• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact/Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Muffins

    Strawberry Muffins

    Updated: Jul 25, 2025 โ€ข Published: Jun 20, 2018 by Sam Merritt โ€ข 127 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of strawberry muffins, top image is a close up of single muffin, botom image is a birds eye view of multiple muffins on wood cutting board

    Soft, tender and loaded with fresh juicy berries, these strawberry muffins are bakery-worthy! This simple, carefully-tested recipe yields the prettiest and tastiest muffins you’ve ever tried. Recipe includes a how-to video!

    Strawberry muffins with sparkling sugar tops on a wood serving board.

    Bakery-Style Strawberry Muffins

    One of my favorite summer muffin recipes, these strawberry muffins are getting a refresh with new photos and a new topping. I previously recommended drizzling them with a vanilla glaze after baking (still tasty!), but lately I’ve been liking a sprinkle of coarse sugar instead. Try them both ways to see which you prefer!

    Why This Recipe WORKS

    • Impressive, yet simple: No fancy tools or ingredients needed! Instead, we’ll use pantry staples and baking basics you should already have on hand. You don’t even need a mixer to make the batter (and please, do not use one even if you do have one!).
    • Perfectly balanced flavor and texture: Starting with a blend of a neutral oil and butter has proven time and time again to be the best way to get the best flavor and texture when making muffins.
    • Tried and true baking technique: Adopted from my bakery-style chocolate chip muffins, this technique allows the muffins to get a nice rise by baking on a high temperature first before cooling things down so the interiors can bake through without drying out. It’s simple, reliable, and provides beautiful results!
    • Bakery-style: Resting the batter, filling the muffin liners to the top, sprinkling with coarse sugar, and baking at two oven temperatures all contribute to the bakery-style results we are looking for. To sell the bakery look even further, bake your muffins in my parchment paper muffin liners!
    Jump to:
    • Bakery-Style Strawberry Muffins
    • Why This Recipe WORKS
    • Ingredients
    • How to Make Strawberry Muffins
    • Donโ€™t Skip the Rest!
    • Frequently Asked Questions
    • Recommended Muffin Toppings
    • Strawberry Muffins

    Ingredients

    Just a few key ingredients make these strawberry muffins extra special. Let’s talk about them a bit before we head into the full recipe.

    Overhead view of labeled ingredients including strawberries, flour, buttermilk, and more.
    • Strawberries. Flavorful strawberries = flavorful strawberry muffins! If you use tasteless December strawberries, your muffins won’t magically develop an amazing strawberry flavor in the oven (if only!). So use berries that taste good if you want tasty muffins! See my note in the FAQ section below if you want to use frozen berries.
    • Butter and oil. This combination is the best way to make your muffins flavorful and moist. Using all-butter tends to dry out cake-y baked goods while using all oil can make them soft and moist, but not quite so flavorful. A blend of the two is key 👌
    • Buttermilk. Real, full-fat buttermilk is best and will provide the best flavor. My easy buttermilk substitute will also work if you can’t find buttermilk or don’t feel like running to the store, but the real stuff is the best.
    • Cornstarch. A pinch of cornstarch contributes to the soft, tender texture of our muffins.
    • Coarse sugar. This is optional, but I highly recommend sprinkling some coarse sugar (I use a baker’s sugar, but turbinado or even granulated will work too!) over your muffins before they bake. This adds a bakery-style finish that is just so pretty (and tasty too, I love the texture!).

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    BAKING SODA NOTE: You do NOT need to add baking soda to this recipe just because we are using buttermilk! This is a common misconception for many bakers. You only need baking powder today–save the baking soda for your sweet tea 😉

    How to Make Strawberry Muffins

    Overhead view of a bowl of muffin batter with chopped strawberries on top before folding in.

    Start by stirring together the fats (butter and oil) and sugar in a large bowl. Once that’s combined, add the remaining wet ingredients, starting with the eggs and vanilla and ending with the buttermilk.

    Whisk the dry ingredients together in a separate bowl, then use a spatula (do NOT use a mixer!) to gently fold them into the batter until about 50% combined. Add the berries at this point, then continue gently folding until the batter is just combined. It is essential to not over-mix this type of batter, just like when making pancakes or banana bread.

    Don’t Skip the Rest!

    While not completely mandatory, I highly recommend that if you have time, you cover and rest the batter for at least 30 minutes or up to one hour. The batter thickens as it sits and results in fluffier muffins with gorgeous tall muffin tops!

