Strawberry Muffins

Sweet Strawberry Muffins with a tender crumb and crunchy sugar muffin top. This Strawberry Muffin Recipe is made from scratch in minutes!

We love sweet treats in our house- maybe a little too much. But almost as much as that, we love the adventure of food. Showing the girls where their food comes from is just as important!

We always love the berry patches here in Missouri, and strawberries are no exception. They are the first of the fruits to ripen here, and the excitement is palpable!

That’s where these strawberry muffins come in.

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.

Or fresh chopped strawberries, folded into the batter. As the Strawberry Muffins bake, the syrup from the strawberries seeps into the batter making incredibly moist muffins.

These muffins are easy enough for Saturday mornings or an afternoon snack, but beautiful enough to serve at Mother’s Day brunch. They also make a beautiful housewarming or hostess gift in a basket!

Psst… love a sweet breakfast treat? Don’t miss my incredible fried biscuit donuts. They could NOT be easier!

With just 10 minutes hands on time, these Strawberry Muffins are great to bake with kiddos, too.

Strawberry Muffin Ingredients

• Butter – Butter adds a light, yet rich flavor.
• Vegetable Oil – Makes these muffins oh so moist and delicious.
• Sugar – Granulated sugar sweetens the muffins and a dusting on tops adds a glistening crunch.
• Eggs – Large egg and egg white.
• Vanilla – Homemade vanilla extract or store bought. Either add a hint of flavor to these delicious muffins.
• Buttermilk – Don’t have buttermilk? Don’t worry! 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. 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 nuts
• Add ripe bananas
• Top with a dollop of Homemade Whipped Cream
• Substitute almond extract – it compliments the sweet strawberry flavor

How to Make Strawberry Muffins

To see just how easy it is to make strawberry muffins, watch the video in this post!

1. Preheat oven to 350 degrees. Grease or line muffin tin.
2. In a large mixing bowl, combine butter, oil and sugar.
3. Add eggs, vanilla and buttermilk until combined on low or by hand.
4. In a bowl, combine flour, baking powder, corn starch and salt.
5. Gradually fold dry ingredients into wet mixture, but do not overmix.

6. 

   Fold in strawberries.

7. 

   Fill muffin tin 3/4 full and sprinkle with sugar.

8. 

   Bake 18 minutes or until they pass the toothpick test.
   

Chris enjoys them warm smothered in a little butter, but they’re delicious as is. Hope you enjoy them, too! If you try them, I’d love to hear!

Tips

• Use an ice cream scoop for consistent muffin size.
• 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.

More Muffin Recipes You’ll Love

• Brown Butter Muffin Recipe
• Chocolate Chip Cookie Muffins
• Moist Banana Muffins (Caramel And Banana Muffin Recipe)
• Pumpkin Muffin Recipe
• Strawberry Muffins
• Carrot Cake Muffins
• Banana Muffins
• Classic Muffin Recipe
• Blueberry Muffin Recipe
• Apple Cobbler Muffins
• Best Pumpkin Chocolate Chip Muffins

Strawberry Muffins

Author: Julie Blanner

Sweet Strawberry Muffins with a crunchy sugar muffin top.

5 from 19 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Course Breakfast, Brunch

Cuisine American

Servings 10

Calories 268 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 4 tablespoon butter melted
• ▢ 1/4 cup vegetable oil
• ▢ 1 cup sugar
• ▢ 1 large egg
• ▢ 1 large egg white
• ▢ 2 teaspoon vanilla
• ▢ 1/2 cup buttermilk
• ▢ 1 3/4 cup flour
• ▢ 2 teaspoon baking powder
• ▢ 2 teaspoon corn starch
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup strawberries chopped
• ▢ sugar to top

Instructions

 

• Preheat oven to 350 degrees. Grease or line muffin tin.
• In a large mixing bowl, combine butter, oil and sugar.
• Add eggs, vanilla and buttermilk until combined on low or by hand.
• In a bowl, combine flour, baking powder, corn starch and salt. 
• Gradually fold dry ingredients into wet mixture, but do not overmix.
• Fold in strawberries. 
• Fill muffin tin 3/4 full and sprinkle with sugar.
• Bake 18 minutes or until they pass the toothpick test.

Video

Notes

• Freezer Friendly – Simply cover in plastic wrap, place in a freezer bag and freeze up to 3 months. Allow to thaw before serving.
• Don’t have buttermilk? Don’t worry – you can make it with just 2 ingredients! Learn how to make buttermilk here!
• Use an ice cream scoop for consistent muffin size.

Nutrition

Calories:268kcalCarbohydrates:38gProtein:3gFat:11gSaturated Fat:7gCholesterol:32mgSodium:183mgPotassium:163mgSugar:21gVitamin A:190IUVitamin C:4.2mgCalcium:66mgIron:1.2mg

5 from 19 votes

Did you Make This Recipe?Mention @JulieBlanner

Originally published April 2018.