Bakery-Style Strawberry Muffins That Are Bursting with Fresh Flavor

Fresh strawberries meet soft, fluffy batter in these irresistible strawberry muffins. They’re light, moist, and filled with juicy chunks of fruit — just like the kind you’d find at your favorite bakery. Whether you need a quick breakfast, a sweet brunch treat, or something to snack on in the afternoon, these muffins are always a hit.

Why You’ll Love These Strawberry Muffins

Here’s why these muffins are sure to become a favorite:

Packed with Real Strawberries: Each bite is loaded with fresh berry flavor.
Soft & Fluffy: Perfectly moist with a tender crumb.
Simple Ingredients: Everything you need is likely in your kitchen right now.
Quick to Make: Ready in under 30 minutes from start to finish.
Great for Freezing: Bake once, enjoy all week.

You can enjoy them warm out of the oven or chilled the next day — they’re delicious either way.

Ingredients You’ll Need

This easy muffin recipe uses basic pantry staples plus fresh strawberries:

Dry Ingredients:

2 cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients:

2 large eggs
½ cup melted unsalted butter (or neutral oil)
1 cup whole milk (or buttermilk)
1½ tsp vanilla extract

Add-ins:

1½ cups fresh strawberries, chopped
Optional: coarse sugar for topping

Pro Tip: Toss your chopped strawberries in 1 tablespoon of flour before folding them into the batter. This keeps them from sinking to the bottom of your muffins.

How to Make Strawberry Muffins

These muffins come together in just a few easy steps:

Step-by-Step Instructions:

Preheat the Oven Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Mix Dry Ingredients In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients In a separate bowl, whisk together eggs, melted butter, milk, and vanilla until smooth.
Combine Wet & Dry Gently stir the wet ingredients into the dry until just combined — do not overmix.
Add Strawberries Fold in the floured strawberry pieces carefully.
Scoop the Batter Divide the batter evenly into the muffin cups, filling them about ¾ full.
Optional Topping Sprinkle each muffin top with coarse sugar for a sparkly, bakery-style crust.
Bake Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool & Serve Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Muffins

Don’t overmix the batter — this is key to soft, tender muffins.
Use fresh strawberries when possible, though frozen strawberries can work in a pinch (just don’t thaw them).
Adjust sugar if your berries are especially sweet or tart.
Try buttermilk instead of regular milk for a rich, tangy flavor.

Strawberry Muffin Variations

Want to change things up? Try these delicious twists:

Lemon Strawberry Muffins: Add 1 tablespoon lemon zest and swap vanilla for lemon extract.
Strawberry Cream Cheese: Fill the center with a teaspoon of sweetened cream cheese before baking.
Strawberry Chocolate Chip: Fold in ½ cup mini chocolate chips with the strawberries.
Gluten-Free Option: Use a 1:1 gluten-free flour blend.

How to Store & Freeze Strawberry Muffins

Room Temperature:

Store cooled muffins in an airtight container for up to 2 days.

Refrigerator:

Lasts up to 5 days in the fridge. Just warm them slightly before eating for best texture.

Freezer:

Wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months.

To Reheat:

Microwave for 20–30 seconds or let thaw overnight in the fridge.

How to Serve Strawberry Muffins

These muffins are perfect on their own, but here are some ways to make them extra special:

Serve with a pat of butter or drizzle of honey.
Add a dollop of whipped cream for dessert-style muffins.
Pair with coffee or a smoothie for a balanced breakfast.
Serve on a brunch board with croissants, fruit, and jam.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but don’t thaw them first. Chop while still frozen and add directly to the batter.

Why did my muffins turn out dense?

This usually happens from overmixing or using expired baking powder. Mix just until combined for best results.

Can I make mini muffins?

Absolutely. Use a mini muffin tin and reduce baking time to about 10–12 minutes.

Can I make these dairy-free?

Yes, just use plant-based milk and oil instead of butter.

More Muffin Recipes You’ll Love

Blueberry Banana Muffins
Lemon Poppy Seed Muffins
Chocolate Chip Muffins
Apple Cinnamon Muffins
Pumpkin Spice Muffins

Final Thoughts: The Sweetest Way to Start Your Day

Strawberry muffins are the perfect combination of fruity sweetness, soft texture, and easy prep. Whether you’re baking for your family, prepping for a brunch, or just treating yourself to a better breakfast — this recipe delivers every time. Make them once, and you’ll be baking them on repeat all spring and summer long.

Strawberry Muffins – Moist, Fluffy & Full of Flavor

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