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.
Strawberry Muffin 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.
How to Store Strawberry Muffins
There are a few ways to properly store muffins.
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
- Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
How to Reheat Frozen Muffins
Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.
More Muffin Recipes
Strawberry Muffins
Ingredients
- ½ cup (1 stick / 113 g) cold butter, cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 2 cups fresh strawberries, diced
Instructions
- Preheat oven to 400°F. Line muffin tins with liners and set aside.
- 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.
- In a medium bowl, combine buttermilk and eggs. Mix together and pour over the butter mixture. Stir until just incorporated
- Gently fold in strawberries.
- Scoop the batter into lined muffin tins, filling each tin about ⅔ full.
- 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.
Did you make this recipe?
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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!
These were so good! Instead of the strawberries, I used blackberries from my garden
They look delicious. I wonder if I can use freeze dried strawberries instead of fresh strawberries?
Yummy
Winner! So easy to make & delicious to eat! It is a light muffin, which makes you want to eat more than one.😋. Definitely will make again & again! Thank you!
Followed recipe exactly,and they were delicious.What I liked most was they are not too full of sugar.I will try blueberries next time.
Good!
Now that Ontario strawberries are in season, I decided to make this recipe. My family loved it. I loved the buttery taste. I’m going to make another batch while the berries are still in season.
Thank you!!
Delicious and fluffy muffin. I used cake flour just because I had some. Also had a handful of leftover chocolate chips so i threw those in too- yum!
Are there high altitude instructions?
Thanks
Katherine