These bakery style strawberry muffins are loved by everyone who tries them. Everytime you make these, everyone will ask you for the recipe. They’re soft, fluffy, packed with strawberries, and with the best crunchy crumb topping.
These strawberry muffins are perfect. The muffins are packed full of the perfect strawberry bites, and are delicious for breakfast, brunch, or a snack later in the day. They’re nice and fluffy, and a winner for the whole family.
These strawberry muffins are a great way to use up some strawberries , whether fresh from the garden or when you buy a big basket from the store.
They aren’t extra sweet, but have just the right amount of sweetness, in every bite. And the crumb topping adds the perfect bursts of sweet crumb on top, it just might be my favorite part.
Why you’ll love this Strawberry Muffins Recipe
- Bursts of fresh strawberries in every bite – These muffins are perfect for strawberry lovers, with explosions of fresh strawberry flavor throughout.
- No Fuss Recipe – With Ingredients you probably have on hand, these delicious muffins can be made and enjoyed in less than an hour.
- Soft and Fluffy Texture – The crumb in these muffins, is soft, cake-like and tender, and will practically melt in your mouth with each bite.
- The best Crump Topping – The brown sugar streusel topping on these muffins takes them to the next level. It’s sweet, crunch, and so yummy.
Strawberry Muffin Ingredients
This is a quick overview of the ingredients you’ll need for this Strawberry Muffin Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- unsalted butter – this gives the muffins moisture, and adds a nice buttery texture.
- granulated sugar – this sweetens the muffin batter
- large eggs – to help bind it all together
- vanilla extract – to add a little flavor
- baking powder – to help the muffins lift and rise
- salt – to help balance out the flavor
- all purpose flour – I haven’t tested this with other flours
- milk – to keep the muffins moist, you can substitute it for buttermilk, sour cream, or greek yogurt.
- strawberries – cut the strawberries into small pieces to keep them from making big soggy spots in the muffins.
- brown sugar – to sweeten the crumb topping
- ground cinnamon – an optional flavor for
How to make Homemade Strawberry Muffins
Mix the wet ingredients. First you’ll cream together your butter and sugar in a large mixing bowl. You can mix them with a stand mixer, hand mixer, or a whisk by hand.
Mix in the eggs, one at a time until just combined. Then stir in the vanilla extract.
Add the dry ingredients and milk. In a separate large bowl, combine your dry ingredients: baking powder, salt, and all purpose flour and whisk together.
Alternate adding about half the flour mixture, then half the milk, then the remaining flour, then the remaining milk, stirring after each addition. Carefully fold in the juicy strawberries with a rubber spatula or wooden spoon.
Scoop the prepared batter into greased muffin tins. Fill each muffin spot about 3/4 full.
Make the crumb topping. In a separate bowl combine all the ingredients for your crumb topping until you have a nice crumbly mixture.
Sprinkle the mixture evenly over the top of the muffin batter. Bake the muffins in a preheated oven until the crumb is a golden brown and a toothpick inserted into the muffins comes out mostly clean, though a few crumbs are okay. Let the muffins cool in the muffin pan for about 10 minutes, then transfer them to a wire rack to cool.
These are adapted from this strawberry muffin recipe on Real Mom Kitchen.
Strawberry Muffin Recipe Substitutions
- Instead of the crumb topping, try adding turbinado sugar, or coarse sugar on top of the muffin batter before baking.
- Try substituting the strawberries for blueberries, raspberries, or blackberries.
- Instead of milk, try substituting buttermilk.
- Add old fashioned oats or quick oats to the crumble topping for a yummy texture and extra crunch. Try adding 1/4 to 1/2 cup.
Can I use frozen strawberries in this Strawberry Muffins Recipe?
You can substitute frozen berries for the fresh berries if needed, by letting them thaw slightly first, but don’t let them thaw completely. Spoon the berries out with a slotted spoon to remove any extra liquid.
Try using blueberries in Strawberry Muffins!
Instead of strawberries you can substitute blueberries in these muffins to make the best blueberry muffins. You can use your favorite berry for this easy muffin recipe.
