Strawberry Muffins Recipe
There’s something magical about a homemade muffin, especially when it’s loaded with juicy strawberries and topped with a buttery crumble. These strawberry muffins strike the perfect balance of soft, tender crumb and a lightly crisp topping, making them an irresistible breakfast or snack. Whether you’re using fresh-picked berries or supermarket strawberries, this recipe brings out their natural sweetness in the most delicious way.
You don’t have to wait for a special occasion to whip up a batch of these delicious muffins. They are a delightful 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 or cup of coffee, 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 at a Glance
Crumb Topping
- Butter – Softened butter binds the topping together and creates a golden, slightly crunchy texture.
- Brown Sugar & White Sugar – Brown sugar adds a hint of caramel flavor, while white sugar provides sweetness and a light crunch.
Muffin Batter
- Butter – Provides richness and a tender texture.
- Granulated Sugar – Sweetens the muffins without overpowering the fresh strawberry flavor.
- Egg – Adds moisture and helps bind everything together.
- Buttermilk – The secret ingredient that makes these muffins extra moist and tender. The slight tang also enhances the overall flavor.
- Vanilla Extract – Brings warmth and depth to the muffins.
- Strawberries! – You can’t have strawberry muffins without fresh, diced strawberries, which bring bursts of juicy sweetness in every bite.
Instructions
Preheat oven to 425º and line a 12-cup muffin tin with parchment or paper liners.
Mix topping ingredients together in a small bowl until crumbly and completely combined and set aside.
In a separate 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 top of 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. (I like to freeze some to enjoy later. I place cooled muffins in a freezer bag, remove excess air, seal, and freeze.)
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 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.
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
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.
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
Love these strawberry muffins? Don’t keep them to yourself! Share this recipe with your friends, pin it for later, or leave a review to let others know how delicious they are. Got a favorite way to enjoy them? Drop a comment below—I’d love to hear from you!
These muffins are a delightful change from chocolate or blueberry.