We put a lot of things in muffins, especially fruit, but one fruit that you don’t often see in muffins is strawberries! How could this be?! These strawberry muffins are AMAZING!
Let me build my case: I walk downstairs after showering one evening and Eric is bent over the counter, over a plate of missing strawberry muffins, with crumbs all over his mouth and PJs. A look of shame and contentment on his face, he admitted to eating six muffins in 20 minutes!
If this case study isn’t enough to prove how good these are, you’ll just have to experience a strawberry muffin for yourself: the perfect moist crumb that’s fluffy and fabulous, yet dense enough to stand up to fresh strawberries.
Ingredients for Strawberry Muffins
- All-purpose flour: flour provides structure and bulk to the muffins.
- Sugar: sugar sweetens the muffins and enhances their flavor.
- Fresh strawberries: strawberries add fruity sweetness and moisture to the muffins.
- Whole milk: milk adds moisture and helps achieve the desired consistency.
- Eggs: eggs provide structure and moisture to the batter.
- Salted butter: butter adds richness and moisture to the muffins.
- Baking powder: baking powder acts as a leavening agent to help the muffins rise.
- Vanilla extract (or almond extract): vanilla enhances the overall flavor with a hint of sweetness and aroma.
- Turbinado sugar (optional): turbinado sugar used for sprinkling on top of the muffins to add a sweet, crunchy texture.
How to Make Strawberry Muffins
Full instructions in the recipe card; this is just an outline!
In a large bowl, whisk together the flour, sugar, and baking powder until fully combined.
In a separate bowl, lightly beat the melted butter, eggs, milk, and vanilla extract. It’s okay if the mixture is a bit lumpy.
Add the dry ingredients to the wet ingredients, and mix until just combined. Don’t over-mix!
Gently fold in the strawberries until they are evenly distributed in the batter.
Scoop the batter into a greased muffin pan lined with paper muffin cups, filling each cup about ¾ of the way.
Bake the muffins at 375 degrees for 20-25 minutes until a toothpick comes out with loose crumbs.
Cool muffins for 5 minutes before transferring to a wire rack.
More Muffin Recipes You’ll Love!
- Best Easy Cornbread Muffins
- Lemon Poppy Seed Muffins
- Best Banana Bread Muffins
- Easy Zucchini Muffins
- Muffin tins with paper liners (or foil muffin cups)
- 3 cups all-purpose flour
- 1 ½ cups hulled & sliced fresh strawberries
- 1 ¼ cups whole milk
- 1 cup granulated sugar
- 2 sticks (1 cup) salted butter melted
- 2 large eggs
- 1 tablespoon baking powder
- 2 teaspoons real vanilla extract or sub almond extract
- Turbinado sugar optional, to sprinkle on top
- Preheat oven to 375℉. In a large bowl, whisk together flour, sugar, and baking powder until thoroughly combined.
- In a separate bowl, lightly beat melted butter (make sure butter isn’t too hot so eggs don’t scramble), eggs, milk and vanilla extract. Mixture may be lumpy. Add dry ingredients to wet ingredients.
- Mix together all ingredients, until just combined (do not overmix!). Fold in strawberries until just combined.
- Scoop batter into a greased muffin pan lined with paper muffin cups. Fill each cup about ¾ of the way. Sprinkle turbinado sugar on top of each muffin if desired.
- Bake muffins for 20-25 minutes, until lightly golden and a tester/toothpick comes out with loose crumbs.
- Wait 5 minutes before placing muffins on a wire rack to cool.
- You can substitute 1/2 teaspoon salt + unsalted butter, instead of salted butter, if desired.
- Stores well in an airtight container for 3-4 days.