If you’re searching for a scrumptious, bakery-worthy treat you can whip up in half an hour, this Strawberry Muffin Recipe is a must-try! These easy muffins feature juicy bites of fresh strawberries and a subtly tangy, ultra-moist crumb thanks to Greek yogurt (or sour cream). Each batch comes together in just one bowl, making them perfect for busy mornings, weekend brunches, or any time you crave a sweet, homemade snack.

Ingredients You’ll Need

The beauty of this Strawberry Muffin Recipe lies in its simplicity—every ingredient pulls its weight for flavor, texture, or irresistible color. Here’s what you’ll need, along with some helpful tips for the best results:

All-purpose flour: This is the backbone of the muffin, holding everything together for a tender bite.
Baking powder: Lifts the muffins to lofty, bakery-style tops.
Baking soda: Adds a bit more rise and a lovely texture when combined with the yogurt or sour cream.
Salt: Enhances flavor and balances sweetness.
Unsalted butter (melted): Gives rich, buttery undertones and keeps each muffin moist.
Granulated sugar: Sweetens the batter just right—make sure to measure for a perfect balance with the berries.
Large eggs: Add structure and a touch of richness to the crumb.
Vanilla extract: Infuses each muffin with a sweet, aromatic depth.
Plain Greek yogurt or sour cream: Provides moisture and a slight tang, making the muffins impossible to dry out.
Fresh strawberries (diced): The star of the show! Pick ripe berries for bursts of flavor and gorgeous color.
Coarse sugar (optional): Sprinkled on top for a beautiful, sparkly crunch.

How to Make Strawberry Muffin Recipe

Step 1: Prep Your Muffin Tin and Oven

Start by preheating your oven to 375°F (190°C) so it’s hot and ready by the time your batter is mixed. Line a 12-cup muffin tin with paper liners or give it a light greasing—this helps the muffins release perfectly without sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining these first ensures the leavening agents are distributed evenly, setting your Strawberry Muffin Recipe up for sky-high tops and a light crumb.

Step 3: Combine the Wet Ingredients

In a large bowl, gently whisk the melted butter with the sugar until the mixture is smooth and glossy. Crack in your eggs one at a time, stirring after each addition to help your muffins bake up soft, not dense. Add the vanilla extract and yogurt (or sour cream), whisking until everything blends into a silky, creamy base.

Step 4: Bring It All Together

Sprinkle the dry ingredients over the wet mixture, and use a spatula to fold everything together. The trick here is to mix just until no flour streaks remain—overmixing can make the muffins tough! For an extra pro-tip, toss the strawberries with a teaspoon of flour; this keeps them evenly distributed and prevents sinking.

Step 5: Gently Add the Strawberries

Fold the diced strawberries into your batter with a few careful turns of the spatula. It’s okay if a few streaks of flour remain; they’ll finish mixing as you divide the batter. Every spoonful should have plenty of fruit for bursts of flavor in every bite.

Step 6: Fill, Top, and Bake

Spoon the batter evenly into your muffin cups, filling each about three-quarters full. If you love that bakery crunch, scatter coarse sugar generously on each mound of batter. Slide the pan into the oven and bake for 18 to 22 minutes, or until the muffins are golden and a toothpick comes out clean from the center.

Step 7: Cool and Enjoy

Let your muffins cool in the pan for five minutes to set up, then transfer them to a wire rack so they don’t get soggy. This short wait intensifies the flavors and guarantees a pillowy inside with just the right crumb.

How to Serve Strawberry Muffin Recipe

Garnishes

For an elegant touch, dust the muffins with powdered sugar or crown them with extra diced strawberries. If you’re feeling fancy, a drizzle of vanilla glaze makes them entirely dessert-worthy.

Side Dishes

Pair your Strawberry Muffin Recipe with a steaming mug of coffee or an icy latte for breakfast bliss. They also shine next to a bowl of yogurt and granola or fresh fruit salad for a balanced morning spread.

Creative Ways to Present

Try slicing each muffin in half and spreading with a swipe of lemon curd or whipped cream cheese. For gatherings, arrange muffins on a cake stand with sprigs of mint and berries for extra pop—guaranteed to make your table look Insta-worthy!

Make Ahead and Storage

Storing Leftovers

Keep any uneaten muffins in an airtight container at room temperature for up to 3 days. Lining the container with a paper towel helps absorb extra moisture and keeps the tops from getting sticky.

Freezing

This Strawberry Muffin Recipe freezes like a dream! Once cooled, wrap muffins tightly in plastic wrap or foil, then stash in a freezer bag. Freeze for up to 2 months. Thaw at room temperature overnight for best results.

Reheating

To refresh that just-baked taste, warm thawed muffins in a 300°F (150°C) oven for about 7 minutes, or microwave briefly (10 to 15 seconds) until soft and fragrant.

FAQs

Can I use frozen strawberries in this Strawberry Muffin Recipe?

Yes, you can! Just be sure to dice them while still frozen and toss with a bit of flour before folding into the batter to minimize excess moisture and prevent streaks.

How can I make these muffins dairy-free?

Swap the butter for melted coconut oil or vegetable oil, and use a non-dairy yogurt or sour cream alternative. The texture will be slightly different, but you’ll still get delicious results.

What’s the secret to tall, bakery-style muffins?

Fill the muffin cups nearly to the top and start with a hot oven. This helps the muffins rise quickly for those lofty domes everyone loves.

Is it okay to use whole wheat flour instead of all-purpose?

You can substitute up to half of the flour with white whole wheat flour for added nutrition. Keep in mind the muffins will be a little denser, but still very tasty.

Can I add other mix-ins to this Strawberry Muffin Recipe?

Absolutely! Try gently folding in white chocolate chips, toasted nuts, or a pinch of cinnamon for a creative twist that complements the strawberries nicely.

Final Thoughts

Now that you have all the tips and tricks for making this Strawberry Muffin Recipe, I hope you feel inspired to bake a batch soon. There’s nothing quite like the aroma of homemade muffins wafting through your kitchen, and these are sure to become a new favorite in your home. Happy baking!

Strawberry Muffin Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These delightful Strawberry Muffins are perfect for a sweet breakfast or snack. Bursting with fresh strawberries and a hint of vanilla, these moist and tender muffins are sure to become a family favorite.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, melted and cooled
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup plain Greek yogurt or sour cream
1 1/2 cups fresh strawberries, diced
2 tablespoons coarse sugar for topping (optional)

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Instructions

Preheat oven to 375°F (190°C). Line muffin tin.
Whisk dry ingredients in a bowl.
Whisk butter and sugar, add eggs, vanilla, and yogurt.
Fold in dry ingredients and strawberries.
Divide batter into muffin cups, sprinkle with sugar, bake for 18-22 minutes.
Cool in pan before transferring to a rack.