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Strawberry muffins are studded with fresh pops of fruit for a sweet bite. Enjoy them for breakfast or dessert!

We love utilizing seasonal fruit, and muffins are a tasty way to do that! These strawberry muffins are simply divine, but Blueberry Muffins and Apple Muffins are favorites as well!

Close up of strawberry muffins piled on a white plate.

We Love Muffins!

While we have many versions of fruit-filled muffins, these strawberry muffins are something special. Especially if you are using peak-of-the-season strawberries! The pops of flavor are just so good!

Why we love them:

  • Easy. This strawberry muffin recipe is simple – just mix and bake!
  • Delicious. These come dangerously close to being a treat, but I’m still saying they’re okay to eat for breakfast.
  • On the go! Muffins also make a perfect grab-and-go snack! They are also perfect for freezing to enjoy later.

Whether it’s an after school snack or easy breakfast recipe, they’re sure to be family favorites.

Adding milk to flour and other dry ingredients in a glass bowl.

Ingredients

  • all-purpose flour
  • baking powder
  • salt
  • white sugar
  • buttermilk If you don’t have buttermilk, make your own
  • canola oil or vegetable oil
  • unsalted butter
  • eggs
  • vanilla extract
  • fresh strawberries To make 2 cups of strawberries, use approximately 16-18 medium-sized strawberries, finely chopped. See below for how to use frozen strawberries.
    • Replace the strawberries with blueberries, raspberries, blackberries, and even peaches or cherries or create different combinations. Just be sure that you stick to 2 cups to keep the ingredient ratios balanced.
  • brown sugar

Fresh or Frozen Berries

  • Fresh strawberries. The ripest strawberries have a deep, vibrant red hue throughout the fruit. They are firm yet tender and not overly soft or mushy. They should have a sweet and fragrant aroma. When chopping the strawberries aim for peanut-sized pieces. If they are too small you’ll release too much liquid into the batter.
  • Frozen strawberries. Allow the strawberries to thaw just enough to chop them. If you thaw them completely they will become too mushy to cut. Fold the partially frozen pieces into the batter and bake.
A white bowl filled with diced strawberries.

How to Make Strawberry Muffins

  1. PREP. Preheat the oven to 425°F. Add 18 paper liners to two muffin tins.
  2. BATTER. In a large bowl, whisk together dry ingredients. In a small bowl or measuring cup, whisk together wet ingredients then pour into the flour mixture, and stir until just barely combined (do not over-mix).
    • Gently fold the strawberries into the muffin batter. Scoop the batter into the prepared muffin tins, filling ¾ full.
  3. STREUSEL. To make the streusel, whisk the flour, sugar, and brown sugar together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly.
  4. BAKE. Sprinkle the streusel over the tops of the muffins and bake 15 minutes, or until light golden brown on top and cooked through.
    • Test for doneness by inserting a toothpick into the center. When it comes out clean or with a few crumbs they are done.

Different Sized Muffins

Bake mini muffins or jumbo muffins. Note that the baking times may vary slightly from oven to oven. Test for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs they are done.

  • Mini muffins: Bake at 350º for 12-15 minutes.
  • Jumbo muffins: Bake at 350°F for 27-32 minutes. 
Muffins with crumb topping in a muffin tin.

Muffin Tips

  • Topping. Set a side ½ cup of chopped strawberries to add to the tops of the muffin batter before baking.
  • Flavor variations. Change up the best strawberry muffins with any of these ideas:
    • Fold in some lemon zest for a bit of a zing.
    • Add a teaspoon of cinnamon to the crumb topping for an extra layer of flavor.
    • Forgo the crumb topping and sprinkle course sugar on top of the batter. 
    • Fold white chocolate chips into the batter.
Close up of a strawberry studded muffin with the wrapper removed.

Storing Muffins

  • STORE cooled homemade strawberry muffins in an airtight container for 2-3 days at room temperature in the refrigerator for up to 5 days. Some people observe they tend to dry out a little faster in the fridge.
  • FREEZE. Place the cooled fresh strawberry muffins in a single layer in Ziploc freezer bags. Gently press out as much air before sealing. To help remove even more, open the corner of the zipper and insert a straw. Suck out as much air as possible and quickly reseal the ziplock. Freeze for up to 3 months.
A plate of strawberry muffins with two sitting by fresh berries.

For More Strawberry Treats:

5 from 4 votes

Strawberry Muffins Recipe

By: Lil’ Luna
Strawberry muffins are studded with fresh pops of fruit for a sweet bite. Enjoy them for breakfast or dessert!
Servings: 18
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Ingredients 

Muffins:

Streusel

Instructions 

  • Preheat the oven to 425°F. Add 18 paper liners to two muffin tins.
  • In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  • In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just barely combined.
  • Gently fold the strawberries into the muffin batter. Scoop the batter into the prepared muffin tins, filling ¾ full.
  • To make the streusel, whisk the flour, sugar, and brown sugar together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly.
  • Sprinkle the streusel over the tops of the muffins and bake 15 minutes, or until light golden brown on top and cooked through.

Notes

STORE cooled homemade strawberry muffins in an airtight container for 2-3 days at room temperature in the refrigerator for up to 5 days. Some people observe they tend to dry out a little faster in the fridge.
FREEZE. Place the cooled fresh strawberry muffins in a single layer in Ziploc freezer bags. Gently press out as much air before sealing. To help remove even more, open the corner of the zipper and insert a straw. Suck out as much air as possible and quickly reseal the ziplock. Freeze for up to 3 months.

Nutrition

Calories: 216kcal, Carbohydrates: 31g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 33mg, Sodium: 172mg, Potassium: 129mg, Fiber: 1g, Sugar: 17g, Vitamin A: 206IU, Vitamin C: 9mg, Calcium: 51mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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