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!
You’ll love these Strawberry Muffins
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!
Strawberry Muffin Recipe Ingredients
- unsalted butter
- salted butter
- granulated sugar
- light brown sugar
- large egg
- vanilla extract
- all-purpose flour
- baking powder
- salt
- buttermilk or whole milk
- fresh strawberries
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.
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.
How to make Strawberry Muffins
Step 1: Cream together the butter and sugar in a large bowl.
Step 2: Beat in the egg and vanilla extract.
Step 3: Whisk together the flour, baking powder, and salt in a separate bowl.
Step 4: Add the dry ingredients to the egg mixture, alternating with the buttermilk, and mixing between additions.
Step 5: Diced the strawberries into small pieces.
Step 6: Fold in most of the chopped strawberries.
Step 7: Prepare the crumble topping by butting the butter into the flour and sugars.
Step 8: Add the muffin batter to a greased or lined muffin tin and top with crumble topping.
Step 9: Bake in a preheated oven for 18 to 20 minutes.
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.
I’ve always loved coffee cake, there’s just something about that sweet crumbly topping and the slight dryness of the cake! All of which pairs perfectly with your morning cup of coffee.
They’re best warmed with butter spread on them! Mmmm SO good!
Normally I use my summer berries in desserts like my Blackberry Buttermilk Panna Cotta. Or in drinks like my Strawberry Daiquiri or, you know, just eat them straight!
You can also make really easy fillings or simple syrups if you’re looking to use your berries up quickly!
The nice thing about this muffin recipe is that you can use any berry you fancy or even do a mixed berry topping, now doesn’t that sound good?
Blueberry and Blackberry season is right around the corner here in Maine, so stayed tuned for more delicious berry recipes!
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.
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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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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Have you tried with frozen strawberries?
Can I use lime juice instead of lemon juice?
Hi Ceci, I’ve never made it with lime juice and it might change the flavor a bit.
My 5 yr old helped me make them. Delicious!
This looks absolutely delicious. Is there any chance I can substitute the buttermilk for almond milk or coconut milk?
Hi Diana, I’ve never made it with another type of milk. Usually, buttermilk can’t be substituted in a recipe because it’s important for the rise of the muffins. However, I believe some other readers have used regular milk and it turned out fine, so it’s work trying if you have an allergy.
Do they work well if you freeze them? I made them tonight and my 2 year old LOVED them. But they are too much for just the 3 of us during quarantine life.
Yes, let them cool completely and then wrap them individually in plastic wrap. Then place them in a large freezer bag if you have one. Let them thaw at room temperature.
These muffins are amazing! Made them with great strawberries and made 2 batches…..one to share at school and one for home with the kids and parents. My dad doesn’t like muffins, but he sure loved these! 🤗 I preferred adding all the strawberries to the batter at once. The crumble topping was delicious!
I’m so glad you all loved them! Thank you for the sweet comment!
Oh my gosh these were so delicious! So moist and full of flavor. I used frozen strawberries so I thawed them, chopped them up, strained them through a metal mesh strainer then added 1 tap cornstarch to absorb any extra moisture.
These have been my go to muffins. Whether it’s strawberries, blueberries or raspberries. Always turn out great . Always a hit with family and friends. Thanks fora keeper
I’m so glad you love them, Doris!
Unfortunately these muffins were a total bust for me. They collapsed in the middle, spread over the top, took forever to bake and the crumb was a failure.
Hi Darryl, I’m sorry these muffins didn’t turn out for you. A few reasons these issues might have happened would be: overbeating the batter, expired leavening agents, or it was too humid in the area you were baking in.
The yummiest muffins I have ever made, and I make lots of different muffins.
Thanks for the high praise, Winifred, I’m so glad you liked them!
Love these muffins, a favorite in our house! Thank you
So glad you all enjoy them!
I really want this recipe to work for me. I’ve tried it twice and both times the muffins are gooey on the inside even after baking much longer than called for. They are still delicious but cannot be taken out of the liner. Any suggestions?
Have you checked the expiration dates on your baking powder? This is usually the first thing I check when baked goods don’t bake in the middle.
I made these with blueberries and strawberries (for a red, white, and blue muffin) and used Namaste gluten free flour blend. I also used mini muffin tins, as it was for a crowd. I didn’t have buttermilk, so I mixed vinegar in cream…but that basically made it sour cream, so I ended up adding milk because the batter was way too thick. It was still thick, but it spooned into the muffin cups well. I baked them for 15 minutes, and they probably could have gone a tad more, but I was afraid of burning them. A really easy recipe, and so tasty! Now that I got my “experimental” try out of the way, it’ll be a snap to make them again (and try them with regular flour too). Thanks for the recipe!
Excellent. Moist and very tender. Everyone loved them. Will make again
So glad you enjoyed them, Eileen!
These are amazing!!! I made these for my son’s snack at school. Super easy and did not get soggy from moisture. They kept all week long. Would they work with other berries? I am thinking blueberries
I’m so glad you enjoyed them, Anne! Yes, they do work with other fruits, you can find additional versions to follow.
Blueberry: https://www.sugarandsoul.co/blueberry-muffins-recipe/
Raspberry: https://www.sugarandsoul.co/raspberry-muffins/
Cranberry Orange: https://www.sugarandsoul.co/cranberry-orange-muffins/
These were delicious! I did use fresh strawberries that I had previously frozen. I strained them and then added a tsp of corn starch to soak excess liquid. They turned out beautiful!
So glad you enjoyed them, Teresa!
This sounds great! I was hoping to make them ahead. Can you freeze them?
Hi Megan, you should be able to freeze them like any muffin. Let them cool to room temperature, then wrap them individually in plastic wrap, then freeze in an air-tight container.
Can I use almond flour how are the measurements of the same
Hi Kathy, No, Almond flour is not a substitution option for this recipe. If you need them to be gluten free, use a 1-for-1 gluten-free flour like Bob’s Red Mill.
Hello, I am from Maine & I have a ton of frozen berries that I picked last summer. Could I use those, or do they have to be fresh?
Hi Michelle, you should be able to use them, but make sure to chop them 🙂
Rebecca your muffins are great! You are describing how to make sour milk in this and other recipes, NOT buttermilk. You can not make buttermilk (milk leftover after churning butter from cream). Farmgirl
Hi Roxie, I understand that this is not how to make true buttermilk, it is simply a substitute that has a similar amount of acid as buttermilk so that the recipe still turns out properly.