Start your morning with one of these delicious Fresh Strawberry Muffins. Fresh chunks of strawberries buried in a super soft center. Topped with a sweet crumble and decadent drizzle for the perfect finish.
I have to admit, I don’t normally have a ton of time to make muffins for breakfast. I mean, I want them every single morning, but they usually end up being something I have to make in advance and not the morning of. Which, I do all the time.
I love when I get to make a batch of muffins so they’re ready in the mornings. Currently, some of my go-to recipes have been my coffee cake blueberry muffins, energy packed muffins, or banana pumpkin muffins. My newest is this strawberry muffin recipe.
No matter what muffin recipe you pluck off my site, you’ll be thrilled. There’s no going wrong with a great recipe for delicious muffins!
Why We Love this Fresh Strawberry Muffins Recipe
- These homemade muffins are super easy to make and perfect with a cup of coffee or as an afternoon snack.
- These muffins freeze really well in an airtight container and a great way to add a sweet snack to your meal prepping.
- The crunchy muffin tops with vanilla glaze pair perfectly with the sweet strawberries stuffed in the muffins.
- All-purpose flour- whole wheat flour or 1-1 gluten free flour work too
- Granulated Sugar
- Baking powder and baking soda
- Vegetable oil- melted then measured coconut oil or melted butter is a great substitute
- Buttermilk- sour cream or yogurt can be a good alternative
- Fresh strawberries- sliced frozen can be substituted as well. You can also use other fresh berries such as blueberries
- Brown sugar
- Butter, room temperature
- Powdered sugar
- Vanilla extract
- Cream or milk
Tools/Equipment needed to make Morning Muffins
- large bowl
- medium bowl
- whisk, spoon, and rubber spatula
- measuring spoons and cups
- muffin pan
- muffin tins liners or muffin cups
- wire rack
How Do You Strawberry Muffins from Scratch?
- Prep - Preheat the oven and line a muffin pan with liners.
- Make the muffin batter - Mix the dry ingredients together. Add the wet ingredients-oil, milk, and beaten eggs to the flour mixture. Mix well with a wooden spoon. Fold in the strawberries.
- Make the crumble - In a separate bowl, combine the ingredients for the crumble and use your hands to mix it.
- Bake - Spoon the batter into the prepared pan and top with the crumble. Bake for 25-30 minutes. Let cool.
- Make the drizzle - Combine the ingredients for the drizzle, slowly adding the cream. Drizzle over the top of each muffin. Enjoy!
Tips and Variations
- Dry your strawberries - Strawberries can be quite juicy, especially once they’re cut. Be sure to dry off the juicy strawberries before adding them to the batter or it can thin out the batter. It can also cause gooey pockets during the baking process.
- Don’t overmix - If you overmix your batter, your muffins will turn out very dense. If you want nice fluffy muffins, only mix until the ingredients are good to go.
- How long do muffins keep? - 4 days seems to be the sweet spot. However, if you leave off the drizzle, these can be stored in an airtight container, in the freezer, for up to 3 months.
- Buttermilk substitute - Simply use normal milk with a dab of lemon juice in it as a great substitute for buttermilk. The exact amounts should be 2 teaspoons lemon juice to ¾ cup milk. Be sure to let it sit for a few minutes before adding it to the mixture.
- Make them whole wheat - Swap out that all-purpose flour for whole wheat, if desired. You’ll want to add a bit more liquid and expect a denser muffin with this swap.
- Lemon- add a bit of lemon zest to the batter
- Skip the Streusel- If you don't have time to make the streusel, but still want crunchy muffin tops, sprinkle the batter with turbinado sugar (raw cane sugar) before baking.
Common Questions About Strawberry Muffins
Can Frozen Strawberries Be Substituted for Fresh?
In most cases, frozen and fresh strawberries can be substituted out for each other. That’s definitely an option for this muffin recipe. However, there will be some recipes, such as chocolate dipped strawberries, where the two can’t be swapped. This is because frozen strawberries let off a lot more liquid than fresh strawberries.
How Do You Make Light Fluffy Muffins?
The trick to light and fluffy muffins is to use just the right amount of rising agent along with the correct activator for that agent. For baking soda, you need an acid to activate it. For baking powder, you just need a liquid. Too much of either will cause your muffins to rise, but fall, and too little, of course, results in little rising.
Please feel free to share your experience with making these Strawberry Muffins in the comments below or on social media!
More Muffin Recipes You’re Sure to Love:
- Apple Brown Sugar Muffins
- Cheesecake Brownie Muffins
- Pumpkin Cheesecake Muffins
- Chocolate Chip Zucchini Muffins
- Low Fat Blueberry Muffins
Fresh chunks of strawberries buried in a super soft center. Topped with a sweet crumble and decadent drizzle for the perfect finish.
- 2 ½ Cups all-purpose flour
- 1 Cup granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ Cup vegetable oil
- 2 large eggs
- ¾ cup buttermilk
- 1 ½ cups quartered or diced strawberries
- ⅓ Cup brown sugar light or dark
- ⅓ cup all-purpose flour
- 4 tablespoon butter softened
- ¾ Cup powdered sugar
- ½ teaspoon vanilla
- 1-2 tablespoon cream or milk
Preheat oven to 375°F
Line a muffin tin with baking cups or spray with non-stick spray.
In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.
Lightly beat the eggs and add to the dry ingredients along with the oil and buttermilk. Mix just until everything is mixed and you don’t see any dry spots.
Fold in the strawberries.
Spoon the muffin batter into the muffin cups and set aside to make the crumble topping.
In a small bowl, mix the brown sugar and flour. Add the butter and rub it into the dry ingredients with your fingers until you have what resembles a crumbly dough.
Sprinkle the crumble on top of the muffins.
Place the muffins on the centre rack of the oven and bake for 25-30 minutes until they are lightly golden brown and a toothpick inserted in the centre comes out clean.
Remove from the oven and move the muffin pan to a cooling rack.
While muffins are cooling, mix the icing drizzle.
In a small bowl, mix the powdered sugar and vanilla. Add 1 tablespoon of the cream and mix, then drizzle in the remaining cream until you have a smooth icing, you are looking for about the consistency of liquid honey.
Drizzle the icing on the muffins and serve.
These can be stored in an air tight container or ziplock bag and will keep for about 4 days.
How long will these muffins keep?
I have found they keep well for about 4 days. You can also freeze them in an air tight container or ziplock bag and they will keep several months. If you intend to freeze I suggest leaving the icing drizzle off and ice them once they are thawed.
You can substitute the strawberries with equal amounts of any berry you prefer.
If you don’t have buttermilk on hand you can substitute with milk and lemon juice. Use ¾ cup milk and add 2 teaspoon lemon juice and let sit for about 10 minutes before using.
Whole wheat flour can be used in place of all purpose flour but you may need to add 2-3 additional tablespoons of liquid and the muffins will be slightly heavier.
For the icing drizzle, you can make it lemon icing by eliminating the vanilla and cream and replacing with lemon juice.