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These moist strawberry muffins are packed with 2 cups of fresh strawberries and perfected with a bakery-style domed top. Learn how to make the perfect TALL muffin, bursting with strawberry flavor!

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strawberry muffins arranged with fresh strawberries in between

If you are a muffin lover like I am, this easy muffin recipe will be your new favorite! The fresh berries in this strawberry muffin recipe pack the perfect punch of sweet and tart combined.

Making muffins is the perfect way to use up juicy strawberries you may not otherwise eat before they go bad, and I especially recommend making these during strawberry season!

Pair these muffins with an acai bowl if you have lots of extra fruit on hand!

strawberry muffin batter in a clear glass bowl on a white surface

This is such an easy recipe to make on a regular basis, and having bakery style strawberry muffins to grab and go from home just makes life easier, and tastier too!

These easy strawberry muffins will be a hit with your whole family! Whip up a batch on a slow morning or save them for a quick breakfast on those busy mornings. Muffins aren’t just for breakfast though, they’re really an any time kind of food!

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 with one bite taken out sitting on an open paper muffin cup

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.
two strawberry muffins stacked with fresh strawberries around them

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 Muffin Tops

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 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. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) for 9 minutes then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shape.

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. 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 muffins 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.

strawberry muffins in a muffin pan with fresh strawberries arranged around it

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. 

close up of strawberry muffins with one partially eaten, arranged with fresh strawberries in between

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

Can I freeze strawberry muffins?

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.

How long do strawberry muffins last?

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.

Can I use frozen strawberries to make muffins?

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

4.91 from 32 ratings

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Homemade Strawberry Muffins

By: Beth
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 15 minutes
Servings: 12 muffins
These moist strawberry muffins are packed with 2 cups of fresh strawberries and perfected with a bakery-style domed top. Learn how to make the perfect TALL muffin, bursting with strawberry flavor!

Ingredients

Muffins

  • 3 cups all purpose flour, 360 grams
  • 1 & ½ cups granulated sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups strawberries, diced

To Top the Muffins

Instructions 

  • In a mixing bowl combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to combine and set aside.
  • 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.
  • Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the strawberries. The batter will be very thick!
  • 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.
  • 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.

4 Tips for Bakery Style Muffins

Please reference the post for an explanation of why I use each tip. 

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. 

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) initially then lower to 350ºF. 

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. FILL EVERY OTHER MUFFIN CUP

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.

Nutrition

Calories: 323kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 113mg | Fiber: 1g | Sugar: 27g | Vitamin A: 73IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 2mg
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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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4.91 from 32 votes (15 ratings without comment)

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46 Comments

  1. 5 stars
    These muffins were delicious!! Made them with fresh picked strawberries. I brought some into work and everyone loved them. I will definitely be making these again.

  2. Going to try these tonight, have you ever put rhubarb in with the strawberries, to make that strawberry rhubarb muffins?

    1. I haven’t but I think that will be fine! I was cut the amount of strawberries in half and use rhubarb for the other half!

  3. So, I love these muffins, actually I love all of your muffins. I had a few blueberries to use up so I stirred them in and used lemon extract. They were yummy!

  4. 5 stars
    These are literally the best muffins I have ever made. I get requests for them all of the time. I have made them as is and as mixed berry and they’re equally successful. This is now the only recipe I use. Thank you!

  5. 5 stars
    I halved the recipe and forgot to space out the muffins, but they still came out pretty gorgeous AND delicious.  Soft texture, strong strawberry flavor, and my only regret is not making a whole batch. 

  6. 5 stars
    I made these today and they came out amazing!  All of your tips and recipes do!  I was curious how you would adjust temperature and/or cooking time for mini muffins to give to small kids. 

  7. I’m going to try these in the morning, would it be okay to mix the wet and dry ingredients together the night before?? :) 

  8. I made these yesterday as I wanted to experiment making these before I took  them to a meeting  next Wednesday.  I’m using a Valentine theme, so these will fit in perfectly.  They turned out great!  So happy I found this recipe!  

    1. For mini muffins, I suggest baking them at 400ºF for the entire time, which might be 8-16 minutes, but it could be longer, it just depends on how full you fill them! I still do recommend doing the every other method when filling the pan if you overfill the holes!