    Divide the batter into a lined muffin tin, filling each liner all the way to the top. While this recipe will evenly fill 12 muffin liners, I actually will usually only divide the batter into 9 or 10 liners for bigger muffins. Sprinkle the top of each muffin with coarse sugar or granulated sugar if desired–I love doing this!

    Bake for 8 minutes, then reduce the oven temperature (keep the oven door closed!) and bake for 12 minutes or until the muffin tops are just starting to turn a golden color.

    SAM’S TIP: To avoid soggy/greasy muffin liners, gently remove the muffins from their pan after about 5 minutes. I use a butter knife to gently lift and pry them from the pan before transferring to a cooling rack to cool completely.

    Overhead view of muffins made with fresh strawberries on a serving board.

    Frequently Asked Questions

    Can I make strawberry muffins with frozen strawberries?

    Yes, and you do not need to thaw the berries first! I do however recommend chopping the frozen berries before adding them to the batter, as they usually come in halves and we want bite-sized pieces.

    Do strawberry muffins freeze well?

    Yes! Like most of my muffin recipes, these muffins freeze very well. Just make sure to wrap them tightly in plastic wrap (a layer of foil isn’t a bad idea either!) and store in airtight container to keep them fresh.

    To thaw, either set the muffins on the counter or pop in the microwave for a few seconds.

    Can I use a different berry?

    I suspect raspberries or blackberries would work well here, though I haven’t tried them myself. If you want to use blueberries, this recipe would work, but I recommend you follow my recipe for blueberry muffins.

    Overhead view of strawberry muffins with the center muffin missing a bite.

    Recommended Muffin Toppings

    • Overhead view of a bowl of lemon glaze being whisked.
      An Easy Lemon Glaze Recipe
    • Closeup showing mixed topping.
      How to Make Streusel (Crumb Topping)
    • Closeup of honey butter in a clear glass jar with a knife inside.
      Honey Butter Recipe
    • small white ramekin of cinnamon sugar
      How to Make Cinnamon Sugar

    Check out my full collection of strawberry recipes for even more berry-filled treats 🍓

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Strawberry muffins with sparkling sugar tops on a wood serving board.

    Strawberry Muffins

    Sweet, fluffy, Strawberry Muffins packed full of fresh strawberry pieces. These muffins are made completely from scratch and are topped with a sprinkling of coarse sugar.
    5 from 48 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Rest Time(recommended but optional): 30 minutes minutes
    Total Time: 57 minutes minutes
    Servings: 11 muffins
    Calories: 356kcal
    Author: Sam Merritt

    Ingredients

    • 4 Tablespoons (57 g) unsalted butter melted and cooled at least 5 minutes
    • ¼ cup (60 ml) neutral cooking oil (avocado, vegetable, or canola oil)
    • 1 cup (200 g) granulated sugar
    • 1 large egg + 1 egg white room temperature preferred
    • 1 ½ teaspoons vanilla extract
    • ½ cup buttermilk (see note)
    • 1 ¾ cup (220 g) all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons corn starch cornflour UK
    • ½ teaspoon salt
    • 1 ½ cup (175 g) hulled chopped strawberries
    • Coarse sugar, for sprinkling see note

    Recommended Equipment

    • Muffin tin
    • Mixing bowls

    Instructions

    • Combine butter and canola oil in a large bowl and whisk until well-combined.
      4 Tablespoons (57 g) unsalted butter, ¼ cup (60 ml) neutral cooking oil
    • Add sugar and whisk to combine.
      1 cup (200 g) granulated sugar
    • Add egg, egg white, and vanilla extract. Whisk vigorously, until all ingredients are thoroughly combined.
      1 large egg + 1 egg white, 1 ½ teaspoons vanilla extract
    • Gradually whisk in buttermilk until completely combined.
      ½ cup buttermilk
    • In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
      1 ¾ cup (220 g) all-purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoon salt
    • Fold the dry ingredients into the wet gently, taking care not to over-mix the batter. Once about half of the dry ingredients have been combined, add your chopped strawberries and continue to gently stir until ingredients are just combined.
      1 ½ cup (175 g) hulled
    • Optional, but recommended: Cover bowl with a dry towel and allow the batter to rest for 30-60 minutes before proceeding (see "resting note" below for more info). Meanwhile, preheat your oven.
    • Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
    • Once oven has preheated, evenly divide batter into prepared tin (note: this recipe will make 12 muffins, but for bigger/bakery style muffins i recommend dividing the batter into only 9 muffin liners!).
    • Sprinkle a small bit of sugar over the top of each muffin.
    • Transfer to center rack of 425F (215C) preheated oven and bake for 8 minutes and then (without opening the oven door) reduce the oven temperature to 350F (175C) and bake another 10-12 minutes, or until tops are just beginning to turn golden brown.
    • Allow muffins to cool in their tin for 5-7 minutes then carefully remove from muffin tin and transfer to cooling rack to cool completely before enjoying.

