Fresh Strawberry Muffins Recipe

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I packed two cups of fresh strawberries into my strawberry muffin recipe and perfected a bakery-style domed top that fellow bakers keep asking me about.

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A photo of Fresh Strawberry Muffins Recipe

I still get a little smug when these Fresh Strawberry Muffins rise into domed, bakery-style tops. I toss in fresh strawberries hulled and roughly chopped and a splash of vanilla extract, and somehow they come out moist and almost electric.

People call this my Strawberry Muffin Recipe and sometimes it even pops up in lists titled Best Fresh Strawberry Recipes, which feels weird but fun. Theyre the kind of thing that makes you check the oven twice, impatient and hopeful.

I promise they arent fussy, yet look like something from a shop window. Try one warm, note the texture, and tell me if you agree.

Ingredients

Ingredients photo for Fresh Strawberry Muffins Recipe

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  • Strawberries: Bright juicy berries with fiber and vitamin C, sweet with a little tang.
  • All purpose flour: Provides carbs and structure, not much protein or fiber, gives soft crumb.
  • Granulated sugar: Pure sweetener, adds calories not nutrients, boosts browning and texture.
  • Butter: Adds richness and tenderness, fats for flavor helps brown crust, very tasty.
  • Eggs: Bind and add protein, moisture and lift helps muffins hold together.
  • Sour cream or yogurt: Adds tang moisture and tender crumb, a bit of extra protein.
  • Lemon zest: Optional bright citrus note, little acidity cuts sweetness, aromatic and fresh.

Ingredient Quantities

  • 2 cups fresh strawberries hulled and roughly chopped

  • 2 cups all purpose flour

  • 3/4 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon fine salt

  • 1/2 cup unsalted butter, melted (1 stick)

  • 2 large eggs

  • 1/2 cup whole milk

  • 1/2 cup sour cream or plain yogurt

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest (optional)

  • Coarse sugar for sprinkling, about 1 tablespoon (optional)

How to Make this

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1. Preheat oven to 425°F (220°C) and line a 12-cup muffin pan with liners or grease the cups well.

2. Hull and roughly chop 2 cups fresh strawberries, then toss them with 1 tablespoon of the 2 cups all purpose flour you measured earlier (this helps keep them from sinking).

3. In a large bowl whisk together the remaining flour (about 1 15/16 cups), 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon fine salt and 1 tablespoon lemon zest if using.

4. In another bowl whisk 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup whole milk, 1/2 cup sour cream or plain yogurt, and 1 teaspoon vanilla extract until smooth; its best if eggs and dairy are at room temp so they mix easier.

5. Pour the wet mixture into the dry ingredients and stir gently until just combined, batter should be lumpy, dont overmix or muffins will be tough.

6. Fold the floured strawberries into the batter gently so you dont smash them up, work fast so berries dont bleed too much color.

7. Divide batter into the muffin cups, filling them heaping 3/4 to full to encourage bakery-style domed tops, sprinkle coarse sugar on top if you want a crunchy sparkle.

8. Bake at 425°F for 5 minutes to set the dome, then reduce oven to 375°F (190°C) and bake another 14 to 17 minutes until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.

9. Let muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool; theyre best served warm or at room temperature.

Equipment Needed

1. 12-cup muffin pan (liners or well greased)
2. Large mixing bowl and a medium bowl
3. Measuring cups and measuring spoons
4. Liquid measuring cup
5. Whisk
6. Rubber spatula or wooden spoon
7. Chef’s knife and cutting board
8. Ice cream scoop or large spoon (for even portioning, dont overfill)
9. Wire cooling rack, oven mitts and toothpicks for checking doneness

FAQ

A: Yes you can. Do not thaw them first or they'll turn the batter pink and make it watery. Toss frozen pieces in a little flour then gently fold them in frozen. You may need to add a minute or two to the bake time.

A: Chop them not too small, pat them dry, then toss with a tablespoon of flour. That helps them stay suspended and keeps the batter from turning all red.

A: Plain yogurt works fine, use the same amount. If you skip both expect drier muffins. The sour cream or yogurt gives tenderness and keeps the crumb moist.

A: Insert a toothpick in the center it should come out with a few moist crumbs not wet batter. Tops should be golden and spring back when lightly pressed.

A: At room temp in an airtight container they last 1 to 2 days. In the fridge up to 5 days. Freeze cooled muffins in a freezer bag up to 3 months, thaw at room temp or warm in a low oven.

A: Fill cups about three quarters full, preheat oven fully, and avoid overmixing the batter. You can start at a slightly higher temp for the first 5 minutes then lower it but watch carefully so edges don't burn.

