Strawberry Muffins

filed under: Breakfast · Dessert · Food + Drink · Muffins on April 4, 2021

Strawberry Muffins are soft and fluffy muffins made with fresh strawberries for a perfectly sweet and refreshing treat. Try my Strawberry Lemon Cupcakes for another light and flavorful snack that makes you think it’s summer all year round!

Strawberry Muffins

These strawberry muffins are made with buttermilk and common ingredients you probably already have on hand. They are full of fresh strawberries that make for a delightful breakfast treat with coffee. Or, enjoy one for a midday snack or dessert.

Overhead of Real Strawberry Muffins Together on Counter

Strawberry Muffins Ingredients

Butter: This is one of the few recipes I will advise you to use cold butter (as opposed to room temperature butter). It gets broken down in the batter.

Buttermilk: Buttermilk helps gives the muffins a lighter and softer texture. If you don’t have buttermilk on hand, make your own! 

Strawberries: I prefer using fresh strawberries for this recipe, but you could get away with using frozen.

Real Strawberry Muffins

How to Make Strawberry Muffins

These strawberry muffins are easy to make, so you can enjoy them anytime you are craving one! To make the muffins, line a muffin tin (or two) with liners. (This recipe made 14 muffins.) In a large bowl, add the cold butter, sugar, flour, baking powder, and salt. Using your hands, cover the butter with the flour mixture and start breaking down each cube until you have a crumbly mixture.

Next, in a medium bowl, combine the buttermilk and eggs. Mix these ingredients together and pour over the butter mixture. Stir until just incorporated. Then, gently fold in the strawberries. Fill each lined muffin cup about 2/3 of the way full with batter. Bake for 18-20 minutes, or until an inserted toothpick comes out clean, with no wet batter.

Let the muffins cool in the muffin tin(s) for a few minutes before transferring them to a wire rack. Store them in an airtight container for up to two days. To freeze the muffins, let them cool completely before placing them in the freezer for about an hour. Remove them from the freezer and store them in a freezer-safe container. Be sure to label and date the container.

Overhead of Real Strawberry Muffins with One Halved to Show Inside

Looking for More Muffin Recipes?

Raspberry Chocolate Muffins

Blueberry Muffins {Made with Sourdough Starter}

Cream Cheese Muffins

The Best Banana Muffins

5 from 1 vote
Strawberry Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Strawberry Muffins are soft and fluffy muffins made with fresh strawberries for a perfectly sweet and refreshing treat.

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Strawberry Muffins
Servings: 14 muffins
Calories: 131 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • ½ cup (1 stick or 113g) cold butter, cubed
  • ½ cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup (245g) buttermilk
  • 2 large eggs, room temperature
  • 2 cups fresh strawberries, diced
Instructions
  1. Preheat oven to 400°F. Line muffin tins with liners and set aside.

  2. In a large bowl, add the cold cubed butter, sugar, flour, baking powder, and salt. Using your fingers, sift the flour mixture over the butter and then start breaking down each cube until the mixture is crumbly.
  3. In a medium bowl, combine buttermilk and eggs. Mix together and pour over the butter mixture. Stir until just incorporated

  4. Gently fold in strawberries.
  5. Scoop the batter into lined muffin tins, filling each tin about ⅔ full.

  6. Bake 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Allow muffins to cool for about 5 minutes in the muffin tins before transferring them to a wire rack.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Toni says:

    These are fantastic, and really deserve some love!
    I had to make these gluten free for health reasons, and I’m happy to report they taste amazing! They’re perfect with my morning and afternoon tea. I just had to be careful around my toddlers, because once they got a bite, they ended up sneaking off with the whole muffin stuffed into their little mouths before I could stop them!
    If you want to make these gf, simply sub out the AP flour with your favorite cookies and cake blend. Mine didn’t have xanthan gum, so I added 2 tsp of cornstarch, but I’m pretty sure actual xanthan gum would work great as well. If you can, try not to skip the buttermilk! The combination of that plus baking powder really help to lift the batter, creating a fluffier, light muffin.
    Thanks again, I Am Baker, for such a great recipe my whole family loves!