These tender, fruit-filled Strawberry Muffins taste like spring in every bite. Fresh strawberries peek through soft, buttery crumb, and that sparkly sugar topping adds just the right crunch. I started baking these on Saturday mornings when strawberries first show up at the farmer's market, and now my kitchen smells like a cozy bakery before anyone's even awake. They're simple to make with pantry staples, and you get a dozen beautiful muffins that taste like you spent all morning on them.
If you love easy strawberry muffins or dessert recipes that feel special without the fuss, these are going to become your new favorite. They remind me a little of my Best Pumpkin Muffins Recipe, but with that bright berry sweetness instead, and they're just as comforting as my Easy Spumoni Cookies Recipe or Gingerbread Cookies Recipe when you want something homemade.
Why You'll Love This Easy Strawberry Muffin Recipe
Fresh fruit flavor. Real diced strawberries give you bright, natural sweetness in every single bite. No artificial flavoring or jam needed here.
Bakery-quality texture. These come out of the oven with perfectly domed tops and a tender, fluffy crumb. They look and taste like something you'd pay good money for at a fancy cafe.
Simple ingredients. Everything you need is probably already in your kitchen. Flour, butter, sugar, eggs, and of course those beautiful fresh berries.
Great for sharing. One batch makes a full dozen, which is perfect for breakfast with family, brunch with friends, or packing into lunchboxes throughout the week.
That almond extract secret. Just a quarter teaspoon makes the strawberry flavor pop without tasting obviously like almond. It's a little trick that makes people wonder what makes these muffins taste so good.
Jump to:
- Why You'll Love This Easy Strawberry Muffin Recipe
- Strawberry Muffins Ingredients
- How to Make Strawberry Muffins from Scratch
- Simple Ingredient Substitutions
- Equipment For Strawberry Muffins
- How to Store Your Fresh Strawberry Muffins
- Expert Tips
- Perfect Ways to Serve Strawberry Muffins
- FAQ
- Related
- Pairing
- Strawberry Muffins
Strawberry Muffins Ingredients
Here's everything for these homemade Strawberry Muffins with fresh strawberries.
See Recipe Card Below This Post For Ingredient Quantities
All-purpose flour: Forms the structure of the muffins and gives them that soft, tender crumb. You'll use most of it in the batter and save a couple teaspoons to toss with the berries.
Baking powder: Helps the batter rise into tall, fluffy muffins with beautiful domed tops.
Salt: Balances the sweetness and brings out all the other flavors, especially the strawberries.
Unsalted butter: Adds richness and moisture. Make sure it's softened to room temperature so it creams properly with the sugar.
Granulated sugar: Sweetens the batter and helps create that light, tender texture when creamed with the butter.
Large eggs: Bind everything together and add structure and moisture. Adding them one at a time helps the batter emulsify smoothly.
Vanilla extract: Gives warmth and depth to the overall flavor.
Almond extract: This is the secret ingredient. Just a small amount enhances the strawberry flavor beautifully without making the muffins taste like almonds.
Milk: Keeps the batter moist and tender. Whole milk works best, but 2% is fine too.
Fresh strawberries: The star of the recipe. Dice them into small pieces so they distribute evenly throughout the batter. You'll fold most of them in and save some for topping.
Demerara sugar: Creates that bakery-style sparkly, crunchy topping. Turbinado or raw sugar works just as well if that's what you have.
How to Make Strawberry Muffins from Scratch
Making these soft strawberry muffins is easier than you might think.
Preheat and prep: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners and give both the liners and the pan a light spray with non-stick cooking spray. This helps the muffins release easily after baking.
Mix the dry ingredients: In a medium bowl, whisk together 2 cups of flour, baking powder, and salt until everything's evenly combined. Set this aside for now.
Cream butter and sugar: In the bowl of an electric mixer, beat the softened butter and granulated sugar together for about 2 minutes until the mixture looks light and fluffy. Add the eggs one at a time, beating well after each one. Scrape down the sides of the bowl so everything incorporates evenly. Beat in the vanilla and almond extract. The batter might look slightly grainy at this point, and that's perfectly normal.
Combine wet and dry: With your mixer on low speed, add the flour mixture in three parts, alternating with the milk. Start and end with the flour. This keeps the batter from getting overmixed and ensures a tender crumb.
Prepare the strawberries: Toss the diced strawberries with the remaining 2 teaspoons of flour. This light coating helps prevent them from sinking to the bottom during baking. Set aside ½ cup of the berries for topping. Gently fold the rest into your batter using a spatula, being careful not to crush them.
Fill the muffin cups: Scoop the batter into your prepared muffin tin, filling each cup nearly full. These muffins rise beautifully, so don't worry about overflow. Sprinkle those reserved strawberries over the tops, then dust everything with the demerara sugar for that gorgeous sparkly finish.
Bake until golden: Bake for about 30 minutes. The muffins are done when they're lightly golden on top and a cake tester or toothpick inserted into the center comes out clean. The tops should spring back lightly when touched.
Cool properly: Let the muffins cool in the pan for about 25 minutes. This resting time helps them set so they don't fall apart when you move them. After that, transfer them to a wire rack to cool completely, or eat them while they're still a little warm.
Simple Ingredient Substitutions
Butter: You can swap in coconut oil for a dairy-free version, but the flavor will be slightly different. Use the same amount and make sure it's softened but not melted.
Milk: Any milk works here. Almond milk, oat milk, or even buttermilk will give you great results. Buttermilk makes them extra tender.
