Strawberry Muffins

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!

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
• Moist Banana Muffins (Caramel And Banana Muffin Recipe)
• Pumpkin Muffin Recipe
• Strawberry Muffins
• Banana Muffins
• Classic Muffin Recipe
• Blueberry Muffin Recipe
• Apple Cobbler Muffins
• Best Pumpkin Chocolate Chip Muffins

How to Make Strawberry Muffins from Scratch

5 from 14 votes

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Strawberry Muffins

Sweet Strawberry Muffins with a crunchy sugar muffin top.

Course Breakfast, Brunch

Cuisine American

Keyword easter, easy recipe, easy strawberry tart, gift, mothers day, muffins, quick bread, snack, strawberry muffin recipe, strawberry muffins, sweet bread, sweet breads

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 10

Calories 268 kcal

Author Julie Blanner

Ingredients

• 4 Tbsp butter melted
• 1/4 c vegetable oil
• 1 c sugar
• 1 large egg
• 1 large egg white
• 2 tsp vanilla
• 1/2 c buttermilk
• 1 3/4 c flour
• 2 tsp baking powder
• 2 tsp corn starch
• 1/2 tsp salt
• 1/2 c strawberries chopped
• sugar to top

Instructions

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.

Recipe Video

Recipe 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!

Nutrition Facts

Strawberry Muffins

Amount Per Serving

Calories 268 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g35%

Cholesterol 32mg11%

Sodium 183mg8%

Potassium 163mg5%

Carbohydrates 38g13%

Sugar 21g23%

Protein 3g6%

Vitamin A 190IU4%

Vitamin C 4.2mg5%

Calcium 66mg7%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published April 2018.