Strawberry Muffins
Scrumptious Strawberry Muffins are bursting with fresh strawberries and will definitely get you out of bed in the morning! They are super moist with an irresistible tender crumb. The perfect breakfast or quick grab-n-go snack!
Enjoy the softest, fluffiest strawberry muffins with this simple, yet really versatile batter recipe! Each bite is filled with juicy, bright, sweet strawberries and plenty of strawberry flavor. You can make these with all-purpose flour, or use whole wheat pastry flour for a boost of whole grains while giving the muffins the perfect texture. Sometimes I also swap the sour cream for Greek yogurt, which adds moisture and extra protein. Before baking, top with a sprinkle of turbinado sugar for extra sweetness. Finish with a drizzle of glaze to really take these over the top!
These were perfectly soft and fluffy! Will definitely make again!
— Davida
Why you’ll love this recipe
- Great for using up fresh strawberries in the summer!
- This is an easy, quick recipe. You’ll have strawberry muffins from scratch in just over 30 minutes!
- Why should blueberry muffins get all the attention? With strawberries in every bite, these are absolutely irresistible!
Ingredients needed
If you’re a fan of strawberries, you must try making this strawberry muffin recipe! They turn out fluffy, tender and perfectly moist. Here’s what you’ll need to make them:
- Flour: Use whole wheat pastry flour for soft, fluffy muffins while adding whole grains. White whole wheat flour or all-purpose flour work great too.
- Baking staples. Baking powder, salt and vanilla extract ensures proper baking with wonderful flavor.
- Butter: Room temperature unsalted butter will add some moisture, plus richness.
- Sugar: This recipe uses 1 cup granulated sugar to make these perfectly sweet.
- Eggs: Two large eggs will help bind the ingredients, provide structure and ensure these bake properly.
- Sour cream: For that perfect tender and moist crumb. If you want a boost of protein, substitute with an equal amount of plain Greek yogurt.
- Strawberries: Dice juicy, ripe strawberries into small pieces.
- Turbinado sugar: Adds a sugary crunch to the tops of the muffins.
- Glaze: Optional, but adds a little something extra to every bite (plus, a pretty presentation).
How to make this recipe
This muffin recipe is easy and straightforward. I would recommend using an electric mixer to fully incorporate the butter with the other ingredients. Here’s the simple process:
- Prep: Preheat oven to 375 degrees F. Line a muffin pan with 12 paper liners. To give muffins a higher rise in the oven, use 2 muffin pans and leave a space in between every cup. Spray the liners with nonstick cooking spray and set aside.
- Dry ingredients: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Beat the eggs with butter and sugar: In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract with the last egg.
- Combine dry and wet ingredients: Add the sour cream or Greek yogurt and mix until combined. Turn the mixer to low and gradually add the dry ingredients until just combined. Don’t over mix.
- Add strawberries: Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Gently fold in the remaining strawberries.
- Add batter to pan: Evenly divide the muffin batter into each cup; they will be very full. A large ice cream scoop with a wire scraper works well. Place the reserved diced berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
- Bake: Place in the oven and bake for approximately 22-28 minutes, or until the tops are golden and set. Insert a toothpick into the center of a muffin and if it comes out clean, they are done.
- Cool: Transfer the muffin tin to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and place the muffins on the rack to cool completely.
Glaze
Make the glaze: In a small bowl combine the confectioners’ sugar, vanilla, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the cooled muffins before serving.
Helpful tips
- Spoon and level the flour: Don’t use the measuring cup to scoop it straight from the bag or jar. If you do, you might accidentally add too much flour to the recipe. For a more precise flour measurement, spoon the flour into your measuring cup, and gently level it off with a knife (without shaking the cup).
- Do NOT over-mix batter: Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula and mix just until moistened. Do not use a whisk. Over-mixing the batter can produce tough muffins.
- Toss the berries in flour: Before you fold the berries into the batter, toss them in a small amount of flour. This will help them stay suspended in the muffin batter. Without it, they’ll sink to the bottom of the muffin cups.
