• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Breakfast » Muffins » Strawberry Muffins

    Strawberry Muffins

    Published: July 1, 2023 · Modified: Jul 1, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    You will fall in love with this easy Strawberry Muffins recipe. It’s sweet, moist, soft, and full of juicy strawberries! They come together quickly, making for the perfect breakfast or snack.

    A strawberry muffin on a small plate with a cup of coffee and more muffins on a platter in the background.
    120 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a plate with a strawberry muffin with a cut strawberry with a glass of coffee and second muffin in the background.
    Pinterest graphic of a plate with a strawberry muffin cut in half with a knob of butter.
    Pinterest graphic of a plate with a strawberry muffin with a bite taken out of it with a cut strawberry beside it.
    Pinterest graphic of an overhead view of a platter of multiple strawberry muffins with a small bowl of butter side them.
    Pinterest graphic of a strawberry muffin on a small plate with a cup of coffee and more muffins on a platter in the background.

    These moist strawberry muffins are such a delicious way to start your day, as they are bursting with fresh strawberries. They’re soft and tender, making for an irresistible muffin recipe your whole family will love. They pair perfectly with a big cup of coffee, tea, or milk but are delightfully scrumptious on their own.

    These tender muffins are my go-to recipe when its strawberry season in the summertime. They taste amazing, with pieces of strawberries in every bite. They also have a light, fluffy crumb but a moist, richness thanks to the eggs and milk. They are so easy to make and freeze wonderfully, so you can make a double batch to tuck them away for an easy breakfast or snack throughout the month.

    If you want another easy muffin recipe, then try my blueberry muffins, raspberry muffins, or apple muffins recipe.

    What You Need to Make This Recipe

    Ingredients needed to make strawberry muffins.

    Flour — this recipe keeps it simple with all-purpose flour.

    Baking powder — always check that the baking powder is fresh and not expired. It’s recommended that you replace baking powder after 6 months of opening it to ensure that your baked goods rise properly.

    Butter — always use unsalted butter. Salted butter has a varying amount of salt between different brands, so it’s more consistent to use unsalted butter and add your own measured salt. Be sure to bring the butter to room temperature. It must be soft enough so your finger leaves a dent when pressing it so it will not be lumpy when you cream it.

    Milk — using milk instead of water for the muffin batter leads to more flavorful muffins. Milk also adds sweetness and a creamy texture to the muffins.

    Strawberries — for best results this muffin recipe uses fresh, juicy strawberries. If you only have frozen strawberries, you could use them in a pinch. Make sure you drain them after thawing. However, the texture of the thawed strawberries will be softer compared to using freshly diced strawberries.

    How to Make Strawberry Muffins

    Set of two photos showing dry ingredients whisked and sugar added to a mixer bowl with butter.

    1. Whisk the flour, baking powder, and salt in a medium mixing bowl.

    2. In a large bowl or the mixing bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high until light and fluffy.

    Set of two photos showing eggs and flour mixture added to a mixer.

    3. Add the large eggs one at a time, beating until well combined before adding the next. Beat in the vanilla extract.

    4. Reduce the speed to low. Add a third of the flour mixture to the butter mixture alternating with milk.

    Set of two photos showing milk added to a mixer and then strawberries folded into the batter.

    5. Continue adding the rest of the dry ingredients and milk to the wet ingredients in 2 additions. Once all is added, mix just until a few streaks of flour remain.

    6. Using a rubber spatula, fold in the strawberries.

    Set of two photos showing batter scooped into a muffin tin and more strawberries added on top.

    7. Divide the batter evenly among the paper liners (they will be almost full) in your prepared muffin tin.

    8. Top each muffin with additional chopped strawberries and sprinkle with sugar if desired. Bake for 18 to 20 minutes or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for a few minutes in the pan, then remove and finish cooling on a wire rack.

    A plate with a strawberry muffin with a cut strawberry with a glass of coffee and second muffin in the background.

