Strawberry Muffin

published Jun 11, 2022
Strawberry Muffin Recipe

These light and tender muffins are packed to the brim with juicy fresh strawberries.

Serves12

Prep20 minutes

Cook20 minutes to 25 minutes

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six strawberry muffins on a wire cooling rack
Credit: Laura Rege

Move aside, blueberries: These fruit-filled muffins are all about strawberries. These muffins don’t take a lot of work, yet they turn out perfectly tender with mouthwatering pieces of strawberries baked throughout. Plus, they smell incredible while they bake, like a big batch of sweet and fragrant strawberry jam. For a contrast in texture, each muffin is sprinkled with crunchy turbinado sugar before they go into the oven, resulting in a crisp, golden muffin top. 

How to Make Strawberry Muffins Moist

Start with the muffin batter! Oil-based muffins tend to stay moist and tender longer than butter-based muffins. Here we use a neutral vegetable oil, but a richer, more fruity olive oil could be used in its place. Sour cream also helps give the muffins a moist crumb. Also make sure to bake the muffins just until they are done so they don’t dry out in the oven. When a toothpick inserted into the center of the muffin comes out clean, the muffins are done.

Credit: Laura Rege

How to Prevent Strawberry Muffins from Getting Soggy

  • Keep berries from sinking to the bottom: Often recipes call for tossing berries with flour before adding them to the muffin batter. Skip that step, as it really doesn’t have much effect and berries still sog out the bottom of the muffin liner. Instead, drop a small spoonful of batter into each muffin tin before tossing the berries into the batter. Then, toss the batter with the berries and finish filling the tins. The small batter buffer will bake golden, and delightful strawberry bites will be suspended throughout the muffin.
  • Cool the muffins on a wire rack: Once out of the oven, remove the muffins from the muffin tins and let them cool completely on a wire rack so they don’t steam in the tins.
  • Store properly: Once the muffins are baked and completely cooled, store them in a single layer in an airtight container lined with paper towels, which will help absorb excess moisture without drying the muffins out.

Can I Use Frozen Strawberries?

This recipe is best made using fresh strawberries. Frozen strawberries will have too much moisture and change the consistency of the muffin.

Strawberry Muffin Recipe

These light and tender muffins are packed to the brim with juicy fresh strawberries.

Prep time 20 minutes

Cook time 20 minutes to 25 minutes

Serves 12

Nutritional Info

Ingredients

  • 12 ounces

    fresh strawberries (about 14 medium)

  • 1

    medium lemon

  • 2 cups

    all-purpose flour

  • 3/4 cup

    granulated sugar

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    ground cinnamon

  • 1/2 teaspoon

    kosher salt

  • 1/2 cup

    vegetable oil

  • 1/4 cup

    whole or 2% milk

  • 1/4 cup

    sour cream

  • 2

    large eggs

  • 2 teaspoons

    vanilla extract

  • 2 tablespoons

    raw or turbinado sugar

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a standard 12-well muffin tin with paper liners.

  2. Hull and thinly slice 12 ounces fresh strawberries (about 1 3/4 cups). Finely grate the zest from 1 medium lemon until you have 1/2 teaspoon.

  3. Place the lemon zest, 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine.

  4. Place 1/2 cup vegetable oil, 1/4 cup whole or 2% milk, 1/4 cup sour cream, 2 large eggs, and 2 teaspoons vanilla extract in a large liquid measuring cup or medium bowl and whisk to combine.

  5. Transfer to the flour mixture and stir until just combined. (The batter will be thick and stiff.) Drop a scant tablespoon of the batter into each muffin well. Spread the batter with the back of a spoon to cover the bottom. (This helps prevent the fruit from baking on the bottom of the liner and creating a soggy bottom.)

  6. Add the strawberries to the remaining batter and fold to combine. Divide the batter evenly between the muffin wells, about scant 1/4 cup per well. Sprinkle with 2 tablespoons raw sugar.

  7. Bake until the muffins are golden brown and a tester inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Recipe Notes

Storage: Leftover muffins can be stored in an airtight container for up to 3 days at room temperature, or up to 1 week in the refrigerator.