Strawberry Muffins
Melt-in-your-mouth Fresh Strawberry Muffins are one of my favorite ways to enjoy juicy, sweet summer strawberries – although they can be made with frozen strawberries out of season. They are the perfect grab-and-go treat or lunch box snack.
Easy Strawberry Muffin Recipe
Muffins are always one of my favorite recipes to make with the kids.
Unlike most baked goods, muffins can be under-mixed with lumps of flour studding the batter, yet bake up beautifully – just like they came from a bakery, but really, your sous chefs were a couple of toddlers.
Today’s fresh strawberry muffins are tender, soft and fluffy with a lightly golden, crunchy exterior. Pops of juicy, sweet strawberries are the star of the show, complemented with a light hint of lemon juice that is barely perceptible but adds a bit of tang to balance out these showstopper muffins.
I often whip these up with those last few wilting strawberries, giving them new life, but I’ve also used frozen strawberries in the colder months when fresh strawberries are a little too pricey.
Strawberry Muffins Variations:
- Add a glaze: Glazed Strawberry Muffins
- Use a blend of berries (blueberries, raspberries, etc)
- Add a teaspoon of almond extract for a more gourmet flavor
- Add chocolate chips – maybe even white chocolate chips
- Top with oatmeal flakes or coconut flakes for crunch
- Strawberry extract can also be added for a more pronounced fruity flavor throughout the muffin
How long do strawberry muffins last? Store at room temperature 3 days – adding a paper towel to the container will absorb moisture and prevent the muffins from becoming soggy.
Can these strawberry muffins be frozen? Yes, you can freeze these muffins for up to three months. Bake and allow the muffins to cool completely. Place in a single layer in an airtight freezer bag or your favorite freezer containers. (If you need to layer up the muffins, place a sheet of parchment or wax paper in between the layers to prevent the muffins from sticking together.)
How to stop strawberries from bleeding: whenever we bake with strawberries, I always toss the strawberries in a couple tablespoons of flour before they are stirred into the batter. This creates a bit of a protective coating around the blueberries and stops them from bleeding into the batter and dying it purple. It’s not an essential step, but it does result in pretty muffins and a bit less of a mess.
More Marvellous Muffin Recipes:
- Lemon Ricotta Muffins
- Healthy Morning Glory Muffins
- Pumpkin Chocolate Chip Muffins
- Best Blueberry Muffins
- Pizza Muffins from In the Kids’ Kitchen
- Healthy Bran Muffins from Sally’s Baking Addiction
Check out our quick recipe video to see how to make these strawberry muffins yourself – and then don’t forget to scroll down to grab your free printable recipe card:
Ingredients for Strawberry Muffins
- Melted Butter
- Eggs, room temperature
- Buttermilk, room temperature <– can use milk with 1 tsp lemon juice. I always have this powdered buttermilk in my fridge to make instant buttermilk whenever I need it.
- All-Purpose Flour
- White Sugar
- Baking Powder
- Salt
- Lemon Juice
- Strawberries, chopped
Scroll down to the printable recipe card for full measurements.
Tip: if using frozen strawberries, incorporate them while fully frozen to avoid added moisture in the batter.
Kitchen Tools You May Find Helpful
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Mixing Bowl
- Whisk
- Cooling racks
- Muffin Tin
- Muffin Liners <– I also like these silicone muffin liners, they are super easy to remove and clean
How to Make Fresh Strawberry Muffins
Preheat oven to 375F
Line a muffin tray with muffin liners and set aside.
In a small bowl, combine the flour, baking powder and salt. Stir and set aside.
In a large bowl, combine the butter, eggs, buttermilk and sugar until frothy and light. Add the dry ingredients and stir until just moistened.
Add in the strawberries and stir until mixed throughout.
Scoop 1/4 cup portions of the strawberry muffin batter into the liners.
Bake for 15-18 minutes until slightly golden and an inserted toothpick comes out clean.
Makes 12.
Grab your free printable recipe card for our homemade strawberry muffin recipe:
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Fresh Strawberry Muffins
Ingredients
- 1/4 cup melted butter
- 2 eggs
- 1/2 cup buttermilk
- 3/4 cup white sugar
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 1 cup chopped strawberries
Instructions
- Preheat oven to 375F
- Line a muffin tray with muffin liners and set aside.
- In a small bowl, combine the flour, baking powder and salt. Stir and set aside.
- In a large bowl, combine the butter, eggs, buttermilk and sugar until frothy and light. Add the dry ingredients and stir until just moistened.
- Add in the strawberries and stir until mixed throughout.
- Scoop 1/4 cup portions of the strawberry muffin batter into the liners.
- Bake for 15-18 minutes until slightly golden and an inserted toothpick comes out clean.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 232mgCarbohydrates: 30gFiber: 1gSugar: 14gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy strawberry muffins as much as my family does!
For more beautiful breads, check out our full bread recipe collection here:
For more breakfast ideas, check out our full breakfast recipe collection here:
For more great lunch ideas, check out our full lunch box recipe collection here:
