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, this sweet treat is simply irresistible!
Homemade Strawberry Muffins
We feel the need to issue a warning before diving into this recipe: once you have tried these muffins you will want to indulge again and again in their mouth watering goodness. Consider yourself warned. 😉
All joking aside, these fresh strawberry muffins truly are a delight! The vibrant berries add a natural sweetness and burst of flavor that elevates each and every bite.
Our team of magic-muffin-making experts have thoughtfully added the perfect balance of ingredients to enhance the strawberry flavor without overpowering it. A hint of vanilla adds depth, a touch of lemon brightens the overall taste, and the dual preparation of the strawberries ensures each bite will be balanced. These subtle nuances create a muffin that will dance on your palate and capture the perfect essence of a sun-kissed summer.
Why you’ll love this Recipe for Strawberry Muffins
- Easy to follow instructions: perfect for bakers of all skill levels!
- Dual preparation of strawberries = strawberry delight in each and every bite!
- Uses fresh and seasonal ingredients: this is our favorite way to use up strawberries from our summer hauls at our local farmers market!
Easy Strawberry Muffins Ingredients
Full ingredient amounts found in the recipe card below.
- Unsalted butter: you’ll want the butter to be softened; if the butter wrapper has become greasy, the butter is too soft.
- Granulated sugar
- Eggs: cage-free eggs are preferred.
- Vanilla extract
- Pastry flour: all-purpose flour will also work (see recipe notes).
- Baking powder: baking powder is double acting–meaning it reacts both with liquid, and with the heat of the oven–so there’s double the help in making muffins light and fluffy!
- Baking soda: helps muffins rise.
- Salt
- Milk: Dairy or non-dairy–you choose!
- Lemon juice
- Strawberries: washed well and carefully inspected to remove any stems or damaged strawberries.
How to make Strawberry Muffins
Full recipe instructions in recipe card below!
- Preheat oven to 375F and prepare your muffin pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Add vanilla and beat well.
- In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and mix just until combined.
- In a separate bowl, mix the lemon juice with milk and let sit until it curdles (this only takes about a minute!). Pour the lemony milk into the batter and stir until it’s just combined.
- In a separate bowl mash ½ cup of the strawberries with a fork and set aside. Finely chop the remaining strawberries and toss with 1 teaspoon sugar and 1 teaspoon flour to lightly coat.
- Gently fold both the mashed strawberries and the coated strawberries into the muffin batter until evenly distributed.
- Fill muffin liners to the top, then sprinkle with sugar. Bake for 18-22 minutes or until the tops are lightly browned and the muffins pass the toothpick test.
- Remove from oven, cool slightly, and enjoy!
How do you know when muffins are done?
There are several ways to check for muffin doneness:
- The toothpick test: insert a toothpick into the center of the muffin. If it comes out clean, they are done!
- Use a clean meat thermometer to check the internal temperature of the muffin: it should register between 190-200F.
- Check the tops: muffin tops should bounce back slightly when lightly pressed.
Fresh Strawberry Muffins Variations/Substitutions
- If you want more zing, zest the lemon into the batter before juicing it!
- Get really bold and swap out the lemon for a lime!
Best Strawberry Muffins Recipe tips
- Don’t skip the simple step of coating the chopped berries in flour! It prevents the strawberries from sinking to the bottom of the muffins when baking, so you’ll have a beautifully even distribution of berry goodness in every bite.
- Use fresh strawberries to avoid your muffin batter turning pink.
- Do not overmix the muffin batter. It will cause your muffin to be dense, rather than moist and soft.
How to serve Fresh Strawberry Muffins
These muffins are wonderful warm or chilled! Perfect for breakfast, afternoon snacks, and on the go, and great for baby showers, bridal showers, family get togethers…really, is there ever a bad time to eat a muffin? We certainly don’t think so. #EverythingMuffinsAllTheTime 😉
How to store
Once cooled, store muffins in an airtight container in the refrigerator for up to 4 days.
How to freeze muffins
We love doubling the batch and freezing extras to eat on busy mornings. Allow the muffins to completely cool, then place in an airtight container and store in the freezer for up to 3 months.
Strawberry Muffins
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups pastry flour or all-purpose flour (see notes below)
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk (see notes below)
- 1 Tablespoon lemon juice
- 2 cups strawberries Washed and carefully inspected to remove any stems or damaged strawberries.
- 4 teaspoons granulated sugar separated
- 1 teaspoon flour
Instructions
- 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.
