The Best Strawberry Muffins Recipe

These soft, fragile Strawberry Muffins are full of fresh strawberries and made with simple ingredients! They are simple to make in short steps.  

– 3 cups all-purpose flour (360 grams) – ▢1 tablespoon baking powder – ▢½ teaspoon salt – ▢1 cup unsalted butter softened (226 grams) – ▢1 ½ cups granulated sugar (300 grams) – ▢2 large eggs room temperature – ▢1 teaspoon vanilla extract – ▢1 cup milk (240 mL) – ▢1¾ cups diced fresh strawberries (328 grams)


Heat the oven to 375°F. Paper-line a 12-cup muffin pan. Mix flour, baking powder, and salt in a medium bowl.  

Step 1


Stir the butter and sugar in a large bowl or stand mixer with the paddle attachment on medium-high for 5 minutes until light and creamy.  

Step 2

Reduce speed to medium. Add each egg and beat until well incorporated before adding the next. Beat in vanilla.  

Step 3

Lower speed. Add flour mixture to butter mixture three times, alternating with milk. After adding everything, mix until a few flour streaks remain. Fold strawberries with a rubber spatula.  

Step 4

The paper liners will be practically full, so divide the batter evenly. Sprinkle sugar and diced strawberries on each muffin if desired.  

Step 5

Bake for 18–20 minutes until the tops are golden brown and a toothpick inserted into the centre comes out clean.   

Step 6

Cool for a few minutes in the pan, then transfer to a wire rack. Muffins can be refrigerated for 1 month or stored for 3 days in an airtight container.  

Step 7

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