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.
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 the topping ingredients together in a small bowl until crumbly and well combined, then 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 the berries, as they can start releasing moisture, making 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.
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.
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
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.
Last Bite
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.