Fresh Strawberry Muffins Recipe Substitutions and Variations

  • Unsalted butter: swap the 1/2 cup melted butter for 1/2 cup neutral oil like canola or sunflower. Oil keeps muffins moist, you don’t need to melt it. Or use melted coconut oil 1:1 if you don’t mind a hint of coconut.
  • Whole milk: use 1/2 cup buttermilk, or make “soured” milk with 1/2 cup milk plus 1/2 tsp lemon juice or vinegar, let sit 5 minutes. For dairy free, 1/2 cup unsweetened almond or soy milk works fine.
  • Sour cream or plain yogurt: swap for equal parts Greek yogurt for the same tang and body. For a lower fat option use 1/2 cup applesauce, but it makes the crumb denser and a bit sweeter so cut the sugar by 1 to 2 tbsp.
  • Eggs: replace the 2 large eggs with 2 flax eggs (2 tbsp ground flax meal + 6 tbsp water, mix and rest 5 minutes) for a vegan swap. You can also use about 1/2 cup mashed banana or 1/2 cup applesauce total, expect more moisture and banana flavor if you go that route.

Pro Tips

– bring eggs and dairy to room temp, they mix easier and give a lighter crumb, so dont toss cold stuff straight into the batter.

– toss the berries in a little flour or cornstarch first, it helps them stay suspended in the batter and cuts down on that pink streaking that makes muffins look sad.

– fold gently and stop when the batter still looks a bit lumpy, overmixing will make them tough and dense so dont try to make it perfectly smooth.

– fill the cups nearly full for taller tops, and let muffins rest in the pan a few minutes before moving to a rack so they dont collapse, also rotate the pan halfway through if your oven has hot spots.

Fresh Strawberry Muffins Recipe

Fresh Strawberry Muffins Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I packed two cups of fresh strawberries into my strawberry muffin recipe and perfected a bakery-style domed top that fellow bakers keep asking me about.


Pin

Servings

8

servings

Calories

359

kcal

Equipment: 1. 12-cup muffin pan (liners or well greased)
2. Large mixing bowl and a medium bowl
3. Measuring cups and measuring spoons
4. Liquid measuring cup
5. Whisk
6. Rubber spatula or wooden spoon
7. Chef’s knife and cutting board
8. Ice cream scoop or large spoon (for even portioning, dont overfill)
9. Wire cooling rack, oven mitts and toothpicks for checking doneness

Ingredients

  • 2 cups fresh strawberries hulled and roughly chopped

  • 2 cups all purpose flour

  • 3/4 cup granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon fine salt

  • 1/2 cup unsalted butter, melted (1 stick)

  • 2 large eggs

  • 1/2 cup whole milk

  • 1/2 cup sour cream or plain yogurt

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest (optional)

  • Coarse sugar for sprinkling, about 1 tablespoon (optional)

Directions

  • Preheat oven to 425°F (220°C) and line a 12-cup muffin pan with liners or grease the cups well.
  • Hull and roughly chop 2 cups fresh strawberries, then toss them with 1 tablespoon of the 2 cups all purpose flour you measured earlier (this helps keep them from sinking).
  • In a large bowl whisk together the remaining flour (about 1 15/16 cups), 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon fine salt and 1 tablespoon lemon zest if using.
  • In another bowl whisk 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup whole milk, 1/2 cup sour cream or plain yogurt, and 1 teaspoon vanilla extract until smooth; its best if eggs and dairy are at room temp so they mix easier.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined, batter should be lumpy, dont overmix or muffins will be tough.
  • Fold the floured strawberries into the batter gently so you dont smash them up, work fast so berries dont bleed too much color.
  • Divide batter into the muffin cups, filling them heaping 3/4 to full to encourage bakery-style domed tops, sprinkle coarse sugar on top if you want a crunchy sparkle.
  • Bake at 425°F for 5 minutes to set the dome, then reduce oven to 375°F (190°C) and bake another 14 to 17 minutes until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Let muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool; theyre best served warm or at room temperature.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 144g
  • Total number of serves: 8
  • Calories: 359kcal
  • Fat: 16.4g
  • Saturated Fat: 9.7g
  • Trans Fat: 0.25g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.8g
  • Cholesterol: 79mg
  • Sodium: 382mg
  • Potassium: 145mg
  • Carbohydrates: 47.4g
  • Fiber: 1.6g
  • Sugar: 24.1g
  • Protein: 6.2g
  • Vitamin A: 438IU
  • Vitamin C: 22mg
  • Calcium: 49mg
  • Iron: 0.7mg

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