Easy Strawberry Muffins
These Easy Strawberry Muffins are soft, fluffy, and packed with juicy fresh strawberry pieces in every single bite. Made with simple pantry staples, no mixer required, and ready from start to finish in just 35 minutes, they're the perfect bake for busy mornings, weekend brunches, or anytime a homemade treat is calling your name.
Equipment
- 12-cup muffin pan Standard size
- Paper muffin liners Or use non-stick cooking spray
- Large mixing bowl For dry ingredients
- Medium mixing bowl For wet ingredients
- Whisk
- Rubber spatula Or wooden spoon
- Measuring cups and spoons
- Kitchen scale (optional) Recommended for accuracy
- Cutting board and sharp knife For hulling and dicing strawberries
- Wire cooling rack
- Ice cream or cookie scoop (optional) For portioning batter evenly
Ingredients
- 2 cups all-purpose flour 250g; spooned and leveled
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar 150g; plus extra for sprinkling on top
- 2 large eggs at room temperature
- ½ cup whole milk 120ml; at room temperature
- ½ cup sour cream 120ml; at room temperature
- ⅓ cup unsalted butter 75g; melted and slightly cooled
- 1½ tsp pure vanilla extract
- 1½ cups fresh strawberries about 200g; hulled and diced into small ¼-inch pieces
- 1 tsp all-purpose flour for tossing the strawberries to prevent sinking
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or spray thoroughly with non-stick cooking spray, including the top rim of each cup.
- Rinse, dry, hull, and dice the strawberries into small ¼-inch pieces. Toss the diced strawberries with 1 teaspoon of flour in a small bowl to coat, then set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. Make a well in the center of the dry ingredients.
- In a separate medium bowl, whisk together the eggs, milk, sour cream, melted butter, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the well in the dry ingredients and fold together with a rubber spatula until just combined — the batter will be thick and lumpy. Do not overmix.
- Gently fold the flour-coated strawberries into the batter with 3 to 4 slow strokes until just distributed throughout.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. Sprinkle a pinch of granulated sugar over the top of each muffin.
- Bake on the center rack for 18 to 22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few dry crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack and cool for at least 10 more minutes before serving.
Notes
- Do not overmix the batter — stop folding as soon as no large dry flour streaks remain. Overmixing develops gluten and produces tough, dense muffins.
- Always toss diced strawberries in 1 teaspoon of flour before folding into the batter. This coating helps prevent the berries from sinking to the bottom during baking.
- Use room temperature eggs, milk, sour cream, and butter for the smoothest, most evenly mixed batter.
- Measure flour by spooning it into the measuring cup and leveling off with a straight edge — never scoop directly from the bag, as this packs in too much flour.
- For frozen strawberries: do not thaw before using. Add them directly from frozen after tossing in flour — thawed berries release too much juice and make the batter too wet.
- For extra-tall domes, start the oven at 425°F (220°C) for the first 5 minutes, then reduce to 375°F (190°C) for the remainder of baking without opening the oven door.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Line the container with a paper towel to prevent sogginess.
- Freezer: Wrap individual muffins in plastic wrap, place in a zip-lock freezer bag, and freeze for up to 3 months. Thaw at room temperature for 1 to 2 hours.
- Variations: Add 1 tablespoon of lemon zest for Strawberry Lemon Muffins, or fold in ½ cup of white chocolate chips for a Strawberry White Chocolate version.
- Reheat in the microwave for 20 to 30 seconds at medium power, or in a 300°F (150°C) oven wrapped in foil for 8 to 10 minutes.
Nutrition
Serving: 1MuffinCalories: 210kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 195mgPotassium: 105mgFiber: 1gSugar: 14gVitamin A: 5IUVitamin C: 15mgCalcium: 8mgIron: 6mg
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