    Notes

    Buttermilk note
    If you don’t happen to have buttermilk, you can use this buttermilk substitute (you only need ยฝ cup still!), but real buttermilk gives the best and tastiest/moistest results.
    Coarse sugar
    I love and use this bakery style sugar, but you could also use turbinado or just plain granulated sugar! Alternatively, skip the sugar all together and drizzle the muffins with my vanilla glaze!
    Resting
    This is optional, it helps give the muffin tops a higher rise but you can certainly put them straight in the oven without waiting and they’ll still taste delicious. Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise (the muffins in the photographs were allowed 15 minutes) while still not dragging out the process too much.
    Storing
    Store in an airtight container at room temperature for up to 2 days, or in the freezer (tightly wrap each muffin individually and store in an airtight container) for up to 3 months. 

    Nutrition

    Serving: 1muffin | Calories: 356kcal | Carbohydrates: 40g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 184mg | Potassium: 163mg | Fiber: 2g | Sugar: 21g | Vitamin A: 179IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    I originally published this recipe in June of 2018 but have updated the photos and the post. The recipe for the muffins themselves remains the same, though I now top them with sugar instead of vanilla glaze (but include a note if you still want the glaze!).

    More Muffin Recipes

    • Chocolate banana muffins on a cooling rack.
      Chocolate Banana Muffins
    • Collage of muffin recipes including mini muffins, nutella muffins, cranberry orange muffins, chocolate cheesecake muffins, and apple muffins.
      Muffin Recipes
    • Rows of sourdough banana muffins on a cooling rack.
      Sourdough Banana Muffins
    • Overhead view of mini muffins in a baking pan lined with a striped tea towel.
      Mini Muffins

    Reader Interactions

    Comments

    1. Fiona

      August 02, 2025 at 9:38 am

      Are the measurements in US? I’m in Australia, do I need to adapt the measurements, please?
      Thank you kindly

      Reply
      • Sam Merritt

        August 06, 2025 at 9:52 am

        Hi Fiona! The measurements are imperial, with the metric in parenthesis. ๐Ÿ™‚

        Reply
    2. Terri

      July 10, 2025 at 10:09 am

      Can you substitute raspberries for the strawberries?

      Reply
      • Sam Merritt

        July 17, 2025 at 10:37 am

        Hi Terri! I think that will work just fine. ๐Ÿ™‚

        Reply
    3. Kathy White

      June 02, 2025 at 10:38 pm

      Thanks for another delicious recipe! Although the muffins were fully baked, they didnโ€™t brown on top at all. What did I do wrong? By the wayโ€ฆ they tasted amazing!

      Reply
      • Sam

        June 09, 2025 at 12:48 pm

        Hi Kathy! They could have just needed another minute in the oven to get a little golden brown, but if they were delicious I wouldn’t mess with it. ๐Ÿ™‚

        Reply
      • Michele

        July 29, 2025 at 1:46 pm

        I think because there’s no baking soda in the recipe, only baking powder. Baking soda browns baked good on top, whereas baking powder does not. Sam, your thoughts about this detail?

        Reply
        • Sam Merritt

          July 29, 2025 at 1:54 pm

          Hi Michele! While mine often do develop some golden browning you can see in the photos, you’re absolutely right baking soda would make them much more golden on top. I have extensively tested this recipe with various amounts of baking soda and have concluded that they’re much better without it altogether, so we ultimately sacrifice a bit of browning for better texture and flavor.

      • Marci Gordon

        August 04, 2025 at 10:37 am

        I have found that placing the muffins on a higher rack in the oven will improve the browning.