How to halve Strawberry Muffins
This strawberry muffins recipe should have no problem being cut in half if you want to have less muffins. You’ll end up with about 7-9 muffins if you cut the recipe in half. Make sure to properly cut each of the ingredients in half for the recipe.
What to serve with Homemade Strawberry Muffins
These moist muffins are such a great quick breakfast to have on hand. Serve them up with some eggs, and sausage or bacon for the perfect way to start your day. They’d also be delicious served with a fresh strawberry smoothie, especially if you have lots of fresh strawberries laying around.
Strawberries Muffin Recipe storage instructions
These strawberry muffins can be stored in an airtight container at room temperature for up to 2 days. Line the container with a few paper towels on the bottom, then add a layer of muffins, then add another layer of paper towels on top. These muffins tend to get a little soft when stored, especially thanks to the moisture from the strawberries. So the paper towel layers helps them to not get as soggy.
You can also freeze the muffins by wrapping the cooled muffins individually in plastic wrap, then placing a few of them in a freezer bag or container. They can be frozen for up to 3 months. Thaw the delicious muffins at room temperature before enjoying.
Looking for more muffin recipes?
- Pumpkin Muffins
- Apple Crumble Muffins
- Raspberry Muffins
- Chocolate Muffins
- Lemon Poppyseed Muffins
- Strawberry Yogurt Muffins
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Bakery Style Strawberry Muffins
Ingredients
- 1/2 cup unsalted butter (softened, 1 stick)
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 1/2 cup milk
- 2 cups strawberries (chopped)
For the Crumb Topping:
- 1/4 cup butter (melted)
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 tsp cinnamon
- 1/2 cup flour
Equipment
- Large Mixing Bowl
Instructions
For the Strawberry Muffins:
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the butter and sugar for the muffins in a large mixing bowl. Mix for about 1 minute until nice and creamy.
- Mix in the eggs, one at a time, until just combined.
- Stir in the vanilla extract.
- Combine the baking powder, salt and flour in a medium sized bowl. Whisk together.
- Alternate adding the flour mixture and the milk, stirring after each addition, until everything is incorporated and mixed well.
- Carefully fold in the strawberries.
- Scoop the batter into greased muffin tins, filling each about 3/4 full.
For the Crumb Topping:
- In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork. Until you have a nice crumb.
- Sprinkle the crumb evenly over the tops of the muffin batter.
- Bake for about 16-18 minutes, or until an inserted toothpick comes out clean.
Video
Notes
Nutrition
These Bakery Style Strawberry Muffins were first published June 10, 2013. Photos updated on February 24, 2020.
Candace says
Very delicious! Followed everything, exactly and they came out perfect 🙂
Definitely making them again!
Ellen says
We are so glad. It is always nice to know when others find our recipes perfect and delicious.
Gracelin says
Very easy recipe to make and it turned out great!! definitely recommend…
Kaylee says
I just made these this morning! They are good! I liked how they did not have yogurt in them because I don’t have any yogurt on hand! Also, we ran out of eggs a couple days ago, so I substitued the 2 eggs for 2 teaspoons baking soda and 2 tablespoons apple cider vinegar and it turned out good! Thanks for sharing this recipe!
Aimee says
I’ve never tried that substitute out, glad they turned out for you!
laine says
hi can i use homemade strawberry jam? instead of fresh one?
Aimee says
I think the jam would be too moist for the muffins, but I haven’t tried it.
Diana Wagner says
I just made these with some strawberries that were looking limp in my fridge. I took the suggestion of adding oats in the crumble. It turned out delicious!!! Great recipe! Will definitely be making these again. Thank for sharing the recipe.
Kiana says
Thanks for this recipe! I had some strawberries that needed use and this was perfect. They smell and taste amazing. My only suggestion is to slowly add the butter to the crumble to make sure you don’t end up with a paste. Definitely saving this for future use:)
Erin McCaffery says
So many nice comments on these muffins, I definately will try them. But I have no milk. Could I use buttermilk instead?
Aimee says
Buttermilk should work great!
