Strawberry Muffins Recipe
These Strawberry Muffins are soft, fluffy, and packed with juicy fresh strawberries in every bite. Made with simple pantry ingredients and a few easy baking tips, they're perfect for breakfast, brunch, or an afternoon snack. The two-temperature baking method creates beautiful bakery-style muffin tops while keeping the inside moist and tender.
Ingredients
- 2 cups 250g all-purpose flour, spooned and leveled
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup 112g unsalted butter, softened
- 1 cup 200g granulated sugar (or ¾ cup for less sweet)
- 2 teaspoons lemon zest
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ⅔ cup 160ml buttermilk, room temperature
- 1½ cups chopped fresh strawberries about 8–10 oz whole
- 2 teaspoons all-purpose flour for tossing with strawberries
Instructions
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Toss the chopped strawberries with 2 teaspoons of flour and set them aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter, sugar, and lemon zest until light and fluffy. Mix in the eggs one at a time, then stir in the vanilla.
- Add the dry ingredients and buttermilk alternately, mixing just until combined.
- Gently fold in the floured strawberries.
- Divide the batter evenly between the muffin cups, filling them almost to the top.
- Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
- Pat the strawberries dry before adding them to the batter to prevent excess moisture.
- Mix the batter gently and avoid overmixing for soft, fluffy muffins.
- The two-temperature baking method creates tall, bakery-style muffin tops.
- Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 3 months.