- Prep ingredients and set eggs and yogurt at room temperature for an even, tender crumb.
- Coat diced strawberries in flour and use a high-heat start (425°F, 5 minutes) for tall bakery domes.
- Use Greek yogurt plus oil for moist, fluffy muffins and avoid overmixing to prevent toughness.
There is nothing quite like the scent of warm, jammy fruit wafting from the oven to get everyone out of bed. These strawberry muffins are my absolute favorite way to capture the essence of summer, although I find myself baking them year-round. They perfectly bridge the gap between a decadent dessert and a wholesome breakfast.
While many bakery treats can feel heavy or overly sugary, this recipe fits effortlessly into a quick weeknight meal prep routine or serves as a festive dish for a Mother’s Day brunch. The bursts of juicy red berries combined with a tender, golden crumb make this a healthy comfort food option that feels indulgent without weighing you down. Once you try this homemade version, you will never go back to the boxed mix.
Table of contents
Strawberry Muffins Recipe Card
Strawberry Muffins Recipe
12
servings15
minutes35
minutes210
kcalThese moist, bakery-style strawberry muffins are packed with fresh fruit and crowned with a sparkling sugar top.
Keep the screen of your device on
Ingredients
2.0 cups All-Purpose Flour
1.0 tablespoon Baking Powder
0.5 teaspoon Salt
0.5 cup Unsalted Butter, melted and cooled
1.0 cup Granulated Sugar (plus 1 tbsp for topping)
2.0 large Eggs, room temperature
0.5 cup Greek Yogurt (plain or vanilla)
0.25 cup Whole Milk
1.0 teaspoon Vanilla Extract
1.5 cups Fresh Strawberries, diced small
1.0 tablespoon Flour (for tossing berries)
Directions
- Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners or grease it well with non-stick spray.
- In a small bowl, toss the diced strawberries with the 1.0 tablespoon of flour. This helps suspend them in the batter so they don’t sink. Set aside.
- In a large mixing bowl, whisk together the melted butter and 1.0 cup sugar until combined. Add the eggs one at a time, whisking well after each addition. Whisk in the yogurt, milk, and vanilla extract until the mixture is smooth.
- In a separate medium bowl, sift together the 2.0 cups flour, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients. Switch to a rubber spatula and mix gently. Stop when there are still a few streaks of flour visible.
- Add the flour-coated strawberries to the bowl. Fold them in gently just until distributed. Do not overmix. The batter will be thick.
- Divide the batter evenly among the muffin cups, filling them all the way to the top. Sprinkle the remaining tablespoon of sugar over the tops for a crunchy crust.
- Place the tin in the oven and bake at 425°F for 5.0 minutes. Then, keeping the oven door closed, reduce the temperature to 375°F (190°C) and bake for another 15.0 to 18.0 minutes.
- Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs (no wet batter).
- Let the muffins cool in the pan for 5.0 minutes before transferring them to a wire rack to cool completely.
Notes
- Frozen Berries: You can use frozen strawberries. Do not thaw them first, as they will bleed color. Add them to the batter frozen and increase bake time by 3 minutes.
- Storage: Store in an airtight container at room temperature for 2 days. For longer storage, freeze for up to 3 months.
- Soggy Bottoms: If your muffins get soggy after a day, place a paper towel at the bottom of your storage container to absorb excess moisture.
Nutrition Facts
- Fat: 9g
- Sodium: 180mg
- Carbohydrates: 29g
- Protein: 4g
Did you make this recipe?
Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster
Like this recipe?
Follow @therecipemasterblog on Pinterest
Follow us on Facebook!
Follow The Recipe Master on Facebook
Smart Prep for Stress-Free Baking
Muffins rely on the “muffin method” of mixing, which means speed is key once wet meets dry. Here is how to prep for these strawberry muffins so you are not rushing later:
- Room Temp Matters: Set your egg and yogurt out 30 minutes prior. Room temperature ingredients emulsify better, creating a uniform crumb.
- Dice Small: Chop your strawberries into small, fingernail-sized pieces. Large chunks can create large wet pockets that make the muffin collapse.
- Oven Position: Move your oven rack to the upper-middle position before preheating to ensure the tops brown beautifully without burning the bottoms.
Why This Bakery-Style Treat Works
What makes these specific strawberry muffins superior to others? It comes down to the balance of moisture and lift. Many fruit muffins turn out soggy or dense because strawberries release a lot of water as they bake. My recipe uses a combination of Greek yogurt and vegetable oil. The oil ensures the crumb stays soft for days, while the acidity in the yogurt reacts with the baking soda to create a fluffy, light texture.
Furthermore, this batter is thick enough to support the fruit. You can easily customize this to suit your needs. If you are gluten-sensitive, a high-quality 1-to-1 gluten-free flour blend works seamlessly. For a lower sugar option, monk fruit sweetener substitutes well for the granulated sugar.
Expert Advice on Strawberry Muffins
I have tested this recipe dozens of times, and here are my actionable tips to ensure your strawberry muffins are a success:
- The Flour Coat: Always toss your chopped strawberries in a tablespoon of flour before adding them to the batter. This friction prevents them from sinking to the bottom of the muffin tin.
- The Temperature Jolt: Start baking at a high temperature (425°F) for the first 5 minutes, then drop it to 350°F without opening the door. This initial blast of heat causes the leavening agents to react instantly, creating that signature tall bakery dome.
- Do Not Overmix: This is the golden rule. Mix just until the flour streaks disappear. Overmixing develops gluten, which leads to tough, rubbery muffins rather than tender ones.
For more on preventing common baking mishaps, check out this guide on mixing methods.
Delicious Variations and Twists
The Lemon Streusel Crunch
To add a zesty brightness to your strawberry muffins, rub 1.0 tablespoon of fresh lemon zest into the sugar before mixing. Top the batter with a streusel made of flour, butter, and sugar before baking. The citrus oils cut through the sweetness, and the crunchy top adds a delightful texture contrast to the soft fruit.
The Wholesome Oat and Nut
For a heartier breakfast option, substitute half of the all-purpose flour with oat flour or whole wheat pastry flour. Fold in 0.5 cup of toasted walnuts or pecans along with the berries. This variant offers a nutty depth and extra fiber, making it a filling start to the day.
The White Chocolate Indulgence
If you want to lean into the “dessert” side of things, fold in 0.5 cup of white chocolate chips. The creamy vanilla notes of the chocolate pair perfectly with the tartness of the cooked strawberries.
If you enjoy fruit-forward bakes, you must try my Classic Banana Bread with Walnuts which uses a similar wet-dry technique, or the tangy Strawberry Rhubarb cake!
Baking Troubleshooting
Yes, absolutely. Using frozen berries is a great hack when fresh ones aren’t in season. Do not thaw them before baking, or they will turn mushy and dye your batter pink. Toss them in flour just like fresh ones.
The secret to the high dome is the initial blast of heat. Starting the oven at 425°F activates the baking powder rapidly, pushing the batter up before the crust sets. Filling the muffin cups to the very top also helps.
Fruit is heavy and batter is light. If the batter is too thin or the fruit isn’t coated, gravity wins. Tossing the berries in flour creates friction that helps them grip the batter and stay suspended.
Yes. You can swap the butter for vegetable oil or melted coconut oil, and replace the Greek yogurt and milk with a dairy-free almond or soy yogurt alternative. The texture will be slightly less rich but still delicious.
The Perfect Morning Treat
I hope this strawberry muffins recipe brings a little sunshine to your kitchen. The combination of the crisp, sugary top and the tender, fruit-filled center is truly irresistible. It is a recipe that looks impressive but requires very little technical skill.
Leave a Reply