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
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
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.
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.
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.
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.
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.
Frequently Asked Questions
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.
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.
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!
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!
Strawberry Muffins
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.
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