The fluffiest and most tender strawberry muffins ever. Muffin is made with fresh strawberries and the strawberry crumble topping is made with freeze dried strawberries. Takes 10 minutes to make, 1 hour to rest, and 15 minutes to bake with that beautiful crispy muffin top!
If I’m being totally honest, I don’t think I’ve ever had a strawberry muffin before lol. I’ve never actually seen one at a bakery which is funny because I feel like people love anything with strawberries.
I’ve never even made them at home before until I made my vanilla muffins and blueberry muffins and thought I needed a strawberry version. But then I thought, how beautiful would a strawberry streusel be on these?! And it is…that strawberry crumb topping takes these muffins “out of this world” according to my sister lol.
What makes these strawberry muffins so good?!
Literally so many reasons why you should make these.
- They’re large and shareable (if you want lol)
- HUGE crispy muffin top, because that’s the best part.
- Super fluffy and feels like the kind of texture you can’t just make on whim but now you can!!!
- Packed full of fresh strawberries.
- Topped with the most gorgeous strawberry crumble topping.
- Stay moist, fluffy/bouncy for days.
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
- Sugar: please don’t cut the sugar… 🙂
- Butter: I like to use salted butter but unsalted also works, just add ½ tsp of salt.
- Eggs: I use room temperature, large eggs. Pop them in hot water for a few minutes if they’re cold.
- Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know it’s weird, most people don’t use cream in muffins but I promise it’s so good.
- If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep these muffins more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. They’ll be good, especially right away but they might dry out a little quicker.
- Vanilla: you can use either pure vanilla extract, vanilla bean paste or artificial vanilla extract. Strawberries overpowers it anyway so they’re not a huge difference.
- Strawberries: I used fresh strawberries for these muffins and I 10/10 recommend them. However you can use any kind of strawberries you want!
- Wash, hull and dice the strawberries: place them on a paper towel and then place another sheet of paper towel on top to dry them up.
- Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
- Whisk in the eggs: this is important; whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add another egg, etc.
- Add the dairy: whisk in the greek yogurt and vanilla until it’s smooth, then add the room temperature cream and whisk until it’s smooth.
- Add the dry ingredients together: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined. Reserve 1 tablespoon of the dry ingredients to toss with the strawberries.
- Add the strawberries: toss the strawberries with the reserved flour and then GENTLY fold them in just until they’re almost evenly distributed.
- Pro Tip: Try not to over-mix here or the whole batter will turn blue. I turned half my batter blue but I kind of like that lol.
- Rest the batter: another important step – Cover the bowl and let the batter rest at room temperature for 1 hour. This allows the gluten to relax and the leaveners to get a head start. (If you’re in a rush, 30 minutes is fine but definitely don’t go past 90 minutes or you’ll get a wonky bake).
- Make strawberry crumble topping: combine melted butter with sugar and flour until pea size chunks form
- Fill the muffin pan: all the way to the top rim and top with streusel.
- You can also use a coarse sugar like demerara or turbinado on top of the muffins.
- Bake: for five minutes at 425F and then reduce oven temperature to 375F and bake for another 10 minutes.
Frequently Asked Questions
Omg yes. You can add some lemon zest or add in some chocolate chips or white chocolate chips to these strawberry muffins.
Or you can use fresh or frozen mixed berries instead.
Like I said, I used fresh strawberries. I chose the most ripe, darkest ones and diced them up real small. Then I let them rest on a paper towel to dry out a little while I make the muffin batter.
I’ve also made these with frozen berries, you can toss those in frozen, no need to thaw or dry out.
Whatever you use, make sure to toss them with a tablespoon of the reserved flour so they don’t bleed too much.
You can use dairy free butter, milk, cream, yogurt or sour cream in any of my muffins but the flavor/texture will be a tiny bit changed 🙂
I haven’t tested with these muffins but 1:1 gluten-free flour blends like King Arthur or Bob’s Red Mill work well with all my cakes, cupcakes and cookies so I don’t see why not!
To get that gorgeous muffin top I increased the leavening agents a little more than usual. Allowing the batter to rest for an hour gives you the perfect bake but if you wait longer, the muffins will bake with a wonky, lop sided muffin top.
I haven’t tested this yet, but if you want to make the batter ahead of time, I would try skipping the baking soda.
How to store these super fluffy strawberry muffins
I LOVE crispy muffin tops but if you store these in an airtight container, you lose that crispiness. So I leave them out overnight and then after the first night, I store them in an airtight container or bag at room temperature for 2-3 days.
You can refrigerate them as well for up to a week or freeze them and bring them back to room temperature before serving. Again, you’ll lose that crisp muffin top.
How to freeze muffins
Bakes stay more fresh when they’re frozen. Place muffins in an airtight container and then place the container in a freezer bag.
You can also wrap each one individually in plastic wrap and then place those in a freezer bag so you can easily remove one at a time.
Freeze for up to a couple of months. Bring back to room temperature before serving.
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section :).
If you make this strawberry muffin recipe I would love to see it so make sure to tag me @baranbakery on instagram!
As always, have a blessed day and happy baking!
- 10-12 medium strawberries
- 2 1/2 cups (300g) all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) salted butter, melted
- 1 1/4 cup (250g) granulated sugar
- 3 large eggs, room temperature
- 3/4 cup (170g) Greek Yogurt
- 2 tsp pure vanilla extract
- 1/2 cup (118mL) heavy cream, room temperature
- 2-3 Tbsp sugar, for topping *optional (granulated or raw sugar)
Strawberry Crumble Topping
- 1/4 cup (56g) salted (or unsalted) butter, melted
- 7/8 cup (105g) all-purpose flour, spooned and leveled
- 1/3 cup (70g) granulated sugar
- a few chunks of freeze dried strawberries
- Wash, hull and dice the strawberries (about the size of diced onions) and then place them on a paper towel.
- Place another sheet of paper towel on top and press down to soak the excess juice. Allow them to rest while making the batter.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl whisk together the melted butter and sugar until they’re well combined.
- Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
- Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
- Add in the heavy whipping cream and whisk until it’s completely smooth.
- Add in the dry ingredients, reserving 1 tablespoon of flour, and mix just until the last streak of flour is incorporated.
- Toss the strawberries with the reserved tablespoon of flour and fold them into the batter, just until they’re evenly distributed.
- Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
- Preheat the oven to 425F (218C) and line 12 muffins tins.
- Combine the melted butter with the flour and sugar until pea size chunks form.
- Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
- Distribute the streusel evenly over the tops of the muffins and bake for 5 minutes. Reduce the oven temperature to 375F (190C) and bake for 8-10 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
- Remove from the oven and allow to cool for at least 10-20 minutes before serving.
- Sprinkle a few crushed freeze dried strawberries on top for some color!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 350Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 84mgSodium: 360mgCarbohydrates: 49gFiber: 1gSugar: 28gProtein: 6g
Nutrition information may not be fully accurate.