Johanne Duhaime says
Great recipe ! Easy to make and delicious. I baked for 2 minutes more and it was perfect. The smell woke my husband from a deep sleep. Will definitely do again, thanks !
Holli says
These are delicious! I dried my strawberries out a little bit and used oats in the crumble! Mm so good!
Aimee says
Mmm I will have to try outs in my crumble next time
Cori Armstrong says
These muffins are delicious! I especially liked that they were not overly sweet. After reading the reviews, I also added oats to the topping. Will definitely make again.
Aimee says
Ooh oats on top is a great idea!
grace says
So Good! Thank you for sharing this recipe!
sami says
This is sooo good I love it so much and I always use this as my go-to recipe. It’s healthy enough to pass as not a dessert but it tastes just like one! My family loves these and they will work for everyone young and old!
Aimee says
Thanks so much Sami!
Susan Lipp says
I am an extremely discriminating baker! I give this recipe 5 stars! Delicious, cake like, bakery texture but less sweet as muffin should be. Added some quick oats to crumble which gave tops an extra crunch and slight nutty flavor to offset the sweeter muffin batter. Recipe is a keeper.
Ellen says
Wow, such great and kinds words. Thank you. So glad it was wonderful for you. The oats additional sounds really good.
Cassie says
Berry Good Recipe! I used 1 cup of strawberries and 1 cup of pomegranate seeds and added 1/2 cup of white chocolate chips and the’re amazing.
Kimberly says
Can I have a recipe for frozen strawberries Please. I live in the Caribbean so strawberries Are easier to purchase frozen. Thanks in advance 😁
Aimee says
I haven’t made it with frozen strawberries. I’d try thawing them and then since you cook them up any way it should be fine
ally says
has anyone used tinned straelwberrys ?
Aimee Berrett says
I havent, sorry!
Sloane says
So so so glad I stumbled upon your scrumptious and perfect recipe! Just baked these with freshly picked strawberries! Delish! Thanks again 🙂
Aimee Berrett says
I’m so glad you liked them, Sloane! These are some of my favorites!
An says
I want to try this with a smaller amount can I just half the measurements
Aimee Berrett says
I think all of the ingredients should work fine being halved. I haven’t tried it before though so I can’t guarantee what will happen 🙂
Jennifer says
These are great, I used granola instead of the crumbs and they lasted longer and are delicious as well!
Aimee Berrett says
Oooh granola on top sounds delicious!
Cristina says
These were delicious! I made mine into a loaf and for the crumble i noticed for me anyways it was best to add the butter in little by little.., my first batch became a paste. Thanks for the great recipe!
Aimee Berrett says
Glad you figured out what worked for you Cristina! It sounds delicious as a sweet bread loaf!
MaKenna says
Thanks for sharing this recipe! Strawberries just went on sale for $1.25 a package at my local grocery store, so I stocked up on them. I have the first batch in the oven right now, and it smells heavenly!
aimeeberrett says
Oooh what a great price for strawberries. Hope you stoked up! Also hope you like the muffins!
Jessica says
How do you think these would freeze? I have a ton of strawberries to use up, and I live alone, with my boyfriend visiting on the weekends. I could always bring them to work, if need be.
aimeeberrett says
I haven’t tried freezing them, so I can’t say for sure. But I think they would freeze alright. However, the crumb may get a little moist in the freezer and might not be as “crumbly” when thawed, but I think the flavor would still be there. Let me know if you try it!
vanessaourthriftyideas says
um, YUM!! These look amazing. I wanted to let you know that I have featured them in a muffin round-up on my blog! http://www.ourthriftyideas.com/2013/06/roundup-summer-muffins.html
clarkscondensed says
These look fabulous. Strawberry muffins happen to have a favorite of mine 🙂
aimeeberrett says
Thanks Katie! It was my first time with strawberry muffins, but they turned out so good I will definitely be making them again!
Audra @ PainlessMeals says
These look deLICIOUS. Thanks for sharing 🙂
aimeeberrett says
Thank you Audra! Let me know if you try them!