        Reply
    4. Caelin McCauley

      March 27, 2025 at 2:35 pm

      5 stars
      They always turn out beautiful

      Reply
      • Emily @ Sugar Spun Run

        March 27, 2025 at 4:45 pm

        We’re so happy you like the recipe, Caelin! ๐Ÿ˜Š

        Reply
    5. Lisa Mishaga

      March 13, 2025 at 12:37 am

      I have added a post 2 times and neither one has been posted. would you please tell me why. Did I do something wrong?

      Reply
      • Sam

        March 13, 2025 at 10:44 am

        Hi Lisa! I only actually see one, but all comments must be approved on the website and I just wasn’t on my computer last night. ๐Ÿ™‚ I’m glad you enjoyed the muffins! ๐Ÿ™‚

        Reply
        • Kathleen

          July 29, 2025 at 12:11 pm

          Can this recipe be made in a loaf pan? I need to get new muffin pans mine are so old and rusting.

        • Sam Merritt

          August 01, 2025 at 9:45 am

          Hi Kathleen! I can’t say for sure. I haven’t tried it. ๐Ÿ™

    6. Lisa Mishaga

      March 12, 2025 at 4:29 pm

      5 stars
      These muffins are absolutely wonderful! I was wondering if you think it would be okay to add a cream cheese mixture in it because my family loves everything with cream cheese in it. All of your recipes are amazing! I’ve never been disappointed. Than You so much!!!

      Reply
      • Sam

        March 13, 2025 at 10:43 am

        I’m so glad you enjoyed them so much, Lisa! ๐Ÿ™‚

        Reply
    7. Tammy

      February 17, 2025 at 10:38 am

      5 stars
      I absolutely love these recipes, I have tried many of them now and have never had a bad result!! The muffin recipes are absolutely amazing

      Reply
      • Sam

        February 17, 2025 at 2:47 pm

        I’m so glad you’ve enjoyed them so much, Tammy! ๐Ÿ™‚

        Reply
    8. Allison Jordan

      December 04, 2024 at 3:38 pm

      most of my muffins caved in do you know why they would do that?

      Reply
      • Sam

        December 06, 2024 at 12:24 pm

        Hi Allison! Is it possible they are slightly under-baked?

        Reply
    9. Hillary Clark

      October 19, 2024 at 6:16 am

      5 stars
      I havenโ€™t yet taken them out of the oven, but I just wanted to again say how amazing your recipes are, and how grateful I am you took the time to perfect and tweak every little recipe to perfection because I have yet to bake
      Something from your site that has turned out anything less than great and usually amazing! I have had some trouble transitioning from a regular oven with convection to a gas only oven with no heat from the top and a very questionable temperature gauge but Iโ€™ve taken to allowing it to preheat about 20 minutes longer than when it claims to be heated, and generally have to add between 2-5 extra minutes for most recipes but I found you while still living at my last place which had a regular oven so I know how perfect your times, temps, measurements and tips are. Iโ€™ve always liked baking but before I found this site I never made โ€œthe perfectโ€ anything, now I have at least a dozen recipes from you memorized and all my friends and family rave over them – chocolate chip cookies, confetti cupcakes, carrot cake cupcakes (I mean these are like heavenly) red velvet cupcakes, mini cheesecakes, etc etc. unreal how amazing you are at this and Iโ€™ve never found another blog or site even close to this!!! Thank you!!

      Reply
      • Sam

        October 22, 2024 at 6:44 am

        Thank you so much, Hillary! I truly appreciate reading these kinds of comments and I really do value your support. It can be frustrating to have an oven that is a little off, but I’m glad you seem to have figured it out. I look forward to hearing from you in the future. Happy baking! ๐Ÿ™‚

        Reply
    « Older Comments
    5 from 48 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    Collage of strawberry recipes including strawberry sauce, strawberry cake, strawberry shortcake, strawberry tart, and strawberry frosting.

    Strawberry Recipes

    Overhead view of a pitcher of blueberry lemonade.

    Blueberry Lemonade

    close-up view of smores cookies topped with chocolate and marshmallows

    S’mores Cookies

    Bowl of berry crisp topped with a melting scoop of vanilla ice cream.

    Berry Crisp

    bowl of chicken corn chowder topped with bacon and green onions

    Chicken Corn Chowder

    Jar of homemade strawberry sauce with a gold spoon sticking out of it.

    Simple Strawberry Sauce

    More Summer Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.