Homemade Strawberry Muffins with Fresh Strawberries

With just 10 minutes of prep time, these delightful Homemade Strawberry Muffins feature moist, tender bites bursting with fresh strawberries and a crumb topping. Pop them in the oven for a quick 20-minute bake!

Bakery-Style Muffins are a great breakfast treat! If you’re craving more Muffin Recipes to jazz up your mornings, try our Easy Orange Muffins, Morning Glory Muffins, and the popular Cinnamon and Sugar Donut Muffins.

Why You’ll Love Fresh Strawberry Muffins

• Bold Berries: Loaded with fresh strawberries.
• Simple Ingredients: With everyday baking staples and the added goodness of buttermilk, these strawberry muffins are a breeze to make! Plus, we’ve got a hack for making your own buttermilk – super simple!
• Quick and Easy Prep: Spend just 10 minutes preparing the batter
• Tantalizing Texture: Light and moist tender crumb.
• Goldilocks Flavor: Deliciously balanced, tangy, sweet-tart notes.
• Anytime Treat: Breakfast, lunch, brunch, or snacking on the go!

Ingredients To Gather

I love a homemade baked treat that is so enjoyable and is made with simple pantry basics! This easy muffin recipe with luscious red strawberries is a convenient grab-n-go snack that tastes like it’s from a bakery.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

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How To Make Easy Strawberry Muffins From Scratch

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Start by preparing the sugar crumb topping and refrigerate. Then, line your muffin tins and heat the oven to 400°F. 
2. In a large mixing bowl, cream the butter and sugar until fluffy, then beat in egg and vanilla. 
3. Whisk the flour, salt, and baking powder together and add to the butter, alternating with buttermilk, until combined.
4. Fold in the fresh strawberries and fill each muffin liner to ⅔ full. 
5. Break up the chilled crumb topping with your fingers and sprinkle over the strawberry muffin batter.
6. Reduce oven to 350° F and bake the muffins for 18 to 20 minutes; allow them to sit in the pan 5 to 10 minutes before transferring to the cooling rack to cool completely.

Recipe Tips For Success

• Avoid overmixing strawberry muffin batter before folding in the fresh strawberries; it will and should be lumpy. 
• Remember, the more you mix cake, muffin, or brownie batters, the more the gluten strands develop, creating dense, chewy, or tough textures.
• Avoid dense, goopy strawberry muffins by using a kitchen scale for flour. If you don’t have one, see the next section for the best alternative way to measure flour.
• Fresh, active baking powder is your friend. Aged or expired baking powder** is like a muffin gremlin, leading to a dense texture, and your muffins can look deflated.
• This homemade muffin recipe is crafted with a perfect balance of ingredients using fresh strawberries. Frozen strawberries contain too much juice and can cause muffins to be soggy or sunken.
• Using an ice cream or large cookie scoop (¼ cup or 4 tablespoons) to portion out the batter is the perfect tool for beautifully uniform strawberry muffins.
• When a toothpick inserted into the center of the muffin comes out without wet batter, they are done. Or carefully press the top center of a muffin with a fingertip. If it springs back, it’s done.

TIP: You can test your baking powder for freshness. Simply, pour a little baking powder into hot water — if it fizzes, it’s still good to use!

Storage

There are two key steps to deliciously moist and yummy strawberry muffins with crumb topping. First, don’t let them cool in the muffin pan beyond the recommended time (steam and condensation make them gummy). Second, muffins must be completely cooled before wrapping or storing!

Storing strawberry crumb muffins at room temperature overnight to eat the next morning or a take-along snack only needs to be covered with a lint-free tea towel.

For a few extra storage days on the counter, start with placing homemade muffins on a paper towel in a single layer to absorb the extra moisture that builds up over 2-3 days. Whether you use an airtight container or a plastic ziptop bag, adding a paper towel helps keep the muffins from getting soggy or gummed up.

Freeze the strawberry muffins individually wrapped and put them in a freezer-safe container for up to 3 months. 

Thaw frozen strawberry muffins in the fridge overnight. If you want to thaw them on the counter instead, I recommend unwrapping them and placing them on a paper towel.