Strawberry Muffin Recipe
These Strawberry Coffee Cake Muffins are made with sweet fresh berries and buttermilk then topped with a delicious sugar and butter crumble! Pull these homemade muffins out of the oven after just 20 minutes of baking!
You might also enjoy my Blueberry Muffins and Raspberry Muffins that are made from the same delicious base recipe!
You Will Love These Homemade Strawberry Muffins!
These Strawberry Coffee Cake Muffins are bursting with bright, juicy strawberry flavor! Making them the perfect breakfast treat or mid-day snack!
Is there anything better than fresh local berries? I think not. Except baking with them, that’s pretty good too!
A couple of weeks ago I went with my mom to scoop up some of the last strawberries of summer. An hour’s worth of work yielded 6 quarts of beautiful, ripe berries.
And I knew just what to do with them! Whip up a batch of these muffins that readers have called the best muffin recipe they’ve ever had!
Rebecca’s Recipe Review
Taste: The base of the muffins has a slight hint of sweetness. While the baked berries bring the juicy, vibrant strawberry flavor! Finishing off the sweetness in these muffins is the sugary, buttery streusel topping that’s super delicious!
Texture: These Easy Strawberry Muffins are delightfully tender, light, and fluffy! With the baked strawberries bringing a sweet sticky texture that’s finished off with the crumbly, baked topping!
Ease: 4/10
Pros: Great strawberry flavor in an easy-to-make recipe. With over 100 5-Star reviews this recipe is a reader favorite!
Cons: None!
Would I Make This Again? Yes, this is a repeat recipe in our home, we all LOVE these Strawberry Muffins!
Strawberry Muffin Recipe Ingredients
- Unsalted Butter
- Granulated Sugar
- Large Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Buttermilk
- Diced Fresh Strawberries
- Light Brown Sugar
I have tested this recipe with whole milk, and while I do think the buttermilk adds just a bit more to the flavor and texture of the muffins, it is a great substitute.
The Secret Ingredient In This Strawberry Muffin Recipe!
If you guessed buttermilk, you’re right! Buttermilk is what makes these yummy muffins wonderfully soft and fluffy on the inside!
Buttermilk and other kinds of milk have different acid levels and react differently with the leavening agent and sugars used. Buttermilk’s acidity level tenderizes the gluten, giving these muffins their soft, light interior.
This texture is similar to what you get when you use sour cream or Greek yogurt in a baking recipe!
If you don’t have buttermilk, you can make a Buttermilk Substitute right at home. All you need is milk and lemon juice, vinegar, or cream of tartar.
How To Make Strawberry Muffins
- Cream together the butter and sugar in a large bowl.
- Beat in the egg and vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the egg mixture, alternating with the buttermilk, and mixing between additions.
- Diced the strawberries into small pieces.
- Fold in most of the chopped strawberries.
- Prepare the crumble topping by butting the butter into the flour and sugars.
- Add the muffin batter to a greased or lined muffin tin and top with crumble topping.
- Bake in a preheated oven for 18 to 20 minutes.
I made these and loved them! So easy and delicious! Will make them again!
– Sharon
Coffee Cake Muffins Recipe Expert Tips:
- For clean baking and easier serving, line the muffin tins with paper liners.
- When adding the flour mixture to the wet ingredients, be sure to alternate with adding the buttermilk!
- For flat muffins, mix most of the strawberries into the batter and add the rest to the top. For dome-topped muffins stir all the strawberries into the batter.
- I found that 1/4 cup of batter is the perfect amount to add to the muffin cups.
- You want to make sure to use cold butter when making the topping as that’s what makes it all crumbly!
- Fresh Strawberries should always be used for this recipe! Frozen strawberries have too much additional water/juice in them, and this will result in soggy/sunken muffins.
- Check the muffins for doneness by inserting a toothpick into the center of one.
- If you want to make this into a coffee cake, check out my Strawberry Coffee Cake recipe! It’s very similar but has a different crumble topping and method.
Storing Strawberry Coffee Cake Muffins
Store these Strawberry Muffins in an airtight container at room temperature and enjoy them within 2 days.
Make Ahead and Freezing Instructions for Strawberry Coffee Cake Muffins
To do so, first, wrap each muffin individually in aluminum foil. Then place the wrapped muffins into freezer bags and place them in the freezer. To enjoy, first thaw them overnight in the fridge.
