These easy strawberry muffins are light and fluffy, perfectly moist, and packed with fresh berry flavor. With juicy strawberries in each bite, they are a delicious breakfast or mid-morning snack!
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You know I love any kind of muffin - but these strawberry muffins have a special place in my heart. That strawberry flavor is so much SUMMER for me - and it takes me right back to long summer holidays as a kid.
Want a mini muffin instead? Try my mini blueberry muffins!
Why you will love this recipe
- Quick and all done in under 30 minutes
- So easy! Delicious mufifns in less than 10 steps
- Lots of natural strawberry flavor in this strawberry muffin recipe
- The best muffin base whatever berry you add - you can make it with raspberries, blackberries or blueberries as well!
What you Need to Make Strawberry Muffins
Ingredient notes & substitutions
- Butter: I always use salted butter, but you can also use unsalted butter and add a pinch of salt
- Strawberries are best when fresh and ripe, but you can also use frozen strawberries that have been thawed and drained of excess moisture
- Vanilla extract can be swapped for vanilla powder or vanilla sugar
How to Make Strawberry Muffins
- Add sugar and butter to a large bowl
- Mix butter and sugar until fluffy and creamy, then add eggs and vanilla extract
- Mix again, make sure it's really fluffy and nice
- In a separate bowl, stir together flour and baking powder, then add the flour mixture to the wet ingredients
- Mix until just mixed together, not more! Then add milk, and mix until smooth - but as little as possible
- Gently fold the strawberries into the muffin batter
- Scoop batter into a muffin pan lined with paper liners. Each muffin liner should be filled a little over ¾ of the way up. Sprinkle with sugar if you'd like!
- Bake in the middle of the oven. Test with a cake tester or toothpick to make sure they are done!
Tips & tricks
- Don't overmix the muffin batter after adding the dry ingredients. This will ensure the muffins maintain their texture!
- Use room temperature ingredients, for the best Strawberry Muffins
- Don't overbake them or they may become dry
- Use the toothpick test to ensure the muffins are fully cooked. A toothpick inserted into the muffin should come out clean, with little to no batter attached to it. A cake tester or paring knife will also work.
Storing & freezing instructions
Storing: Store muffins at room temperature. They will remain fresh for 5 days, but taste best when they are eaten within 2 days.
Freezing: These strawberry shortcake muffins also freeze incredibly well! Let the muffins cool completely, then store them in an airtight container, such as a gallon freezer bag. Store them in the freezer for up to 6 months.
Recipe FAQ
The secret to perfectly dome-shaped muffins is the heat of the oven. 400 degrees Fahrenheit is the proper temperature to spark the leavening agents and achieve set outside edges and a moist interior. It also helps to use a muffin tin!
You can! Just thaw the frozen strawberries and drain them of any excess moisture before adding them to the muffin batter.
There are a few secrets to achieving really moist muffins.
1. Make sure you mix the butter and sugar well, until really creamy and fluffy. Then repeat after adding the eggs
2. Don't overmix after adding dry ingredients - mix until just combined, not more!
3. Don't overbake! When testing with a tooth pick or cake tester, it's fine if it has a tiny bit of batter on it.
More Quick & Easy Muffin Recipes
Looking for more quick & easy muffin recipes?
- Cinnamon Muffins
- Blueberry Banana Muffins
- Double Chocolate Muffins with White Chocolate Chips
- Raspberry Muffins
- Lemon Poppy Seed Muffins
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...and let me know what you loved about it in the comments.
Recipe
Strawberry Muffins
Print RateIngredients
- ¾ cup salted butter at room temperature, cut in small pieces, or unsalted + a pinch of salt
- 1 cup sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract or vanilla powder / vanilla sugar
- 1.5 cups all-purpose flour
- 1.5 teaspoon baking powder
- ½ cup milk at room temperature
- 2 cups fresh strawberries cut in pieces
- 1 tablespoon sugar optional, for topping the muffins
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
- Place sugar and butter in a large bowl and mix until fluffy.¾ cup salted butter, 1 cup sugar
- Add the eggs and vanilla extract and mix until fluffy.2 eggs, 1 teaspoon vanilla extract
- In a separate bowl, mix together flour and baking powder. Add to the egg, butter & sugar mixture and mix just enough for it to be well blended.1.5 cups all-purpose flour, 1.5 teaspoon baking powder
- Add milk, and mix until just smooth - not more.½ cup milk
- Gently fold in the strawberries.2 cups fresh strawberries
- Scoop batter into muffin liners, filling them a little more than ¾ of the way. Optional: top with sugar.1 tablespoon sugar
- Bake in the middle of the oven for 18-22 minutes. Test with a cake tester or toothpick – it should come out with no or very little cake batter when they are done.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
- Strawberries are best when fresh and ripe, but you can also use frozen strawberries that have been thawed and drained of excess moisture
- Don't overmix the muffin batter after adding the dry ingredients. This will ensure the muffins maintain their texture!
- Use room temperature ingredients, for the best muffins
- Don't overbake the muffins or they may become dry
- Use the toothpick test to ensure the muffins are fully cooked. A toothpick inserted into the muffin should come out clean, with little to no batter attached to it. A cake tester or paring knife will also work.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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