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!
These Muffins Taste Just Like Summer
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.
This recipe is based on my highly rated vanilla muffin recipe but adds chopped strawberries for a summery touch. They're still just as easy to make, and all done in under 30 minutes. With lots and lots of fresh strawberry flavor!
Just Add Chopped Strawberries to My Classic Vanilla Muffins
Lots of Butter
These muffins are made with lots and lots of butter, just as my top-rated vanilla muffins. They come out very moist and tender, and they stay that way for days. Yes, days! While they are at their absolute best for the first 2 days or so, they will still be delicous on day 4.
Change up the Berries
If you're after something different, you can make them with other berries as well - I love them with raspberries and blueberries, but blackberries would work great as well.
What About Frozen Berries?
You can technically make this recipe with frozen berries as well, and it turns out fine, but not great. Frozen berries always come with more liquid, and it's difficult to know exactly how to adjust the other liquids in the recipe to account for this, which affects texture.
If you do decide to use frozen berries, make sure to drain them well first, to remove as much liquid as possible.
How to Make the Best Strawberry Muffins
1. Cream Butter & Sugar
Mix together butter and sugar until fluffy and creamy. Don't rush this step! This is where we ensure the muffins end up moist and tender instead of dry and chewy.
2. Add Eggs, Dry Ingredients & Milk
First, mix in the eggs and ensure the batter is really fluffy. Then, add the dry ingredients (mix them together separately first), milk, and vanilla extract, and gently mix it together. You don't want to overmix at this point. Just mix it enough so that it's all combined - but no more!
3. Fold in Strawberries
Add chopped strawberries, and gently fold them into the batter. Again, be careful not to mix more than absolutely necessary.
4. Make Muffins
Scoop batter into a lined muffin tin, filling the cups no more than ¾ of the way. Top with sugar if you like!
5. Bake
Bake 18-22 minutes, until golden on top and baked all the way through. Test by inserting a cake tester or tooth pick into the middle of a muffin - if it comes out with no or very little batter on they are done.
Top Tips for the Best Strawberry Muffins
Use room temperature ingredients. This makes creaming the butter and sugar easier, and helps avoid the batter breaking.
Cream the butter and sugar well. Allow this to take a bit of time, don't rush it. This is where a soft and tender muffin is made!
Don't overmix after adding the dry ingredients. Overmixing at this point can make them dense.
Chop the strawberries small. This way they stay suspended in the batter without needing to be coated in flour beforehand. If you want to keep the chunks larger, toss them in 1 tablespoon flour before adding to the batter.
Don't overbake. This will make them dry. If your oven tends to run a bit hot, check them early to ensure they don't overbake.
Storing & Freezing Instructions
Storing: Store muffins in plastic bags or a muffin tin at room temperature. They will remain fresh for 5 days, but taste best when they are eaten within 2 days.
Freezing: They also freeze incredibly well! Let them cool down completely, then store them in an airtight container in the freezer for up to 6 months.
More Quick & Easy Muffin Recipes
- Mini Blueberry Muffins24 Minutes
- Pistachio Muffins30 Minutes
- Raspberry Muffins35 Minutes
- Lemon Muffins30 Minutes
- Double Chocolate Chip Muffins25 Minutes
- Cinnamon Muffins with Cinnamon Sugar Topping28 Minutes
- Cranberry Muffins28 Minutes
- Cinnamon Apple Muffins28 Minutes
Recipe
Easy 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
Can I use frozen berries?
You can technically make this recipe with frozen berries as well, and it turns out fine, but not great. Frozen berries always come with more liquid, and it's difficult to know exactly how to adjust the other liquids in the recipe to account for this, which affects texture. If you do decide to use frozen berries, make sure to drain them well first, to remove as much liquid as possible. ÂStoring & Freezing Instructions
Storing:Â Store muffins in plastic bags or a muffin tin at room temperature. They will remain fresh for 5 days, but taste best when they are eaten within 2 days. Freezing:Â They also freeze incredibly well! Let them cool down completely, then store them in an airtight container in the freezer for up to 6 months.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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