More Amazing Strawberry Recipes:
- Strawberry Cobbler – Finished with a golden-brown sweet biscuit-like topping!
- Baked Strawberry Glazed Donuts – Loaded with amazing strawberry flavor!
- Strawberry Blondies – Made with pantry staple ingredients and juicy strawberries!
- Easy Strawberry Heaven On Earth Cake – A crowd-pleasing dessert prepped in just 15 minutes!
- Strawberry Cheesecake Bars – Decadent cheesecake bars with 4 glorious layers!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
This recipe was published in July 2014 and was updated in July 2022 with fresh photos and recipe tips.
Homemade Strawberry Muffins
Ingredients
Muffins:
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk or whole milk, see notes
- 1½ cup diced fresh strawberries divided
Crumble:
- ½ cup cold butter, diced small
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
Instructions
- Preheat over to 375°F and line a muffin pan with liners and set aside.
- Cream together the butter and sugar in a large mixing bowl.¼ cup unsalted butter, ¾ cup granulated sugar
- Beat in egg and vanilla. The mixture will be a bit lumpy, that’s okay.1 large egg, 1 teaspoon vanilla extract
- In a separate, large bowl, whisk together the flour, baking powder, and salt.1½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
- Slowly add the flour mix, alternating with the buttermilk, until incorporated into the butter mix. Beating until completely combined.½ cup buttermilk
- Gently fold in most OR all of the strawberries. See notes.1½ cup diced fresh strawberries
- Add about ¼ cup of batter to each muffin liner then load up the tops of the muffins with the remaining strawberries.
- In a mixing bowl, beat the crumble ingredients until pea-sized crumbs form then sprinkle crumble on the tops of the muffins.½ cup cold butter, diced small, ½ cup all-purpose flour, ¼ cup light brown sugar, ¼ cup granulated sugar
- Reduce oven heat to 350°F and bake muffins for 18 to 20 minutes. Allow muffins to cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
- You can mix most of the strawberries into the batter and add the rest to the top, which will result in flatter muffins. Or you can mix all of the strawberries into the batter which will yield dome-topped muffins.
- Buttermilk Substitute: Whisk a 1/2 cup of milk (whole or 2%) or heavy cream into a large bowl or measuring cup with 1 1/2 teaspoons of lemon juice or white vinegar.
- I have tested this recipe with whole milk and while I do think the buttermilk adds just a bit more to the flavor and texture of the muffins, it is a great substitute.
- Best consumed within two days.
Nutrition
Did You Make This Recipe?
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Share your thoughts!
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Hi! I just loved this recipe but I’m super bummed how they turned out. The crumble melted after 10 mins, they muffins spread out and overflowed the tins, thus browning so after cooking 25 mins (5 extra mins) they completely sunk and were mushy on the inside. Still so tasty but I can’t figure out what went wrong? 1. the crumble and 2. the sinking. Any ideas? I’ve heard to try swapping out my levening agent (aka perhaps I need a new baking powder). Thanks!
Hi Sara, I’m sorry to hear that they didn’t turn out, other readers have had such great success and I’ve made them several times and they’re always delicious. I would definitely start with purchasing some new baking powder as it can expire and it’s a pretty common factor in sunken cakes, muffins, etc.
Did you make sure to reduce the heat from 375 to 350 when you put them in the oven? The initial high heat helps the muffins rise, but high heat all the way through could definitely impact the crumble topping.
How many muffins did you make total, is it possible you filled the tins too high or added too many strawberries to the top?
Overall these muffins don’t have a super high top, but more of a flat top, spreading out a little bit, but shouldn’t overflow the tins much.
You can also try placing a piece of aluminum foil loosely over the pan during the last few minutes of baking, this will help the centers cook without burning the tops.
Made these muffins… They are amazing! Thanks for the recipe! added the strawberries to the batter instead of topping the batter in the pan. Still delicious!
I’m so glad you enjoyed them, they sure are a favorite around these parts!
Can these muffins be frozen once they are baked?
Yes, you’ll need to let them cool completely before wrapping up to freeze and leave them wrapped until they are completely thawed. They will taste best when first baked.
Why is the oven at 375 then 350. Are the muffins put in only at 350
Yes, the muffins are put in once you turn the heat to 350, though the oven will still be warmer than that. The little blast of higher heat in the beginning helps them puff up.
