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.
Recipe notes and helpful tips
- Make and store the crumb topping in an airtight container in the fridge up to a day in advance.
- Chop the strawberries real fine, so there are strawberries in every bite.
- Don’t overmix the batter. Mix just until combined.
- Soften the butter and bring the eggs to room temperature.
- 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.
- Do not overmix the batter. Mix just until incorporated.
- Gently fold the strawberries into the batter, so they don’t break down.
- 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.
- With the fresh strawberries in the muffins, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the stove wrapped in an aluminum foil tent or in the microwave at reduced power.
- Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight.
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, just until combined and crumbs form. Then set it aside for a few minutes.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Now using a stand or hand mixer on medium speed, cream the butter and sugar until pale, light, and fluffy. Then turn the mixture to low. Add the eggs one at a time, mixing just until incorporated. Add the milk and dry ingredients in intervals 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.
How to store strawberry muffins
Because of the fresh strawberries, store these muffins in an airtight container in the refrigerator. They will stay fresh for up to 4 days. If longer storage is desired, flash freeze them by placing them in a single layer with a little 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.
How to reheat muffins
For out of the oven bakery fresh muffins, preheat the oven to 350 degrees. Wrap the muffins loosely in an aluminum foil tent and place it on a baking sheet. Heat in the preheated oven for about 10 minutes. Then carefully uncover them and heat them for another 5 minutes.
More muffin recipes you will love!
Strawberry Muffins
Delicious bakery style Strawberry Muffins made with fresh berries and a quick and easy buttery crumb streusel topping. Enjoy these treats for breakfast or dessert with a hot pot of fresh coffee.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: breakfast/dessert
- Method: bake
- Cuisine: American
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 sugar
- 2 eggs room temperature
- ½ cup buttermilk
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups 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 intervals alternating between the two, mixing just until combined. Mix in the vanilla. Scrape down the bowl and beaters when needed. 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.
- Chop the strawberries real fine, so there are strawberries in every bite.
- Don’t overmix the batter. Mix just until combined.
- Soften the butter and bring the eggs to room temperature.
- 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.
- Do not overmix the batter. Mix just until incorporated.
- Gently fold the strawberries into the batter, so they don’t break down.
- 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.
- With the fresh strawberries in the muffins, store them in an airtight container in the refrigerator for up to 4 days.
- Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Keywords: easy strawberry muffins, how to make strawberry muffins, homemade strawberry muffins
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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!
Beti
WOW! These are incredible and they taste amazing! I will make these again.
★★★★★
katerina
I LOVE strawberry muffins! These are incredibly delicious! Aaand that crumb topping! WOW!
★★★★★
Healthawareness
These were delicious! Thanks for the great recipe.
Edgar
Whew! I love muffins but how is it that I have never eaten strawberry muffins before? This is a good challenge to take on! Thanks for sharing about it.
Penny Mark
We love these strawberry muffins. They were absolutely delicious. Thank you!
Christian
Looks delicious! My sweet tooth is being trigged ny this sugary goodness. Hopefully i could pull off baking these
Beth Pierce
I am sure that you can. They are quite easy.
Jack
This look so good, we have strawberries and this could be the perfect recipe to use it for. Thank you for sharing!
★★★★★
brianne
These muffins look so delicious. It’s perfect for any family picnics. Thanks for sharing!
★★★★★
Alita
Strawberries are in season now in Japan. I’d better make a lot of these muffins before the season is over.
★★★★★
Krystle
The crumb topping on these is just delightful! Went over great at my ladies’ church brunch!
★★★★★
Beth Pierce
That is great! Glad that the ladies liked them!
Sue
These muffins were so good! Totally irresistible!
★★★★★
Sandra
I can’t wait to make these again! Really good! Thanks!
★★★★★
Heather
I don’t think I’ve ever had a strawberry muffin before. They look and sound so delicious. I can’t wait to try them!
Cathy
We loved these… and the streusel topping is perfection!
Allyson Zea
Such an amazing flavor!!! Thank you for the easy recipe!!
Beth Pierce
The pleasure is all mine!
Erin
I want a least a dozen of these strawberry muffins soon!
★★★★★