Strawberry Muffin Recipe

These Strawberry Coffee Cake Muffins are made with sweet fresh berries and buttermilk then topped with a delicious sugar and butter crumble! Pull these homemade muffins out of the oven after just 20 minutes of baking!

You might also enjoy my Blueberry Muffins and Raspberry Muffins that are made from the same delicious base recipe!

You will love these Homemade Strawberry Muffins

These Strawberry Coffee Cake Muffins are bursting with bright, juicy strawberry flavor! Making them the perfect breakfast treat or mid-day snack!

Is there anything better than fresh local berries? I think not. Except baking with them, that’s pretty good too!

A couple of weeks ago I went with my mom to scoop up some of the last strawberries of summer. An hour’s worth of work yielded 6 quarts of beautiful, ripe berries.

And I knew just what to do with them! Whip up a batch of these muffins that readers have called the best muffin recipe they’ve ever had!

You’ll love these Strawberry Muffins

Taste: The base of the muffins has a slight hint of sweetness. While the baked berries bring the juicy, vibrant strawberry flavor! Finishing off the sweetness in these muffins is the sugary, buttery streusel topping that’s super delicious!

Texture: These Easy Strawberry Muffins are delightfully tender, light, and fluffy! With the baked strawberries bringing a sweet sticky texture that’s finished off with the crumbly, baked topping!

Strawberry Muffin Recipe Ingredients

• unsalted butter
• salted butter
• granulated sugar
• light brown sugar
• large egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• buttermilk or whole milk
• fresh strawberries

The Secret Ingredient In This Strawberry Muffin Recipe!

If you guessed buttermilk, you’re right! Buttermilk is what makes these yummy muffins wonderfully soft and fluffy on the inside!

Buttermilk and other kinds of milk have different acid levels and react differently with the leavening agent and sugars used. Buttermilk’s acidity level tenderizes the gluten, giving these muffins their soft, light interior.

This texture is similar to what you get when you use sour cream or Greek yogurt in a baking recipe!

If you don’t have buttermilk, you can make a Buttermilk Substitute right at home. All you need is milk and lemon juice, vinegar, or cream of tartar.

How to make Strawberry Muffins

Step 1: Cream together the butter and sugar in a large bowl.

Step 2: Beat in the egg and vanilla extract.

Step 3: Whisk together the flour, baking powder, and salt in a separate bowl.

Step 4: Add the dry ingredients to the egg mixture, alternating with the buttermilk, and mixing between additions.

Step 5: Diced the strawberries into small pieces.

Step 6: Fold in most of the chopped strawberries.

Step 7: Prepare the crumble topping by butting the butter into the flour and sugars.

Step 8: Add the muffin batter to a greased or lined muffin tin and top with crumble topping.

Step 9: Bake in a preheated oven for 18 to 20 minutes.

Coffee Cake Muffins Recipe Expert Tips:

• For clean baking and easier serving, line the muffin tins with paper liners.
• When adding the flour mixture to the wet ingredients, be sure to alternate with adding the buttermilk!
• For flat muffins, mix most of the strawberries into the batter and add the rest to the top. For dome-topped muffins stir all the strawberries into the batter.
• I found that 1/4 cup of batter is the perfect amount to add to the muffin cups.
• You want to make sure to use cold butter when making the topping as that’s what makes it all crumbly!
• Fresh Strawberries should always be used for this recipe! Frozen strawberries have too much additional water/juice in them, and this will result in soggy/sunken muffins.
• Check the muffins for doneness by inserting a toothpick into the center of one.
• If you want to make this into a coffee cake, check out my Strawberry Coffee Cake recipe! It’s very similar but has a different crumble topping and method.

I’ve always loved coffee cake, there’s just something about that sweet crumbly topping and the slight dryness of the cake! All of which pairs perfectly with your morning cup of coffee.

They’re best warmed with butter spread on them! Mmmm SO good!

Normally I use my summer berries in desserts like my Blackberry Buttermilk Panna Cotta. Or in drinks like my Strawberry Daiquiri or, you know, just eat them straight!

You can also make really easy fillings or simple syrups if you’re looking to use your berries up quickly!

The nice thing about this muffin recipe is that you can use any berry you fancy or even do a mixed berry topping, now doesn’t that sound good?

Blueberry and Blackberry season is right around the corner here in Maine, so stayed tuned for more delicious berry recipes!

Storing Strawberry Coffee Cake Muffins

Store these Strawberry Muffins in an airtight container at room temperature and enjoy them within 2 days.

Make Ahead and Freezing Instructions for Strawberry Coffee Cake Muffins

To do so, first, wrap each muffin individually in aluminum foil. Then place the wrapped muffins into freezer bags and place them in the freezer. To enjoy, first thaw them overnight in the fridge.

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!

This recipe was published in July 2014 and was updated in July 2022 with fresh photos and recipe tips.