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Strawberry muffins should be soft, tall, and packed with juicy berries—not dense, dry, or sunken in the middle. I’ve spent years perfecting muffin recipes, testing batch after batch to create muffins that rival anything you’d find in a bakery. Strawberry muffins are no exception.
These muffins are now on the family recipe book! They’ve earned their spot as they are sooo delicious, fluffy, moist and turn out amazing every time! Perfect tall domes, just like the bakery ones. Thank you for this recipe and all the tips!
-Isabel
Strawberry muffins should be big, fluffy, and bursting with juicy berries—but nailing that perfect bakery-style texture at home can be tricky. After years of testing muffin recipes, I’ve developed a formula that consistently delivers tall, moist, and flavorful muffins, and I’m excited to share it with you.
If you’ve ever struggled with dense muffins, berries sinking to the bottom, or muffins that fall flat, I’ve been there. But after testing dozens of batches, I discovered a few techniques make all the difference:
1. Use Buttermilk for Moisture and Rise
Buttermilk is my secret weapon for soft, tender muffins. It adds just the right acidity to activate the baking soda, helping the muffins rise higher while keeping them light and moist. No buttermilk? A quick homemade version using milk and lemon juice works too!
2. Measure Flour by Weight for Accuracy
The best way to ensure perfectly textured muffins is to measure your flour using a kitchen scale. Flour is easy to over-measure with cups, which can lead to dry, dense muffins. I always weigh my flour for precise results—typically 120g per cup.
No scale? The next best method is the fluff, spoon, and level technique: fluff the flour, spoon it into the measuring cup, and level it off with a knife. This helps prevent accidentally packing in too much flour, which can throw off the moisture balance in your muffins.
3. Bake at a Higher Temperature First
This is my favorite trick for getting that beautiful domed muffin top. I start baking at 425°F for the first 5 minutes, then reduce the temperature to 350°F for the rest of the baking time. This gives the muffins a powerful initial rise, just like you’d find in a bakery.
4. Don’t Overmix the Batter
Muffins should be tender and fluffy, not tough. The key? Mix until just combined. Overmixing overdevelops the gluten, leading to dense muffins. When folding in the strawberries, I stop as soon as they’re evenly distributed—no more stirring!
With these techniques, my strawberry muffins come out perfect every time—moist, tall, and bakery-worthy. Whether you make them for a weekend treat or a quick breakfast, you’ll never go back to store-bought muffins again.
Pair these muffins with an acai bowl if you have lots of extra fruit on hand!
I am obsessed with muffins and I love rotating the flavors I bake for my family. Sometimes I make blueberry muffins, lemon muffins, or chocolate chip muffins for a really good treat and of course now my new favorite are these strawberry muffins.
Check out my whole collection of muffin recipes for more inspiration!
Why You’ll Love This Strawberry Muffin Recipe
- Packed with lots of fresh strawberries – 2 cups!
- Use fresh or frozen strawberries
- Moist, soft and fluffy muffins with a tender crumb
- Domed, tall muffin tops (bakery style!)
Strawberry Muffin Ingredients
- All purpose flour – Properly measured using the spoon and level method or measured by weight on a food scale.
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Buttermilk – I recommend using store bought buttermilk.
- Vegetable oil
- Vanilla extract
- Strawberries – Very ripe, juicy strawberries are best, but any will do!
- Sanding sugar
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
How to make Strawberry Muffins
These perfect strawberry muffins are a must-have recipe. Not only are they packed with fresh strawberry flavor, but using my tips below to get a tall, golden top makes the perfect muffin. You may never buy another muffin at the store or coffee shop again!
- Combine dry ingredients. In a medium bowl combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to combine and set aside.
- Combine wet ingredients. In a large bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a rubber spatula or beat with an electric mixer on low for 30 seconds.
- Mix wet and dry ingredients. Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the strawberries. The batter will be very thick!
- Rest the batter. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- Fill the muffin pan. For bakery style muffin tops, line a 12 count muffin pan with 6 muffin cups, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy.
