Sweet Strawberry Muffins with a tender crumb and crunchy sugar muffin top. This 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.
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!
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!
- 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.
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
Ingredients
- 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
Originally published April 2018.
We have been making the strawberry and the blueberry muffins. We love them, and my neighbors like that I share with them.
Very yummy and easy!
Thanks for sharing, Nicole! Glad you enjoyed them!
These are the best kind of muffins! Loved how you used fresh strawberries for them!
This was great. My whole family loved it.
This is really amazing! I love how easy it is to make!
These muffins turned out wonderfuly delicious! Will be making these again and again!
We had way too many strawberries in the fridge so I gave your muffins a whirl! The kids loved them…and are requesting another batch this week!
Thank you so much for sharing your recipes…These muffins are so delicious and moist..
Thanks for sharing, Mary! So glad you enjoyed them. We can’t get enough!
Just Yum! These do not last long in our house! Everyone loves Strawberry Muffins.
These look so simple and so delicious.
These are my kids’ new favorite muffin!! They are really delicious!
These make me even more excited for strawberry season! YUM!
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!