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.

homemade strawberry muffin with the paper liner pulled down

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 for strawberry muffins on a counter

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.

For Crumb Topping

  • Cold Butter – diced into small pieces.
  • All-Purpose Flour
  • Light Brown Sugar
  • Granulated Sugar
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For Muffin Mix

  • All-Purpose Flour – Correctly measuring flour* for baked goods is the key to a perfect density and tender crumb.
  • Baking Powder – Fresh baking powder will help yield a light and fluffy crumb.
  • Salt
  • Butter – Softened
  • Granulated Sugar
  • Large Egg – warmed to room temperature.
  • Vanilla Extract – It’s never too late to start your next batch of high-quality DIY vanilla extract.
  • Buttermilk – Or buttermilk substitute.*
  • Fresh Strawberries – Washed, patted dry, and diced.

Kitchen Tip

You can make your own buttermilk substitute: Simply add 1 ½ teaspoons vinegar or lemon juice to 1/2 cup milk of choice. (If you use vinegar, you can use apple cider or distilled white vinegar). Stir and let sit 5-10 minutes before adding to your recipe.

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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.
Fresh Strawberry muffin and cut in half and on a plate

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!

strawberry muffins with a red checked napkin in a basket

Professional Chef’s Tip On Measuring Flour

While a kitchen scale is the most precise method for measuring flour, Don’t worry—measuring flour without a scale is a breeze with these simple tips!

  1. Fluff: Gently whisk or fork the flour to aerate it.
  2. Spoon: Fill a measuring cup with the fluffed flour, spooning it gently until overflowing.
  3. Level: Scrape the excess flour with a flat edge or knife to achieve a level cup.


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.

strawberry muffins in a muffin pan.

Substitutions & Additions

  • Opt for regular milk: I highly recommend using the buttermilk substitute above in this strawberry muffin recipe. However, you can certainly use plain milk if you prefer. 
  • Adding chocolate chips: Use mini-chocolate chips in the batter for a classic chocolate-covered strawberry muffin flavor!
  • Skip the crumb topping: Drizzle a vanilla glaze (1 cup powdered sugar + 2-3 tablespoons milk) or melted chocolate on top of the strawberry muffins after they are baked and cooled.
  • Get a little nutty: Add chopped pieces of walnuts, pecans, or macadamia nuts to the crumb topping. Yum!
  • Go gluten-free: It’s no problem to substitute a gluten-free all-in-one blend like Bob’s Red Mill Gluten Free 1:1 Baking Flour in most muffin recipes.
close up of a a muffin with the paper wrapper pulled down
close up of muffin on a woodend board

Homemade Strawberry Muffins

Yield: 18
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes

Skip the bakery! With just 10 minutes of prep time, these delightful homemade Bakery-Style 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!


For Crumb Topping:

  • ½ cup cold butter, diced into small pieces
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar

For Muffins:

  • 1½ cups all-purpose flour (180g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk*
  • 1½ cup diced fresh strawberries


  1. Preheat over to 400°F, line muffin tins with paper liners, and set aside.
  2. Start with the crumb topping. In a mixing bowl, beat the crumb ingredients until pea-sized crumbs form. Chill in the refrigerator as you proceed with the recipe.
  3. Using a medium bowl, whisk together the flour, baking powder, and salt: and set aside.
  4. In a large bowl with an electric mixer on medium speed cream to together butter and sugar (1-2 minutes) or until mixture is pale yellow, light, and fluffy.
  5. Beat in egg and vanilla. It’s normal for the batter to look lumpy.
  6. Gradually add the flour mixture, alternating with the buttermilk, until incorporated into the butter mixture. Mix on medium speed until completely combined.
  7. Carefully fold in the strawberries.
  8. Add about ¼ cup (or use an ice cream scoop) of batter to each muffin liner. Don’t overfill (should be ⅔ full).
  9. Remove the crumb topping from the fridge and use your fingers to break up the crumbs and sprinkle over the muffin batter.
  10. Reduce the oven to 350° F and bake the muffins for 18 to 20 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.  Allow them to cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 172mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 2g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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