    Pro Tips for Making This Recipe

    • Stop mixing once the batter has only a few streaks of flour remaining. Overmixing the batter will lead to dense strawberry muffins or large holes in the crumb. The batter will finish mixing when you fold in the strawberries.
    • Make sure to measure your flour correctly, as too much flour will make the muffins dense. ​​I highly recommend always using a scale to measure flour. However, if you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method is best for measuring flour without overpacking the measuring cup.
    • An ice cream or cookie scoop can help portion the batter evenly into the muffin tin.
    • Make sure you chop the strawberries into small pieces. This way, you get a little bit of strawberries with every bite.
    • Bring your ingredients onto the counter beforehand so that the ingredients are at room temperature before starting the recipe. Room temperature ingredients help everything mix together evenly without overmixing.
    Overhead view of a plate with a strawberry muffin cut in half with a knob of butter. A cup of coffee and more muffins beside it.

    Frequently Asked Questions

    How do I store leftover muffins?

    You can store the strawberry muffins in an airtight container at room temperature for up to 3 days. You can enjoy these muffins at room temperature or warmed in the microwave.

    Can I freeze muffins?

    You can freeze these muffins! To freeze muffins, place them in freezer bags after they’ve cooled, and then store them in the freezer for up to a month. When ready to eat, allow them to come to room temperature or quickly microwave the frozen muffin for about 20 seconds.

    What causes the muffins to become soggy?

    When you finish baking these strawberry muffins, do not let the muffins cool entirely inside the muffin pan. You need to transfer the muffins to a cooling rack after a few minutes, or the steam will be trapped in the bottom of the muffins, leading them to become soggy.

    If you love this recipe try these out!

    • A plate with a banana oatmeal muffin with more muffins in the background.

      Banana Oatmeal Muffins

    • A small plate with a bran muffin with a glass of milk and another platter of muffins in the back.

      Bran Muffins

    • A plate with a morning glory muffins cut in half in front of a platter of muffins.

      Morning Glory Muffins

    • A plate with an oatmeal muffin with a platter in the back.

      Oatmeal Muffins

    • A close up of banana chocolate chip muffins

      Banana Chocolate Chip Muffins

    If you’ve tried this Strawberry Muffin recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Multiple strawberry muffins with one in focus in the middle of the frame.
    Print
    5 from 4 votes

    Strawberry Muffins

    Made with simple ingredients, these Strawberry Muffins are moist, tender, and full of fresh strawberries! They are so easy to make in a few quick steps.
    Course Breakfast
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 38 minutes minutes
    Servings 12 muffins
    Calories 377kcal
    Author John Kanell

    Equipment

    • Muffin pan
    • Mixing Bowls
    • Electric hand or stand mixer

    Ingredients

    • 3 cups all-purpose flour (360 grams)
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 cup unsalted butter softened (226 grams)
    • 1 ½ cups granulated sugar (300 grams)
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 1 cup milk (240 mL)
    • 1¾ cups diced fresh strawberries (328 grams)

    Instructions

    • Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
    • In a medium mixing bowl, whisk together the flour, baking powder, and salt.
    • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high until the light and fluffy, about 5 minutes.
    • Reduce the speed to medium. Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.
    • Reduce the speed to low. Add the flour mixture to butter mixture in 3 additions, alternating with milk. Once all is added, mix just until a few streaks of flour remain. Using a rubber spatula, fold in the strawberries.
    • Divide the batter evenly among the paper liners (they will be almost full). If desired, top each muffin with additional diced strawberries and sprinkle with sugar.
    • Bake for 18 to 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove and finish cooling on a wire rack. Muffins can be stored in an airtight container for up to 3 days or frozen or up to 1 month.

    Notes

    • Stop mixing once the batter has only a few streaks of flour remaining. Overmixing the batter will lead to dense muffins or large holes in the crumb. The batter will finish mixing when you fold in the strawberries.
    • Make sure to measure your flour correctly, as too much flour will make the muffins dense. ​​I highly recommend always using a scale to measure flour. However, if you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method is best for measuring flour without overpacking the measuring cup.
    • An ice cream or cookie scoop can help portion the batter evenly into the muffin tin.
    • Make sure you chop the strawberries into small pieces. This way, you get a little bit of strawberries with every bite.
    • Bring your ingredients onto the counter beforehand so that the ingredients are at room temperature before starting the recipe. Room temperature ingredients help everything mix together evenly without overmixing.

    Nutrition

    Calories: 377kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 224mg | Potassium: 112mg | Fiber: 1g | Sugar: 27g | Vitamin A: 548IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Rainbow Cake
    Crab Cakes »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top Recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    120 shares