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!
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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!).
Julie Swearingen
I am about to try this recipe for the first time, but I have used MANY of your other recipes, so I’m looking forward to trying this one! Can I use cake flour instead of all purpose flour? Thank you!
Sam
Hi Julie! Yes, that would work but you would want to substitute it properly. If measuring by weight, use the same amount as listed (220 grams) but if using measuring cups you’ll need to use 2 cups (cake flour is finer so you need more of it by volume to get to the same weight). I hope that helps, I hope you love the muffins, and thank you so much for trusting my recipes! It really means so much to me!
Adrienne
Wonderful! Made these with salted butter, since that’s what I had on hand, and did Sam’s method of changing the salt amount. I also realized once I was knee-deep into the recipe around 10pm that had no milk–kind husband volunteered to run to Kroger, but we made it work by making “vegan buttermilk” with unsweetened oat milk and vinegar and it worked wonderfully! We skipped the glaze and the muffins were still lovely.
Sam, would you have any tips on make-ahead for this lovely recipe? Better to cook the muffins, then save, or save the batter? Many thanks!
Sam
I’m so glad you enjoyed them so much, Adrienne! If you want to make them ahead of time I would bake the batter rather than letting it sit. The batter is ok to rest for an hour maybe a bit longer, but not for a day or so. 🙂
Jill
Delicious strawberry muffins. Making your banana crumb muffins soon.
Sam
I’m so glad you enjoyed these so much, Jill! I hope you like the banana muffins just as much! 🙂
Diane
fabulously delicious. perfect recipe.
Emily @ Sugar Spun Run
Thanks for giving it a try, Diane! Enjoy ☺️
Martha
These were great! 5 stars!!!!!
Janet
When do you add the other 1/2 of the of the dry ingredients to the wet?
I don’t see that your directions state this.
Sam
Hi Janet! You add all the dry ingredients at once, once about half of them/ 50% of what you’ve added has been combined then you add the strawberries. Enjoy!
Jenn
these muffins are freaking fantastic and deserve more than five stars. I followed the recipe, only change was not using fresh fruit. instead, I filled the muffin tins halfway, added a scoop of strawberry jam and then topped with more batter. the rise on them and the fact that the tops have a nice crunch, but the middle is still fluffy and light, divine. this is going to be my go-to versatile muffin recipe. only change is I’m going to add more vanilla and maybe a splash of almond extract. 100000% recommend. and a big thank you to whoever made a tik tok video of this recipe and tagged the website. thank you for putting me on to this recipe.
Shiloh
Can you use frozen strawberries?
Sam
Hi Shiloh! That will work just fine. 🙂
Catherine
wonderful strawberry muffin recipe! my kids love it but I’d skip the frosting next tme and just go with strawberry jam filling.
Susan Taylor
Do you think these Strawberry Muffins would freeze well?
Sam
Yes, they should freeze well, enjoy! 🙂
Lyn
Great muffins. I wish I had watched the video before making them. I think I could have chopped the strawberries less so there would be larger pieces like you did it. I also only let the batter rest for 15 minutes instead of 30 minutes and filled all of the muffin tins. Next time I make them I will follow your video more closely.
Emily @ Sugar Spun Run
We hope you enjoy them even more the second time around, Lyn! ☺️
Lyn
Hi – Just wondering if the batter can be made a day ahead. I’d like to serve fresh baked muffins to visiting friends who are early risers.
Sam
Hi Lyn! Unfortunately I haven’t tried it so I can’t say for sure how it would turn out.
Toby
You are an fabulous cook! These are my favorite fruit muffins and a “must” to make when fresh strawberries are in season. They freeze great and we eke them out to enjoy over the months. I left off the topping and they are still delicious.
Sam
Thank you so much, Toby! I’m so glad you enjoyed them so much! 🙂
Sara
I just made these today and they turned out wonderfully! I opted not to make a glaze because these muffins are perfectly sweet as is, but I might dust the tops with powdered sugar before delivering them to family, because why not!
I am so happy with how moist and tender they came out and your instructions were very clear and concise which I really appreciate. I particularly wanted to thank you for your tip for letting the batter rest because following that ensured every muffin rose beautifully! Thanks for the delicious recipe!
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Sara! Thanks so much for coming back to leave a review ❤
Sarab
Can I add chocolate chips? I made your banana crumb muffins and they were the best. I added a lil cinnamon cause I love cinnamon but everybody loved them. I think I could eat the crumb topping by itself!
Sam
You could throw some chocolate chips in but be careful to not overload the batter. 🙂
Kevin O'Keefe
Incredible! They’re good without the glaze too…almost too sugary for me with the glaze, but definitely not too sugary for my family!
Sam
I’m so glad everyone enjoyed them so much, Kevin! 🙂
Richard
I am new to baking, so thank you for the help getting recipes that make me look good. This batter is very thick but it works very well. I added blueberries to my muffins. They came out great.
I made these while I waited for the 30min for the strawberry muffins. I did have to add time I think because of doing both batches at the same time.
Thank you
Emily @ Sugar Spun Run
We’re so happy you enjoyed the muffins, Richard! Thanks for trusting our recipes and coming back to leave a review 😊
Autumn
So glad I came across this recipe! I made these (didn’t have cornstarch and used the buttermilk alternative) and they came out so delicious! Flavorful and fluffy and moist. Making them again. This time I got buttermilk and cornstarch hehe 😊
Sam
I’m so glad you enjoyed them so much, Autumn! 🙂