Strawberry Muffin Recipe
There’s something undeniably joyful about biting into a soft, fluffy muffin bursting with juicy strawberries. These homemade strawberry muffins are a delightful treat, perfect for breakfast, an afternoon snack, or a sweet ending to a meal. They’re light, buttery, and packed with fresh strawberry flavor. Plus, they come together with simple pantry staples, so there’s no need for a special grocery run.
I first made these on a lazy Sunday morning when I found a forgotten punnet of strawberries in the fridge. They were a little too ripe for snacking, but I couldn’t bear to waste them. So, I decided to bake—because let’s be honest, baking is always a good idea. The result? Warm, golden muffins with pockets of juicy strawberry goodness. My kitchen smelled incredible, and by the time they were cool enough to eat, they had already disappeared.
A little history: muffins through the years
Muffins have been a beloved baked good for centuries. Traditional English muffins date back to the 10th century, though they’re quite different from the sweet, cakey American muffins we know today. The modern muffin became popular in the 19th century when baking powder was introduced, allowing for a quick and easy rise. Over time, countless variations emerged, from classic blueberry to rich chocolate chip. But strawberry muffins? They’re something special. The combination of fresh berries and a lightly sweet batter creates a balance that’s both refreshing and indulgent.
🛒 What you’ll need (and easy swaps)
Flour (150 g)
The base of our muffins! All-purpose flour works perfectly, but if you’re out, whole wheat flour adds a slightly nutty flavor and a bit more fiber. For a gluten-free version, a 1:1 gluten-free baking flour does the trick.
Sugar (125 g)
White sugar keeps the muffins light and sweet. If you prefer a more caramel-like sweetness, swap in brown sugar. Honey or maple syrup can work too—just reduce the milk slightly to balance the moisture.
Baking powder (8 g)
This is the magic ingredient that makes your muffins rise beautifully. No baking powder? Mix ¼ teaspoon of baking soda with ½ teaspoon of vinegar or lemon juice as a substitute.
Egg (1)
It binds everything together. If you’re vegan or out of eggs, a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) works well.
Vanilla essence (½ tsp)
A small but mighty ingredient that adds warmth and depth. If you’re feeling fancy, pure vanilla extract makes a noticeable difference.
Milk (½ cup)
Whole milk gives the muffins a richer taste, but you can use almond, oat, or soy milk for a dairy-free version.
Butter (25 g)
Softened or melted, butter adds moisture and flavor. If you’re dairy-free, coconut oil or a mild vegetable oil like canola will work.
Strawberries (1 cup)
The star of the show! Fresh strawberries bring bursts of sweetness, but frozen ones work too—just don’t thaw them first, or they’ll turn mushy. If you’re out of strawberries, raspberries or blueberries make great substitutes.

Essential tools for perfect muffins
You don’t need fancy equipment, but a few key tools make life easier:
- Mixing bowls: One for dry ingredients and one for wet. Saves time and effort.
- Whisk or spoon: A simple whisk works, but even a fork can do the job.
- Muffin tin & liners: Liners help prevent sticking, but if you don’t have them, just grease the tin well.
- Wooden spoon or spatula: Perfect for folding in the strawberries without crushing them.
Step-by-step: baking the dreamiest strawberry muffins
1. Preheat and prep
Set your oven to 180°C (360°F). If your oven has a humidity setting, 10% moisture can help keep the muffins extra soft. Line your muffin tin with paper liners or lightly grease it.
2. Mix dry ingredients
In a bowl, combine flour, sugar, and baking powder. Stir well, then make a small well in the center—this helps when mixing later.
3. Add wet ingredients
Crack the egg into the well, then add the vanilla. Give it a light mix. Pour in half the milk, stir, then add the rest. Finally, mix in the softened or melted butter until smooth. Don’t overmix, or the muffins may turn dense!
4. Fold in strawberries
Gently fold in the chopped strawberries using a wooden spoon. You want them evenly distributed but still in chunky pieces.
5. Fill the muffin tin
Spoon the batter into muffin cups, filling each about ¾ full. This gives you that beautiful, slightly domed muffin top.
6. Bake to perfection
Pop them into the oven for about 25 minutes, or until they turn a lovely golden brown. You’ll know they’re done when a toothpick inserted in the center comes out clean.
7. Cool and enjoy
Let the muffins cool in the pan for five minutes before transferring them to a wire rack. If you can resist, wait until they’re slightly warm—they taste even better!

