Homemade Strawberry Muffins

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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These Bakery Style Strawberry Muffins were first published June 10, 2013. Photos updated on February 24, 2020.