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!).
Jennifer Chesser
The best muffins ever! Once again another perfect recipe. Thanks for sharing your skills with the world. I’m learning so many baking tips from you.
Sam
I’m so glad you enjoyed them so much, Jennifer! 🙂
Jill
Can I make bigger muffins with this recipe and if so do I need to change any thing about the cooking time?
Emily @ Sugar Spun Run
Sure! They’ll just need to bake longer 😊
Claire
The muffins are DELICIOUS!! I added a few blueberries to mine and a some cinnamon sugar on top before baking and they were amazing. I LOVE all your recipes and this one was no different. I couldn’t wait until they were done, they smelled so good while baking. Thanks for this recipe!
Sam
Love the sounds of those additions, Claire! I’m so glad you enjoyed, thank you so much for trying my recipe!! 🙂
Tracy
My husband brought home a flat of strawberries, and the first thing I wanted to do was try your strawberry muffins, Sam! They were delicious, of course! Right up there with your lemon muffins that I love so much. Thanks so much for the great recipes. I really enjoy browsing through Sugar Spun Run and watching the videos. Makes me want to try everything!
Sam
Thank you so much, Tracy! I’m so glad you have enjoyed everything so much. I hope you love these muffins. 🙂
Maegan
Another delicious recipe! Reminds me of strawberry shortcake once the glaze is on it. I used about 1/2 tsp vanilla bean paste in the glaze and made it even more delicious. Was just what I was looking for in a strawberry muffin. Definitely a keeper!
Sam
I’m so glad you enjoyed them so much, Maegan! 🙂
Bruce
Identical recipe to the blueberry muffins, except for the difference of 1 tsp of cornstarch (Why, Sam, why?). However, these are even better, and I would never have imagined that to be possible. The October strawberries in Ohio aren’t nearly as good as they were in the summer, but they still produced amazing muffins.
Sam
I’m always tweaking and always working on slowly improving 😉
I’m so happy to hear that you enjoyed, Bruce, even with October strawberries! Thank you for commenting!
Bruce
I just figured out how these can be better than the blueberry muffins. The subtler flavor of the strawberries allows the amazing muffin flavor to come through.
I suggest not making the glaze, unless you want something more dessert-like, because these are plenty sweet and anything additional would mask the flavors of the muffin and the strawberries. That said, though, trust Sam on this and make the glaze if that appeals to you. I’m sure she’s right about it.
In case anyone is wondering, Sam’s muffins freeze wonderfully in a zipper freezer bag. They keep very nicely for two weeks. Just thaw at room temperature for at least an hour and a half, and you’ll get a fresh-tasting treat.
Laura A Brown
Absolutely Delicious! Thanks for sharing this amazing recipe. This one goes in my recipe box.
Sam
I am so glad you enjoyed them so much, Laura! I am honored to have a place in your recipe box. 🙂
Ewa
Thank you so much for this recipe! Your video was very helpful! I baked them the first time, and they were delicious! So much better than from a store. I made slight changes to have more batter. I also made blueberry muffins with frozen blueberries and they were fantastic! I keep going back to your website for more recipes.
Sam
I am so glad you enjoyed it so much! 🙂
Mary Wanta
I cannot wait to try them
Sam
I hope you love them! 🙂
Lynn
I was looking for a strawberry cream muffin recipe and thought I would try yours. I watched the video (well done) and then read the recipe. It was very easy to follow, and I learned the science behind the cooled butter and room temperature of the butter. The muffin are in the oven as I write this – can’t wait to eat them!
Sugar Spun Run
Thank you so much for trying my recipe, Lynn! I am glad that you found the video and tips helpful. I hope that you love the muffins!
Paula Hower
Oh my GOODNESS!!!
These are AMAZING!!!
I have people in my family who do not like fruit in their muffins (sad, I know…) but I tried these anyway and they were all gone in half an hour! I am so excited!!! These are so delicious they converted my family!!!
Thank you!!!!!
Sam
I am so glad everyone enjoyed them so much, Paula! 🙂
Laurie
These are incredible! Little bursts of strawberry sweetness throughout. I’ve made two batches in 4 days! Thank you for a terrific recipe.
Sam
I am so glad you enjoyed it so much, Laurie! 🙂
Sumiyyah Palwala
These muffins were perfect. I have tried different muffin recipes in the past but they just weren’t right. We loved this recipe, sooo good and definitely a keeper 🙂
Sam
I am so glad everyone enjoyed them so much, Sumiyyah! 🙂
Sumiyyah
Quick question if I use frozen strawberries do I need to thaw them or can use them frozen?
Thank you
Sam
Hi Sumiyyah! You can just use them frozen. 🙂
Christen
Just made these with fresh local strawberries and they are DEVINE! Best muffins I have ever had! I had a ton of berries to use so I quadrupled the recipe and now in a critical debate with my family whether to share with neighbors or savor these for ourselves!
Sam
I am so glad everyone enjoyed them so much, Christen! I always end up eating way too many and there’s never any left to share! Maybe you have some better self control than I do. 🤣
Christen Hulsey
Your recipe has made my neighbors and family very happy! This morning I made blackberry muffins using this recipe and they came out perfect. Just wondering if frozen berries would work and if so should they be thawed first and then cut up? Can’t wait to try some of your other recipes, thanks again for sharing!
Sam
Hi Christen! I think the frozen berries would work fine here. You would need to chop them up so you don’t have huge strawberries though. 🙂
Lisa
I LOVE this recipe!!! I’ve been looking for a good muffin recipe for years and I still havent found a GOOD one…. I found a GREAT one!!! I’ve made them exact to this recipe and I’ve also tweaked it a bit by adding a little more of the ingredients AND bananas. Omg Strawberry banana muffins! Soooooo good!!! I’ve also made your blueberry muffins and again, another GREAT recipe!! I’ve tweaked that one too a bit by adding some lemon zest and lemon juice to make them lemon blueberry muffins, yummy!!! THANK YOU THANK YOU THANK YOU!!!
Sam
I am SO happy to hear this, Lisa!! Thank you so much for commenting, I really appreciate it! 🙂
Sarah
Made these today, everyone loved them! Will definitely make these again 🙂 thanks so much for sharing xx
Sugar Spun Run
I am so glad that everyone enjoyed them, Sarah! Thank you for trying my recipe and for commenting. 🙂
Angie
I have made your scones and biscuits in the last week of quarantine time at home. Yum yum yum! I wish I always had this much time to bake. I’m excited to try these. I want my daughter to be able to eat these before her school day and not consume too much sugar. Do you think I could make the muffin and skip the glaze?
Sugar Spun Run
Thank you so much for trying my other recipes, Angie! I am so glad that you have enjoyed them. As for the glaze used in this recipe, it can most certainly be skipped. Happy Baking! 🙂