Variations to try
- Chocolate strawberry muffins: Toss in some chocolate chips for a strawberry-chocolate combo.
- Healthier version: Swap half the flour for whole wheat and use honey instead of sugar.
- Dairy-free: Use plant-based milk and coconut oil instead of butter.
- Lemon-strawberry twist: Add a teaspoon of lemon zest for a citrusy zing.
How to serve these beauties
These muffins shine on their own, but if you want to elevate them:
- With a spread: A pat of butter or a dollop of strawberry jam takes them over the top.
- With whipped cream: Lightly sweetened whipped cream turns them into a dessert.
- As a breakfast treat: Pair with yogurt and a handful of nuts for a wholesome start to the day.
What to drink with your muffins?
- Coffee: A latte or cappuccino complements the sweetness beautifully.
- Tea: Earl Grey or chamomile pairs well with the fruity flavors.
- Milk: Because sometimes, simple is best.
Storing and reheating tips
- Room temperature: Store in an airtight container for up to two days.
- Fridge: Keeps well for about five days, but let them come to room temp before eating.
- Freezer: Freeze for up to three months. Just pop one in the microwave for 20-30 seconds to revive it.
Scaling the recipe up or down
This recipe makes about six muffins, but you can easily double it for a bigger batch. If making just three muffins, halve everything (but still use one egg).
Troubleshooting: what could go wrong?
- Dense muffins? Overmixing is the culprit. Stir gently!
- Too dry? You might’ve overbaked them. Check a few minutes early next time.
- Sinking strawberries? Toss them in a little flour before adding to the batter.
Give them a try!
These strawberry muffins are simple, delicious, and easy enough for anyone to make. Whether you’re baking for family, friends, or just yourself, they’re bound to be a hit. Try them out and let me know how they turn out—better yet, experiment with your own variations!

FAQ
1. Can I use frozen strawberries?
Yes! Just use them straight from the freezer—don’t thaw, or they’ll release too much liquid.
2. Can I make these without eggs?
Absolutely! Use a flax egg (1 tbsp flax meal + 2.5 tbsp water) as a replacement.
3. Why are my muffins too dense?
Overmixing can make them dense. Stir just until combined.
4. Can I add nuts?
Of course! Chopped almonds or walnuts add a great crunch.
5. How do I make them extra fluffy?
Make sure your baking powder is fresh and don’t overmix the batter.

Strawberry Muffin Recipe
These homemade strawberry muffins are soft, buttery, and packed with fresh strawberries. Perfect for breakfast or a snack!
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
- 150 g plain flour / all purpose flour 5.29 oz / 1 heaped cup
- 125 g white sugar 4.4 oz / ¾ cup
- 8 g baking powder 0.28 oz / 2 tsp
- 1 egg
- ½ tsp vanilla essence
- ½ cup milk 4.2 oz / 125 ml
- 25 g butter 0.88 oz / 1 ¾ tbsp, softened or melted (15 secs in microwave)
- 1 cup strawberries 120 g / 4.23 oz, chopped into small pieces
Instructions
1. Preheat and prep
Set your oven to 180°C (360°F). If your oven has a humidity setting, 10% moisture can help keep the muffins extra soft. Line your muffin tin with paper liners or lightly grease it.
2. Mix dry ingredients
In a bowl, combine flour, sugar, and baking powder. Stir well, then make a small well in the center—this helps when mixing later.
3. Add wet ingredients
Crack the egg into the well, then add the vanilla. Give it a light mix. Pour in half the milk, stir, then add the rest. Finally, mix in the softened or melted butter until smooth. Don’t overmix, or the muffins may turn dense!
4. Fold in strawberries
Gently fold in the chopped strawberries using a wooden spoon. You want them evenly distributed but still in chunky pieces.
5. Fill the muffin tin
Spoon the batter into muffin cups, filling each about ¾ full. This gives you that beautiful, slightly domed muffin top.
6. Bake to perfection
Pop them into the oven for about 25 minutes, or until they turn a lovely golden brown. You’ll know they’re done when a toothpick inserted in the center comes out clean.
7. Cool and enjoy
Let the muffins cool in the pan for five minutes before transferring them to a wire rack. If you can resist, wait until they’re slightly warm—they taste even better!
Notes
How to serve these beauties
These muffins shine on their own, but if you want to elevate them:
- With a spread: A pat of butter or a dollop of strawberry jam takes them over the top.
- With whipped cream: Lightly sweetened whipped cream turns them into a dessert.
- As a breakfast treat: Pair with yogurt and a handful of nuts for a wholesome start to the day
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert