Strawberry Muffins

Quick Summary

Strawberry Muffins- tender muffins packed with fresh strawberries and topped with turbinado sugar for a nice, sugary crunch! These simple homemade muffins make a great breakfast or anytime treat!

fresh strawberry muffins.

Strawberry season is one of my favorite seasons. I love making strawberry smoothies, strawberry syrup, chocolate covered strawberries, strawberry shortcake, and the list goes on.

I always make sure I save enough strawberries to make the best Strawberry Muffins. These muffins are sweet, tender, and bursting with fresh strawberries.

This muffin recipe uses yogurt to make a thick batter that is the perfect base for all of the juicy strawberries. The muffins bake up nice and fluffy and have a sweet, sugary topping that is SO delicious. You will LOVE the sugary crunch!

The strawberry muffins are easy to make and are perfect for breakfast, brunch, or a sweet snack! This is the perfect muffin recipe for spring and summer when berries are in abundance.

strawberries with a knife for strawberry muffins.

Muffin Ingredients

  • Flour– use all-purpose flour to make the muffins. You will also need a little extra flour for coating the diced strawberries. This will prevent them from sinking to the bottom of the muffins.
  • Baking powder– to help the muffins rise in the oven.
  • Salt– to enhance all of the flavors.
  • Butter– use unsalted butter that is at room temperature.
  • Sugar– granulated sugar to sweeten the muffins!
  • Eggs– large eggs at room temperature.
  • Vanilla extract– vanilla and strawberry are a match made in heaven.
  • Yogurt– Greek yogurt keeps the muffins tender and moist. I use plain Greek yogurt, sour cream will also work. If you want a sweeter muffin, you can use vanilla Greek yogurt.
  • Strawberries– use juicy, ripe strawberries for the best flavor. Dice them into small pieces.
  • Turbinado sugar– for sprinkling on top of the muffins. You will love the sugary crunch!
strawberry muffin batter in bowl with spatula.

How to Make Strawberry Muffins

  • Preheat the oven. You want to make sure the oven is nice and hot before you put the muffins in.
  • Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray to make sure they come out nice and easy.
  • In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.
  • Add the yogurt and mix until combined. Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour. Gently fold in the strawberries.
  • Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins with turbinado sugar.
  • Bake the muffins for 20-24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
  • Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and cool completely…or enjoy one warm with some butter. YUM!
strawberry muffins.

How to Store Muffins

  • Let the muffins cool completely.
  • Line the bottom of a an airtight container or a Ziploc bag with a paper towel.
  • Place the muffins in the container or bag, in a single layer. Gently place another paper towel on top of the muffins. The paper towels will absorb the excess moisture and prevent the muffins from getting soggy.
  • Store on the counter for up to 3 days. I don’t recommend storing muffins in the refrigerator because the cold air will dry them out.
  • You can also freeze the muffins. Place the cooled muffins in a freezer container or bag, in a single layer, and freeze for up to 3 months. Thaw and enjoy!
strawberry muffins with fresh strawberries.

FAQ

Can I use frozen strawberries to make muffins?

I prefer fresh strawberries, but in a pinch, you can use frozen strawberries. If using frozen berries, thaw slightly, then dice with a sharp knife. Don’t let them thaw completely or they will get mushy and release too much juice while baking.

What makes muffins light and fluffy?

Make sure you use room temperature butter, eggs, and yogurt so the muffins can rise properly while baking. Also, make sure your baking powder is fresh. Don’t over mix the batter. Mix until flour barely disappears, it is ok if there are still a few flour streaks.

Can you freeze strawberry muffins?

Yes! Place cooled muffins in a freezer container or freezer bag and freeze for up to 3 months. Thaw and enjoy. You can also reheat in the microwave for 15 to 30 seconds.

More Muffin Recipes

Strawberry Muffins

Strawberry Muffins- tender muffins packed with fresh strawberries and topped with turbinado sugar for a nice, sugary crunch! These simple homemade muffins make a great breakfast or anytime treat!
5 from 6 votes

Ingredients
  

  • 2 cups all-purpose flour, plus 2 teaspoons for coating strawberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1 1/2 cups diced strawberries
  • 2 tablespoons turbinado sugar, for sprinkling on top

Instructions
 

  • Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. If you have 2 muffin pans, you can line 6 in each, leaving a space in between every cup. This will help the muffins rise higher in the oven. Spray the liners with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl with a spatula when necessary.
  • Add the Greek yogurt and mix until combined. Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Place the diced strawberries in a small bowl and toss with 2 teaspoons of flour. Gently fold in the strawberries.
  • Divide the muffin batter evenly among the muffin cups. I like to use a large ice cream scoop. Sprinkle the muffins with turbinado sugar.
  • Bake the muffins for 20-24 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
  • Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!

Nutrition

Calories: 240kcal, Carbohydrates: 37g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 48mg, Sodium: 113mg, Potassium: 143mg, Fiber: 1g, Sugar: 20g, Vitamin A: 278IU, Vitamin C: 11mg, Calcium: 51mg, Iron: 1mg
Keywords muffins

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    We just went strawberry picking on Sunday and this recipe popped up on my Instagram feed on Monday so I had to try it. These are SO delicious! I had Greek Gods Honey Vanilla yogurt on hand so I just used a little less than a full cup of the sugar the recipe called for to make up for it. I will definitely be making these again soon for sharing! Loved the tip about spacing out the muffins between two pans to give them room to get big. I got 14 muffins out of this recipe. Thank you for another amazing recipe Maria!

  2. 5 stars
    Yum! I cut the sugar in half, used a flax egg, and added lemon zest to fresh raspberries and blueberries ( it’s what I had), oh and subbed 1/4 cup flour with spelt flour and these were lovely! Came together seamlessly and will be wonderful for kid snacks this week. Thx!

  3. 5 stars
    I made the Strawberry Muffins and they are delicious! A favorite Strawberry recipe now. I made the muffins in my double size muffin cup pan and regular size muffin pan. The double size muffin pan made the perfect domed muffins. Using the regular size pan filling every other ‘cup’ in the pan as directed, the muffins didn’t rise too much. I made a note to myself to always use double size muffin pans for this recipe!

  4. I made these for my grandsons and I added a small amount of mini chocolate chips. Yum! The boys LOVED them!!

    1. I feel silly asking this, but if I don’t have a stand mixer or handheld mixer, would I still be able to make these muffins?

  5. 5 stars
    I made yesterday. They were good. I didn’t have any yogurt on hand so just subbed with sour cream which was fine. I haven’t used strawberries in muffins before so enjoyed making them.

  6. 5 stars
    Best muffins I’ve ever made! Incredibly moist and delicious! I used Strawberry Greek yogurt (that’s all I had) and it just enhanced the flavor.