops too much gluten, leading to dense, rubbery muffins.
Step 6: Portion the Batter
I prefer scooping the batter directly into a greased muffin tin. This gives the edges a golden, flavorful crust with a pleasant contrast in texture. Paper liners work too for easy cleanup. Add about ⅓ cup of batter per cup. An ice cream scoop, or #12 portion scoop, makes it easy. Press a few strawberries on top for a beautiful presentation.
Expert Tip: Sprinkle granulated sugar and cinnamon on top of the fruit and batter for a light, crisp crunch. It melts, then hardens in the oven for a sweet finishing touch.
Step 7: Bake the Muffins
Bake the muffins for 10 minutes, then rotate the pan and continue baking for an additional 6 minutes to ensure even browning. They’re done when a toothpick inserted in the center comes out clean—any wet batter means they need more time.
Pro Tip: For accuracy, check with an instant-read thermometer. The center of the muffin should reach a temperature of about 205 to 210°F (96 to 99°C).
Step 8: Cool the Muffins
Let the muffins cool in the pan for 5 minutes to finish cooking through. Use a small spatula to loosen the edges, then carefully lift them out. Transfer to a wire rack to cool completely, or enjoy them warm like my family does. They’re irresistible fresh from the oven!
Frequently Asked Questions
Yes, you can use frozen strawberries! Thaw them first, then pat them dry to remove excess moisture. This helps prevent the batter from becoming too wet, ensuring the muffins bake up with the right texture. I recommend dicing them while they’re still slightly firm for easier cutting.
To keep the strawberries from sinking, try tossing them in a tablespoon of flour before folding them into the batter. This helps suspend the fruit more evenly throughout the muffins. Also, make sure the batter isn’t too thin—thicker batter helps hold the fruit in place as it bakes.
Once they’ve cooled completely, place them in an airtight container or freezer-safe bag and store for up to 3 months. When you’re ready to enjoy one, microwave a muffin on a paper towel for about 60 to 90 seconds until soft and warm—it tastes just like freshly baked!
More Muffins
If you tried this Strawberry Muffin Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Strawberry Muffins
Ingredients
- 1 pound strawberries
- ¼ cup unsalted butter, melted
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon, plus ⅛ teaspoon for topping
- 1 cup granulated sugar, plus 1 tablespoon for topping
- 2 large eggs
- ¼ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Heat the Oven – Set the oven rack to the upper-middle position. Preheat to 425ºF (218ºC).
- Prepare the Strawberries – Rinse and dry the strawberries. Cut into pieces, about ¼" in size. Measure out 1 ½ cups for the muffin batter and ½ cup for the topping.
- Mix the Dry Ingredients – In a large bowl, whisk together the flour, baking powder, salt, and ½ teaspoon cinnamon.
- Mix the Wet Ingredients – In a medium bowl, whisk together sugar and eggs until smooth and pale yellow in color, about 1 minute. Slowly whisk in the cooled, melted butter and vegetable oil until incorporated. Whisk in the buttermilk and vanilla.
- Make the Muffin Batter – Add the egg mixture and 1 ½ cups of strawberries to the flour mixture. Gently fold the mixture until the flour is just moistened, with some lumps and flour spots remaining. Do not overmix the muffin batter.
- Portion the Batter – Grease the muffin pan with nonstick cooking spray or vegetable oil. Alternatively, line with paper liners. Fill each opening to the top, about a ⅓ cup per muffin. Evenly distribute the reserved ½ cup of strawberries on top, lightly pressing in. In a small bowl, combine 1 tablespoon sugar and ⅛ teaspoon cinnamon. Evenly sprinkle over the top of each muffin.
- Bake the Muffins – Bake for 10 minutes. Rotate the pan and bake until golden brown, 6 to 7 minutes. The center of the muffin should reach about 205 to 210ºF (96 to 99ºC).
- Cool the Muffins – Cool the muffins in the pan for 5 minutes. Use a spatula to carefully remove them, then transfer them to a wire rack until ready to serve.
Recipe Video
Notes
- Using Table Salt: Add ¾ teaspoon of table salt instead of 1 teaspoon of kosher salt.
- Buttermilk Substitute: Mix ½ cup sour cream or Greek yogurt with ½ cup milk. Whole milk yields a thinner batter, a lighter texture, and a different flavor.
- Storing: Cool and store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
- Reheating: If frozen, place the muffin on a paper towel and microwave until soft, 60 to 90 seconds.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Kim says
Yummy! Moist, light and easy to prepare!
Jessica Gavin says
I’m so happy you enjoyed them, Kim! Thanks so much for giving it a try! 🍓🧁
Beverly says
I made this last week to take to a sick friend of my mom’s, and the family loved them, as well as my friends in work. Nice way to use up strawberries before they go bad, and I had the perfect amount to make the recipe with. I will definitely be making them again, and yes, they look pretty too!
Jessica Gavin says
I’m so glad to hear that you made the strawberry muffins and shared them with so many people—what a thoughtful gesture! It’s amazing how a simple batch of homemade treats can brighten someone’s day. And yes, using up ripe strawberries just in time is such a win! Thank you Beverly,for making the recipe part of your thoughtful gift—I’m thrilled it was a hit all around! 💕🍓
Beverly says
Thank YOU Jessica for your always rewarding recipes. Going to make your pancakes this weekend! Can’t wait!
Jessica Gavin says
You’re so welcome, Beverly! I can’t wait to hear what you think about the pancakes as well.