Bring spring in early with these homemade bakery-style strawberry muffins made with fresh strawberries, cinnamon, buttermilk, vanilla, and a streusel crumb topping. These freezer-friendly on-the-go muffins will keep things moving in the morning. Serve them with a hot pot of coffee and enjoy a few moments of pure delight.
Delicious Strawberry Muffins
These homemade bakery-style strawberry muffins with flavor from fresh strawberries and a simple five-ingredient crumb topping for a little crunchy texture are the perfect on-the-go breakfast or snack. If you like these muffins, try my blueberry muffins, peach muffins, carrot muffins, and banana oatmeal muffins.
Strawberry Muffin Ingredients
For the crumb topping, you need all-purpose flour, brown sugar, granulated sugar, ground cinnamon, and butter. For the muffins, you need all-purpose flour, baking powder, baking soda, salt, ground cinnamon, butter, granulated sugar, eggs, buttermilk, vanilla extract, and strawberries.
How to make Strawberry Muffins
Start by making the crumb topping. In a medium bowl, whisk together flour, brown sugar, granulated sugar, and ground cinnamon. Drizzle in the melted butter, stirring with a fork until combined and crumbs form. Then, set it aside for a few minutes.
Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Using a stand or hand mixer on medium speed, cream the butter and sugar until pale, light, and fluffy. Turn the mixture to low. Add the eggs one at a time, mixing just until incorporated. Add the milk and dry ingredients in increments, alternating between the two mixings just until combined. Mix in the vanilla and scrape down the bowl and beaters when needed. Fold in the strawberries.
Fill a standard-sized muffin pan with baking cups and divide the batter evenly between the cups. Then sprinkle the crumb topping over the batter. Bake in a preheated oven until a toothpick inserted in the center comes out clean.
Beth’s Recipe Tips
- Make and store the crumb topping in an airtight container in the fridge up to a day in advance.
- Make your own buttermilk by mixing 1/2 cup of milk with 1 1/2 teaspoons of lemon juice. Let it sit for 5 minutes, then proceed with the rest of the recipe.
- These muffins are equally delicious, with blueberries and raspberries. Add a few chocolate chips to the batter for an over-the-top taste treat.
- Use paper liners in your muffin tin so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I like the unbleached chlorine-free baking cups.
Storage and Reheat
Because of the fresh strawberries, store muffins in an airtight container in the refrigerator. They will stay fresh for up to 4 days. If longer storage is desired, flash freeze the muffins by placing them in a single layer with a bit of space between them on a baking sheet. Then, place the baking sheet on a flat spot in the freezer. Once frozen, transfer the muffins to a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight.
For fresh-from-the-oven muffins, preheat the oven to 350 degrees. Wrap the muffins loosely in aluminum foil and place them on a baking sheet. Heat in the preheated oven for about 10 minutes. Then, carefully uncover them and heat them for another 5 minutes.
Strawberry Muffin Recipe
Ingredients
Crumb Topping
- 1 cup all purpose flour
- ½ cup brown sugar
- 3 tablespoon granulated sugar
- 1 ½ teaspoons ground cinnamon
- 5 tablespoons butter melted
Strawberry Muffins
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ½ cup buttermilk
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups finely chopped strawberries
Instructions
- Preheat oven to 400 degrees. Line 12 count standard muffin pan with baking cups.
- In a medium bowl, whisk together flour, brown sugar, granulated sugar, and ground cinnamon. Drizzle in the melted butter stirring with a fork, just until combined and crumbs form.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a stand or hand mixer on medium speed, cream the butter and sugar until pale, light, and fluffy.
- Turn the mixture to stir. Add the eggs one at a time, mixing just until incorporated. Add the buttermilk and flour mixture in increments, alternating between the two, mixing just until combined. Mix in the vanilla. Scrape down the bowl and beaters when needed. Gently fold in the strawberries.
- Divide the batter evenly between the muffin cups. Spoon the crumb topping over the batter, dividing evenly. Bake for 5 minutes, then reduce the oven to 375 and bake for an additional 18-22 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Make and store the crumb topping in an airtight container in the fridge up to a day in advance.
- Make your own buttermilk by mixing 1/2 cup of milk with 1 1/2 teaspoons of lemon juice. Let it sit for 5 minutes, then proceed with the rest of the recipe.
- These muffins are equally delicious, with blueberries and raspberries. Try adding a few chocolate chips to the batter for an over-the-top taste treat.
- Use paper liners in your muffin tin, so you don’t have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I really like the unbleached chlorine-free baking cups.
Nutrition
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L. Dahl
These muffins were delicious and very large! I had leftover blackberries, so that’s what I used in place of the strawberries. I’ll definitely make these again.
Beth Pierce
Thanks! So happy that you enjoyed them!
April
Strawberry muffins are so delicious! This is such a great recipe.
Beth Pierce
Thanks April! Glad that you liked them!
Chloe Arnold
These look DIVINE!!! Definitely making these! Maybe for easter!
Clarice
Wow! This looks delicious. Love that it has actual strawberries inside. Thank you the recipe and the tips on how to store and reheat them.
Beth Pierce
You are most welcome Clarice! Enjoy!!
Cinny
Mmm, my son loves strawberries! I’ll have to test this out with him for sure.
Millie
Looks delicious! I’ll be pinning this and will definitely make these muffins during strawberry season! Can’t wait!
Neely Moldovan
I should try these! I make muffins a lot but haven’t done strawbery muffins
Dominique
I love all things strawberry! These included – yum!
alita
Wow, I can smell and feel spring already with these muffins. I look forward to making them.
Beth Pierce
Thanks! Enjoy!!
Talya Stone
I have some strawberries I need to use up in the fridge so may have a go at making these this week. Thanks for the recipe!
Beth Pierce
You are most welcome! Enjoy!!
John
These look incredible. My daughter loves strawberries so this could be a perfect Easter bake for us! Thanks
Beth Pierce
Thanks John! Enjoy!!
Tweenselmom
These muffins are delicious! I love strawberry desserts so these were right up my alley.
Maureen
Oh my gosh! These looks so good and perfect for upcoming get togethers or Easter. We just bought chocolate muffins since my hubby loves those but these are perfect my son since he is a fan of strawberries!
Pattie
What can I use instead of buttermilk? I can’t find it here in Mexico. Thanks
Beth Pierce
Make your own buttermilk by mixing 1/2 cup milk with 1 1/2 teaspoons lemon juice. Let it sit for 5 minutes then proceed with the rest of the recipe.
Wilma Eichler
Sound delicious. Can I use frozen whole strawberries ?
Beth Pierce
Thank you! I can not recommend frozen strawberries because of the added moisture in them.
Brian
Great idea. I’ve been eating blueberry muffins all my life, but can’t recall having a strawberry muffin!