Strawberry Muffins
Light, fluffy, covered in a streusel crumb topping and oh so delicious this Strawberry Muffin recipe is easy to make and will become a family favorite.
If you are asking yourself “what can I do with a cup of strawberries” then I have the perfect recipe for you. Strawberry Muffins are easy to make and absolutely delicious.
If you are asking if Strawberry Muffins are good I have one question for you. Do you love strawberry shortcake? If your answer is yes then you will love this recipe.
Perfect Strawberry Muffins
Light, airy, and moist Strawberry Muffins have my heart. There is just something warm and comforting about a pastry with a cup of coffee for breakfast or brunch.
These muffins are the perfect blend of sweet and chewy on the inside and covered in a cinnamon crumb topping on the outside. It is like strawberries and coffee cake had a baby and the result was the strawberry muffin. And I am a huge fan of it.
How To Make This Simple Strawberry Muffin Recipe
When making this recipe I like to keep the wet and dry ingredients separate. By blending the wet and dry ingredients separately it allows all of the ingredients to be mixed completely without over mixing the batter.
Strawberry Muffins are a quick bread because they contain Baking Powder which is a quick rising leavening agent. When muffins are mixed to much they become hard and do not rise well in the oven. Keeping the ingredients separate helps to avoid this.
Strawberry Muffin Ingredients
Wet Ingredients
- 1/2 Cup Softened Unsalted Butter at room temperature
- 1 Cup Granulated Sugar: while sugar is a dry ingredient it is blended with the butter to create a creamy mixture that is the base for these muffins.
- 2 Large Eggs at room temperature
- 1/2 Cup Whole Milk at room temperature
- 1/2 Cup Sour Cream at room temperature
- 2 tsp Pure Vanilla Extract
- 1 Cup Diced Fresh Strawberries: These are added at the very end after the wet and dry ingredients have been mixed together. Frozen Strawberries can be used just make sure that they are not thawed before adding them to the batter.
Dry Ingredients
I find that adding these items into a bowl and sifting them completely with a sifter or a whisk is best.
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
Streusel Topping
While adding a streusel topping is an extra step and can be left out of this recipe I highly recommend adding it. I just love bakery style muffins that have that crumb topping. By adding this streusel topping it will definitely give you the texture and taste of the bakery style muffins that you are used to.
- 1/2 Cup All Purpose Flour
- 1/4 Cup Light Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 1/2 Tbsp Ground Cinnamon
- 6 Tbsp Unsalted Butter
Making The Cinnamon Streusel Topping
In a medium sized bowl I will mix together the dry ingredients for the streusel crumb topping.
Make sure that the all purpose flour, granulated sugar, light brown sugar, and cinnamon are mixed together completely before adding the unsalted butter.
Add the softened unsalted butter to the dry ingredients and mix completely.
Set aside the topping mix in the refrigerator until you are ready to use it.
Making The Strawberry Muffin Mix
The ingredients need to be at room temperature. I like to remove the dairy ingredients from the refrigerator 45 minutes ahead of time.
If you forget to do that or prefer to use the quick method here are a few more options.
- For the eggs I will set them into a bowl of warm water for 5-8 minutes while I prepare my ingredients.
- The best way to achieve this is to microwave the milk and the sour cream for 15 seconds and set aside as you gather your ingredients.
Mixing The Wet Ingredients
Take the 1 cup of granulated Sugar and the 1/2 cup of softened unsalted butter and blend them together using a hand mixer.
Next I will beat the mixture until it is light and fluffy with a creamy look to it. This takes about 3 minutes and is the base that helps to make these Strawberry Muffins light and moist.
Then I will add the eggs one at a time to the butter and sugar mixture. Using the hand held mixture mix the egg and sugar mixture completely.
Then I add the other egg to the mixture using the hand held mixer. Completely blending it with the other ingredients.
Finally I take the milk, sour cream, and pure vanilla extract and add them to the mixture. Using the hand held mixer I completely mix the ingredients. This tends to take about 30-60 seconds.
Mixing The Dry Ingredients
To mix the dry ingredients take the flour, salt, ground cinnamon, and baking powder and mix them together completely in a medium sized mixing bowl.
I prefer to use a sifter to mix the dry ingredients. However a whisk can also be used to mix them together.
Combining All Ingredients
Once the wet and dry ingredients have been mixed separately it is time to combine them.
I will take the dry ingredients and add them to the wet mix.
Using a large spatula gently fold over the wet ingredients over the dry ingredients. Mixing them together until all of the dry and wet ingredients are combined.
Finally I add in the cup of strawberries and fold them into the mixture.
In a muffin pan I will place paper liners to keep the muffins from sticking.
I like to use a cookie scoop to take the muffin mixture and place it into the muffin pan.
I fill each paper liner until it is just to the top of the liner.
Once all of the muffin liners are full of the muffin batter I will use a spoon to add the streusel topping to the top of the muffins.
Baking The Strawberry Muffins
When it comes to baking these Strawberry Muffins I preheat the oven prior to placing the batter into the muffin pan. I like to start the muffins out at a high temperature to help them to raise quickly.
I bake Strawberry Muffins at 425 for 5 minutes.
Then without opening the oven I reduce the temperature to 350 for another 12-15 minutes.
I like to use a toothpick and will poke it into the center of the muffins. If it comes out clean then I know that they are done cooking.