Fresh strawberries: Frozen strawberries work in a pinch. Don't thaw them first. Toss them frozen with the flour and fold them right into the batter. You might need an extra minute or two of baking time.
Almond extract: If you don't have it or don't like it, just use a little extra vanilla. You'll lose that subtle flavor boost, but the muffins will still be delicious.
Demerara sugar: Regular granulated sugar works for the topping, though you won't get quite the same crunchy texture. Coarse sanding sugar is another good option.
Equipment For Strawberry Muffins
You don't need anything fancy to make these Strawberry Muffins with fresh fruit. Here's what to grab:
- 12-cup muffin tin for baking
- Paper liners to keep cleanup easy
- Non-stick cooking spray to prevent sticking
- Medium bowl for the dry ingredients
- Electric mixer to cream the butter and sugar (a hand mixer works great)
- Ice cream scoop or spoon for portioning the batter evenly
- Spatula for folding in the berries gently
How to Store Your Fresh Strawberry Muffins
These Strawberry Muffins stay fresh and soft for several days if you store them right.
Room temperature: Keep them in an airtight container on your counter for up to 3 days. They'll stay moist and tender, though that sugar topping might soften a bit.
Refrigerator: If your kitchen is warm or you want them to last longer, refrigerate them in a covered container for up to 5 days. Let them come to room temperature before eating, or warm them for a few seconds in the microwave.
Freezer: These freeze beautifully. Wrap each muffin individually in plastic wrap, then store them all together in a freezer bag for up to 3 months. Thaw overnight on the counter or microwave them for 30 to 45 seconds.
Expert Tips
Don't skip the flour toss. Coating the strawberries in that little bit of flour really does keep them from sinking. It's a small step that makes a big difference.
Use room temperature ingredients. Softened butter and room temperature eggs mix together much more smoothly. This creates a better texture in your final muffins.
Don't overmix the batter. Once you add the flour, mix just until you can't see any dry streaks. Overmixing develops too much gluten and makes the muffins tough instead of tender.
Fill the cups generously. These muffins don't overflow even when filled nearly to the top. That full scoop is what gives you those beautiful bakery-style domed tops.
Check for doneness carefully. A toothpick should come out clean or with just a few moist crumbs. If you see wet batter, give them another 2 to 3 minutes.
Perfect Ways to Serve Strawberry Muffins
These taste wonderful on their own, but here are a few ideas to make them even better.
Spread a little softened butter or cream cheese on a warm muffin. The butter melts right into all those little nooks and crannies. For something special, try them with a dollop of whipped cream and a few extra sliced strawberries on the side. It turns a simple muffin into a lovely little dessert.
Serve them alongside scrambled eggs and fresh fruit for a complete breakfast. Or pack them in lunchboxes with a cheese stick and some veggies for an easy afternoon snack. They're also beautiful on a brunch spread next to coffee and mimosas.
FAQ
Can I make vegan strawberry muffins without eggs or dairy?
Yes, you can adapt this Strawberry Muffins for a vegan version. Replace the butter with coconut oil or vegan butter, use a plant-based milk like almond or oat milk, and substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be slightly different but still delicious. My neighbor Mia makes them this way all the time for her daughter.
Can I make these Gluten-Free Strawberry Muffins?
Absolutely. Swap the all-purpose flour with a good quality gluten-free flour blend that includes xanthan gum. Bob's Red Mill 1-to-1 Baking Flour works really well. The muffins might be slightly more delicate, but the flavor stays just as good. Make sure your baking powder is also certified gluten-free.
How long can I store these Strawberry Muffins?
These Strawberry Muffins stay fresh at room temperature in an airtight container for about 3 days. In the refrigerator, they'll last up to 5 days, and they freeze beautifully for up to 3 months. Just wrap each one individually before freezing. They thaw quickly on the counter or in the microwave.
Can I make these muffins without oats?
This Strawberry Muffins doesn't actually call for any oats, so you're all set. It's a simple flour-based muffin batter that relies on all-purpose flour for structure. If you're thinking of adding oats for texture, you could replace up to half a cup of the flour with quick oats, though it will change the texture slightly to be a bit heartier.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Strawberry Muffins
Strawberry Muffins
Ingredients
- 2 cups all-purpose flour divided
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk whole or 2%
- 2¼ cups diced strawberries from about 1 pint, divided
- 2 teaspoons all-purpose flour for tossing strawberries
- 2 tablespoons demerara sugar for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Spray both the liners and the pan with non-stick cooking spray.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
-
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes, until light and fluffy. Add the eggs, one at a time, beating well and scraping the sides of the bowl as needed. Beat in the vanilla and almond extracts. The batter may appear slightly grainy, which is normal.
- Reduce the mixer speed to low and add the dry ingredients in three separate additions, alternating with the milk. Begin and end with the flour mixture.
- Toss the diced strawberries with the remaining 2 teaspoons of flour. This helps prevent them from sinking during baking. Set aside ½ cup of the strawberries.
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Gently fold the coated strawberries into the batter until evenly distributed. Avoid overmixing.
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Scoop the batter into the muffin tin, filling each cup generously. Evenly distribute the reserved strawberries on top of the batter, then sprinkle with demerara sugar.
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Bake for 30 minutes or until the tops are lightly golden and a toothpick inserted comes out clean. If the muffins stick to the pan, use a knife to gently release them from the edges. Let the muffins cool in the pan for 25 minutes, then transfer them to a cooling rack to cool completely.
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