If you love strawberries, these double strawberry muffins are going to be your new obsession. Soft, tender muffins are packed with fresh diced strawberries, topped with a sweet strawberry syrup, and finished with a buttery crumble that gives each bite a little crunch. Think of them as a fun, fruity twist on my Double Blueberry Muffins, but with that signature bright strawberry flavor. And, be sure to check out more of my best muffin recipes, too!
Ingredients & Substitutions
- Strawberry Syrup: Fresh strawberries, sugar, and a touch of lemon juice make a simple syrup that keeps the muffins juicy and adds extra strawberry flavor. Make ahead if you like. Lemon juice can be swapped for a little orange juice for a different twist.
- Butter: Melted and slightly cooled butter (I prefer unsalted) mixes evenly into the batter, keeping muffins soft and tender. If using salted butter, you may want to lessen the salt.
- Milk: Adds moisture and richness. Use 2% or unsweetened plant-based milk if needed. Room temperature blends best.
- Eggs: Give structure and lift. Room temperature eggs mix more smoothly. Out of eggs? Check out my egg substitutes to try.
- Vanilla Extract: Enhances sweetness and strawberry flavor. Almond extract is a fun variation if you like.
- Flour: All-purpose flour gives soft, tender muffins. Try a 50/50 mix with whole wheat for a heartier version.
- Sugar: Granulated sugar sweetens and lightens the crumb. Swap some with brown sugar for caramel notes, or reduce slightly if using honey/maple syrup.
- Strawberries (in batter): Fresh, ripe strawberries give juicy bursts. Frozen works if thawed and drained.
- Crumble Topping: Adds crunch and sweetness. Lemon zest brightens flavor, but orange zest or a pinch of cinnamon works too.
FAQs
Can I use frozen strawberries?
Yes! Just thaw and drain them well before folding them into the batter to prevent the muffins from getting too watery. If you’re using frozen strawberries for the syrup, simmer a little longer so it thickens properly before adding to the muffins.
Can I make these muffins without the strawberry syrup?
You can, but the syrup adds extra moisture and a concentrated strawberry flavor. You could also drizzle a little jam or preserve over the top instead.
Can I add other mix-ins?
Absolutely! White chocolate chips, chopped nuts, or even a few blueberries make great additions. Keep the total amount similar so the muffins bake evenly.
Why do the muffins bake at two temperatures?
Starting at 425°F gives the muffins a quick rise and nice domed tops. Lowering the oven to 375°F finishes baking the centers without over-browning the tops.
Can I make these muffins ahead of time?
Yes! Prepare the syrup and crumble ahead of time, then assemble and bake when ready. The muffins taste best fresh, but can be frozen once cooled.
Serving Ideas
- Berry-licious Breakfast: Serve warm with a dollop of whipped cream or a drizzle of extra strawberry syrup for a fun, bakery-style morning treat.
- Sweet Brunch Plate: Pair a muffin with fresh strawberries and a slice of soft cheese, like brie or cream cheese, for a pretty and flavorful spread.
- Snack or Dessert: These muffins double as a quick snack or a light dessert. Enjoy one alongside a glass of cold milk or a scoop of vanilla ice cream (or another flavor of my no-churn ice cream recipes) for a strawberry-inspired treat.
How to Store Double Strawberry Muffins
Room Temperature: Store in an airtight container for up to 2 days. Perfect for breakfast, snacks, or brunch.
Freezer: Once completely cooled, freeze in a freezer-safe container or individually wrapped for up to 2 months. Thaw at room temperature or warm gently in the microwave for that just-baked taste.
Double Strawberry Muffins
Ingredients
Strawberry Syrup
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
Strawberry Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, cooled slightly
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
Crumble Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly
Instructions
Strawberry Syrup
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook, stirring occasionally, until the sugar dissolves and strawberries begin to break down, about 7 to 8 minutes. Use a fork or potato masher to mash the strawberries slightly as they soften.
- Continue to simmer until the syrup thickens slightly. This will make about ¾ cup of syrup.
- Set aside to cool.
Strawberry Muffin Batter
- Preheat the oven to 425°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, vanilla extract, and milk.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the diced strawberries.
Crumble Topping
- In a small bowl, mix the flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter.
Assembly
- Fill each muffin cup almost full with batter.
- Spoon about 1 tablespoon of the strawberry syrup over each muffin.
- Sprinkle about 1 ½ tablespoons of the crumble topping over each muffin.
- Bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375°F and bake for another 19 to 21 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 to 10 minutes. Then, remove the muffins from the muffin tin and place them onto a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
The strawberry syrup makes every bite juicy and flavorful. And, you can't go wrong with a crumble topping. I love these muffins.
Elizabeth
I love the double blueberry muffins, so I was pretty sure I would like these, too, and I did!
Stephanie
These are super good, just like strawberry muffins, but with a little added pizzazz. Yum!
Bella
The crumble on top gives just the right crunch, and combined with the juicy strawberries, it’s absolutely delicious.
