Strawberry Muffins for a Sweet and Simple Breakfast Treat

Last Updated on January 27, 2026 by Souhail

If there’s one recipe I find myself coming back to every spring and summer, it’s these fluffy, fruity strawberry muffins. The first time I made them, I had a pint of slightly-too-soft strawberries hanging around in my fridge (you know the kind that’s too bruised to slice for a salad, but too precious to toss). So I chopped them up, folded them into a vanilla-scented muffin batter, and what came out of the oven was nothing short of magic.

These muffins are the perfect sweet treat for breakfast, brunch, or even a midday snack. They’re incredibly soft with juicy bites of real strawberry in every mouthful. The tops are golden with a bakery-style dome, and the texture is just the right balance of moist and fluffy. You can whip them up in under 40 minutes, which makes them a go-to for busy mornings, bake sales, or when you just need something cozy and delicious without too much effort.

Whether you’re working with fresh-picked strawberries or just scored a good sale at the grocery store, this recipe is a great way to showcase the natural sweetness of strawberries. Plus, they freeze beautifully, so you can enjoy them long after berry season has passed.

So, Why Do These Strawberry Muffins Work So Well?

There are muffins—and then there are these muffins. They strike that dreamy balance between soft and fluffy while being absolutely packed with berry flavor. Here’s what makes them so special:

• Fresh Strawberries Bring the Magic:
  Diced fresh strawberries add bursts of sweetness and juiciness in every bite. You can use frozen strawberries too, but nothing beats the flavor and texture of fresh ones when they’re in season.
• Greek Yogurt for Moisture and Tang:
  A touch of Greek yogurt gives these muffins a slight tang and keeps them incredibly moist without making them heavy. You can also substitute with sour cream or a non-dairy yogurt if needed.
• Vanilla and a Hint of Lemon Zest:
  These two ingredients subtly enhance the strawberry flavor and make the muffins taste like summer sunshine.
• Bakery-Style Tops:
  Thanks to the high baking temperature at the start, you get those golden, dome-shaped muffin tops that look straight out of a café.
• Not Too Sweet:
  These muffins lean on the natural sweetness of the berries, so they don’t feel like dessert. But you can sprinkle a little turbinado sugar on top if you love that extra sweet crunch.

Easy to Customize

• Gluten-Free: Use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for structure.
• Vegan: Sub the eggs with flax eggs, use plant-based yogurt and non-dairy milk.
• Low Sugar: Cut the sugar by a third or replace it with coconut sugar or monk fruit sweetener.

If you’re into all things berry and muffin-y, you might also want to check out my Cranberry Muffins and Cranberry Orange Muffins — both are bursting with fruity flavor and great year-round!

How To Make This Recipe

Strawberry Muffins Recipe

Recipe by Kenza

0.0 from 0 votes

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

210

kcal

These soft and fluffy strawberry muffins are loaded with juicy fresh strawberries and have that perfect bakery-style dome. With a hint of vanilla and the tang of Greek yogurt, they’re an easy, feel-good treat you’ll make again and again.

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Ingredients

• 1.5 cups all-purpose flour

• 0.5 cup granulated sugar

• 0.25 cup brown sugar, packed

• 1.5 tsp baking powder

• 0.25 tsp baking soda

• 0.25 tsp salt

• 0.5 cup plain Greek yogurt (or sour cream)

• 0.25 cup milk (any kind)

• 0.25 cup vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• 1.5 cups fresh strawberries, chopped

• 1 tbsp flour (for coating strawberries)

• Optional: turbinado sugar for topping

Directions

• Start by preheating your oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease it.
• In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This gives the muffins a balanced sweetness and ensures they rise beautifully.
• In another bowl, mix together the Greek yogurt, milk, oil, eggs, and vanilla extract. I like to whisk the wet ingredients until smooth so they blend easily into the dry mix.
• Now, gently fold the wet ingredients into the dry. Mix until just combined — the batter should be a little lumpy, and that’s okay. Don’t overmix!
• In a small bowl, toss the chopped strawberries with 1 tablespoon of flour. This trick keeps them from sinking to the bottom of the muffins.
• Fold the flour-coated strawberries into the batter. Stir gently to distribute them evenly without crushing the fruit.
• Spoon the batter evenly into the muffin cups, filling them almost to the top. If you want a crunchy, golden top, sprinkle a little turbinado sugar over each muffin.
• Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for another 15–18 minutes, or until a toothpick comes out clean.
• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely (or at least until they won’t burn your tongue — we’ve all been there).

Notes

• Don’t skip tossing the strawberries in flour — it really helps keep them suspended in the batter.
• These muffins are best the day they’re made but still taste great up to 3 days later.
• For a healthier twist, you can use whole wheat flour for up to half of the all-purpose flour.
• Frozen strawberries work too! Just chop them while still frozen and bake slightly longer.
• Make a double batch and freeze extras individually for quick breakfasts on the go.
• Add a dash of almond extract for a fun flavor twist.

Nutrition Facts

• Calories: 210kcal
• Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 35mg
• Sodium: 160mg
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 15g
• Protein: 4g

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My Favorite Tips for Making the Best-Ever Strawberry Muffins

Okay, let’s talk strategy. These muffins are easy, but a few pro tips can take them from “yum” to “whoa, did I make these?”

• Toss the Strawberries in Flour:
  Before folding them into the batter, coat the chopped strawberries in a little flour. This helps prevent them from sinking to the bottom during baking.
• Don’t Overmix the Batter:
  It’s muffin law! Mix just until the wet and dry ingredients are combined. Overmixing leads to tough, chewy muffins — and no one wants that.
• Use Room Temperature Ingredients:
  Your eggs, yogurt, and milk should all be at room temp. This helps everything mix more evenly and creates a better texture.
• Let the Batter Rest (Optional but Awesome):
  If you’ve got time, let the batter rest for 15 minutes before scooping. It helps hydrate the flour and leads to more tender muffins.
• Try Turbinado Sugar on Top:
  A sprinkle before baking gives the muffin tops a lovely crunch and a little sparkle.
• Bake at Two Temperatures:
  Start hot (425°F) to get that big rise, then reduce to 350°F to bake through without drying out.

Fun Twists on These Strawberry Muffins You’ll Want to Try

Once you’ve mastered the base recipe, the possibilities are endless! Here are some of my favorite ways to remix these muffins:

1. Strawberry Chocolate Chip Muffins

Add ½ cup mini chocolate chips to the batter. The combo of juicy strawberries and melty chocolate is a total dream—think chocolate-dipped strawberries in muffin form!

2. Strawberry Banana Muffins

Mash 1 ripe banana and reduce the yogurt slightly. It adds natural sweetness and an extra moist crumb. Great for using up overripe bananas.

3. Strawberry Lemon Muffins

Add 1 teaspoon of lemon zest and a splash of lemon juice to brighten things up. These taste extra fresh and zingy—perfect for spring brunches.

4. Strawberry Crumb Muffins

Top each muffin with a buttery crumble made from flour, brown sugar, and cold butter. This gives them a bakery-style topping that’s hard to resist.

5. Strawberry Matcha Muffins

For something a little different, swirl 1 tablespoon of matcha powder into the batter and check out my Strawberry Matcha Latte to pair it with. The earthiness of matcha and sweet strawberries balance beautifully.

6. Pumpkin Strawberry Muffins (Fall Fusion!)

Use ½ cup pumpkin puree in place of some yogurt and fold in cinnamon and nutmeg. It’s like fall meets summer in the best way—kind of like my Pumpkin Muffins and these strawberry ones had a baby.

Or, if you’re feeling fancy, go full fall vibes with Pumpkin Cheesecake Muffins instead.

Serving Suggestions That’ll Make These Muffins Shine

These strawberry muffins are great straight from the oven, but here are a few ways to dress them up:

• With a pat of butter or cream cheese: Especially while still warm.
• Alongside a latte or smoothie: Try them with a Strawberry Matcha Latte for a full-on strawberry moment.
• For brunch spreads: Serve with scrambled eggs, bacon, and a fruit salad for a balanced, cheerful meal.
• Turn them into dessert: Warm them slightly and top with a scoop of vanilla ice cream and drizzle of honey or balsamic glaze. Trust me.

How to Store and Reheat Your Muffins

If you have leftovers (lucky you!), here’s how to keep them fresh:

• Room Temp: Store in an airtight container for up to 2 days.
• Fridge: They’ll last up to 5 days in the fridge. Let them come to room temp or warm slightly before eating.
• Freezer: Freeze in a zip-top bag for up to 3 months. Reheat in the microwave for 20–30 seconds or in the oven at 300°F for about 10 minutes.

To keep them from getting soggy, place a paper towel at the bottom of your container to absorb excess moisture.

Creative Uses for Leftover Muffins

If you’re looking to shake things up, here’s how to give these muffins a second life:

• Muffin Bread Pudding: Cube them up and bake with an eggy custard. So cozy!
• Strawberry Muffin Trifles: Layer with whipped cream and fresh berries in a glass for a fun dessert.
• Strawberry Muffin French Toast: Slice in half and dip in egg for a super indulgent breakfast treat.
• Muffin Croutons: Cube and toast to add to fruit salads or yogurt bowls for crunch.

FAQs About Strawberry Muffins

Wrapping It Up

Whether you’re baking for the family, for yourself, or just because strawberries were on sale, these strawberry muffins are going to be a hit. They’re soft, fluffy, fruity, and endlessly customizable — the kind of recipe that quickly becomes a staple.

If you loved this, I’d highly recommend trying my Cranberry Muffins or these cozy Pumpkin Muffins next!