This strawberry muffin recipe is absolutely delicious! Light and fluffy with a delicious streusel crumb topping and filled with just the right amount of strawberries!
If you love strawberries, you’re going to love this wonderful muffin recipe full of fresh fruit and baked to golden perfection! Read below to get my tips for baking the perfect muffins every time.
The Best Strawberry Muffins
These strawberry muffins are made from scratch! Light and fluffy with a perfectly crisp crumb topping – I have a feeling these will quickly become a weekend favorite! This is a similar recipe to our reader favorite blueberry muffins!
Table of contents
In a quest to create the best strawberry muffin recipe I did a little muffin research. After all, cooking is science. It’s very helpful to know the reason behind the method. Especially when working with something as sacred as food.
I learned quite a bit about muffins and some key elements of a good muffin. For example, oil is preferred over butter. Over mixing the batter can be detrimental, and to always combine dry ingredients and wet ingredients separately before adding them together.
Perfecting these simple cooking basics will always provide you with delicious results and the confidence to try new recipes like our strawberry pavlova or easy homemade strawberry cake!
Fresh Ingredients for Flavorful Strawberry Muffins
For the Muffins
- All purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Milk
- Vegetable oil
- Vanilla extract
- Sliced strawberries – fresh berries produce the best muffins for this recipe!
For the Streusel Topping
- Butter – make sure it is softened, not melted!
- Brown sugar
- All purpose flour
Step-by-Step Instructions for Delicious Muffins
- Preheat oven to 400 F, and line a cupcake tin with cupcake liners.
- Prepare the streusel crumb topping: combine flour, butter, and brown sugar. Use a pastry cutter or fork to cut the butter into the flour until crumbly.
- In a medium sized mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla. Once combined, stir in the sliced strawberries.
- Pour the wet ingredients into the dry ingredients and stir until just combined. It is important to not over mix, a few lumps are okay.
- Fill each muffin mold with batter 2/3 full. Sprinkle each muffin with streusel topping (approximately 1 tablespoon per muffin).
- Bake at 400 F for 15-17 minutes. Or until muffins spring back like a sponge when pressed gently.
Key Muffin Making Tips for the Best Muffins Every Time!
- Muffins and cakes tend to have a better texture when made with oil rather than butter. I love using butter for cookies and scones, but I prefer oil for muffin, donut, and cake making.
- Over mixing the batter is a recipe for…a very dense muffin. When you see a recipe note “mix until just combined”, they mean it! Over mixing the batter causes the gluten from the flour to react and will produce very dense and chewy muffins.
- Whisk wet ingredients and dry ingredients together in separate bowls, then add the wet ingredients to the dry ingredients, and mix until just combined. This will help your muffins stay nice and fluffy!
Frozen vs. Fresh Strawberries:
Fresh strawberries will produce the best results in this recipe. However, you can use either fresh or frozen strawberries.
Generally speaking, you can use fresh or frozen berries pretty interchangeably when baking cakes, muffins, and cookies. Frozen berries will lower the temperature of the baked goods and may require up to an additional 5 minutes of baking time.
I have also noticed that frozen berries release more moisture than fresh berries. I always recommend reducing the liquid just a bit, in this case – milk – to prevent the recipe from becoming too “wet”.
For this recipe, I recommend reducing the milk to 3/4 cup rather than 1 cup if using frozen berries.
More Breakfast Recipes to Love
The Recipe
Strawberry Muffins
Ingredients
Streusel Topping:
- 2 tablespoons butter softened
- 1/8 cup lightly packed brown sugar
- 1/4 cup all purpose flour
Muffins:
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sliced strawberries
Instructions
- Preheat oven to 400 F, and line a cupcake tin with cupcake liners.
- Prepare the streusel crumb topping: combine flour, butter, and brown sugar. Use a pastry cutter or fork to cut the butter into the flour until crumbly.
- In a medium sized mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla. Once combined, stir in the sliced strawberries.
- Pour the wet ingredients into the dry ingredients and stir until just combined. It is important to not overmix, a few lumps are okay.
- Fill each muffin mold with batter 2/3 full. Sprinkle each muffin with streusel topping (approximately 1 tablespoon per muffin).
- Bake at 400 F for 15-17 minutes. Or until muffins spring back like a sponge when pressed gently.
These were very nice and light! I needed to use up some extra stawberries, so muffins seemed like a good idea
Thank you so very much for taking the time to comment and I am so glad you enjoyed! Have a great weekend!
Making these for my husband’s co-workers tomorrow. I’m sure they will be a big hit. Thanks for sharing
Just made these they turned out awsome and super easy Thank you
Glad you loved them!!
These muffins are amazing, quick easy to make :)
I Love These! Thank You!
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Tried this recipe and came out yummy. We dont eat any eggs so i substItuted with flax eggs
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