Frequently Asked Questions
What’s The Secret To Moist Muffins?
- Wait until wet and dry ingredients are mixed separately to join them. This helps to keep me from overmixing the batter.
- Use paper liners to help keep muffins from crisping up and drying out against the metal of the muffin tin.
- After removing muffins from the oven let them sit for a minute then remove them from the muffin tin. The muffin tin is hot and will continue to add to the cooking of the muffins after they are removed from the oven. Place them on a wire cooling rack to cool to lesson the amount of internal cooking that will take place.
Can You Make Strawberry Muffins With Frozen Strawberries?
It is absolutely possible to use frozen strawberries to make this muffin recipe. My biggest recommendation when using frozen fruit in baking is not to thaw the fruit before adding to the batter.
I like to let add the fruit frozen and because once the fruit thaws it tends to be runny. When adding the thawed strawberries to the muffin batter it can turn the batter pink. And that is something that we want to avoid.
How To Store And Reheat Strawberry Muffins?
With most types of recipes I recommend an air tight storage container to help keep items fresh. For these Strawberry Muffins I suggest using the air tight containers if you have them. But, if you do not have any on hand than storing them in a Ziploc Freezer Bag works just as well.
To help keep muffins light and dry I keep them out of the refrigerator and will store them in a cupboard or on a shelf.
These Strawberry Muffins can be stored in the freezer for up to 3 months. I will always use the Ziploc Freezer Bag when storing muffins in the freezer. This way I can write on the bag the name of the contents and the date it was made.
What To Serve With Strawberry Muffins?
I am a huge fan of having something savory and sweet for breakfast. I love the versatility of muffins and how they compliment a variety of dishes. Here are some other breakfast items that would pair well with these Strawberry Muffins.
Strawberry Muffins
Equipment
- 2 Medium Sized Mixing Bowls 1 for the wet ingredients and 1 for the wet ingredients
- 1 Small Mixing Bowl for the Cinnamon Streusel Topping
- 2 Muffin Pans
- 16 Paper Muffin Liners
- 1 Hand Held Mixer
- 1 Whisk
- 1 Spatula
Ingredients
Strawberry Muffin Ingredients
Wet Ingredients
- 1/2 Cup Softened Unsalted Butter at room temperature
- 1 Cup Granulated Sugar
- 2 Large Eggs at room temperature
- 1/2 Cup Whole Milk at room temperature
- 1/2 Cup Sour Cream at room temperature
- 2 tsp Pure Vanilla Extract
- 1 Cup Diced Fresh Strawberries these are added at the very end after the wet and dry ingredients have been mixed together.
Dry Ingredients
- 2 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
Streusel Topping
- 1/2 Cup All Purpose Flour
- 1/4 Cup Light Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 1/2 Tbsp Ground Cinnamon
- 6 Tbsp Unsalted Butter
Instructions
Making The Cinnamon Streusel Topping
- In a medium sized bowl I will mix together the dry ingredients for the topping. Make sure that the flour, granulated sugar, light brown sugar, and cinnamon are mixed together completely before adding the unsalted butter.Add the softened unsalted butter to the dry ingredients and mix completely.Set aside the topping mix in the refrigerator until you are ready to use it.
Making The Strawberry Muffin Mix
- The ingredients need to be at room temperature. I like to remove the dairy ingredients from the refrigerator 45 minutes ahead of time. If you forget to do that or prefer to use the quick method here are a few more options.*For the eggs I will set them into a bowl of warm water for 5-8 minutes while I prepare my ingredients.*The best way to achieve this is to microwave the milk and the sour cream for 15 seconds and set aside as you gather your ingredients.
- Take the 1 cup of granulated Sugar and the 1/2 cup of softened unsalted butter and blend them together using a hand mixer. Beat the mixture until it is light and fluffy with a creamy look to it. This takes about 3 minutes.Eggs will be added one at a time to the butter and sugar mixture.Add one egg to the sugar and butter mixture. Then using the hand held mixture mix the egg and sugar mixture completely.Add the other egg to the mixture using the hand held mixer. Completely blend it with the other ingredients.Take the milk, sour cream, and pure vanilla extract and add them to the mixture, Use the hand held mixer to completely mix the ingredients. This tends to take about 30-60 seconds.
- To mix the dry ingredients take the flour, salt, ground cinnamon, and baking powder and whisk them together in a medium sized mixing bowl.
- Add the wet ingredients to the dry mix.Using a spatula gently fold over the wet ingredients over the dry ingredients. Mixing them together until all of the dry and wet ingredients are combined.Add in the cup of strawberries and fold them into the mixture.Do not over stir the ingredients, it will result in a dense muffin that does not rise very well.
- In a muffin pan place paper liners or use cooking spray to keep the muffins from sticking.I like to use a cookie scoop to take the muffin mixture and place it into the muffin pan. I fill each paper liner until it is just to the top of the liner.Once all of the muffin liners are full of the muffin batter I will use a spoon to add the streusel topping to the top of the muffins.
Baking
- Bake Strawberry Muffins at 425 for 5 minutes. Then without opening the oven reduce the temperature to 350 for another 12-15 minutes.I like to use a toothpick and will poke it into the center of the muffins. If it comes out clean then I know that they are done cooking.Enjoy!
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