These moist, buttery strawberry muffins have perfectly golden tops and are bursting with strawberries. They can be made with fresh or frozen strawberries and have the most delicious soft and fluffy centers.
**This post was updated July 24, 2022 with new photos, recipe tips and a slightly updated recipe**
Why You’ll Love these Strawberry Muffins
These strawberry muffins are an easy muffin recipe that yields moist, tender muffins with a delicious buttery vanilla flavor. They’re filled with juicy strawberries in every bite and have golden muffin tops. Adding a touch of lemon zest and vanilla really takes the flavor to the next level. I definitely wouldn’t consider these lemon-flavored muffins, but the lemon zest simply adds a little brightness to complement the strawberries. These are perfect to bake with fresh berries when strawberries are in season, but they work equally well with frozen strawberries too.
Making the Muffins: Step by Step Photos & Baking Tips
Feel free to scroll down to the recipe to get straight to the measurements, etc without the extras – but to ensure muffin success, I highly, highly recommend taking a read through of the following.
- Preheat the oven to 375F (190C or 180C fan forced) and line your muffin tin with papers. I like baking muffins at 375F because the slightly higher temperature helps them rise nicely for golden muffin tops, but it’s not so high that the muffins can burn.
- In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda and salt. This step ensures that the baking powder and baking soda are evenly distributed throughout the batter for a better muffin rise. It also helps to remove any lumps of flour.
- Then in a separate small bowl, toss the chopped berries with 2 teaspoons of flour. This helps the berries “stick” in the batter so that they don’t fall to the bottom and minimizes the color bleeding. If using frozen berries, make sure they were chopped already into small pieces before freezing. You don’t want to thaw the berries before using.
- In a large bowl (I use a stand mixer) beat the butter, granulated sugar and lemon zest until fluffy. I like the process of creaming the butter and sugar in this recipe because the butter adds so much flavor and creaming creates a fluffier texture then just whisking together melted butter and sugar.
- Then beat in the vanilla extract and eggs 1 at a time. It’s important that the eggs are room temperature to avoid overmixing the batter.
- Turn off the mixer and scrape down the sides and bottom of the bowl. Then beat in about ½ of the flour mixture with the mixer on a low speed. Mixing in the dry ingredients in
- Turn off the mixer and whisk in the milk until the batter is smooth. It’s incredibly important to do this by hand to avoid over mixing.
- Then gently mix in the rest of the flour mixture. It’s extremely important not to over mix the batter or your muffins will get tough.
- When the dry ingredients are about 80-90% incorporated, gently fold in the strawberries. I typically leave a few extra strawberry pieces out to top each muffin with.
- Spoon the batter into the prepared muffin tin – they will each be filled almost to the very top. Optionally, place a few extra pieces of strawberries on top of each muffin.
- Pop in the preheated oven to bake. They’ll need around 18-22 minutes, or until an inserted toothpick comes out clean.
Note: If using frozen berries, the muffins will likely take a few extra minutes to bake.
- Like any muffin recipe, make sure that your ingredients are at room temperature before getting started. This helps everything mix together evenly without over mixing.
- Measure the flour correctly. Too much flour leads to dry, crumbly muffins. Whisk the flour first, then spoon it into a dry measuring cup and level off the top, or weigh using a scale.
- Don’t over mix the batter. Mixing the batter too much causes the crumb to be tough.
- Fill the muffin papers to the very top. This helps your muffins have perfectly domed tops.
- Bake at 375F degrees. This helps the muffins rise nicely and have a beautiful golden color without burning.
These strawberry muffins are moist, fluffy, buttery and filled with juicy strawberries. It’s an easy muffin recipe that’s perfect for breakfast, brunch or a mid-morning snack – and the perfect way to celebrate strawberry season.
And if you love these strawberry muffins, then be sure to try:
- 12-cavity muffin pan
- 2 cups all-purpose flour (250 grams) spooned and leveled
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups chopped strawberries about 8-10 oz unchopped
- 2 teaspoons all-purpose flour
- ½ cup unsalted butter (112 grams) softened
- 1 cup granulated sugar (200 grams) feel free to use ¾ cup for less sweet muffins
- 2 teaspoons lemon zest
- 2 large eggs
- 2 tsp vanilla extract
- ⅔ cup buttermilk (160 ml) room temperature
- Preheat the oven to 375F degrees and line a muffin pan with papers.
- In a medium bowl whisk together the 2 cups flour, baking powder, baking soda and salt.
- In a small bowl toss the chopped strawberries with the 2 teaspoons of flour. Set aside.
- In a separate large bowl beat together the butter, sugar and lemon zest until fluffy.
- Add in the vanilla extract and beat in the eggs 1 at a time.
- Turn off the mixer and scrape down the sides of the bowl. Add in about ½ of the dry ingredients and mix until just combined. This can be doe with the electric mixer on a low speed or by hand.
- Turn off the mixer and mix in the milk by hand.
- Once almost combined (lumps are ok), gently mix in the rest of the dry ingredients.
- When the dry ingredients look about 90% combined, gently fold in the chopped berries tossed in flour.
- Spoon into the muffin pan filling each to the very top (you'll end up with about 12-14 muffins total). Optionally, place a few extra strawberry pieces on top of each muffin.
- Bake in the middle rack of the preheated oven for 17-20 minutes or until the tops are golden and an inserted toothpick comes out clean.
- Strawberries: Fresh or frozen berries work for this recipe. Ensure that the berries were chopped into small pieces before freezing. Do not thaw berries before making the muffins.
- Flour: Measure the flour carefully. Whisk first, then spoon into a dry measuring cup and level off the top. Or use a kitchen scale for the most accurate measuring.
- Buttermilk: If you don't have buttermilk, add 2 teaspoons of fresh lemon juice a liquid measuring cup. Fill with milk to the ⅔ cup line. Stir and let sit for 5 minutes before using.
- Storage: Muffins are best eaten fresh. Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to 1 week. Muffins can be frozen for up to 2 months and thaw in the fridge overnight.
- Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins.