Made with fresh strawberries and just the right amount of sweetness, these buttery strawberry muffins are still packed with strawberry goodness. The addition of a crunchy streusel topping adds texture and an extra layer of flavor.
Strawberry muffins are a delicious treat that can be enjoyed any time of day. Whether you’re looking for a quick breakfast on the go or a sweet snack to enjoy with your afternoon tea, these muffins are sure to hit the spot.
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These muffins are easy to make and can be prepared in just a few simple steps.
-`♡´- Why You’ll Love These Muffins
- They’re quick and easy to make from scratch.
- They’re full of fresh strawberry flavor.
- The streusel topping adds a delicious crunch.
- There are no artificial flavors or colors.
- They make a great snack or breakfast on the go.
Let’s look at how to make them.
⏲️ Cooking Time
Prep time: 10 minutes
Bake Time: 15 minutes
Yield: 12 muffins
📝 Ingredients
Crumb Topping
- 2 Tablespoons butter, softened
- ¼ cup flour
- 2 Tablespoons brown sugar
- 2 Tablespoons white sugar
Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup strawberries, capped and diced into ½ inch or smaller pieces
👩🏻🍳 Instructions
Preheat oven to 425º and line a 12-cup muffin tin with cupcake liners.
Mix topping ingredients together in a small bowl until crumbly and completely combined and set aside.
In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt and set aside.
In a large mixing bowl, cream butter and sugar together until light.
Add egg, buttermilk, and vanilla, and mix until well incorporated.
Stir dry ingredients into the wet ingredients until just combined.
Add strawberries and gently fold in.
Be careful not to overmix or mash berries as they can start releasing moisture and make your batter watery.
Divide muffin batter among the prepared muffin cups.
Sprinkle the muffins with crumb topping.
Bake in the center of the preheated oven for 13 – 15 minutes until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let cool on a wire rack.
For best results, store any leftover muffins in an airtight container at room temperature.
TIP: Dice strawberries into small pieces for best results. (I recommend making the pieces small – just as you would dice tomatoes to make salsa.)
🔄 Variations
- Use other fresh berries such as blueberries, raspberries, or blackberries instead of strawberries.
- Add a teaspoon of cinnamon to the crumb topping for an extra layer of flavor.
- Substitute coarse sugar for the crumb topping for a crunchy sweet topping.
- Substitute almond extract for the vanilla extract for a nutty flavor.
- Add 1 cup of white chocolate chips to the batter for a sweet and creamy treat.
- Make them mini strawberry muffins! Spray a mini muffin pan with nonstick cooking spray and/or line with mini cupcake liners. Fill liners with batter and bake at 350º for 12-15 minutes.
🤷🏻♀️ Frequently Asked Questions
The secret to making moist muffins is to not overmix the batter. Overmixing can cause the gluten in the flour to become tough, resulting in dry and dense muffins. Also, make sure you use fresh ingredients and don’t overbake them.
Yes, you can freeze strawberry muffins for up to 3 months. To freeze, let the muffins cool completely and then place them in an airtight container or freezer bag. When ready to eat, thaw overnight on the counter.
Baking powder is the main ingredient that helps muffins to rise. Baking powder is a combination of baking soda, cream of tartar, and a moisture absorber. When mixed with liquid ingredients, it releases carbon dioxide gas which causes the batter to expand and rise.
If you like strawberries, be sure to check out our recipes for strawberry bread and strawberry pie!
🍥 More Delicious Muffin Recipes
📖 Recipe
Strawberry Muffins
Ingredients
Crumb Topping
- 2 Tablespoons butter softened
- ¼ cup flour
- 2 Tablespoons brown sugar
- 2 Tablespoons white sugar
Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter softened
- ½ cup granulated sugar
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup strawberries capped and diced into ½ inch or smaller pieces
Instructions
- Preheat oven to 425º and line a 12-cup muffin tin with cupcake liners.
- Mix topping ingredients together in a small bowl until crumbly and completely combined and set aside.
- In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt and set aside.
- In a large mixing bowl, cream butter and sugar together until light.
- Add egg, buttermilk, and vanilla, and mix until well incorporated.
- Stir dry ingredients into the wet ingredients until just combined.
- Add strawberries and gently fold in. Be careful not to overmix or mash berries as they can start releasing moisture and make your batter watery.
- Divide muffin batter among the prepared muffin cups.
- Sprinkle the muffins with crumb topping.
- Bake in the center of the preheated oven for 13 – 15 minutes until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool on a wire rack.
Video
Notes
- Use other fresh berries such as blueberries, raspberries, or blackberries instead of strawberries.
- Add a teaspoon of cinnamon to the crumb topping for an extra layer of flavor.
- Substitute coarse sugar for the crumb topping for a crunchy sweet topping.
- Substitute almond extract for the vanilla extract for a nutty flavor.
- Add 1 cup of white chocolate chips to the batter for a sweet and creamy treat.
- Make them mini strawberry muffins! Spray a mini muffin pan with nonstick cooking spray and/or line with mini cupcake liners. Fill liners with batter and bake at 350º for 12-15 minutes.
Nutrition
Be sure to come back and tell us how your strawberry muffins turned out!
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