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 soft, 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, reliable recipe that produces moist, tender muffins with a buttery vanilla flavor and bursts of juicy strawberries in every bite. A little lemon zest brightens the batter without making the muffins taste lemony—just a subtle complement to the berries. Use fresh strawberries when in season or chopped frozen berries (unthawed) for great results year-round. The muffins bake up with golden, domed tops and soft, fluffy interiors.
Making the Muffins: Step by Step & Baking Tips
If you want the full recipe with measurements, scroll down to the recipe section. Below are key steps and tips to help the muffins turn out perfectly.
- Preheat the oven to 375°F (190°C; 180°C fan) and line a 12-cavity muffin pan with papers. Baking at 375°F encourages good rise and nicely browned tops without scorching.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt to remove lumps and evenly distribute leavening.
- In a small bowl, toss 1 1/2 cups chopped strawberries with 2 tsp flour. This helps the berries stay suspended in the batter and reduces bleeding. If using frozen strawberries, make sure they were chopped before freezing and do not thaw them first.
- In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar and 2 tsp lemon zest until light and fluffy. Creaming butter and sugar adds flavor and creates a lighter texture than using melted butter.
- Beat in 2 tsp vanilla extract, then add 2 large eggs one at a time, mixing just until combined. Use room-temperature eggs to help the batter come together easily without overmixing.
- Scrape down the bowl, then add about half of the dry ingredients and mix on low until just combined. Turn off the mixer and stir in 2/3 cup room-temperature buttermilk by hand to avoid overmixing.
- Gently fold in the remaining dry ingredients until the batter is about 80–90% combined—small lumps are fine. Overmixing will make the muffins tough.
- Fold in the floured strawberries gently. Reserve a few pieces to place on top of each muffin if desired.
- Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Top each muffin with a few extra strawberry pieces if you like.
- Bake on the middle rack for 17–22 minutes (frozen berries may add a few extra minutes). Muffins are done when the tops are golden and a toothpick inserted into the center comes out clean.
Note: If using frozen strawberries, baking time may be slightly longer.
Baking Tips
- Bring ingredients to room temperature before starting for even mixing and better texture.
- Measure flour accurately: whisk it first, spoon it into a dry measuring cup and level it off, or use a kitchen scale (2 cups = 250 g).
- Do not overmix the batter; overworking develops gluten and yields tough muffins.
- Fill the muffin liners to the top for nicely domed crowns.
- Bake at 375°F for a good rise and golden color without burning.
These strawberry muffins are moist, fluffy and buttery, studded with juicy strawberries—ideal for breakfast, brunch or a snack. They’re a simple way to celebrate strawberry season and a crowd-pleasing treat any time.
Strawberry Muffins
Equipment
- 12-cavity muffin pan
Ingredients
- 2 cups all-purpose flour (250 g), spooned and leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups chopped strawberries (about 8–10 oz unchopped)
- 2 tsp all-purpose flour (to toss with strawberries)
- 1/2 cup unsalted butter (112 g), softened
- 1 cup granulated sugar (200 g) — or 3/4 cup for less sweet muffins
- 2 tsp lemon zest
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 cup buttermilk (160 ml), room temperature
Instructions
- Preheat the oven to 375°F and line a muffin pan with papers.
- Whisk together 2 cups flour, baking powder, baking soda and salt in a medium bowl.
- Toss the chopped strawberries with 2 tsp flour and set aside.
- Beat the softened butter, sugar and lemon zest until fluffy.
- Add vanilla and beat in eggs one at a time.
- Scrape the bowl, add about half the dry ingredients and mix until just combined.
- Turn off the mixer and stir in the buttermilk by hand.
- Gently mix in the remaining dry ingredients until mostly combined.
- Fold in the floured strawberries, reserving a few to top the muffins.
- Spoon batter into the muffin pan, filling to the top (yields ~12–14 muffins). Top with extra berries if desired.
- Bake on the middle rack for 17–22 minutes or until tops are golden and a toothpick comes out clean.
Notes
- Strawberries: Fresh or frozen berries work. If using frozen, ensure they were chopped before freezing and do not thaw them first.
- Flour: Measure accurately—whisk, spoon into a measuring cup and level off, or use a scale.
- Buttermilk substitute: Add 2 tsp fresh lemon juice to a measuring cup, fill to 2/3 cup with milk, stir and let sit 5 minutes.
- Storage: Store at room temperature in an airtight container for 2–3 days, refrigerate up to 1 week, or freeze up to 2 months.
- Nutrition: Values are estimates per muffin assuming 12 muffins per batch.
Nutrition