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.
Mandi says
Ok these were literally amazing. I added lemon zest to my batter and a little extra vanilla cuz I never measure vanilla lol. Soooo good!
Aimee says
That sounds so good!
Yvonne says
Hands down this was one of the best muffin recipes I have ever made.
Sue says
I made these muffins using half stevia and half sugar. I used buttermilk
In place of milk and use 3 Tabs. Flour and 3/4 cup of oatmeal in the streusel, and I topped the muffins with turbinado sugar.
In place of strawberries I used fresh bing cherries.
These were awesome I’ll be making them often.
Aimee says
I’m so glad you made them work. Cherries sound delicious!
Chris says
Hi my family love these muffins but is it normal for the mixture to spread over the cake tin?
I have made twice now and both times it happened.
Aimee says
I would fill each muffin spot a little less, then they shouldn’t overflow.
Mari says
Never have I made a great muffin until I made this recipe! Have you tried with Peaches? Any suggestions?
Aimee says
Peaches are wet like strawberries, so it should be similar! Just chop them up small Let me know how it goes!
Liz says
I had a bunch of strawberries to use so these bakery style muffins were perfect! So fluffy and my kids will love them too!
Ellen says
That sounds like a perfect use of your strawberries, always glad to make the kids happy.
Taylor says
These were SO delicious! So moist and fluffy and loved that sweet crumb topping. Will definitely make again!
Barbara Hallett Wegner says
OMG these are so good and so very moist. I did add a little more than two cups of strawberries and they needed to cook longer 21 min’s
We grow tons of strawberries so I will be making these again and again.
I have tried many other recipes don ‘t look any further. They are a little sugary because of the topping but you can just do turbo sugar on top.
TG says
These are absolutely the best muffins I’ve made…EVER! I did substitute 1/2 C. Heavy Cream for the milk because I needed to use that up and only put a 1/2 tsp cinnamon in the crumble (personal preference). So, so yummy!!
Aimee says
So glad you loved them!!!
Almeda says
They were tasty but quite a few of mine crumbled in the middle after they were done baking. Any tips or maybe they’re supposed to do that? I did bake them in cupcake liners
Aimee says
I’m not sure what you mean crumbled – the middle fell in/sank? Or the cupcakes fell apart as you were eating them?
Deena says
Quick and easy 👍 I used Frozen Strawberry’s (previously thawed) I also added One cup of maraschino cherries drained well chopped up ! Hoping to Take them Trucking this week for snacks if the Hubby doesn’t Eat them all 🥰 Thanks
Serenity says
So they still taste good when baked 2 days in advance? I won’t have time to make then the day of or day before. Thanks.
Aimee says
They’re good for a few days, but best results are the first day as the strawberries will soften the muffins and the crumb topping
Pam says
Make with brown sugar white sugar is bleached has absolutely no flavor did not put topping on used frozen plain strawberries thawed put protein in
Marihah says
Is there a freeze and bake option for these?
Aimee says
I’ve never made the batter and frozen it, if that’s what you’re asking. You could bake the muffins and try freezing them once cooked. Wrap them tightly individually in plastic wrap then place them together in a freezer safe bag. Then just thaw and enjoy when you’re ready. I haven’t tried it with these and the strawberries get quite soft with regular storage, so I can’t guarantee how they’ll be. Blueberries instead might be a better option. Let me know if you try it.
Ingrid W says
This is so delicious muffins. My husband really enjoyed it so much and want me to make more often. Definitely a keeper. I use the strawberry chopped to smaller pieces as I have way too many strawberry and it really turned out good, also I save about half a cup of cut up strawberry for topping instead of the crumble topping. My step daughter friend mother would a recipe. She said its so delicious!! 😉
Bee says
Wonderful recipe!
Substituted lacto-free milk for the milk.
Used a dry brown sugar for the white and brown sugar, as I live in a country that doesn’t use the moist brown sugar.
Substituted 1 cup of strawberry freezer jam for the berries.
Vanessa says
These sound and look amazing! Do you know if these freeze well?
Aimee says
I think they would freeze okay, but I haven’t personally tried. I would flash freeze them first, before putting them in a freezer safe bag or container.
Barbara says
Best Muffins I’ve ever made! They are delicious and I will be making them again.
Aimee says
Yay! I’m so glad to hear that!
Kimberly Sparkman says
I made these today because I had two packages of organic strawberries to use up. Definitely 5 stars! Fantastic- going in my recipe.box.
Hannah says
You haven’t tasted the best muffin till you have tested these!!!!!! I cant give it a high enough rating!! Thank you! I just subscribed and cannot wait to see what other yummy recipies you share
Abby says
These are my go to breakfast muffins. I’ve made the with blieberries and strawberries. They always come out amazing and Im OBSESSED w the crumble!
Aimee says
Yay! I’m so glad! Blueberry sounds delicious 😋
Roro says
Very good! Next time I would probably up the sugar in the mix to 1 cup instead of 3/4, but I tend to like things sweet. It’s probably perfect for someone with less of a sweet tooth.
Ellen says
We are so glad you like the strawberry muffins and thanks for the 5 star review! If you decide to increase the sugar please note it will probably change the texture of the muffin, possibly make it a more crumbly muffin. But overall you should still have a very delicious muffin. It is also possible that some strawberries are sweeter than others and that will make a difference on your sweet tooth. 🙂
Ariona Shyan says
I am NOT joking when I say these are my new favorite thing to eat! As soon as I run out, I make more. All my family & friends love them too, even my dad who doesn’t typically like strawberries!
Aimee says
Yay! That makes me so happy!
Kellie says
Can you substitute frozen stawberries in this recipe?
Ellen says
If a recipe calls for fresh berries it is usually best to use fresh berries. That being said, you can still substitute frozen berries for fresh berries; just be aware frozen berries have juice and you might need a thickner if you are using them from frozen. If you let the frozen berries thaw, drain them well. If you try it, please let us know how it turns out.
Donna DeMarcello says
Ty for the input! I only have frozen strawberries and I’m going to bake these today. What kind of thickener would you suggest?
Aimee says
You could try coating them lightly in some cornstarch, I’m not sure how that’ll work.
Andrea says
My son absolutely loves these muffins! I’ve made them a couple of times and they’re always a hit. Thanks!
Majida says
Hello there, thank you so much for this strawberry muffins i baked them today they turn out moist and delicious everyone loved them I followed the recipe exactly only one change I made is o add more 1/4 cup of sugar to the batter since my Strawberry weren’t sweet, thank you again 😊❤️
Ellen says
You are welcome. That sounds so delicious. You have me wanting these again soon.
Hannah says
You haven’t tasted the best muffin till you have tested these!!!!!! I cant give it a high enough rating!! Thank you! I just subscribed and cannot wait to see what other yummy recipies you share
Aimee says
Thanks so much Hannah! That makes me so happy to hear