Strawberry muffins are a family favorite! These muffins have a tender crumb and crunchy sugar muffin top. My strawberry muffin recipe is made from scratch in minutes!
It’s the little things that take something ordinary and make it extraordinary. Like a little sugar on top that glistens and adds a little crunch to the muffin top and makes all the other muffins jealous.
We always love the berry patches here in the Midwest, and strawberries are no exception. They are the first of the fruits to ripen here, and the excitement is palpable!
These strawberry muffins are delicious any time of year, but especially delicious with fresh local strawberries. As the muffins bake, the syrup from the strawberries seeps into the batter, making incredibly moist muffins.
If you love strawberry everything, don’t miss this incredible strawberry recipe collection with 20 Strawberry Recipes.
Why You’ll Love this Recipe
These muffins are easy enough for Saturday mornings or an afternoon snack, but beautiful enough to serve at Mother’s Day brunch.
With just 10 minutes hands on time, these are great to bake with kiddos, too.
They also make a beautiful housewarming or hostess gift.
Ingredients and Substitutions
- Butter – Unsalted butter adds a light, yet rich flavor.
- Vegetable Oil – Makes these muffins moist and delicious.
- Sugar – White granulated sugar sweetens the muffins and a dusting on top adds a glistening crunch.
- Eggs – We’ll use one large egg and an egg white.
- Vanilla – Homemade vanilla extract or store bought. Either add a hint of flavor to these delicious muffins.
- Buttermilk – Don’t have buttermilk? We’ve got easy substitutions. You can learn how to make buttermilk here.
- Flour – All purpose, no need to sift.
- Baking Powder – The leavening agent to make this easy quick bread rise.
- Corn Starch – Softens the proteins in the flour for a tender crumb. Corn starch is the secret to bakery style muffins!
- Salt – Salt brings out the flavors of all the other ingredients.
- Strawberries – Fresh strawberries blend with the sugar to make these muffins incredibly moist.
Variations
- Add 1/2 cup chopped nuts
- Add 1/2 cup ripe bananas
- Substitute almond extract – it complements the sweet strawberry flavor
Tips from My Test Kitchen
- Use an ice cream scoop for consistent muffin size.
- Spray the inside of your paper muffin liners to help with a clean release.
- Allow the muffins to cool in the pan for 10 minutes before removing to a wire cooling rack. (Allowing them to sit for too long in the pan can make them soggy)
- If muffins are sticking to the pan, run a small spatula or knife around the sides to help loosen.
Serving Suggestions
Chris enjoys them warm smothered in a little butter, but they’re delicious as-is.
Storage Tips
We freeze extras for the girls to enjoy as a snack or add into their lunches. Simply cover in plastic wrap, place in a freezer bag and freeze up to 3 months. Allow to thaw before serving.
Strawberry Muffins
Ingredients
- 4 tablespoons butter (unsalted, melted)
- ¼ cup vegetable oil
- 1 cup white granulated sugar
- 1 large egg
- 1 large egg white
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch
- ½ teaspoon salt
- ½ cup strawberries (fresh, chopped)
- sugar to top optional
Instructions
- Preheat oven to 350℉. Grease or line muffin tin.
- In a large mixing bowl, combine butter, oil and sugar.4 tablespoons butter, ¼ cup vegetable oil, 1 cup white granulated sugar
- Add eggs, vanilla and buttermilk until combined on low or by hand.1 large egg, 1 large egg white, 2 teaspoons vanilla extract, ½ cup buttermilk
- In a separate bowl, combine flour, baking powder, corn starch and salt.1¾ cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoon salt
- Gradually fold dry ingredients into wet mixture, but do not overmix.
- Fold in strawberries.½ cup strawberries
- Fill muffin tin 3/4 full and sprinkle with sugar.sugar to top
- Bake 18 minutes or until they pass the toothpick test.
Julie’s Tips
- Use an ice cream scoop for consistent muffin size.
- Don’t over-bake! Use the toothpick test to ensure doneness.
- Spray the inside of your paper muffin liners to help with a clean release.
- Allow the muffins to cool in the pan for 10 minutes before removing to a wire cooling rack. (Allowing them to sit for too long in the pan can make them soggy)
- If muffins are sticking to the pan, run a small spatula or knife around the sides to help loosen.
Substitutions and Variations
- Add 1/2 cup chopped nuts
- Add 1/2 cup ripe bananas
- Substitute almond extract – it complements the sweet strawberry flavor
- Don’t have buttermilk? Make it with just 2 ingredients! Learn how to make buttermilk here!
Frozen Strawberries
While we have not tested this recipe with frozen berries, readers have made these muffins with frozen berries with great success. Here are a few tips to make strawberry muffins with frozen strawberries.- Do Not Thaw: Use the frozen strawberries directly from the freezer. Thawing them can make them too soft and release excess moisture.
- Cut into Smaller Pieces: If the frozen strawberries are whole or large, cut them into smaller pieces while still frozen. This ensures even distribution throughout the muffins.
- Toss with Flour: To prevent the strawberries from sinking to the bottom of the muffins, toss them in a small amount of flour before folding them into the batter. This helps them stay suspended in the batter.
Storage Notes
Store strawberry muffins in an airtight container for up to 3 days. To serve, warm the muffins in the microwave (try 10 second increments). Freezer Friendly – Simply cover in plastic wrap, place in a freezer bag and freeze up to 3 months. Allow to thaw before serving.Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
These make me even more excited for strawberry season! YUM!
Absolutely delicious! I used fresh strawberries but can they be made with frozen berries? So very good! Looking forward to trying with blueberries too. Which again raises the question, is it any good with frozen berries?
Hi Pam,
While we haven’t tested it, I think frozen berries would work. Here are a few tips if you give it a try!
Do Not Thaw: Use the frozen strawberries directly from the freezer. Thawing them can make them too soft and release excess moisture, which might affect the texture of the muffins.
Cut into Smaller Pieces: If the frozen strawberries are whole or large, cut them into smaller pieces while still frozen. This ensures even distribution throughout the muffins.
Toss with Flour: To prevent the strawberries from sinking to the bottom of the muffins, toss them in a small amount of flour before folding them into the batter. This helps them stay suspended in the batter.
I hope that helps, and I hope you enjoy!
Julie
YUMMY!! These muffins are ahhhmaazing!!
My family loves these muffins, they quickly became our favorite! Thanks for the recipe 🙂
Thanks for sharing, Deni! We love them with blueberries, too! Hope you have a great week!
They are ridiculously good! And they were super easy to make. Just my style ?
Julie, These muffins are AWESOME!
Thank you, Lisa, I really appreciate you taking the time to share and am so glad you enjoyed them!