These look delicious! I cannot wait to try them! Had a quick question though. You mentioned white sugar in the muffin mix and then the crumble just says sugar. Is it just granulated white sugar for both or is the muffin mix confectioners sugar? Thank you!
Just granulated sugar, sorry for the confusion!
I’ve got these in the oven as I type. I can’t wait!!!
Enjoy! I think I’m making a batch this weekend myself!
I love this recipe, thank you for sharing!! They are a big hit in our house. The fifth star is not lighting up but this is a 5 star rating!!!
I’m so glad you loved them as much as we do!
These were so delicious! We made these this last weekend and we were so in love with them. I had to veganize them but the taste was probably the same as your original recipe. I hope you don’t mind but I put some blog lovin on my site to your original recipe for others to enjoy. Thank you again, this was a great recipe! http://genkikitty.wordpress.com/2015/05/15/pinterest-winners-losers/
I’m so glad you enjoyed them! I think I’m going to make them again this weekend!
These look amazing! I want to make them for my mother’s birthday, but I had a question on the instructions.What goes in the oven when it’s at 375?
Hi Morgan, nothing will go in the oven when it’s at 375, you’re simply preheating it at a higher time to give the dough a little shock when it goes in. It’s helps the tops rise up!
Found your blog through this recipe. I was looking for a good strawberry muffin recipe on Pinterest and have been obsessing over your site ever since. Anyway! I made these tonight and I’m in love. The only thing I would change is that next time (and oh yeah, there will be a next time) I’m going to mix some of the strawberries with the batter in addition to on top since I’m a “loaded with strawberries in every bite” kind of girl. Won’t be as coffee cake-y like that, but I think I can live with my choices 😉
I’m so glad you tried the recipe and even happier that you loved them! You could easily work the strawberries throughout the batter, they’ll taste great either way!
Thanks! These were absolutely delicious! I had leftover strawberries and came across this recipe. My two year old gobbled them right up as well! I had to increase my baking time by about 8 minutes or so, but my oven is also from the 60s….so that could be why! Haha
That’s definitely possible, it can also depend on the weight and temp of the strawberries. When you make them again, try place a piece of aluminum foil over the pan during the last few minutes of baking, this will help the centers cook.
just made these muffins as I had strawberries to use up. OH MY!! OH MY!! OH MY!! Soooooo gooooood. Wonderful soft crumb, fresh strawberries & sweet crumble. Can’t wait to try them blueberries & blackberries & more berries. Super job
I’m so glad you loved them, they’re a hit around our house too!
Thanks for the great recipe! I used my doughnut pans to make a dozen baked doughnuts! I followed the recipe exactly, including baking time. My family loved them!
I’m so glad you enjoyed them! I’ll have to try the doughnut version soon!
I’m about to be mother of year and I owe it all to you and this wonderful recipe. Thank you. 🙂
Enjoy! I need to make these again real soon!
when do you add in the vanilla? I see it in the ingredient list but not in the instructions! Thanks! 🙂
Thank for pointing that out, it should go in with the egg. I’ve updated the recipe!
Also add on instruction number 9 to add 1/4 cup instead of saying add 1/4 of batter to each muffin liner. I think that is what you meant. Muffins still mushy in center after adding tin foil loosely on top but I service muffins on a plate with a fork. Flavor is great.
Hi Mary, thanks for catching that for me, I fixed it! Sorry to hear they were a bit mushy in the center, did you start the oven at 375 and move to 350?
These look wonderful…they caught my eye in my Pinterest feed and I had to come by! Pinning them myself…perfect back to school breakfast!
I’m so glad you saw it and stopping by, it would be perfect for back to school, it might even convince them to get up out of bed in the morning!
Nice job taking coffee cake to another level; love the muffin idea!
Thank you, I thought it would be a fun take, I used to live off those mini coffee cakes from I think it was Little Debbie when I was a kid.
Oh urs I want to make but can’t find the recp
Hi Miranda, the recipe is above in the post.
This muffin would be the perfect way to start my morning. Looks delish! Oh and how much we love berry season too…♥ Pinning, my dear Friend!
These muffins look absolutely divine and the pictures are beautiful. You did such a good job! Can’t wait to try the recipe 🙂
Thank you, Del! They were pretty tasty and I hope you get a chance to make them soon!
These muffins look divine Rebecca!
Thank you, Nancy! We really enjoyed them!
The flavor was very good but they fell apart very easily. The 2nd batch I used almost double the batter in each muffin cup and that pretty much took care of the problem.