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Homemade Strawberry Muffins

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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.

Stack of three strawberry muffins.

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.

These muffins are easy to make and can be prepared in just a few simple steps. Let’s look at how to make them.

Ingredients

Ingredients to make strawberry muffins.

Crumb Topping

  • 2 Tablespoons butter, softened
  • ¼ cup flour
  • 2 Tablespoons brown sugar
  • 2 Tablespoons white sugar
Crumb topping ingredients in a bowl.

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
Ingredients to make strawberry muffins.

Instructions

Preheat oven to 425º and line a 12-cup muffin tin with cupcake liners.

Crumb topping in a small bowl.

Mix topping ingredients together in a small bowl until crumbly and completely combined and set aside.

Flour, salt, and baking powder in a bowl.

In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt and set aside.

Creamed sugar, egg, and vanilla in a bowl.

In a large mixing bowl, cream butter and sugar together until light.

Add egg, buttermilk, and vanilla, and mix until well incorporated.

Wet and dry ingredients in a mixing bowl.

Stir dry ingredients into the wet ingredients until just combined.

Strawberries being added to muffin batter.

Add strawberries and gently fold in.

Strawberry muffin batter in a mixing bowl.

Be careful not to overmix or mash berries as they can start releasing moisture and make your batter watery.

Strawberry muffin batter in muffin cups.

Divide muffin batter among the prepared muffin cups.

Crumb topping on top of muffins before being baked.

Sprinkle the muffins with crumb topping.

Baked strawberry muffins.

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.

Strawberry muffins.

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.
Stack of three strawbery muffins.

If you like strawberries, be sure to check out our recipes for strawberry bread and strawberry pie! If you like muffins with crumb toppings as much as I do, check out my recipe for Bakery-style Blueberry Muffins and the Banana Crumb Muffins recipe at Noshing With the Nolands.

More Delicious Muffin Recipes

Stack of three strawbery muffins.

Strawberry Muffins

These fluffy-yet-packed with flavor strawberry muffins have the perfect hint of sweetness and an added crunchy streusel topping.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: 187kcal

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.

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

Calories: 187kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 122mg | Potassium: 109mg | Fiber: 1g | Sugar: 14g | Vitamin A: 231IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg
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