These incredible strawberry muffins are soft, moist, and packed with fresh strawberries. They are everything you want in a strawberry muffin and super easy to make! Strawberry muffins on a white plate and on a cooling rack in the background.

Why this strawberry muffin recipe is so great:

  • Easy to make – All you have to do is mix the wet and dry ingredients separately, combine, fold in the strawberries, and bake!
  • Tastes amazing – These muffins are moist and flavorful. The crumb is light and fluffy. There is a richness from the eggs and dairy, and a wonderful aromatic scent from the vanilla. They taste like a strawberry shortcake but without the whipped cream or extra calories.
  • Versatile – You can easily swap out the strawberries and use whatever berries you have on hand like blueberries, blackberries, or raspberries. Chopped peaches and mangoes work well too.

An overhead view of strawberry muffins on a cooling rack and on the side

How to make strawberry muffins:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, whisk together the sugar, sour cream, vegetable oil, eggs, and vanilla extract.
  3. Stir in the dry ingredients until almost combined. Gently fold in the strawberries until just combined.
  4. Divide the muffin batter evenly into a paper-lined muffin tin. Top each muffin with a slice of strawberry and a sprinkle of coarse sugar if desired. Bake in a 350F preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

how to make strawberry muffins image collage

FAQ:

Can I use frozen strawberries?

Yes, keep frozen and dice them into small pieces. Bake for a few extra minutes.

Can I substitute strawberries for blueberries in muffins?

Yes, of course. Just follow the recipe as is, but replace the strawberries with blueberries.

How to make strawberry banana muffins:

With this recipe, simply replace the sour cream with one cup of mashed bananas. Please note that the texture won’t be as fluffy, but it will be sweeter.

How to store:

These muffins are best the day of, but they can be stored in an airtight container at room temperature for up to 3 days.

How to freeze:

Place the muffins in a freezer-friendly ziplock bag or container and store them in the freezer for up to a month. Thaw overnight in the fridge.

A strawberry muffin broken in half to show the inside texture.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Strawberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Description

These incredible strawberry muffins are soft, moist, and packed with fresh strawberries. They are everything you want in a strawberry muffin and super easy to make!


Ingredients

  • 2 & 1/2 cups (315g) all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup (2oog) granulated sugar
  • 1/2 cup sour cream (plain yogurt or ricotta cheese works too)
  • 1/2 cup canola oil (or any kind of vegetable oil)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup strawberries, diced

Optional

  • 12 slices of strawberries for topping
  • 2 tbsp coarse sugar for sprinkling

Instructions

  1. Preheat oven to 350F and line a standard-sized muffin pan with paper liners. Set aside.
  2. In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the sugar, sour cream, vegetable oil, eggs, and vanilla extract.
  4. Stir in the dry ingredients until almost combined. Gently fold in the strawberries until just combined.
  5. Divide the batter evenly into the prepared muffin pan. Top each muffin with a slice of strawberry (press it down into the batter slightly) and a sprinkle of coarse sugar if desired.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Notes

These muffins are best the day of, but they can be stored in an airtight container at room temperature for up to 3 days.

Recipe adapted from Just Crumbs Baked Cookbook by Suzie Durigon. I adapted the recipe based on what I normally have in my kitchen. I highly recommend this cookbook for any home cook that loves to bake both savory and sweet things.