A batch of strawberry muffins with golden tops and bright strawberry pieces, cooling on a rack in soft daylight.
These Strawberry Muffins are fluffy, tender, and bursting with fresh strawberry flavor. Each bite is sweet and juicy, with a soft crumb that stays moist. They’re perfect for busy mornings, lunchboxes, and cozy weekend baking.
A Fresh Berry Muffin You’ll Want Every Morning
You know those muffins that look cute but taste dry? Not these. These Strawberry Muffins are soft all the way through, with juicy berries in every bite.
The standout trick is a thick, yogurt-rich batter. It holds the strawberries in place, so they don’t all sink to the bottom. You also get that bakery-style dome without any stress.
My family always goes back for seconds, and friends ask for the recipe every time I bring a batch.
Why You’ll Love This Strawberry Muffins
- Ultimate breakfast treat: Sweet, cozy muffins that feel special but are easy to make.
- Juicy berry bites: Fresh strawberries add bright flavor and natural sweetness.
- Bakery-style tops: A thick batter helps you get tall, golden muffins.
- Great for meal prep: Bake once and grab-and-go all week.
- Kid-approved: Soft texture and sweet strawberries make them a family favorite.
- Freezer-friendly: Stock your freezer for quick snacks anytime.
Ingredients for Strawberry Muffins
Muffins
- All-purpose flour: The base for structure; spoon and level for the best texture.
- Baking powder: Helps the muffins rise tall; make sure yours is fresh.
- Fine salt: Balances sweetness and boosts the berry flavor.
- Granulated sugar: Sweetens and helps the tops brown.
- Unsalted butter: Adds rich flavor; melted butter keeps prep simple.
- Eggs: Bind the batter and help the muffins lift.
- Plain yogurt: Keeps muffins tender and moist; sour cream works too.
- Milk: Loosens the batter; whole milk gives the softest crumb, but 2% works.
- Vanilla extract: Adds warm flavor that makes strawberries pop.
- Fresh strawberries: The star; dice small so they spread through every bite.
Optional topping
- Coarse sugar: Adds a crunchy, bakery-style sparkle on top.
- Lemon zest: A tiny amount makes the strawberry flavor brighter.
How to Make Strawberry Muffins
- 1. Preheat and prep. Heat your oven to 425°F. Line a 12-cup muffin pan with paper liners. The higher heat helps you get a nice muffin top.
- 2. Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, salt, and sugar until combined. This keeps the rise even.
- 3. Mix the wet ingredients. In a medium bowl, whisk melted butter, eggs, yogurt, milk, and vanilla until smooth.
- 4. Combine gently. Pour wet into dry and stir just until you don’t see dry flour. The batter will look thick and a little lumpy. That’s exactly right.
- 5. Fold in strawberries. Gently fold in diced strawberries (and lemon zest if using). Stir as little as possible so the muffins stay tender.
- 6. Fill and top. Scoop batter into liners, filling each about to the top. Sprinkle with coarse sugar if you like.
- 7. Bake. Bake at 425°F for 5 minutes, then reduce to 350°F and bake 14–17 minutes more. They’re done when the tops are golden and a toothpick comes out clean.
- 8. Cool and enjoy. Cool in the pan for 5 minutes, then move to a rack. Let them cool a bit so the crumb sets, then dig in.
Tips for Perfect Strawberry Muffins
- Dice strawberries small: Smaller pieces spread better and help prevent soggy pockets.
- Use thick batter: If it seems thick, you’re on track; thick batter supports the fruit.
- Don’t overmix: Stir just until combined so muffins stay soft.
- Start hot, finish lower: That quick blast helps you get tall muffin tops.
- Line your pan: Liners make cleanup easier and help muffins lift out cleanly.
- Let them cool: Warm muffins are fragile; cooling helps them hold together.
Variations & Substitutions
- Frozen strawberries: Use frozen diced strawberries, but do not thaw; toss with 1 tablespoon flour first.
- Strawberry banana: Add 1 mashed ripe banana and reduce milk by 2 tablespoons.
- Mini muffins: Bake at 350°F for about 10–12 minutes.
- Add a glaze: Mix 1/2 cup confectioners sugar with 1–2 tablespoons lemon juice and drizzle after cooling.
- Add chocolate chips: Stir in 1/2 cup mini chocolate chips for a fun twist.
- Dairy-free: Use plant-based yogurt and milk, plus a dairy-free butter alternative.
Make-Ahead & Freezing
- Fridge: Store muffins in an airtight container for up to 4 days.
- Room temp: Keep covered for up to 2 days for the best texture.
- Freezer: Freeze muffins for up to 2 months. Wrap individually, then place in a freezer bag.
- Reheat: Warm in the microwave for 15–25 seconds or in a 300°F oven for 8–10 minutes.
Serving Suggestions
- Pair with scrambled eggs for an easy weeknight breakfast-for-dinner.
- Serve with yogurt and extra berries for a quick brunch plate.
- Pack in lunchboxes with a cheese stick or nuts.
- Warm and spread with a little butter for a cozy snack.
- Bring to potlucks—these disappear fast.
Reader Review
I made these Strawberry Muffins and they were gone in one day. The tops were tall and the berries stayed juicy without making them soggy. This is my new go-to muffin recipe.
Strawberry Muffins Recipe Card
Prep Time: 15 minutes
Cook Time: 19–22 minutes
Total Time: about 40 minutes
Yield: 12 muffins
Category: Breakfast or Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
If you bake these Strawberry Muffins, leave a rating and a comment. And tell me—would you add lemon zest, chocolate chips, or keep them classic?