Strawberry muffins are moist, soft and fluffy muffins filled with sweet vanilla and fresh, sweet and tart strawberries, topped with a crunchy crumb topping. These easy to make bakery style strawberry muffins are perfect for breakfast or as a snack.
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Why Should You Make This Recipe
I absolutely adore making muffins. My Blackberry Muffins, Lemon Blueberry Muffins, Banana Carrot Muffins, Lemon Muffins, Double Chocolate Chip Muffin, Banana Buttermilk Muffins are just a few of my favorite bakery style muffins recipes on the blog. These buttermilk muffins with strawberries are another muffin recipe I know you will love.
- Layers of flavors and textures. From the moist and fluffy vanilla muffin filled with sweet and tart strawberries to the crunchy crumb topping, these bakery style strawberry muffins will delight your senses.
- Easy to make, bake and eat. These fluffy strawberry and vanilla muffins look and taste like you just bought them from the best bakery in town. But all you need to make these light and fluffy berry muffins is two bowls, a whisk and 1 - 2 muffin pans.
Ingredients
These strawberry coffee cake muffins require only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
Strawberry Muffins
- Dry Ingredients: Gather all purpose flour, baking powder and salt.
- Wet Ingredients: Gather melted butter, oil, sugar, eggs, vanilla extract, buttermilk and fresh strawberries.
- Crumb Topping: Gather flour, sugar and melted butter.
Substitutions
This bakery style muffin muffin recipe is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.
- All purpose flour: To make these lemon berry muffins gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off weight (240 g) versus cup for cup.
- Baking Powder: This recipe has not been tested to include baking soda.
- Granulated Sugar: This muffin recipe calls for granulated sugar, but maple sugar would also work well to make these muffins refined sugar free.
- Unsalted Butter: Feel free to use your preferred butter.
- Oil: Any neutral baking oil will work well. I like to use a light olive oil or avocado oil. Canola or vegetable oil can also work. The oil can be replaced by an equal amount of melted butter.
- Eggs: This recipe has not been tested without eggs.
- Buttermilk: Use full fat buttermilk if you can. Make your own butter milk by mixing 1 ½ teaspoons vinegar or lemon juice with enough milk to fill ½ cup. Allow the mixture to sit for 5 - 10 minutes. If you prefer, mix 2 - 3 tablespoons (30 - 45 ml) milk with enough yogurt or sour cream to fill ½ cup.
- Vanilla Extract: This adds a lovely background flavor that pairs really well with strawberries.
- Strawberries: Fresh strawberries are the best option for these muffins. Frozen strawberries have too much liquid and will create mushy muffins.
Variation
Mini Strawberry Muffins: Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy.
How To Make
Learn how to make strawberry muffins in a few easy steps.
- Preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. In a mixing bowl whisk the flour and sugar together until well combined. Add the melted butter to the flour and sugar. Mix the butter, sugar and flour together until a crumb like texture forms. Set the crumble in the fridge until its time to top the muffins.
- In another mixing bowl, whisk the flour, baking powder and salt together until well combined. In a large mixing bowl whisk the melted butter, oil, sugar, eggs, vanilla extract and buttermilk until well combined. Stir the dry ingredients into the wet until just combined. Do not overmix. Stir the flour coated strawberries into the muffin batter.
3. Use a 3 tablespoon sized cookie scoop to scoop the strawberry buttermilk muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with the crumb topping. Gently press the topping into the muffin batter. Bake the muffins at 425 F (205 C) for 8 minutes, then reduce the temperature to 375 (190 C) and bake an additional 9 - 11 minutes. Do not open the oven door to reduce the temperature. The muffins will bake for about 17 - 19 minutes total. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the fluffy strawberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
How To Store, Freeze and Thaw
- Store: Place the moist and fluffy strawberry vanilla muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
- Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the berry muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Use fresh strawberries. This muffin recipe doesn’t work as well when frozen strawberries are used. The muffin can turn out mush due to the higher liquid content found in frozen strawberries.
- Prepare the fresh strawberries. Rinse, dry, dice and toss the strawberries in flour before starting the recipe.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed strawberry vanilla muffin.
- Don’t overmix the muffin batter. Make sure to mix the dry ingredients into the wet until just combined.
- Rest the batter for 30 - 60 minutes. This is a little trick to get those beautiful bakery style domes on muffins. Allowing some time for resting allows the batter to hydrate, thicken and rise, making these the best strawberry muffins.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
FAQs
You absolutely can! Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy.
Toss the clean and dried diced strawberries with flour to fully coat all the berries in the flour. Do this will help the berries from sinking to the bottom of the muffin.
This muffin recipe doesn’t work as well when frozen strawberries are used. The muffin can turn out mush due to the higher liquid content found in frozen strawberries.
Other Strawberry Recipes to Try
- Easy Strawberry Shortcake
- Strawberry Cream Cake
- Strawberry Cobbler
- Strawberry Bars
- Strawberry Danish
- Strawberry Dump Cake
If you try this Strawberry Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Strawberry Muffins Recipe
Equipment
- 1 whisk and flexible spatula or spoon
- 1 - 2 12 ct. muffins pan(s)
- 12 - 14 cupcake liners
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
Crumb Topping for Muffins
- ¼ cup (30 g) all purpose flour
- 3 tablespoons (38 g) granulated sugar
- 1½ tablespoons (28 g) unsalted butter, melted
Strawberry Muffins
- 2 cups (240 g) all purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons (57 g) unsalted butter, melted
- ¼ cup (60 ml) oil
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups diced or sliced fresh strawberries tossed in 2 teaspoons flour
Instructions
- Preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners.
- In a mixing bowl whisk the flour and sugar together until well combined. Add the melted butter to the flour and sugar. Mix the butter, sugar and flour together until a crumb like texture forms. Set the crumble in the fridge until its time to top the muffins.¼ cup (30 g) all purpose flour, 3 tablespoons (38 g) granulated sugar, 1½ tablespoons (28 g) unsalted butter, melted
- In another mixing bowl, whisk the flour, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, 2½ teaspoons baking powder, ¼ teaspoon salt
- In a large mixing bowl whisk the melted butter, oil, sugar, eggs, vanilla extract and buttermilk until well combined. Stir the dry ingredients into the wet until just combined. Do not overmix. Stir the flour coated strawberries into the muffin batter.4 tablespoons (57 g) unsalted butter, melted, ¼ cup (60 ml) oil , 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, ½ cup (120 ml) buttermilk, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 cups diced or sliced fresh strawberries
- Use a 3 tablespoon sized cookie scoop to scoop the strawberry buttermilk muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with the crumb topping. Gently press the topping into the muffin batter.
- Bake the muffins at 425 F (205 C) for 8 minutes, then reduce the temperature to 375 (190 C) and bake an additional 9 - 11 minutes. Do not open the oven door to reduce the temperature. The muffins will bake for about 17 - 19 minutes total. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the fluffy strawberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
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