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!
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:
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.
- 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
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.
Frequently Asked Questions
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.
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.
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.
Recommended Muffin Toppings
Check out my full collection of strawberry recipes for even more berry-filled treats 🍓
Enjoy!
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Strawberry Muffins
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
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
Nutrition
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.
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!).
Bernice
I followed this recipe yesterday and the muffins were so awesome I wanted to cry! I was going to do a giveaway but I’m now keeping more than half the batch for myself (I’ve eaten almost half already). Making banana muffins next.
Sugar Spun Run
Oh, I am so happy to hear that you loved them, Bernice! I hope that you enjoy the banana muffins just as much. Happy Baking! Thanks for commenting. 🙂
Nicole
Hi Sam, Can I use frozen strawberries?
Sugar Spun Run
Hi, Nicole! Frozen should work fine. If using frozen berries, I recommend thawing them slightly, then chop them with a knife. I hope that you enjoy the muffins! 🙂
Mariel
The best muffin I have ever eaten, all recipes are excellent. I congratulate you Sam, you are the best and thanks for sharing your knowledge. I hope you can soon share a recipe with oranges or red velvet. Thank you!
Sugar Spun Run
Thank you so very much, Mariel! I am so glad that you enjoyed the strawberry muffins and my other recipes as well. Red velvet has been added to my list so stay tuned. 🙂
Lynne Ham
Sam,
I love your recipes. I was on a big cooking/baking kick this past weekend (10-12-19). I canned homemade soup, baked 2 batches of these muffins, and made 3 batches of your chocolate no-bake cookies.
So, here’s what I did. I had fresh strawberries and a few fresh blueberries. I threw them all in my double batch batter. Yum. After all 24 were baked, I made a pretty thick glaze with a touch of lemon flavoring. I’m wild for citrus. Anyway, adding the lemon was a great decision, because the citrus-y taste popped with the sweetness of the berries. I made these for my grown sons who live away from here, but some didn’t make the trip…shhhh. Don’t tell on me! Oh, and my flour was gluten-free for my older son.
Now, on to those cookies. I have to leave out the peanut butter bcoz of my grandson’s allergy. I made one batch here at home. I took all my stuff, and made two more batches down there. The little guy fills both hands at a time. He always says, “Meemee, I love when you cook.”
Sam, that’s what it’s all about.
Thanks so much.
Sugar Spun Run
Wow, Lynne! You really did go all out. I love the sound of the citrus glaze too. I bet it tasted amazing on top of these Strawberry Muffins! I am so happy that your grandson also double-fisted the no-bake cookies that you made. Bringing the family together is really what is all about. Enjoy and thanks for sharing. 🙂
Sheree
I will try making your muffins. Just one question. When you double the recipe, do you also double the amount of baking powder or not? How much do you need?
Sugar Spun Run
Thank you so much, Sheree! I am so happy that you enjoy my muffins. Yes, when doubling the recipe you will want to double all the ingredients. So, in this case you will need 4 teaspoons of baking powder. Enjoy! Happy Baking! 🙂
Nan
These are delicious! Great height. I added chopped walnuts and 1/4 tsp almond extract and sprinkled the tops with sugar before baking. Mine needed an extra two minutes of baking time. They are wonderful. Thank you for the recipe.
Sam
I am so glad you enjoyed the muffins so much, Nan! Thank you for the feedback. 🙂
Toby Pennell
I love strawberries and when the season came around to pick them…I looked for a new recipe. Your muffins were fabulous and so easy! I used the SACO dry buttermilk in them and it worked fine. They are yummy! Thanks for posting.
Sam
I love strawberry season too! I am so glad you enjoyed the muffins, Toby. 🙂
Barbara
Great recipe. This is the third recipe from your site that I have tried, all have been winners.
Sam
Thank you so much, Barbara! I am so glad you are enjoying everything. 🙂
Kendra Zimmerman
These are so good! Very much enjoyed these! I put chocolate chips on top some of before baking, tastes like a chocolate strawberry 🙂 I was wondering if these freeze well?
Sam
I’m so glad to hear you enjoyed the muffins, Kendra! Yes these freeze just fine 🙂
Se
Is it okay if I also add bananas?
Sam
If you want to add a few sliced bananas that would work fine. 🙂
Wendy
Amazing. Been on a muffin kick this year…baking every weekend, a new recipe each time, trying to find the right one. This is the best by far. So moist!! I think the butter and oil combo is key. I am sure they are incredible with the glaze; however, I simply sprinkled the tops with sugar before baking and they were sweet and perfect. So delicious in fact, I hand-delivered a couple to each of my neighbors, while they were still hot from the oven. (You can imagine the surprised faces on a cold Maine morning – it made their day!) Excellent recipe. Thank you for sharing, Sam! 🙂
Sam
I am so glad you enjoyed them Wendy! The butter and oil really does a lot to make these muffins great! That’s very kind of you to deliver fresh muffins, you are a great neighbor! 🙂
Wendy
Awww, thanks! That’s nice of you to say. And I want you to know you just received
another five star rating – my neighbor Julie just called to say she LOVED the muffins!! So a big thank you from her, too. 🙂
Sam
Yay! Thank you! 🙂
TJ
Cupcakes were great! Could you use the same recipe to make a bundt cake?
Sam
So glad you enjoyed them! I haven’t tried this in a bundt cake but I do think it would work, I’m not sure what the cook time would be unfortunately. If you try it out, please let me know how it works for you!
Kelly
My 12 year old son told me late Sunday morning that he had a home economics project due the next day. He needed to bake something from scratch with fruit. He wanted to use strawberries so off to the Internet I went and found your recipe. He made it mostly by himself and turned out wonderful! The whole family enjoyed them and it was an amazing experience for his first time baking. Thank you!
Sam
Hi Kelly! Thank you so much for the kind feedback! Hopefully he will continue baking, it’s a lot of fun! I’m so glad everyone enjoyed them! 😃
Joi
I have been searching for a go to strawberry muffin recipe and finally have found it! Thank you. These muffins are simply yummy.
Sam
I’m so happy to hear it! Happy baking!
Amanda
I had to pause the video because I was so impressed. I thought to myself, “she has the mixer, the flowers, the T-shirt, and the shiny lipstick to go along with these bright strawberry muffins.” You are such a professional, Sam; like a little Martha Stewart with a pretty smile.
Sam
Your sweet comment just made my day, Amanda!! Thank you so much for writing, I appreciate you following along with the blog <3