Fresh Strawberry Muffins
These soft and fluffy strawberry muffins are bursting with juicy strawberries and a hint of lemony goodness. With a golden brown top and a tender crumb, they are simply irresistible!
A fair warning before you dive in: once you try these, you will want to make them again and again. Our team of magic muffin makers worked out the perfect balance to boost the strawberry flavor without overpowering it. A hint of vanilla adds depth, a touch of lemon brightens everything up, and preparing the strawberries two ways means every bite is balanced. Then we handed the recipe to our community to test bake, and it tastes like a sun kissed summer morning.
Berry lovers, do not miss our Homemade Blueberry Muffins from Scratch too!
Why You’ll Love These Fresh Strawberry Muffins
- Easy to follow. Perfect for bakers of all skill levels!
- Strawberries two ways. Mashed and chopped berries mean strawberry flavor in every single bite.
- Fresh and seasonal. This is our favorite way to use up strawberries from our summer farmers market hauls!
Ingredients You’ll Need
Here is a quick look at what goes into these muffins and why. Full amounts are in the recipe card below.
- Unsalted butter: softened. If the wrapper has turned greasy, the butter is too soft.
- Granulated sugar: sweetens and gives you golden tops.
- Eggs: cage free eggs are preferred.
- Vanilla extract: adds depth to the strawberry flavor.
- Pastry flour: all-purpose flour also works (see the recipe notes).
- Baking powder: it is double acting, meaning it reacts with the liquid and again with the heat of the oven, so there is double the help in making these light and fluffy!
- Baking soda: helps the muffins rise.
- Salt: balances the sweetness.
- Milk: dairy or non dairy, you choose!
- Lemon juice: mixed with the milk for a quick homemade buttermilk.
- Strawberries: washed well and carefully checked to remove any stems or damaged berries.
How to Make Fresh Strawberry Muffins
This is the quick overview. The full recipe card with every amount is below.
- Heat the oven. Preheat to 375°F and prepare your muffin pan.
- Cream the butter and sugar. In a large bowl, beat them together until light and fluffy.
- Add the eggs. Add them one at a time, beating well after each, then beat in the vanilla.
- Add the dry ingredients. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Add them to the butter mixture and mix just until combined.
- Make lemony milk. Stir the lemon juice into the milk and let it sit until it curdles (this only takes about a minute!). Pour it into the batter and stir until just combined.
- Prep the berries two ways. Mash 1/2 cup of the strawberries with a fork. Finely chop the rest and toss them with 1 teaspoon sugar and 1 teaspoon flour to lightly coat.
- Fold. Gently fold both the mashed and coated strawberries into the batter until evenly distributed.
- Fill and bake. Fill the liners to the top and sprinkle with sugar. Bake for 18 to 22 minutes, until the tops are lightly browned and the muffins pass the toothpick test.
- Cool and enjoy! Let them cool slightly before digging in.
How to Tell When They Are Done
- Toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
- Thermometer: the center should register between 190 and 200°F.
- The tops: they should bounce back slightly when lightly pressed.
Tips for the Best Fresh Strawberry Muffins
- Coat the chopped berries in flour. Do not skip this simple step! It keeps the strawberries from sinking, so you get an even spread of berry goodness in every bite.
- Use fresh strawberries. They keep the batter from turning pink.
- Do not overmix. Overmixing makes muffins dense instead of moist and soft.
Variations and Substitutions
- More zing: zest the lemon into the batter before you juice it!
- Go bold: swap the lemon for a lime!
How to Serve Fresh Strawberry Muffins
These muffins are wonderful warm or chilled! They are perfect for breakfast, afternoon snacks and on the go, and great for baby showers, bridal showers and family get togethers. Really, is there ever a bad time to eat a muffin? We certainly do not think so.
How to Store Fresh Strawberry Muffins
- Fridge: once cooled, keep them in an airtight container in the refrigerator for up to 4 days.
- Freezer: we love doubling the batch and freezing extras for busy mornings. Cool completely, then freeze in an airtight container for up to 3 months.
Fresh Strawberry Muffins FAQs
- Can I use all-purpose flour? Yes! Pastry flour is lighter, but all-purpose works too. See the recipe notes.
- Why do you mash some of the berries? Mashed berries flavor the whole crumb, and chopped berries give you juicy pockets.
- Why did my strawberries sink? Toss the chopped berries in flour and sugar first so they stay suspended.
- Can I use frozen strawberries? We recommend fresh. Frozen berries release extra juice and turn the batter pink.
Strawberry Muffins
Indulge in the sweet delight of Strawberry Muffins! These soft and fluffy treats are bursting with juicy strawberries and a hint of lemon zest. With a golden brown top and a tender crumb, they're simply irresistible. Perfect for breakfast, brunch, or a sweet snack any time of day!
Ingredients
Method
- Preheat your oven to 375°F. Line a muffin tin with baking liners or lightly coat with cooking spray.
- With either a hand mixer or standing mixer, blend ½ cup softened unsalted butter and 1 cup granulated sugar until it becomes light and fluffy.
- Add the 2 eggs, one at a time, beating well after each addition. Add 2 teaspoon vanilla.
- In another medium-sized bowl, sift together the 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Then, add these dry ingredients to the sugar-butter mixture, mixing just until everything is combined.
- Mix 1 Tablespoon lemon juice with ½ cup milk and let it sit until it curdles, which should take about a minute. Then, pour this lemony milk into the batter and stir until it's just combined.
- First, mash 1/2 cup of strawberries using a fork. Set aside. Then, for the remaining 1 1/2 cups of fresh strawberries, finely chop them or cut them into quarters. Next, toss this portion of strawberries with 1 teaspoon of sugar and 1 teaspoon of flour, ensuring they are evenly coated. Finally, gently fold both the mashed strawberries and the coated strawberries into the batter until they are evenly distributed throughout.
- Fill each muffin liner with batter until it reaches the top of each cup. Then, sprinkle 3 teaspoons of sugar evenly over the tops of the muffins.
- Bake for 18 to 22 minutes or until the tops have slightly browned, a toothpick comes out clean, the top bounces back after lightly pressed, or the internal temperature is between 190 and 200 degrees. Cool muffins on a rack for several minutes before removing from pan. Eat right away or allow to cool completely and store in an airtight container for up to 4 days.
Notes
Milk Selection Note: Dive into the world of milk magic with this recipe. Whether it’s classic cow’s milk, nutty almond milk, or tropical coconut milk, each option brings its own delightful twist to the table. So, take your pick and embark on a delicious milk adventure!
Pastry flour or all-purpose flour Selection Note: Ready to unlock the secret to perfect muffin texture? It’s all about the flour, my friend! For heavenly light and fluffy muffins, reach for pastry flour. But if you’re craving something with a bit more oomph, all-purpose flour is your trusty sidekick. Choose your flour wisely, and let the muffin magic unfold!
Flour Measuring Tip: Here’s the scoop: say goodbye to scooping from the container. Instead, delicately fill your measuring cup with a spoon or small measuring cup. Then, use the flat side of a knife to level it off perfectly. With this simple trick, you’ll nail those flour amounts every time, ensuring consistently scrumptious muffins with each batch. Happy baking adventures await!
