Go Back
–+ servings
A plate of freshly baked strawberry muffins on a white textured plate, soft lighting, neutral backdrop.
Print Recipe
5 from 23 votes

Strawberry Muffins

Make the best sweet strawberry muffins! This quick and easy strawberry muffin recipe is made from scratch in minutes!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 10
Author: Lifestyle Gleam

Ingredients

Instructions

  • Preheat oven to 350℉. Grease or line muffin tin.
  • In a large mixing bowl, combine butter, oil and sugar.
    4 tablespoons butter, ¼ cup vegetable oil, 1 cup white granulated sugar
  • Add eggs, vanilla and buttermilk until combined on low or by hand.
    1 large egg, 1 large egg white, 2 teaspoons vanilla extract, ½ cup buttermilk
  • In a separate bowl, combine flour, baking powder, corn starch and salt. 
    1¾ cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoon salt
  • Gradually fold dry ingredients into wet mixture, but do not overmix.
  • Fold in strawberries. 
    ½ cup strawberries
    A bowl containing a blend of cream and diced strawberries with a wooden spoon on a marble surface.
  • Fill muffin tin 3/4 full and sprinkle with sugar.
    sugar to top
    A modern oven with a batch of strawberry muffins baking on the middle rack, viewed from the front with the oven door open.
  • Bake 18 minutes or until they pass the toothpick test.
    Strawberry muffins batter in a gold muffin tray, sprinkled with sugar, ready for baking.

Video

Notes

  • Use an ice cream scoop for consistent muffin size.
  • Don't over-bake! Use the toothpick test to ensure doneness.
  • Spray the inside of your paper muffin liners to help with a clean release.
  • Allow the muffins to cool in the pan for 10 minutes before removing to a wire cooling rack. (Allowing them to sit for too long in the pan can make them soggy)
  • If muffins are sticking to the pan, run a small spatula or knife around the sides to help loosen. 

Substitutions and Variations

  • Add 1/2 cup chopped nuts
  • Add 1/2 cup ripe bananas
  • Substitute almond extract - it complements the sweet strawberry flavor
  • Don't have buttermilk? Make it with just 2 ingredients! Learn how to make buttermilk here!

Frozen Strawberries

While we have not tested this recipe with frozen berries, readers have made these muffins with frozen berries with great success. Here are a few tips to make strawberry muffins with frozen strawberries. 
  1. Do Not Thaw: Use the frozen strawberries directly from the freezer. Thawing them can make them too soft and release excess moisture.
  2. Cut into Smaller Pieces: If the frozen strawberries are whole or large, cut them into smaller pieces while still frozen. This ensures even distribution throughout the muffins.
  3. Toss with Flour: To prevent the strawberries from sinking to the bottom of the muffins, toss them in a small amount of flour before folding them into the batter. This helps them stay suspended in the batter.

Storage Notes

Store strawberry muffins in an airtight container for up to 3 days. To serve, warm the muffins in the microwave (try 10 second increments).
Freezer Friendly - Simply cover in plastic wrap, place in a freezer bag and freeze up to 3 months. Allow to thaw before serving.
 

Nutrition

Calories: 268kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 183mg | Potassium: 163mg | Sugar: 21g | Vitamin A: 190IU | Vitamin C: 4.2mg | Calcium: 66mg | Iron: 1.2mg