- Top the muffins. Press the additional 1/2 cup of strawberries on top of the muffins and sprinkle with sanding sugar.
- Bake, cool, and repeat. Bake for 9 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. The Rest Period
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. Fill Every Other Muffin Cup
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. Fill Them To The Top
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. Bake at High Temperature Initially
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
Tips for making Homemade Strawberry Muffins
Properly measure the flour. Measure the flour using the spoon and level method or by weight using a food scale.
Use baking powder, do not swap for baking soda.
Stick with buttermilk. For best results, make these strawberry muffins with buttermilk. This recipe has not been tested with whole milk, skim milk or a milk alternative.
Be sure to rest the batter. Allow the batter to rest for 15 minutes.
Don’t forget the toppings. Top the muffins with lots of strawberries and sanding sugar for a true bakery style muffin.
Bake at high temp first. Bake at a higher temperature initially to cause the muffins to rise quickly.
No need to flour the berries. Because the muffin batter is so thick, the strawberries will stay in place and won’t sink to the bottom of the muffins. Therefore, tossing the berries in flour is not necessary.
Fresh Strawberry Muffins variations and substitutions
- Strawberry Banana Muffins: Craving that strawberry banana combo? I have an amazing strawberry banana muffin recipe!
- Strawberry Lemon Muffins: Add a bit of lemon juice or simply top with fresh lemon zest if you really want your muffins to pack a citrus punch.
- Add a crumb topping by following this recipe!
- Gluten Free Strawberry Muffins: I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Recipe for Strawberry Muffins FAQs
Yes, these strawberry muffins freeze well. First, allow the muffins to cool completely. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag. To thaw, let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.
Leftover muffins can be stored at room temperature for 3-4 days in an airtight container. You can also refrigerate them and let them come to room temperature before enjoying them.
Yes! You can make strawberry muffins with frozen strawberries. Use the same amount of fresh or frozen strawberries. Be sure to add them to the batter while they are still frozen.
More Muffin Recipes
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Homemade Strawberry Muffins
Equipment
Ingredients
Muffins
- 3 cups (360g) all-purpose flour
- 1½ cups (297g) granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ¾ cup (177ml) buttermilk
- ½ cup (118ml) vegetable oil
- 2 tsp vanilla extract
- 2 cups strawberries, diced
To Top the Muffins
- ½ cup strawberries, diced
- sanding sugar
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to combine and set aside.3 cups (360g) all-purpose flour, 1½ cups (297g) granulated sugar, 3 tsp baking powder, 1/2 tsp salt
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with an electric mixer on low for 30 seconds.2 large eggs, 3/4 cup (177ml) buttermilk, 1/2 cup (118ml) vegetable oil, 2 tsp vanilla extract
- Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the strawberries. The batter will be very thick!2 cups strawberries
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press the additional 1/2 cup of strawberries on top of the muffins and sprinkle with sanding sugar.½ cup strawberries, sanding sugar
- Bake for 9 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
Notes
- Measure the flour using the spoon and level method or weigh it on a scale.
- You can make strawberry muffins with frozen strawberries. Use the same amount of fresh or frozen strawberries. Be sure to add them to the batter while they are still frozen.
- I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
These Fresh Strawberry Muffins were delightfully delicious. Everything about this recipe was accurate. I am a beginner at making muffins myself, this recipe was easy for me to understand and complete. The sanding sugar was a great way to complete the Fresh Strawberry Muffins.
Hi – I was wondering if using a different oil besides vegetable would work. We’ve completely cut seed oils out of our diet and I’ve had success with coconut, olive & avocado oils in other recipes {just not my pound cake..}. These look so delicious and I don’t want to ruin a batch if I can help it. Thank you!
We’ve swapped the vegetable oil for olive oil with good results!
These muffins are now on the family recipe book! They’ve earned their spot as they are sooo delicious, fluffy, moist and turn out amazing every time! Perfect tall domes, just like the bakery ones. Thank you for this recipe and all the tips! 😍👌