Strawberry muffins are the perfect way to enjoy fresh summer berries.

Sweet tender muffins are packed with fresh strawberries dotted in every bite and just a hint of cinnamon.

Bake these bites to enjoy for snacks or breakfast or bake and freeze for lunchboxes!

bowl full of Strawberry Muffins

Sweet Strawberry Muffins!

  • The basic strawberry muffin recipe is so quick and easy, you can make a batch or two first thing in the morning and have fresh muffins to start the day!
  • Stick with summer strawberries or switch it up using seasonal fruits throughout the year!
  • Make mini muffins as an afterschool snack. Better yet, pop one or two into a lunchbox or briefcase for a sweet surprise. Bake in batches and enjoy all week!
  • Strawberry muffins are so versatile! Serve them as a tasty breakfast with honey butter, or as a dessert like a strawberry shortcake with a dollop of whipped cream!
flour , baking powder , sour cream , milk , sugar , egg , vanilla, strawberries and oil to make Strawberry Muffins

Ingredients & Variations

Batter – The best muffins start with the best ingredients! Choose large eggs, whole-fat dairy, and real butter! Greek yogurt can be used instead of sour cream or swap out the cinnamon for cinnamon sugar, or a multi-purpose apple spice blend.

Strawberries – Frozen strawberries can be used once they are thawed, but fresh berries are always best. A combination of strawberries and rhubarb can be used in this recipe or try raspberries or blackberries.

Toppings – Not required, but these toppings make strawberry muffins a little more ‘extra’! Sprinkle on some oatmeal with chocolate chips before baking or serve with whipped strawberry butter.

How to Make Strawberry Muffins

  1. Combine dry ingredients in a large bowl & wet ingredients in another bowl.
  2. Gently toss strawberries in the flour mixture & make a well in the center.
  3. Pour the wet ingredients into the center of the dry ingredients & mix until just moistened.
  4. Divide the batter into the prepared muffin tin & bake (per the recipe below).
  5. Remove & cool on a wire rack.
cooked Strawberry Muffins in the baking sheet

Best Way to Store Muffins

Keep strawberry muffins in a covered container at room temperature for up to 3 days.

Freeze cooled muffins by either wrapping each one separately in plastic wrap (for grab-and-go goodness!) or in a large zippered bag for up to 8 weeks.

More Muffins to Make!

Did your family love these Strawberry Muffins? Leave us a comment and a rating below!

Strawberry Muffins with one in half to show middle
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Strawberry Muffins

Moist & fluffy muffins made from scratch are loaded with fresh strawberries in every bite!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins

Ingredients  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 egg beaten, room temperature
  • ½ cup sour cream
  • ½ cup butter melted, or vegetable oil
  • ¼ cup milk
  • 2 teaspoons vanilla
  • 1 ¾ cup strawberries chopped

Instructions 

  • Preheat the oven to 400°. Grease twelve muffin wells or line with paper liners.
  • Combine flour, baking powder, cinnamon, and salt in a large bowl with a whisk.
  • In a small bowl, whisk sugar, egg, sour cream, butter, milk, and vanilla.
  • Add the chopped strawberries to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
  • Stir just until moistened. Do not overmix.
  • Divide the muffin batter over 12 wells.
  • Bake for 18 to 22 minutes or until a toothpick comes out clean.
  • Cool for 1 minute in the pan. Remove and cool on a baking rack.

Notes

Keep leftover muffins in an airtight container at room temperature for up to 3 days.
Freeze cooled muffins by wrapping each one separately in plastic wrap or in a large zippered bag for up to 8 weeks.
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 244 | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 169mg | Potassium: 151mg | Fiber: 1g | Sugar: 18g | Vitamin A: 328IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Muffins
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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