- Flavorful strawberries: If your strawberries are bright red through the center, no need to hull them. However, if the inside is white and flavorless, remove that part with a paring knife before dicing.
Frequently asked questions
Incorporating either sour cream or Greek yogurt into the muffin batter helps to make these muffins super moist. The eggs, butter and strawberries also add extra moisture.
Yes, if using frozen berries, thaw slightly, then dice with a sharp knife and toss in a bit of flour. Don’t thaw completely or they will get mushy and release too much liquid while baking.
For regular-sized muffins, bake for 22 to 28 minutes. To make mini muffins, bake for approximately 14 to 16 minutes.
Variations
These are wonderful as-is, but there are many different ways to add new flavors and textures to them! Here are a few of my favorite ideas:
- Flavored yogurt: Sometimes I like to sweeten these up even more by using vanilla or strawberry-flavored yogurt.
- Nuts: Add 1/2 to 1 cup of chopped walnuts or pecans for a nutty crunch.
- Fruit: Other types of fruit will work in these muffins. You can use the same amount of blueberries, chopped peaches or chopped raspberries.
- Chocolate: How delicious with chocolate-covered strawberry muffins taste?! Add 1/2 to 1 cup regular or miniature chocolate chips to the flour mixture. Tossing them with dry ingredients before mixing in the wet ingredients helps to ensure they don’t sink to the bottom.
Storing recommendations
For best results, let the muffins cool completely before storing. Then, line the bottom of an airtight container or a Ziplock bag with a paper towel. Place the muffins in the container or bag, in a single layer. Gently, place another paper towel on top of the muffins. The paper towels will absorb the excess moisture and prevent the muffins from getting soggy.
- To store: Store at room temperature for up to 3 days. You can store in the refrigerator to keep them fresh for a couple of extra days but the cold air will make them a bit dry.
- Rewarm: Reheat in the microwave for about 30 seconds to make them taste freshly baked.
- Freezing: To freeze the muffins, place the cooled muffins in a freezer container or bag, in a single layer, and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature to enjoy!
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Strawberry Muffins
Ingredients
- 2 cups all-purpose flour or whole wheat pastry flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or plain Greek yogurt, at room temperature
- 2 cups diced strawberries, divided
- 2 tablespoons turbinado sugar, for sprinkling on top
Optional glaze
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream , more if needed to achieve desired consistency
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with 12 paper liners. To give muffins a higher rise in the oven, use 2 muffin pans and leave a space in between every cup. Spray the liners with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract with the last egg.
- Add the sour cream or Greek yogurt and mix until combined. Turn the mixer to low and gradually add the dry ingredients until just combined. Don’t over mix.
- Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Gently fold in the remaining strawberries.
- Evenly divide the muffin batter into each cup; they will be very full. A large ice cream scoop with a wire scraper works well. Place the reserved diced berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
- Bake the muffins for approximately 22-28 minutes, or until the tops are golden and set. Insert a toothpick into the center of a muffin and if it comes out clean, they are done.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and place the muffins on the rack to cool completely.
- For the glaze: In a small bowl combine the confectioners' sugar, vanilla, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the cooled muffins before serving.
Notes
- To store: Store at room temperature for up to 3 days. You can store in the refrigerator to keep them fresh for a couple of extra days but the cold air will make them a bit dry.
- Rewarm: Reheat in the microwave for about 30 seconds to make them taste freshly baked.
- Freezing: To freeze the muffins, place the cooled muffins in a freezer container or bag, in a single layer, and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature to enjoy!
Did you make this recipe?
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These were perfectly soft and fluffy! Will definitely make again!
The perfect summer muffin! Even my picky kids loved these!
These turned out awesome – I did a berry mix instead of all strawberries (1/3 blueberries / 1/3 Strawberries / 1/3 raspberries), used applesauce instead of the butter and skipped the sugar = Thank you for the recipe – I will be making these a lot 🙂
That sounds great… I may try your adaptations next time I bake them. Thanks so much for your comment!
These were so amazing! So moist and I love that they can be made with whole wheat pastry flour!